Best wild game meat

[Touchdown88]

My wife's moose from last year is out of this world. We like to take the roasts and slice against the grain then marinate in Korean Bilgogi sauce. Nothing better in my opinion.

 

[Phaseolus]

Pronghorn

 

[jhm2023]

Of the animals I've taken sheep is my favorite with moose being second. Bear is really good too but it all depends on the individual bear.

 

[Azone]

A fat and happy August blacktail is pretty damn good, but a good elk loin is hard to beat. I've never been able to try moose or caribou, so I can't compare against those.

 

[flatlanderhuffandpuff]

I thought our aged white tail does were good until I had aged young cow elk.

Out of this world.

Hoping this year will be the year I finally have a chance to try some bear.

 

[bmf0713]

Iowa/Illinois corn fed whitetail. Antelope is pretty close 2nd. For waterfowl Mallard is ok. Shot some diver ducks once and the dog wouldn’t even eat it (not kidding). I actually think he went over to the corner and licked his asshole to get the taste outta his mouth. Had beaver once (no not that kind of beaver). It was the worse thing I have ever tasted.

 

[Huntin wv]

Elk
Whitetail
Pronghorn
Wild pig
Squirrel
Bear
Wild turkey
Mule deer


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[RaggedHunter]

My favorites are
1. Moose
2. Antelope
3. Elk
4. Mt. Lion (tastes like pork)
5. Mule deer

I wasn't a fan of Mt. Goat, but we just cooked up steaks. It was very chewey. Probably better ways to prepare it, If I ever draw a tag I'll have to research better ways to prepare.

Also not a fan of the bear I've eaten. Again probably just not preparing it right. Would like to learn better ways to prepare it.

Key with antelope is getting them skinned and cooled fast. We hunt with coolers full of ice in the truck, goats are on ice very fast after we shoot. I'm sure that rule would hold true for all game, but I have yet to find any big game besides antelope that I can kill while driving around with coolers full of ice

A Coworker drew an oryx tag in NM this year and I've heard nothing but good stuff about them. I'm really looking forward to getting a pack of meat to try.

 

[LRHunter]

1. Elk
2. Moose
3. Pheasant
4. Quail
5. Squirrel
6. Wild Turkey
7. Whitetail Deer

 

[TonySkyline]

Love my venison back straps but elk beats it in every way imo.

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[AK Troutbum]

1. Mountain Goat
2. Musk Ox
3. Dall Sheep
4. Sitka Blacktail
5. Moose
6. Caribou

I’m sure elk would rate highly but I’ve only had it once, about 30 years ago, and I remember it being good, I just can’t remember how good it was.


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[bikinitoboots]

My favorite is antelope. I’d say elk is next and then deer-either white tail or mule deer. I enjoy these basically prepared anyway you would prepare beef. We also age our meat until a nice crust forms-hanging it in a refrigerator whose shelves have been removed for about a week to 21 days.
I’ve also prepared mallard that was insanely delicious. I roasted two whole-just like a chicken-but removed the breast meat as to not overcook. I followed Hank Shaw’s instructions.

Hard to describe, very strong flavor but not gamey. Not a lot different than domestic sheep, but an old ewe, not lamb. Very strong smell when you cooked it. Left a tallow type covering in your mouth.

I gave it to a buddy of mine and he thought it was the best stuff he's ever had.

Did you remove all the fat? I’m sure you know, but venison fat has a higher melting point. If you missed some of the fat, that could explain the tallow covering in your mouth and the off taste. My friend prepared caribou for her kids and they loved it-until they found out it was reindeer.

 

[bikinitoboots]

My wife's moose from last year is out of this world. We like to take the roasts and slice against the grain then marinate in Korean Bilgogi sauce. Nothing better in my opinion.

This sounds amazing. Bulgogi is one of my favorites! I sound like a broken record, but in Hank Shaw’s Buck, Buck, Moose cookbook he has an excellent recipe for bulgogi. I made a roast with it. But I think I’ll try slicing against the grain and then marinading like you did to get flavor on every bit instead of just the outside!

 

[Runningwater]

It really depends on the individual animal....its age, time of year, condition, field care, etc. that said, my rank with caveats...

Sheep
Moose
Mountain goat (flavor always excellent, can be VERY tough if not young - but if so is fantastic burger)
Black bear (if a berry bear in good condition)
Elk
Pronghorn/deer

All the above could be completly re-ordered depending on what was mentioned in the first sentence. Truthfully its almost all good if its a healthy animal and is well taken care of. Its its old and mature you are going to have to adjust and grind or go for a long slow braise vs. if its a young animal.


ps - forgot caribou, its got a lot going on, but if its not in rut and has been taken care of its great in its own way (finer texture, dark/rich) - kind of like pronghorn is unique but great.

 

[jmez]

Yeah I removed the fat. I'm pretty meticulous when trimming my game meat.

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[Nick Muche]

Musk Ox and Sheep are my favorite, but I also love caribou, deer, pronghorn moose, black bear, hell whatever it is when you take care of it well in the field AND know how to cook game meat it's all very good.

 

[Ewahunter]

Antelope
Moose
Elk
Agree 100% that proper field care will make the difference in how the animal tastes.

 

[jspradley]

In no particular order my favorites are

Nilgai (OK so this is #1 in my book)
Squirrel/Rabbit
Good ol fashioned whitetail
Feral Piggie
Teal ducks

 

[CJF]

Haven't seen sandhill cranes on here....not saying its the best but it's pretty tasty fare

 

[Boarmaster]

How do you age it?

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In ohio I hang it my cousins cooler for a week or so. I would like longer but
I need to get back to Florida.
In Alabama I dont age it.
I have no idea how to age it properly if its qtr’d or cut up.
Someone else might have info on that.