Scimitar Oryx is some of the finest table fare there is. Backstraps are about 2 foot long and around 8 inches in diamater. Cook them like filet mignon on the grill after marinating in italian dressing, worstechire, Tony's, and some mustard. We just kiled one last weekend and took it to be processed. Making sausage out of the front quarters, neck, and trimmings. Cutting roasts out of hind quarters and using trimmings for ground meat. Better thank 90/10 ground angus.
Axis about as good as you can get, too. Process same as above but use the front quarters for stew meat.
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