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

The goat above today.... All the goats are in beautiful condition at the moment. Mind you, they tend to be in good nick in the valley I hunt. The shoulders will be used for curry tomorrow night

Nice tidy skinning job.

punched more than knived by the looks of it...very tidy job indeed.
if you put a small slit/cut up by rib cage and poke end of forelegs through it it does two things...helps to spread cavity open and makes your forequarter roast compact enough to fit in Mums meat dish,also makes it slide into bag easier to keep flies off,without forelegs sticking out.

If you punch it off from the back through to the front and incision you leave all the belly skin (aka bark) on the carcass. The trick is to get behind the bark from the legs down the back and punch towards the belly

Yup; punched. It's in the fridge now. I tightly wrap it in sheets and held in place with clothes pegs and hung the night in a tree (skin on). It's like my meat safe. One of the joys of being a qualified butcher is that it's easier to do it all yourself

One shoulder is now in the crockpot for curry....

Originally Posted by bumblefoot

One shoulder is now in the crockpot for curry....

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Shit that looks good. Do you follow a recipe or just wing it?


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That looks like a nice proper homemade spice paste, way better than the jars of tasteless bland premade sauce crap at the supermarket.

@JessicaChen The homemade spice mix makes it completely different. When my mum was ill in Middlemore Hospital we had a goat curry at a local Fiji Indian takeaway; it was absolutely delicious! I've tried to replicate it, and gotta say; it's pretty close now. The major difference is probably that they used meat on the bone. So I now cut through a few legbones and throw them in too. Also; using mutton masala mix from the local Indian greengrocer/spice shop makes a difference too. The little boxes og supermarket garam masala are crap.

I only do a curry once a week or 10-days and take it to friends for a regular curry night. I always get fed up when you mention goat meat to hunters and they always say "It makes a good curry"..... When there is so much else that can be done with it. It's so limiting to think that it's only good for a curry

Originally Posted by bumblefoot

@JessicaChen The homemade spice mix makes it completely different. When my mum was ill in Middlemore Hospital we had a goat curry at a local Fiji Indian takeaway; it was absolutely delicious! I've tried to replicate it, and gotta say; it's pretty close now. The major difference is probably that they used meat on the bone. So I now cut through a few legbones and throw them in too. Also; using mutton masala mix from the local Indian greengrocer/spice shop makes a difference too. The little boxes og supermarket garam masala are crap.

I only do a curry once a week or 10-days and take it to friends for a regular curry night. I always get fed up when you mention goat meat to hunters and they always say "It makes a good curry"..... When there is so much else that can be done with it. It's so limiting to think that it's only good for a curry

I do rendang curry most of the time for goat (being half malaysian chinese does that) but there are plenty of other great dishes. Sup Kambing (goat soup) is also great and also utilizes the bones https://en.wikipedia.org/wiki/Sup_kambing. Also nice in a spicy korean stew.
Tenderloin and backstrap is good for almost anything (and just eaten on its own) as they dont need to be cooked as long. Might try some in a chinese style stir fried noodle next time I get another goat. Also after seeing your excellent job skinning that goat I feel like becoming an intern at a butchery just to learn from the best.

I often do the spare ribs. Put the seasoned ribs in the crockpot on low just before going to sleep. Just before lunch brush them with a 50/50 soy sauce, chilli sauce and grill them in the oven for about 15-minutes. Even had an ex-vegan (but still partial vegetarian) go back for seconds!

I often brown the legs or shoulders and then slow cook them in the crockpot. Next day I use the cooking liquor as the stock base for soup

I basically use this recipe

https://www.nzherald.co.nz/eatwell/r...QVXQKDIBXTPMY/

Originally Posted by bumblefoot

I basically use this recipe

https://www.nzherald.co.nz/eatwell/r...QVXQKDIBXTPMY/

Might have to give it a crack


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The beginning of another wild rabbit pie!

Slow cooked wild goat shoulder, seasoned with salt and pepper, sumac, cinnamon stick, star anise, cumin and coriander seed and bay leaves. Slow cooking on top of a bed of leeks and onions.