The choicest cut is the tail meat which is white and very much like veal in texture. The tenderloin comes from a cylindrical tube inside the tail. The body meat is somewhat darker and has a stronger taste and slightly tougher texture. It is very similar to pork shoulder.
Alligator tastes somewhere between chicken and rabbit, with perhaps a hint of frog legs.
Alligator can be used in jambalayas, soups, and stews. Antelope Antelope look like deer but they are actually members of an animal family that includes goats and oxen. Mild-tasting and finely grained, antelope meat is similar to venison. Antelope has one-third the calories of beef. The nutritive value of bear meat surpasses that of commercially produced beef.