Wild nanny goat shoulder after 4 hours in the crockpot. Super tender..... Was cooked on halved onions and stock. Flavoured with salt pepper, cinnamon, chilli flakes and thyme...
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Wild nanny goat shoulder after 4 hours in the crockpot. Super tender..... Was cooked on halved onions and stock. Flavoured with salt pepper, cinnamon, chilli flakes and thyme...
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Slow cooked wild goat shoulder and onions with roast spuds, puha and gravy...
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I've been driving past a nice patch of watercress for the last day or so. That photo makes me think some pork bone boilup might be on next week's menu
Every few days I kick over the old weed piles in the duck pen so the ducks can eat the worms and bugs. The ducks are far better layers than chickens..
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Growing your own also applies to animals. I just thought I'd post this because it's pretty cool... Candling a Dorking egg from the incubator with a torch on Day 12 to see if it is fertile. The embryo and veins are clearly showing in it. The eggs take 21 days to incubate. It's pretty amazing to think that it will go from this to hatching in 9 more days! Nature is pretty wonderful...
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great photos thanks. Interesting that the ducks are better layers. Duck eggs are certainly good to eat and I've heard they can be better for baking. What about pavlovas I wonder?
I'm not sure; never made a pav!
Pro's....The ducks are far more reliable layers. Plus the infrastructure is simpler. You only need a standard 1.2m fence because they don't fly, they don't get mites, and you don't need a flash house. I just screw 2 pallets together to form an A-frame and cable tie a tarp over it. Plus their paddling water is fantastic fertiliser. They only need a clam shell type paddling pool to splash around in. I bail the water every few days and put it into plastic rubbish bins to use as fertiliser on the veges. I get 5-8 eggs per day from the 8 ducks. Usually 6+
Cons... They are noisy and messy. And they eat about 50% more than chooks.
i think its the yolk to white ratioQuote:
Originally Posted by Coote
more yolk less white
if you are short on eggs when baking, blood can also make a suitable substitute
Yeah; it's called a black pudding.... :DQuote:
Originally Posted by Bill999
"if you are short on eggs when baking, blood can also make a suitable substitute". Heh... dunno how well that would be accepted in my household. And I imagine that pavlovas would look a little less traditional. It would be nutritious though. Hmmmm..... Might have to replace my pig knife with a sharp tube and a hose attached to a CamelBak pack.
Just a short wild rabbit pie slideshow and video
Braised wild rabbit, bacon, mushroom, leek, onion, cherry tomato and chickweed pie - (catch and cook)
The stock was flavoured with bay leaves, thyme, Worstershire sauce, cinnamon stick, garlic, ginger, ground cloves and a star anise pod. Being cooked on a bed of onions and leeks.
The pie made with; wild rabbit, bacon, mushroom, leek, onion, cherry tomato and chickweed.
https://www.youtube.com/watch?v=dq6sFgT3zRQ
That's one classy pie !Quote:
Originally Posted by bumblefoot
Thank you for the great thread bumlefoot. Nice to see it continue as an inspiration to us all.
By the end of next year we should have our place sorted as best we can but even at the stage we’re at now has seen us get through the last three years without so much as a twitch. I’ll be much happier when the permanent gardens and tunnel houses are in but some more building work needs to be completed first.
A coastal aspect has its challenges, still a great growing area, just needs adequate wind protection. Trying to decide on the right fruit trees for the environment has taken a bit of research but managed to narrow it down to a good handful. It will be a plant and see I think. Anyway, keeps me busy and frankly, don’t know how I ever had time for work:D
I reckon the best part of being a bit more self sufficient, which anyone can do anywhere, is that you gain a sense of control over your life and the great deal of self satisfaction in doing shit for yourself and/or family. Carry on the good work.
Cheers, Sidetrack
@Sidetrack Thanks for the kind words. As an aside; I see you live down the Catlins. Used to visit the Catlins twice a year when I was doing nature photography. Very nearly moved there! :)
Yes I know; just another goat.... But they keep the freezer full and it's a beautifully fat goat. All the goats from this valley always seem to be as fat as mud. Took a mate and his stepson out for their first goat hunt yesterday. Missed an absolute sitter... It's bad enough doing a duff shot, let alone making a duff shot in front of others! :D Redeemed myself in the next spot... Phew..... The little Howa Mini 223 keeping the freezer full as usual :)
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That's a lovely looking few meals there. Haven't had it for years but I used to enjoy a roast leg of goat and think they'd be great in a salamiQuote:
Originally Posted by bumblefoot
Been awhile since I’ve had goat as well. It’s really great eating and you’re correct, it makes beautiful salami.
Great ! Now I just gotta get off my ass and find some to put in the freezerQuote:
Originally Posted by Sidetrack
famous for trifle spongue as give it wonderful yellow colourQuote:
Originally Posted by Coote
Lazy tea tonight... Fresh goat liver seasoned with salt, pepper thyme and chilli flakes, stir fry pak choy with garlic and chilli flakes and a (poorly) poached duck egg.... First feed from yesterday's goat...
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Well done bumblefoot. You almost inspired me to get out for a goat hunt tomorrow, but we're having some rough weather at the moment, so it can wait a few days.
@MB It's such a reliable protein source. I get a bit of shit for mostly hunting goats from the "if you shoot anything other than deer or pigs your willy will shrink" types. But I don't care. I'm not into that macho hunter bollocks :)
Due to geography, being limited to public land and no dogs, goats are now the only animal I can realistically hunt apart from ducks. I must have a very small penis :DQuote:
Originally Posted by bumblefoot
Roast goat is fantastic eating. (Rank old billy goats excluded..)
Just reply with you'll never notice the difference but they better get more deer/pigs :yaeh am not durnk:Quote:
Originally Posted by bumblefoot
@StrikerNZ I'm beginning to change my mind about older billies; as long as it's not breeding season. Heres couple of super short vids I did abut eating billies...
https://www.youtube.com/watch?v=7gdiiRIjet8&t=37s
https://www.youtube.com/watch?v=A5rJdcZEyB4
Greetings @bumblefoot,Quote:
Originally Posted by bumblefoot
Eons ago I made the same transition in thinking. Any goat that passed the smell test went in the freezer. Any that did not were bypassed. To me the billies had more flavour than the rest.
Regards Grandpamac,
PS Went back and added the last two words to the first sentence to save any confusion.
Right from when I was a kid (pun intended) I haven't liked goat meat. I shot one when I was about 15 and was very proud so Mum cooked it up nicely - but I couldn't eat it. No prejudice. Just don't like it. A friend tried to pass expensive bought goat off as lamb not long ago - I could tell with the first mouth full. Forced it down 'cos I'm polite.
Im with you. Goat is foul. Best kicked down into the scrub after being shot .Quote:
Originally Posted by Tahr
ya bloody legend restaurant next ??Quote:
Originally Posted by bumblefoot
@Barry the hunter Nah I'm just a knock about cook!
ya might be- but you may also inspire new hunters to try and use the meat they shoot - when I think back on my early goat shooting days on east coast we would should 50-80 in a day - none came back with us - but then we were encouraged by the station owners to lower numbers and we took to it with a vengeance - I would visit my Full bore club secretary and armorer - he would sell us two cartons of .303 75rounds in each and we would shoot them all of in a day - no bloody wonder now rather deafQuote:
Originally Posted by bumblefoot
Really enjoy this thread and love a bit of goat meat and go goat hunting regularly always have some in the freezer for a nice stew or curry. I find it more mild than most venison.
We are very picky about the ones that come home with us though, younger nannies generally. Older nannies go to the dog as it can be a bit tough/dry. Billies, almost without exception are left on the hill.
Have shot some goat off spring pasture last year that was as fatty as any lamb and was excellent eating.
We've been trying to eat more wild game lately and the freezer is full of goat, rabbit, hare, and venison. I have recently become a bit fond of hare as a meat after being put off from it for a few years.
Freezer even has a drawer of possum hind legs, which I give to a work mate for their dogs. Takes no time to whip the back legs off and throwing them into a bucket as I'm going around shooting them.
I would feed it to our dog but he has regular supply of goat and I don't like the smell of possum which stays on your hands after having to skin them.
I rate hare highly - I dont know if you have tried it this way but I soak in salty water overnight and then simmer it in milky water for a few hours before a slow roast bloody deliciousQuote:
Originally Posted by Makros
No I haven't tried hare like that but that sounds exactly like what a German friend did with some rabbits I gave them. I was sent pictures and it looked delicious!Quote:
Originally Posted by Barry the hunter
yeah works with rabbit - hare- canadas - and paradise - takes away gamy smell -but not tame geese they are inedible any which way --was told once with tame geese boil in milky water and very long (10hrs ) slow roast -nah bloody awfull - and yet Poms rate them - no accounting for taste -Quote:
Originally Posted by Makros
Got dozens of the buggers, so will have to try this approach thanks:thumbsup:Quote:
Originally Posted by Barry the hunter
A leg of goat going into the oven to slow roast. Seasoned with salt, pepper, thyme, chilli flakes, cinnamon stick, fresh mint, bay leaves, and garlic cloves pushed into cuts in the meat. Olive oil and butter on the leg and a cup of water to prevent it drying out. 150°C for about 2 hours
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Re: eating goat, if you don't like it, bumblefoot's excellent thread probably won't hold much interest for you. I wouldn't try and persuade someone to eat something they just don't like. Everyone tells me how good kahawai sashimi can be, yet I can't stand it. Last time I tried, I was literally gagging and I'm a lover of raw fish. Despite eating goat 2-3 times per week, I'm not overly keen on European-style recipes where goat is substituted for lamb. Goat goes well with South Asian and Middle Eastern flavours to my mind. If that isn't to your tase, I can see the problem. Yes, goat curry may be a boring cliche, but it works. Last night's batch was as good as anything I've had in an Indian restaurant and I made it with goat shanks. Easy too!
https://myheartbeets.com/slow-cooker-goat-curry-indian/
@MB Interestingly I'e found that goat is fine roasted etc. I've given roast goat leg or slow cooker shoulders to friends and they all said that they would have thought it was lamb/hogget.The big thing I've found with roasting is to be super careful that it doesn't dry out. Hence the oven bag, cup of water in the bag, and butter and oil. Goat doesn't have the fat to keep it moist like lamb does. The other thing is that when frying goat steak; if you like it medium rare you need to take it when rare; in contrast to lamb/beef etc. The goat seems to keep on cooking for a few minutes when taken off the heat.
I had a goat curry from a Fijian Indian place in Papatoetoe a few time a few years back. Holy hell it was stunning. I've been trying to get mine to that level, and (not trying to be a blow arse), have nearly cracked it. The only difference now is that that they use bone-in goat, whereas I don't. But I do usually cut a couple of goat shank bones in half and throw them in.
But everyone's tastes are different. As a butcher I do believe that carcass care is incredibly important. Especially when skinning goats. I always have a couple of buckets of water, one soapy, one plain, to continually wash my hands and knives, especially the hand that punches the skin off.
I used to chuckle when pig hunters (and not ragging on them, because I hunted pigs with dogs for many years) would come into the shop and say "You can't buy meat like this!". And I'd feel like answering... "No; we wouldn't come to your place to process your steer, chase it with dogs for half an hour, let the dogs hold it for a while, kill it and then take hours to get it to a chiller ;)
The other meat care trend that I find weird is the recent trend to "shoot it and leave it to the next day to retrieve it.." So it hasn't been bled out properly, has sat with its guts in all night etc.... I know there are occasions when that can happen; but the amount of times I see it; especially on NZ hunting programmes (one in particular), and US hunting shows amazes me. Maybe ok when it's in tahr country and freezing cold weather. Not ideal, but probably ok. But it's amazing how many vids I've watched where people do it in warm/warmish weather.... Or; they shoot one the night before; go hunting the next day and leave the animal until later in that day. Then do the big "We harvest the best meat/you can't get meat like this in a shop" yada yada....
Right; I'm off my soapbox now..... Spleen vented.... :D :D :D
