The Lockdown Goat

Well, last week The Waikato was in full Level 3 Lockdown. Hunting was allowed, but only to your “local spot”, “not your favourite spot”. It had been a lean spring, with several weeks of restrictions and a few hunting trips cancelled. The freezer was looking a bit bare.
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I headed over to Corcoran Road on Mt Pirongia on Sunday afternoon, treading up the boardwalks with an empty gun, as the last of the family groups were heading out in light drizzle. I spent a couple of hours sidling through some interesting hillside and dark forest, with only occasional sign.
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Then suddenly, without warning, a goat was down.
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Off came backsteaks, hind legs and “special cuts”. It was a nice walk out with a light load and still in daylight too.
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It’s good to have clean, fresh meat in the fridge.
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Next day, a few kilos of mince were made from the legs and some became a good sized Bolognese.


After a little aging, I made the backsteaks into a Green Curry, with the help of a jar of supermarket paste from the emergency box and a few fresh vegetables.
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A very satisfactory dinner, with some left over to freeze down for a lunch.

Come breakfast time, I thawed out the offal and a couple of special sausages and prepared a solid spread on the kitchen bench.

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… and into the pan.
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Green tea is a vegetable, isn’t it ?
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Looks bloody good :thumbsup:
going for a goat shoot this weekend :thumbsup:

why do you eat the nuts?

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Originally Posted by Russian 22.

why do you eat the nuts?

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Probably had a bottle of coke to drink?

Geez @Bagheera, desperate times when you are reduced to taking meat from a stinky ! :P

Good to see you getting out and about. :thumbsup:

Hope to catch up with you at the pre-roar shoot in Taranaki (making it my mission to attend that after 5 years of having other things on).

Good onya mate, however i have to ask, youd prefer the balls over the pork rind? Haha your a brave one thats for sure

Billy balls.

I can't say I've seen that before and I've hung out with some crusty old bushies in my time.

Please provide details on taste and texture.

Respect the goat :thumbsup:

why can't our hunting and shooting forum be more like this, instead of politics and doomsdayers....


Well done, that man.

So I read up on the eating of goat testicles.

Seems that they are quite a bit more pungent than beef or pork testicles which are of course enjoyed in the US and known as Rocky Mountain oysters. I’m pretty sure I’ve had that in the US - deep fried and served as a starter as BBQs. One of those dishes that your mates only tell you what it is after you’ve eaten it.

But goat testicles are different… and usually require brining and then smoking to calm the pungency. However it does look like our mate @Bagheera has forgone any pungency calming and gone straight for a simple light fry in the pan. Crikey.

Goats testicles are regarded as something of an aphrodisiac in Asia, so maybe there is method to this madness.

Did you just fry up the heart? It’s something I’ve been wanting to try for a while

Fried heart, liver, kidneys with brown onion gravy and mashed potato, add some bacon if you wish. But it's perfection as is.

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Originally Posted by Jt23

Did you just fry up the heart? It’s something I’ve been wanting to try for a while

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flour with salt and pepper. fry lightly in butter and don't over cook it. Make sure you trim it nicely and it is great eating

Nice, a "balls up" with a happy ending. Tasteful comment intended.

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Originally Posted by PadLo

why can't our hunting and shooting forum be more like this, instead of politics and doomsdayers....

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I try to only post about hunting and not do any politics.
I come here to get away from that Sh000t.

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Originally Posted by Jt23

Did you just fry up the heart? It’s something I’ve been wanting to try for a while

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Yes, I just cut it acrossways (You can see in the photo if you look hard) and fried it a bit on each side. I wouldn't leave any of it undercooked. Once you get up near the thick end you get into the valves and stuff and that's too gristly.

I practically live on goat! As a butcher I've always shied away from older billies. But recently discovered that as long as they aren't rutting the billies are fine. Here's a couple of super short vids I did about eating older billies. It's been a revelation to me. The billy leg I slow cooked in the second vid was as good as hogget; was crazy good. I think the "billy taste" has been a bit of an urban myth due to being told and re-told over and over again. The key seems to be; don't take them when they're in "humping mode"!

https://www.youtube.com/watch?v=7gdiiRIjet8

https://www.youtube.com/watch?v=A5rJdcZEyB4

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Originally Posted by Flyblown

Billy balls.

I can't say I've seen that before and I've hung out with some crusty old bushies in my time.

Please provide details on taste and texture.

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Here is a "How to" post on Mountain Oysters I did several years ago on the old green forum.