Thread: Chamois meat

Originally Posted by Bavarian_Hunter

Gday,

Looking to make the pilgrimage back to nz next year, will be 5 years between drinks (oh how time flies).

Since my last trip I've come to realize that I'm able to bring meat back. Badly want to take some pork home but alas no cam do, only deer, cham, tahr.

Trip will be for chamois and reds on east coast, I'm more for the chamois side. Curious as to what people think of cham meat? I've heard different things regarding it. Is the taste comparable to anything?

Very keen to sink my teeth into some at any rate!

Any recipes will further excite me if anyone is willing to part with some.

Bh

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If a young animal I will butcher them and eat as steak or mince. Anything with a bit of age gets processed into sausages and salami. A mate shot a bull thar the other day and I was forced to remember why I process them differently. I was the only one that would eat the casserole I made. Very gamey even after hanging and chilling for a week. Tender tho