Can anyone give me any suggestions for prepping Wildebeest steaks? My son had some Wildebeest ribeyes and a roast given to him and I have no experience with this meat. I love Elk Scimitar and Red deer but have no idea how this meat tastes or how best to prepare it. Thanks in advance.

I have only had it in Africa on safari. In all cases, it was marinated quite a while then cooked over coals on the braii. Placed in a rack and rotated constantly.

How was the taste? Any comparisons?

Taste was good. I would equate it to the kudu and giraffe (darker red, like elk). The ones we ate were blue WB, which are much more settled down and solid grazers, not the crazy black WB which seem to be running all the time!

Good to hear! Thanks for the feedback Blank! Looking forward to trying it!

A lot will depend on how they handled the meat when it was butchered and (hopefully) aged. I would use any tenderizing tricks you have up your sleeve. Good acidic marinade and then rest in a heavy salt coating at least an hour before grilling. We had wildebeest and kudu side by side in Africa and the WB was a lot tougher cut. The roast will definitely need a lot more low and slow cooking. Hope it comes out great. Let us know.