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Hunting and Fishing Rifle, Shotgun, Handgun, Archery, Blackpowder Saltwater and Fresh Water |
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#1
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Any goat recipes to share?
My eldest son and I went on our first hunting trip today. Thanks to the Calgunner who recommended Bighorn Canyon Ranch. I recognize the limitations of high fence hunting and take it for what it is, but it was an amazing day with my son and for that I’m thankful. As a first hunting trip for either of us, I think it was a good choice. We intended to go after rams, getting the skull mount with those awesome curls was the prize - but the ones we came across were a little too docile for our liking, so we hiked on and eventually spotted three goats on a hillside. He took one, it tumbled a pretty far distance down the hillside and ended up stuck in a craw where we didn’t know how in the world to retrieve it, but thankfully the owner was super helpful. I took one next, he hopped up over the hilltop and dropped dead no more than 30 yards from where I shot him. Both of the skulls are getting prepped now.
The skulls were the prize, as I mentioned, to memorialize our first hunting trip together. But I’m pretty squarely in the “eat what you kill” camp, no matter what - so now we have probably 60-70 lbs of goat in the freezer and I have no idea what to do with it. What cuts should I have ground and made into sausages, etc? Beyond doing that, any ideas or recipes y’all like? Suggestions much appreciated as I know it isn’t known to be the tastiest meat on the planet but we intend to eat it, hopefully as a family. A few pictures to share, some with our faces cropped: Mine on the right, my son’s on the left: My son with his after we fetched it out of a vertical craw in the hillside: Me with mine, boy was I happy to find him dead and not 1/4 mile away wounded: The skulls being prepped. Mine on the left, his on the right: Sent from my iPhone using Tapatalk
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Do not give in to evil, but proceed ever more boldly against it. |
#3
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Birria is pretty amazing with goat meat. I make it in a slow cooker, which is probably the best way to deal with goat. Here's a good recipe; just note that of the 3 chiles used in the adobo, arbol chiles are no joke and a little goes a long way.
https://www.gimmesomeoven.com/birria/ |
#6
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Hunting is a great father/son opportunity.
Since those are likely farm raised goats, the meat should be pretty palatable. You might try a slow cooker stew, and of course sausage is always an option. If you go with sausage, you will likely need to add some fat... consider lamb or pork fat to about 15-20%. You could do beef fat too, but I think you will like the lamb ir pirk fat better. If you go with sausage, keep the meat just short of frozen, coarse grind, season and rechill, then do a final grind to mix and finalize the product. I prefer bulk sausage as opposed to links, but links are fun if you have a stuffer.
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#7
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Merguez is awesome. So is birria. And goat curry, Punjabi style.
So is BHCR. Haters gonna hate, so what. Want to shoot your own meat? Here in So Cal? Not a lot of options. Want to shoot something actually tasty? BHCR is one of few options, if not the only option. I like the place. It is what it is. Last edited by God Bless America; 06-24-2021 at 8:56 AM.. |
#8
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Goat is delicious, although individual animals may be more or less favorable than people would like. Can mostly treat it like lamb, I'd have no problems eating chops or a nice roasted leg. I tend to go with more Indian spices for larger cuts.
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#9
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Chile Verde in a crock pot is my go-to for chunks of mystery meat. Works great for Pronghorn, Javelina, Boar, etc.
1 can of green enchilada sauce 1 bottle of Goya Recaito 4 Tomatillos, diced. 4 Anaheim peppers, roasted, peeled, and diced. 2 Pablanos, roasted, peeled, and diced. 2 Jalapeños, diced 1 coarsely diced onion 1 bunch of Cilantro, coarsely chopped. Cube 2lbs of meat, brown it in a skillet with olive oil, drain and set aside. Combine above ingredients in Crock Pot, mix, add meat. Wait a few hours until meat is fork tender, serve over rice with tortillas. You can add or subtract the peppers/onions as desired, but it's the Goya, Tomatillos and Cilantro that really make the dish. They are necessary.
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#10
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Gotta hang it to bleed it and leave it to hang in cold air till the meat firms up. Then butcher. It'll make good chops if treated right but you might want to trim the fat down to almost none if strong flavors aren't your thing. Long slow cooking for the rest of it and a good curry is probably my favorite way but pretty much any way you'd treat wild game and have it come out tasting good is a good way.
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#11
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Any goat recipes to share?
Thanks guys. Charlie cleaned and butchered them on site, so I ended up with two goats worth of:
Back straps Tenderloins Hind quarter roasts Neck roasts Shanks Shoulder roasts I think that’s it. Surprisingly no racks, either there wasn’t any good meat left there or he kept them for himself. I didn’t realize until we were home and sealing everything. I don’t know if the roasts are “proper” cuts, or what. It’s all frozen now, but I do plan on taking some to a meat processor for sausage, slim jims, etc. For that, will any of the roasts work the same? It’s all pretty lean so I’d think so. EDIT: I talked to a processor a few minutes ago, he said the stuff most suited for grinding will be the shoulder and hind roasts so that’s cool. But his prices are stupid IMO, $98/animal regardless of what I bring in. Since I’m only taking in part of a small animal anyway thay seems off. Guess I’ll cruise the sticky here for other processors close to me. Sent from my iPhone using Tapatalk
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Do not give in to evil, but proceed ever more boldly against it. Last edited by steadyrock; 06-24-2021 at 12:12 PM.. |
#15
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$98 per animal is the normal price per animal. Than add sausage at usually $5 per pound unless you get cheese than the price goes way up.
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#17
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https://panlasangpinoy.com/stew-goat...ambing-recipe/
My favorite goat recipe is Filipino. I like birria too. |
#18
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I may look into a goat hunt. Several great recipes posted besides mine. Thank you for sharing.
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#19
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Are the goats castrated or female?
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