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Montana Dave

Well, thanks. I think! (Ha! Ha!) I shot a monster 2 years ago and got it mounted. Yes, it still stinks!!!

I have about 30 I am fixin' to "delete". I will try a few of these recipes and will keep my fingers crossed.

Thanks for all the input!

rtread

BTW....I should have mentioned that I've had goat that wasn't fit to eat and I've had goat that was very good. It all depends on the age of the goat and the length of time and manner it is cooked. Growing up in San Angelo, BBQed goat was a favorite reason to get together with the gang out at the lake and tap a keg and BBQ a goat or pig in the ground. I think the best goat I've ever had was at one of these.....ummm, get-togethers..... we had the cabrito in the ground and we tapped the keg and before long here came another keg from somewhere. The emphasis shifted somewhere along the way from food to beverage and the goat stayed in the ground overnight. I was one of the campers in the group....the next morning I got up hungry and got into the goat....it was great! You can't beat a breakfast of cabrito and beer foam. Ray

Kanga

I was born and raised on goat meat and milk.

We never ate the billies tho as they do stink, the doe's and wethered billies are better eating.

njbuck22

I shot one and it was no good either. I did get a neat european mount out of him though.

paka

Try marinating meat for a day then dehydrate. Goat jerky is really goodOr should I say'' Gooo oo oood"

Montana Dave

One of our hunters shot 3 yesterday. Nasty old things!!! I am going to try some of these recipes and let you know. Honestly, I am not optimistic!

Thanks for the input!

Rebel Hog

Southwest Leg of Goat
1 cup white wine or vinegar
1 cup vegetable oil
2 cloves garlic, minced
1 bay leaf, crumbled
2 teaspoons salt
1 teaspoon rosemary
1 teaspoon sage
1/2 teaspoon red pepper flakes
1 (5- to 7-pound) leg of goat, boned
3 large potatoes, quartered
3 onions, quartered
3 large chiles or peppers, seeded and sliced
2 garlic clovers, skin removed

Preheat oven to 325 degrees.
Combine vinegar, oil and seasonings and pour over goat meat in a glass baking dish. Cover and marinate in refrigerator 12 to 24 hours, turning often.
Remove goat, strain marinade and reserve. Place potatoes, onion, chiles and garlic in shallow roasting pan and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast for approximately 25 minutes per pound.
Serve with vegetables. Use drippings for gravy, if desired.

Makes 8 to 10 servings.