This is a question for those who have been to Africa and have had professionally cooked meat; I’d specifically like to see if one can tell which species s/he is eating, as well as that species’ niche. The species I’d like to try are as follows: Gemsbok, Blesbok, Sable, Springbok, Waterbuck (Properly skinned), Hartebeest, Wildebeest, Klipspringer, Kudu, and Eland.