Gazelle meat

Gazelle meat comes from the small, slender antelopes of the genus Gazella in the family Bovidae, and it is usually taken from wild game animals rather than farmed stock. Diners value it for tenderness and a mild, lean character that suits quick cooking. As with all hunted meat, safety depends on what happens after the shot: rapid evisceration, fast chilling and clean handling decide whether the carcass stays wholesome. Thorough cooking handles the parasitic hazards of wild game, and the meat is best eaten fresh.