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

Originally Posted by bumblefoot

Roast goat, leek, onion, garlic, ginger, Jerusalem artichoke, mushroom, spinach, capsicum and tomato soup for lunch... I used the leftover slow cooker liquor for the base of the soup; it packs tons of flavour!

Attachment 165995

Perfect for the upcoming cold evenings. Getting real chilly.

We had goat shanks in the crock pot the other night. Unbelievably good!

This is a great thread, I appreciate all the ideas. Thank you to all the contributors especially bumblefoot .

Originally Posted by MB

We had goat shanks in the crock pot the other night. Unbelievably good!

I'm about to upload a short video of a slow cooked leg off a billy that was at least 5-years old! After 3-hours in the crockpot it was super tender and when we tried it there was no gamey taste. I've been a butcher since I was 16 (58 now!) and I would never have thought that would be the case! It just goes to show how much of the "all billy goats are stinky/gamey is a load of tosh.

Having said that; it wasn't rutting; so had no "goaty" smell. also; when I skin them I always have 2 buckets of water beside me; 1 soapy and 1 fresh. I ALWAYS frequently wash hands when skinning them; especially my left hand that touches the skin and meat. It minimises the chances of transferring hair, dirt, smell to the meat

Originally Posted by bumblefoot

I'm about to upload a short video of a slow cooked leg off a billy that was at least 5-years old! After 3-hours in the crockpot it was super tender and when we tried it there was no gamey taste. I've been a butcher since I was 16 (58 now!) and I would never have thought that would be the case! It just goes to show how much of the "all billy goats are stinky/gamey is a load of tosh.

Having said that; it wasn't rutting; so had no "goaty" smell. also; when I skin them I always have 2 buckets of water beside me; 1 soapy and 1 fresh. I ALWAYS frequently wash hands when skinning them; especially my left hand that touches the skin and meat. It minimises the chances of transferring hair, dirt, smell to the meat

and make sure its cold water for washing, otherwise your skin pores open and the stink gets in. also a cold shower before the warm one

Originally Posted by bumblefoot

I'm about to upload a short video of a slow cooked leg off a billy that was at least 5-years old! After 3-hours in the crockpot it was super tender and when we tried it there was no gamey taste. I've been a butcher since I was 16 (58 now!) and I would never have thought that would be the case! It just goes to show how much of the "all billy goats are stinky/gamey is a load of tosh.

Having said that; it wasn't rutting; so had no "goaty" smell. also; when I skin them I always have 2 buckets of water beside me; 1 soapy and 1 fresh. I ALWAYS frequently wash hands when skinning them; especially my left hand that touches the skin and meat. It minimises the chances of transferring hair, dirt, smell to the meat

and make sure its cold water for washing, otherwise your skin pores open and the stink gets in. also a cold shower before the warm one

I just make sure I don't shoot them when they are stinky 🙂

Goat loin stir fry marinated in olive oil, lemon juice, mint, garlic, salt and pepper...

Originally Posted by bumblefoot

Goat loin stir fry marinated in olive oil, lemon juice, mint, garlic, salt and pepper...

Attachment 166144

Classic Mediterranean flavours. Works very with goat for obvious reasons. We did something similar with goat backstraps recently.

I've been experimenting with cooking older wild goats. This goat was probably over 5-years old; an age where if it is not rutting I'd mince the meat. After taste testing the fillets and finding them to be tender and very mild, I decided to slow cook the leg. Here is the verdict about the meat tenderness

https://www.youtube.com/watch?v=A5rJdcZEyB4

The last goat I shot was mid-size. Did the back legs in the crockpot with those Mediterranean flavours and swimming in olive oil, no water. Threw a few potatoes in as a well. Quick sear of the meat at the end in a hot frying pan to add a little extra flavour. Obviously not a recipe for someone who doesn't like oily food, but that's how the Greeks do it and I think it's bloody good!

Yes, you have described my situation perfectly

Originally Posted by berg243

like your goat recipes just dont have any goat to try them.

This evening’s contribution.

Originally Posted by MB

The last goat I shot was mid-size. Did the back legs in the crockpot with those Mediterranean flavours and swimming in olive oil, no water. Threw a few potatoes in as a well. Quick sear of the meat at the end in a hot frying pan to add a little extra flavour. Obviously not a recipe for someone who doesn't like oily food, but that's how the Greeks do it and I think it's bloody good!

By swimming you mean that you used an unholy amount of oil to cover the leg?

Originally Posted by Russian 22.

By swimming you mean that you used an unholy amount of oil to cover the leg?

Pretty much. It's the secret to my mum's great cooking. That and salt by the metric ton!