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

  1. #541
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    Quote Originally Posted by bumblefoot View Post
    Slow cooked wild goat shanks in a tomato gravy tonight... From the goat I sht on my 60th birthday. Flavoured with onions, bay leaves, garlic, oregano, rosemary, salt and pepper

    Attachment 218008
    Well done Bumblefoot, I love reading your posts and seeing the food (esp the goat)
    308, Beaker and bumblefoot like this.

  2. #542
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    @No good names left Thank you

  3. #543
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    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.
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    Normal one.
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  4. #544
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    Roast wild goat leg, seasoned with lemon pepper, garlic, salt and a cinnamon stick.

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    veitnamcam, stingray, 308 and 7 others like this.

  5. #545
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    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....

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  6. #546
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by bumblefoot View Post
    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.
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    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.

  7. #547
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    @veitnamcam Thanks. Just punched off, that's all
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  8. #548
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    It's that time of year when many kilos of free pig and chook food drops from the trees...

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  9. #549
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    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....

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  10. #550
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    Looks mighty tasty @bumblefoot.

  11. #551
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    @Allizdog Sure is; I'm having tea now

  12. #552
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    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

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  13. #553
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    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???
    75/15/10 black powder matters

  14. #554
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    Ha ha; nah I put a bit more thought into it than that
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  15. #555
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    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.

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