Thaw some backstrap steaks, salt them with sea salt, let them sit in the fridge salted for at least an hour, cook them in the oven at 190°until the steaks reach 95° Internal temp. Pull them out of the oven and reverse sear in a cast iron skillet in a thin layer of unsalted butter for 1 minute...
@WNC2500, let me know if you need any good recipes for all that fabulous meat you harvested. I've got a couple oryx meat favorites that melt in your mouth. Although, the only real way to screw up oryx meat up is too overcook it.
I can't fault your logic. Bison are excellent, however, I wouldn't rule out muskox because of the full body thing. I didn't do a full body mount with mine and I don't regret it one bit. It's still a large mount, but it really turned out awesome.
After striking out on all of my applications earlier this year, I was a little worried about how this year's hunting season would play out. Thankfully, I got a couple fortuitous phone calls from both Utah for a pronghorn tag and NM for a population management Oryx tag on the Dona Ana range. I...