I had shot goats before but not in such magnificent surroundings as we had on Thurs 31st Aug.
I gave Jon1 a ring on Tues and we booked an outing to shoot a couple of goat kids apiece.
The sceinery was oustanding, a small undiscoverd piece of SW Scotland, the weather was great, so were the midges!1 It took some time to find them they were high up on the tops out of the way of the flies, we had spotted a group of youngsters playing about 1 mile away, we drove a little closer and stalked into them, Jon1 stalked up towards them while we videoed him, got some great footage, of one of the kids stood on a rock with all four feet touching each other such was the small area on top of what turned out be about a 15 ft pinnacle, Jon's 270 wsm had no trouble dealing with the 200yd shot and knocked it clean off the top, he managed another one after direction from us on the radio.
The sheer vastness of this granite outcrop dissapearing into the cloudbase with goats drifting in and out sight with fluctuating cloud level had the pair of us grinning like cheshire cats...

I think Jon is taking another couple of days on the goats this coming week with his brother, the cost is quite reasonable and billies are huge!!
We hope to post the video of one of them getting knocked off the top, with a view of the sceinery etc..
If anyone would like a some days on the billies send me a pm.

regards
griff

p.s would appreciate a good recipe for goat curry..

Griff.

lf you can stand to drag the smelly buggers down from the hill this may just interest you...

Ingredients:
1 large onion chopped
1 large green bell pepper chopped
2 large carrots chopped
3 cloves garlic minced
2 large potatoes cubed
olive oil to cook vegetables
2 tablespoons curry powder or to taste
1 teaspoon sugar
1 teaspoon fresh minced ginger
2 pounds Goat meat ( or lamb ) cubed and excess fat removed,
pieces with bone in okay
1 1/2 cup chicken broth or water
salt and pepper
1 Scotch Bonnet Chili


Directions:

Goat meat may be tough but is fork tender when slowly simmered the following way.

In a pot heat some olive oil and add onions, ginger, carrots, peppers, garlic and curry powder and cook and stir over medium heat to soften vegetables. Add goat meat and cook and stir to brown meat. Add liquid , sugar and potatoes with chili and bring to a boil. Cover and cook low simmer about 2 hours or until meat is fork tender. Blot off/remove any excess fat . Remove chili pepper. Salt and pepper to taste.

Note: I leave the Scotch Bonnet pepper whole and atop the stew. For those of you who prefer hot, add some seeded and minced Scotch Bonnet pepper to the recipe.

This recipe for Jamaican-Style Goat Curry serves/makes 4

l wanted to do the same last season when vissiting a young chaps beat, but due to the bloody awfull stench and the fact that l've never seen so many ticks on a carcase before they were left for fox bait at a good ambush point and l left with just the heads.

lf you google "jamaican goat curry" there's plenty to go at...

All the best.

Dave.
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Dave,
thanks for the recipe, these kids weren't to bad smell wise and the ticks were virtually non existent..
we are away till the end of the week and will do the recipe when we get back..
regards
griff

Griff.

You have PM.

Dave.
....