Catch of the week: Scimitar Oryx

[salumi512]

This is probably the first and last one of these I will get to try. Now that hunting regulations have changed for this species in the US, the ranches aren't going to breed them anymore, as the expense will be too great. It is unfortunate that we proved the species can thrive in a regulated environment. It seems if this was applied in their homeland of Africa that they would not be endangered at all.



I got a rear quarter that will be butchered in a couple of hours.

[salumi512]

I wound up with some nice size muscles to work with. I think I will make a roast to see how this beast tastes, and then decide what to do with the rest.

[Big Guy]

I would try a Pastrami style cure and smoke on one of those pieces. It works fantastic with Moose chunks

[salumi512]

I would try a Pastrami style cure and smoke on one of those pieces. It works fantastic with Moose chunks

An excellent idea.

[Dogfish]

That meat is quite light coloured. Why? Just the light? The only time I've seen game meat of that colour was with a blacktail yearling I could lift ungutted with one arm.

[grisell]

What's the rifle model?

[salumi512]

That meat is quite light coloured. Why? Just the light? The only time I've seen game meat of that colour was with a blacktail yearling I could lift ungutted with one arm.

Not sure why it is that light, but it is close to pork color. Must be something about the African breeds?

[salumi512]

What's the rifle model?

I'm not sure what model that is, but he told me he had to use his lower powered rifle, and hence shot it twice to take it down. That man has more guns than most stores do.

[Dogfish]

Blacktail deer, rather. On the west coast.

Rifle may be a Savage? Either way those are some big rounds -- maybe he down-loaded them.