Thread: Getting back to living off the land.....

@No good names left Thank you

Went out for a goat hunt yesterday. Managed 10, 5 of which were busy munching away at the farmers new native plantings..

My freezer is full but a few messages sent on the way home and there's several takers from work. We've got a few converts to the hairy mutton now.

Found an odd one with weird little ears. Anyone seen this before? Excuse the weird neck angle they were both shot in the neck...
Was the same on both sides.


Normal one.

Roast wild goat leg, seasoned with lemon pepper, garlic, salt and a cinnamon stick.

Went out for a walk yesterday afternoon. Saw about 20 goats in the gully and picked the fattest to take. It's in brilliant condition and will be a fantastic eater.... I've given away most of the last 3 goats....

Originally Posted by bumblefoot

Went out for a walk yesterday afternoon. Saw about 20 goats in the gully and picked the fattest to take. It's in brilliant condition and will be a fantastic eater.... I've given away most of the last 3 goats....

Attachment 218377

Attachment 218378

Tidy skinning job.

@veitnamcam Thanks. Just punched off, that's all

It's that time of year when many kilos of free pig and chook food drops from the trees...

Slow cooked (3 hours) wild goat shoulder. Seasoned with salt, pepper and sumac. The cooking liquor seasoned with a cinnamon stick, star anise, bay leaves and cardamon pods... So tender I used 2 forks to "carve" it... I'll freeze the strained cooking liquor to use as a base for a soup....

Looks mighty tasty @bumblefoot.

@Allizdog Sure is; I'm having tea now

A newly finished wild goat soup. Stock made from goat neck and back bones that were simmered for 12 hours overnight in the crockpot.The soup was made with tinned tomatoes, a leek, onions, chilli, chickpeas, mushrooms, pak choy, red and yellow capsicums, and diced goat shoulder meat... The spices were garlic, cinnamon, salt, black pepper, star anise, allspice & Worcestershire sauce

so its your everyday "son of a bitch stew' then......chuck in whatever looks like it might work and hope for the best....my kind of cooking.
tried mutton n pork ribs in campoven on stovetop yesterday....would give it a 4 out of 10...the pork ribs werent as tender as Id hoped and even though the mutton was fatty and on bottom layer with liquid added I almost had it burnt..it was stuck and dark but not charred,if that makes sense???

Ha ha; nah I put a bit more thought into it than that

Four wild goat shanks, so tender after being cooked in the crockpot that they're just falling off the bone. The last of the goat I took a week or so ago. Most of it was given away, but it fed me and my cat Rowdy too. 4 shanks with a tin of tomatoes, stock and onions. Seasoned with a cinnamon stick, bay leaves, garlic, rosemary, thyme, salt and pepper.

Bugga, I just finished dinner and now hungry for some shanks. I'm ment to be on a diet