Thread: Bloody good goat recipe!

@MarkN Something you may be able to help with please. I'm having trouble getting my head around cooking times/temperatures and game meat tenderness. The failsafe is low and slow in the crockpot. Although meat is fall off the bone, it is on the dry side and stringy. The alternative is hot and fast as in the case of duck breasts or backstraps which end up as little more than seared, but delicious and not suitable for tougher cuts. The danger zone seems to be medium cooking times and temperatures which is why I was impressed with the asun method I posted. Is this assessment correct? Would a pressure cooker be useful for cooking goat leg meat?