To my taste, it was more like deer than anything. Very lean and hard to cook unmarinated without searing the outside and leaving the inside bloody. Took awhile to get the hang of it; it's a dense meat, but very tasty and went well with a red wine marinade.
I've eaten quite a bit of it also. It is dense and to me it tastes closest to Pronghorn.
Okay, so what are the immigration laws for Oz again?
