Thompson Gazelle
As another Lame Cherry exclusive in matter anti matter.
In reading that Englishman's book on hunting in Africa East and West, I have been disappointed, even if he is a good writer as nothing happens really.
The best I found in the first chapters was his description of African game meat. You just don't get an idea when Capstick is bloviating on impala livers in the morning or raw biltong being his quarry in what things taste like.
This is the first time I actually had someone in print rank African game meat, at least what they were eating at the time, so you can figure out what they are as I doubt any of us are going to ever afford or have the luxury of banging away in Africa on safari.
You can file this away on meats I would like to eat but will never eat.
Dik Dik
The best — and one whose taste lingers yet — was the tommy. Tommy chops, with onions, would always rouse us from book or letter or hurry up a change of wet shoes. Quail, grouse, and duck are the same the world over, and on our table these were frequent. I think the next best meats were from the big eland and the little dik-dik, eland steak rivalling prime beef. The other animals, kongoni, topi, and wildebeeste, were tougher and larger, and since porters’ teeth did not mind the toughness, the size made these their favorites. We ourselves by no means disdained the meat, but on our table it usually ran to soup. What the boys really liked to set their teeth in was a tasty, almost rank, shoulder of zebra, garnished with its yellow fat; but we never reached the necessity of zebra, even in soup.
Eland
Nuff Said
agtG