Loads of them and have been for 30+ years. Family had a house at Box Canyon and we would snag them in the little cove there.

Enjoy eating pronghorn, elk, axis, scimitar oryx. Whitetail, nilgai, muledeer are about the same, will eat them just not crazy about them.

I love eating venison, but it will never top a steak from a cow. I can see you losing your taste to venison, my parents are pretty picky when it comes to venison. Over time everyone's tastes buds change, same goes for certain fruits and vegetables.

Me and my wife just substitute it for beef and don’t do anything special. I really just do steaks and ground. I’ve had a lot of different game meat and some are better than others.

Nilgai is excellent although it’s been 20 years since I’ve had it. Used to eat it often when my buddy used to hunt them a lot in the late 90s early 2000s.

There are tilapia a lot of places they aren’t suppose to be.

I sure enjoy beef.
But about 90% of what I eat is all wild game that I have processed.

Mainly game eaters in our house but a steak every once in a while is greatly enjoyed.
We fill 3 freezers every Fall with game meat, we share too.

Best I can tell that’s the same breed we raised. I didn’t pluck any this year just skinned and deboned. Have cooked some fried etc favorite has been sausage, pretty good stuff.

Mallard wrapped ducks smoked with pecan wood in custom smoker
Jalapeño Jelly Dipping Sauce
Been cooking them like this for 35 years

I put four deer in the freezer last year. Have a little bit left and our season starts back up in three weeks.

If it's read meat in our house it's a 90% chance it's venison I killed.

Wifey and I both eat quite a bit of wild game. The bull Elk I shot in Colorado a few years back was better than any beef we had from the store. It was a 7x7, I think a lot is how they are handled and what they have been feeding on.

Trading House Creek Lake outside Waco is loaded with them.

I concur on the elk! Killed a spike in Idaho back in ‘90. Brought half of it home, ate on it twice a week for 6 months. Filled my WT tags of 5 deer that season in Texas, gave it all away after tasting the elk.

VA Fish I agree. Archery Season opens in Missouri September 15th Ill be up first hunting trip September 25th till October 6th. Around the corner to releasing a rage in the cage.i'm ready

DIY knife, fork to table here also. We use ground Venison for all recipes in stead of beef .Wife usually keeps some cooked up in fridge ready for tacos, spag., salad or whatever. Grilled Kudu best I've had. My Bears from Ontario were sort of sweet and sure 'nough good. I'd like to get a Nilgai and thinking of another Canada bear trip but even though can't bring the game meat home can't wait to return to Africa.

Wife, kids and I are 60% wild game 25% caught fish, and the remainder chicken and beef. Who doesn’t love a good steak but the majority of what we eat is what we kill. Been lucky to have Nilgai and Axis on the menu for the last few years running. Axis is excellent and possibly holds little more moisture than anything else but the Nilgai is EXTREMELY good,and similar to lean beef.

My son shot a Nilgai on a youth hunt last year.
I cook the steaks like I would any cut of beef steak, Medium rare with my favorite steak seasoning. It is pretty dang good. I did mess up and had more seasoned burger and breakfast sausage made than I should have. Would love to have more steaks.

Farm raised in HUGE nets. There is Red Tilapia and Black. Nets are best (Red Tilapia) cuz their chit falls to the bottom and the fish don't eat it like the pond raised ones do. These are both in Asia somewhere.

There are a lot of wild Tilapia in Texas Lakes

I haven't bought much meat at all from the store since last deer season. I'm basically out now so will have to for a few weeks. I've still got a decent stock of fish I caught.

Over the last year, we've eaten a couple hundred dove, an entire large bull elk my son shot in October, 2 whitetail, 1 blackbuck antelope, 4 wild turkeys, some wild pork I harvested off the tenderloin/shoulders of a few pigs, crappie, white bass, redfish, flounder, and finally some salmon and halibut from Alaska. This year I'm going to do more stocking up on wild pork to help us get through the year.

I buy bacon. I get ribeye fat and/or pork fat to grind in with venison (either just for grind or for sausage). I like a good beef steak every now and then. May split a cow with a buddy this year for more cushion.

If I had to cook it, venison wouldn’t be eaten much here but my wife has a way of preparing it that’s just wonderful.

to me, nothing tops good beef ... but I was raised on mostly wild game around central TX. The only way I cared to eat venison was chicken fried or German fried, never cared much for the roasts my mother used to make. In my adult years, cooking venison on the pit or grill also hits my upper pallet, fajitas or stuffed backstrap smoked is very good. We usually make up several varieties of link sausage, dried and snack sticks. Jimmy Dean breakfast sausage is hard to beat and never found a good recipe for venison breakfast sausage that just jumped out at me ... they were okay but prefer just do ground into hamburger. I usually put 3-5 WT in the freezer every year and the majority of it is into HB as we use that year around, rarely purchase HB from the store.

I don't believe that I have purchased Hamburger in over a decade. Maybe longer. In addition, Neck roasts are a delicacy around my house. Fried Backstrap, chicken fried steak, deer tongue tacos, fried heart, (grilled heart is OK), grilled backstrap, grilled t-loins, venison stir fry, stew, venison cheese steaks...just about anything that you can do to beef you can do to deer meat. Except smoking it. I have not been able to smoke a leg or shoulder without it drying out too bad. I'm sure someone can do it, but I have not had success there.

My wife doesn't really like the deer meat straight grilled like a steak, but I'll just cook her a beef steak next to my backstrap and it's all good. 3-4 WT fills my freezer up for the year.

I am going to try a shoulder this weekend, I am going to do a simple brine, then when I wrap it be sure to add liquid probably beef broth to the pan.

I've thought about adding lard when wrapping. Maybe I need to give it another shot this year.