Thread: Chamois meat

Like any game animal young animals generally taste better, have had slow roasted Cham leg that was very comparable to lamb. Usually if I shoot a buck for his head I will take the backsteaks and sometimes the back legs also, but deal with that meat as you would any mature/male animal, they don't "stink" like a bull tahr would (especially during the rut) but they can be very gamey tasting and therefore more suited to stews and salami etc. Medallions cut from the backsteaks of a young one and done in a hot pan are pretty good, you want to cook them through a bit more than venison but definitely don't overdo them

Originally Posted by Ryan_Songhurst

Like any game animal young animals generally taste better, have had slow roasted Cham leg that was very comparable to lamb. Usually if I shoot a buck for his head I will take the backsteaks and sometimes the back legs also, but deal with that meat as you would any mature/male animal, they don't "stink" like a bull tahr would (especially during the rut) but they can be very gamey tasting and therefore more suited to stews and salami etc. Medallions cut from the backsteaks of a young one and done in a hot pan are pretty good, you want to cook them through a bit more than venison but definitely don't overdo them

What's the reason for cooking a bit more thoroughly, are they wormy?

Not too phased by gamey bucks, chamois snags and stews will be a novelty here. Slow roasted legs sound right up my alley!

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Originally Posted by Bavarian_Hunter

What's the reason for cooking a bit more thoroughly, are they wormy?

Not too phased by gamey bucks, chamois snags and stews will be a novelty here. Slow roasted legs sound right up my alley!

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Not wormy just can be quite gamey if its underdone