Best wild game?

[Fowel language]

Dove..... tiny but tasty

^^^^ x2

[The Pas Swamp Donkey]

I assume the mountain lion thing was in response to the musk ox/caribou post. Until you have tasted caribou, which eat nothing but lichen and a little grass and flowers, is just awesome. A young calf moose is among the best tasting large animals as well.

Here is a great northern meal Manitoba surf and turf...........fresh walleye and moose loin steaks.....

[Red Dog Wrecking Crew]

I assume the mountain lion thing was in response to the musk ox/caribou post. Until you have tasted caribou, which eat nothing but lichen and a little grass and flowers, is just awesome. A young calf moose is among the best tasting large animals as well.

Here is a great northern meal Manitoba surf and turf...........fresh walleye and moose loin steaks.....

You win.

[Fsbirdhouse]

A good young Kenai Moose that's never been in rut will make you want to throw rocks at most cuts of beef ( The very best cuts of Filet Mignon might be considered close by particularly finicky women).

But a good Dall Sheep Ram will make you want to throw rocks at the best Moose that ever breathed.
I don't think that Dall sheep can rightly be considered in the same thought patterns as other meats. It is that good to those "Who Know"
Wild sheep are not mutton, they have hair, not wool, and I believe I read where they are close members of the Antelope family?

[Red Dog Wrecking Crew]

I believe I read where they are close members of the Antelope family?

Not African antelope. DISTANT cousins of pronghorn. Pronghorn antelope, however, have a unique taxonomy.
They were first called "antelope" by pioneers, even though genetics later determined that they were not closely related. Not at all. By that time, however, the term "antelope" was prevalent and their family was named Antilocapridae by taxonomists of the time. So pronghorn are antelope that aren't really antelope. Clear as mud, right? They are closely related to giraffes, believe it or not. Dall sheep however.... without looking it up I have no idea what they are closely related too.

[Duckinsam]

Axis deer, blackbuck, audad, and nilgai are all amazing... And funny thing are all free roaming somewhere in Texas thanks to some helpful idiots that brought them over here

[Jcochran88]

Pronghorn are delicious natural sage flavor.

[CamoDux]

DEER BACKSTRAP HANDS DOWN

[Northcoast]

Walleye or sunfish are about a tie for me both beer battered and deep fried!....if we ain't counting fish then I would have to probably go with deep fried wild turkey.


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[webfettish]

Fin and Feather, Leatherback seaturtle soup and stuffed bald eagle breast.

But really, venison steaks in a beer bath with a bit of soy sauce, chopped onions, minced garlic, crushed red pepper, and a half stick of butter covered in foil in the oven. Meat falls apart and melts in your mouth. Haven't had it in while but that should change this year. Haven't been able to deer hunt in three years. Finally got our old land back.

[oskar]

Rabbits or Muskrats stewed with onions and served with dumplings and peppered sweet/sour red cabbage .

Fried Beaver liver and onions, fried sweet potatoes w/dice bell pepers, and buttered young cattail shoots or asparagus.

Baked Boneless northern pike fillets dusted with lemonpeper or paprika (5'lb fish or bigger no hammer handle fillets), steamed potatoes with browned butter for the fish and potatoes, and again peppered sweat/sour red cabbage.

Diced game bird livers, hearts and gizzards sauted in butter with equal amount of diced onion(salt and pepper to taste) served on toasted rye bread points.

[billybob123]

Fried catfish, shrimp just about any way, then a tie between oysters and raccoon

[deerhuntin24]

Never would've thought it, but the heart out of a deer is BY FAR the best piece of meat I've ever had from a game animal. Butterflied, marinated overnight and seared in a cast iron skillet at high heat.

[Meat Eater]

Bacon wrapped pheasant was delicious!

[cheesy]

I'd give about anything to go back to my childhood eating quail breast filets fried up in seasobed flour until I was full. We get a few now still, but nothing like30 years ago.

I've had deer, elk, antelope, pheasant, ducks, and likely a few others, all good if prepared well, but quail for the win. Chukar are a close second.

[ITHACA FLUES]

4Legged beaver. cook like a good roast beef with onions and butter at 325 degrees.....
ruffed grouse breasts..
living on vancouver island,we have the worlds largest population of cougar/lion. sausages and chops are very good......had a friend from Australia over a couple years ago and he enjoyed and ate ALL my cougar sausage.( But again ,he LOVES kangaroo) We make pepperoni sausage from high alpine black bear every 2 years. sausage as well.
being originally from northern Quebec, there were fair amount of CARIBOU... i find it about the most UNedible wild game/////hungry and ''roasted over an open fire,it works.... i rank it with ''alligator nuggets''.
moose and elk with a glass (Or bottle) of MERLOT works for me...... i'm old so ya never know when your LAST MEAL REALLY is the last !!!!! Like movies, shotguns,outboard motors, its all a matter of personal taste........ if u shoot it, eat it. imho.

[Alaska_Skeeter]

My favorite is blue grouse.
Huge white meat game birds that live in awesome high alpine country.
When I lived in Utah and Idaho I would typically not shoot at ruffed grouse
as I climbed up to the ridge tops to shoot blues.

Dall sheep would be my second choice.
Sitka blacktailed deer my third choice.

[Indaswamp]

45~50 lb. wild pig on the pit whole ain't to shabby either.....

[Phytoplankton]

Birds: Black Brant, hands down!

Mammals, I like Elk.

[MeatBuck]

Blacktail deer backstrap and tenderloins.
Pheasant legs/thighs
Crappie
Abalone

[Shamrock7326]

I love Axis, reindeer, all very tender. But the winner for me is...........fried frog legs served with an ice cold beer

[Soggy Socks]

Meat Buck Interesting pheasant legs and thighs. I use em too hate to waste them although not my favorite, I usually slow cook them to tender then bread and pan fry them. What do you do with them