Thread: How to cook goat?????

I shot three young billy goats for dog tucker. They were around six months old at a guess and weren't very stinky. cooked up one rear quarter and it was great so don't limit yourself just to nannies, young billies are good to

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Originally Posted by smidey

I shot three young billy goats for dog tucker. They were around six months old at a guess and weren't very stinky. cooked up one rear quarter and it was great so don't limit yourself just to nannies, young billies are good to

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Yep.

Like any animal, young equals tender.

Cheers
Pete

Don't call it goat. Call it chevron. If I recall correctly that was the name used when it was being marketed.

I have heard that Italians like billy meat.

Goat is the most commonly eaten meat on the planet

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Stock up on oven bags (can use them in the crock pot for super easy clean up too) and go crazy. I love goat with cous cous, Google is your friend and go crazy.

I can't remember the last time I bought meat at the supermarket. Rabbit and hate can be Devine too.


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Originally Posted by Dougie

Rabbit and hate can be Devine too.

I always thought hate tasted a bit nasty.

Throw it in a big pot & boil it for a couple of hours. The dog will love it & they don't get fat from eating it.

Originally Posted by Chris

Throw it in a big pot & boil it for a couple of hours. The dog will love it & they don't get fat from eating it.

Yeah but man are there farts rotton

Chevon rates highly in my family..... Was a bit nervous first time , tho I don't know why...even suprised the mother inlaw after eating wat she thought was lamb.
I take meat from young animals preferably nannies and cook the rear wheels like a lamb hogget nice and slow on low and usually from frozen.... I like to salt the leg quite well and add a small amount of water just enough to cover the covered roasting dish and add a bit of fresh wild thyme seems to go pretty good.... The sweetest goat I've eaten came from up the side of the clutha river not far from Alexandra.... Straps can be cooked similar to venison I like my veni straps in a length about 6 to 8 inches long..cook it hard on high to sear then in a moderate oven for maybe 10 mins.... Always let meat rest for a time. Fillets are very good too

Just chucked some goat in my veni sausage mix, will report back next week when they return from the butcher.


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Every time I have been on a stinky shooting mission I have thought that I would take a piece home and try it. Every time I have shot one I have thought I would rather have KFC
Yet to try goat

Originally Posted by sako75

Every time I have been on a stinky shooting mission I have thought that I would take a piece home and try it. Every time I have shot one I have thought I would rather have KFC
Yet to try goat

When in Wellington I was taking them out whole which kinda sucked smell wise but every scrap was fed to the dogs. (Now I have a raw food contact for dog food, so that's changed...)

Andrew showed me a way to do goats just like how we've done rabbits and hares. Back steaks and back wheels, no need to gut...as long as you're knife doesn't slip eh @7mmsaum hahaha "Hey Dougie, just watch you don't cut the gut bag-" POP. Whoops. Anyway super quick and easy and you'll be home before tea with a pikau full of yummy, easy meat. I've perfected my de-silvering on goat meat. Get your knife under the sinue and then flip it over and fillet like a fish.

I reckon for eating, cooking, preparing, shooting, gutting, learning how to hunt..goats are under-rated as to how much we can learn from them.

Originally Posted by Dougie

When in Wellington I was taking them out whole which kinda sucked smell wise but every scrap was fed to the dogs. (Now I have a raw food contact for dog food, so that's changed...)

Andrew showed me a way to do goats just like how we've done rabbits and hares. Back steaks and back wheels, no need to gut...as long as you're knife doesn't slip eh @7mmsaum hahaha "Hey Dougie, just watch you don't cut the gut bag-" POP. Whoops. Anyway super quick and easy and you'll be home before tea with a pikau full of yummy, easy meat. I've perfected my de-silvering on goat meat. Get your knife under the sinue and then flip it over and fillet like a fish.

I reckon for eating, cooking, preparing, shooting, gutting, learning how to hunt..goats are under-rated as to how much we can learn from them.

Pretty much how I do my deer. Recent times thought it best to cut the gut bag free after to check on condition of the organs and sneak the eye fillets out

Roar last year a mate shot a spiker for camp meat. Left him to it. When I got back he had gutted it with the front legs tied and the back legs tied. He had a long branch through them waiting for me to help carry it back to camp. Worked out an easy carry

Lots of fresh rosemary and pin some bacon to them with tookpicks to keep the moisture up.