Can't remember if I replied to this thread previously or not, but I'll give an updated assessment in my opinion.
First opinion: every meat is amazing IF YOU KNOW HOW TO COOK just as every sized hammer is useful for the right application.
My favorite meat in North America:
Black Bear - Braised in wine with a traditional short rib recipe it is sweet and tender, probably my favorite gourmet meal. Ground with a bit of pork and a traditional German Spice Mix it makes the very best bratwursts I've ever had in my life. (I'm from WI, so I've had hundreds of Brat recipes)
Agriculture Land Hunted Whitetail Deer - It's awesome. We eat it 3 nights a week. We go through 4-5 deer a year until we run out. As long as all fat is removed and as long as its cooked medium rare or rare, no game taste. Ground Venison makes the best ground taco meat ever with none of the orange grease of beef. Raw Carpaccio is exquisite with capers, lemon, shallots, and champagne vinegar.
Wild Pig (Sow) - If its a sow and it came from an oak area where they are eating acorns, its friggin' amazing like Bellota Ham from Spain. Nutty and tender, just awesome. (this is not Texas feral hog from the swamps my friends)
Elk - Needs no explanation.
My favorites from Africa:
Impala - As much as kudu gets the love, I think its no better than impala, we just think its better because the trophy is more impressive. Impala is a fantastic steak. The liver is the mildest of any game liver I've ever had and makes a great lightly breaded and fried appetizer. (if you hate liver, you'll love Impala liver anyway)
Cape Buffalo - Not the steaks, the bones! Braised Osso Bucco or Oxtail is just incredible. Tender. Better than beef.
Bushbuck - Bushbuck marrow on garlic bread is one of the best meals I've ever had in my life.
Zebra - Yes, zebra is damned weird tasting but its quite good. Pounded tender and made into schnitzel, its flavor is unique and quite fun. Its as strange as describing lamb/goat to a beefeater, but strange in a whole different direction.
Elephant - It's stringy and long-fiber just like beef brisket. As such, slow-cooked it has a mild and unique flavor.
Hippo - The steaks are pretty good to remarkably good. Definitely something that should not be wasted.
Sandgrouse - Great upland bird flavor!
Francolin - The only white-meat poultry in all of Africa. Pretty good stuff, similar to Chukhar Partridge in flavor. (wild, not pen raised)
Oryx - It's delicious, but its as plain as tilapia. People that love Oryx like it because they can't cook or they've had poorly prepared game. It has less game flavor than BEEF. It has ZERO scent/smell. It's so understated the most common uses here are to make Tartare, Carpaccio, and cooked rare with as roasts with some sort of reduction sauce.
My favorites from the rest of the world:
Axis Deer - Yeah, its excellent, although very mild.
Red Deer - It's righteous. Just as good as elk.
I'm also wondering how good something can be if you gotta cook tree branches with it! 
And I wonder if when they were done they did another home taxidermy job like that fox in the video?? 
