The best eating animal out there

Discussion in 'Big Game' started by Drop-Shot, Sep 24, 2004.

  1. Drop-Shot

    Drop-Shot Super Member

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    Hey guys,What is the best eating animal out there.#1 in tastes
     
  2. gwp4ever

    gwp4ever Super Member

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    Elk, of course. :D As far as birds go, quail is my favorite.
     

  3. Drop-Shot

    Drop-Shot Super Member

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    gwp4ever,how do you like antelope in compareson to mule deer? Have you ever tried moose?Drop-Shot
     
  4. luv2safari

    luv2safari Moderator

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    1. Livingstone's Eland
    2. Moose
    3. Elk (very close behind Moose!)
    4. Pronghorn
    5. Woodland Caribou

    All these are so close that I'd be hardpressed to defend any of their place in order of favorite. Individual animals can vary greatly and move these choices all around. This is just my limited experience reflected in the order.

    Heck...the best eating is the one on my plate at any given time...drink a good bottle of wine while cooking it, and its always good...! :? :wink:

    luv2 (eat critters)
     
  5. Drop-Shot

    Drop-Shot Super Member

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    luv2 I love moose and have never tried eland,when you skin a pronghorn right after they die the glands come off with the skin and no other process is needed other than no dirt on meat.Do you use game bags,or do you leave the carcuss on the skin and pull the skin?I make my own wine and when you drink a full glass of it, mud tastes good.I cook cajun style and spices and wine goes good with it.Drop-Shot
     
  6. Anonymous

    Anonymous Guest

    DS,

    Eland hump roasted is as good as it gets! :D They can be had on exotic hunting farms in Texas, by the way.

    Pronghorn require the utmost care in field preparation...no hair on the meat, guts and hide removed ASAP and GET THEM COOL!

    All game deserves good care and should be treated with respect for the great critter they once were. :idea: :D

    Please don't shoot what you won't eat...such a waste of a living thing...(humans not included :wink: )

    luv2
     
  7. Drop-Shot

    Drop-Shot Super Member

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    So luv2 I have a guy around the block that tried to break in my house while I was home,so now If I shoot him I have to eat him too,Yuk.(joke)I agree with eating what you kill.In mississippi we could take 5 deer a year,some years more with doe tags,and we provided folks with less than us plenty of meat.Mabe just mabe I will get well enough to travel to texas to try eland,who knows.I have taken a moose roast and stuffed it with garlic and jalopenas and slow cooked with a dry home made white wine.I love elk but moose is great too.Drop-Shot
     
  8. gwp4ever

    gwp4ever Super Member

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    Re: re: The best eating animal out there

    I like antelope better than muley and blacktail over mule deer but still mule deer ain't bad. I haven't had the chance to eat any moose.
     
  9. uglydog

    uglydog Super Member

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    The best steaks I had came off a Stone sheep, the next best has been moose. Elk would be third, any of the venison next with pronghorn bringing up the rear.
    The best wild animal I ever had was a goose that we watched an otter kill; when the otter noticed us, it took off and left the goose. Not ones to waste fresh meat we picked up the goose and had it for dinner. As this was day 29 of a 45 day canoe trip, the break from dehydrated food was a real treat. It was almost topped by the merganser we had while waiting for a rescue after being wind bound on Hudson's Bay for three days and practically running out of food. Some things taste pretty good when there isn't a grocery store handy.
     
  10. luv2safari

    luv2safari Moderator

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    Ugly,

    I've heard that Stone and Dall sheep are great eating. Our Desert Bighorn taste like a goats a##. They live pretty tough lives...

    That goose the otter provided you reminded me of a time many years ago when I went to visit my buddy in Alaska. He had to "pull the French Leave", so to speak...the girl's name was Diedra as I recall...and Southeastern Alaska was as far from Reno as his money carried him. :wink:

    Well, I flew to Ketchikan and Jim had all the arrangements made for our float plane hop over to Kegan Lake for some sea run cutthroat fishing. We had the Forest Service lake cabin reserved for four days and provisions for five days, including a case of a nice dry white wine...I don't remember the variety, however. :?

    The fishing was fantastic :D and the black bears were thick...some real big ones showed up! :shock: Kegan River was no more than a substantial creek about a long mile long down to the horeshoe inlet on the sound. The "saltwater cabin" was located there.

    Now, in those days, if you had any left over canned goods or salt, pepper, spices, etc., you left it for the next party in. It proved to be highly fortuituos...... :!:

    The plane was to pick us up by no later than noon the fourth day, but the weather had it's own plan. We were socked in for six extra days with nothing left to eat but cutthroat trout. Heck, I liked trout of any kind back then, but five days of it for all three meals was tedious :x

    I'd seen a couple of Spruce Chicken on a trip down to the saltwater cabin and headed down after them with my 20ga/30-30 Savage o/u, and popped one on the way down. When I got to the sea inlet I found a super low tide and much of the little bay was drained, exposing more abaloni, oysters and mussles than I ever imagined existed anywhere. :D :shock:

    I filled a five gallon bucket found under the cabin with a mix of shelfish and carried it back through the thick coastal rainforest to our lake cabin, cursing Devil's Club all the way! :twisted:

    As luck would have it, we still had an unopened tin of butter, powdered milk, flower, dehydrated chedder cheese, rotelli pasta and Romano cheese, and assorted herbs and spices, even dried garlic and tarragon...all left by previous occupants, AND TWO (2) :D :D bottles of wine from our stash. We picked some shaggy mane mushrooms and had a feast fit for a king. I made up a dish of mussles, oysters, grouse, and abalone sauteed in garlic butter, topped with a creamy cheese and wine sauce with mushrooms...AND we still had a bottle and a half of wine left after the "master chef" got done cooking and sipping. :lol:

    The sky opened and the plane came in the next day to find two well fed, but hungover fishermen. :roll:

    So, as you implied, sometimes adversity ain't so dam##d bad... :wink:
     
  11. Anonymous

    Anonymous Guest

    luv2 back in the late 80's I found a lost hunter,or he found me,any way I had a fork horn muley for camp meat in the back of the truck.He said he was lost for 2 days and hadn't eaten for 3 days.He drank from a stream and had the runs and fever,he wanted to eat,I made a fire and cut some meat off and started to cook the flank steak and he couldn't wait,before the steak was done he ate it,I never want to get lost or even turned around,I took him to his camp but all was gone looking for him,I left a note and took him to the hospital,he had giraodia(misspelled)and dehydration ,hypotherma.If yolks have to drink from stream water,boil it first or bring the tablets to kill 75% of bacteria,it's better than doing without.Buy a GPS or a compass.Drop-Shot
     
  12. luv2safari

    luv2safari Moderator

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    DS,

    That giardia is no fun! :twisted: I got a dose in the late 70's while deer hunting the Eastern Sierras near Bridgeport, CA. I drank out of what appeared to be a clean running stream. It turned out that there were beaver ponds upstream. They don't call giardia "Beaver Fever" for no reason...

    We had a problem with it here in the Reno water system years ago. Unbeknownst to anyone, several beavers had set up housekeeping in the Highland reservoir, a major water supply pond for the city. Allot of Kaopectate was sold for about a month before the cause was found. :wink:

    Giardia can be bad news. When I got my dose, I had fever blisters in my mouth and under my eyelids. :evil: :cry:
     
  13. Drop-Shot

    Drop-Shot Super Member

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    luv2 how efective is the tablets that you buy at sporting goods store?Will it stop that beaver fever?I was told it takes 75% of contaminantes out of the water,what about the other 25%?Drop-Shot
     
  14. luv2safari

    luv2safari Moderator

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    DS,

    The tablets work well. Beaver Fever is caused by a single cell organism that is easy to eliminate with the purification tablets.

    :idea: Better yet...carry your own water...
     
  15. wired

    wired Super Member

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    I've been interested in hunting black bear for some time now, and I was wondering how edible they are. Surely they're not just hunted for trophy purposes, are they?
     
  16. luv2safari

    luv2safari Moderator

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    Black bear sure ain't chicken... :x It tastes more like attorney than anything else...you figure this out... :wink: :wink: :wink:
     
  17. wired

    wired Super Member

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    Thanks for the advice. So you're saying it's more a trophy animal than anything else?
     
  18. markIVbigblock

    markIVbigblock Super Member

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    i wouldnt say they are just a trophy animal I have eaten ALOT of black bear not so much lately but i think its pretty good to each his own i guess somethin thats pretty tasty tho is chili made with caribou or moose meat :p yum

    Aaron
     
  19. wired

    wired Super Member

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    I suppose I'll just hafta go shoot me one and find out.
     
  20. uglydog

    uglydog Super Member

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    Black bear can vary greatly in taste depending on what/where it has been feeding, how quickly the meat was cooled, how much/little fat was removed, where the animal was shot, etc.
    A bear that has been feeding heavily on meat, especially those dining at dumps, can have an unpleasant taste. I don't hunt with in 20 miles of a dump if at all possible in order to reduce this risk. The bear season where I hunted starts Sept 1st where temps can still be in the 80s. With the thick fur, insulating fat and the high temps, quickly field dressing, skinning, and cooling the meat is very important to good taste. Trimming of fat and silver skin is very important in all wild game but is much more so with bears. Though the fat can be rendered down into some of the finest baking grease, it is not very tasty attached to the meat. Also, like most wild game, it is easy to over cook the meat. The problem is bears are susceptable to trichinosis just like pigs and need to be fully cooked to kill the virus. I made a lot of burger, sausage, and roasts out of the bears I took and steaks were often fixed "Swiss" style to maintain moistness. Lastly, shot placement can be important to getting the bear to the freezer. Naturely, a gut shot is to be avoided but the proper shot can help too. Baiting is the method of choice and it allows one to wait for the right shot. I like a bear to be quartering away from me with the near leg in the forward position. This allows one to place their shot just behind the shoulder and range forward, taking out the lungs and major arteries which will drop the bear quickly. It also leaves a good blood trail which is very helpful as there is no snow to help with tracking. It also avoids the shoulder bones of the bear which can turn or break up many bullets and arrows.
    Bear meat can be good tasting but does require some planning for best flavor.