I've had jerky and that is it. We had an auctioneer at our Jackson County livestock fair in Southern Oregon who would leave the ring when goats were up for sale -- that much prejudice.
I don't care much for lamb, but wonder where goat meat is on the "gamey scale. "
I got to thinking about it after a trip with family down to San Antonio -- and we saw a lot of goat herds along the way, including some gorgeous Boers.

Kid is tender and quite good. Adult goats, not so much and for sure gamey. At least that’s my experience.

Goats is a major source of meat here.

I love it.

It is not gamey if prepared properly.

True. We eat a lot of cabrito down here, as it is another Mexican specialty. We generally dig a pit, wrap the goat in corn husks + wet burlap, bury with coals for 24 hours. As for the older goats, I have taken on more than one occasion an older goat + pull him up alive by the hind feet, cut the throat, gut out + IMMEDIATELY fill the body cavity with ice. Somehow this makes it more tender + less gamey.

Love goat meat. No issue with gaminess on cabrito for sure. I like a little gaminess and love venison, mutton, etc., so I've had no issues with goat. Really like it.

Depends on what goat the meat is from I suppose. We have a lot of feral goats roaming around here in NZ, mostly coming from Angora stock. Provided the meat is not from a stinking old Billy, the feral goat meat, age to age, is virtually indistinguishable from mutton.

Thanks for the replies, gang. I'll have to hunt up some cabrito.
Lavaca, good for you for liking a bit of gamey flavo. For me it is a complete turn-off, as is the geosmin taste in a fish. Can't choke down more than a couple of bites.

Goat is quite good. I just slaughtered a ram a month or so ago. He was about two years old. Better than beef!

It is honestly about the processing and aging. I've never killed a buck deer that wasn't outstanding either. Take care of the carcass properly and you will really enjoy the meat.

Cabrito here is prepared either butterflied on an asador angled over coals or turned whole on a spit.

Mesquite is the typical fuel, although seasoned pecan left over after Chipotle season is utilized as well.

I like it shredded, rolled in a paper thin flour tortilla with some homemade salsa and crumbled goat cheese.


.

Ty,
Sounds good, but would be on corn tortillas down here. And probably without the goat cheese.

Lavaca,

Yes, the tea saucer size corn tortillas here are the most common vessels.

I just prefer the plate sized paper thin flour.

With a side of arroz y garbanzos and a cold cerveza.

Not a bad way to spend a Saturday afternoon with friends.


.

Ty, you paint a lovely picture!

Tonight we are having goat kebab and chicken kebab.

Pictures will be posted here

quote:

Originally posted by Bill/Oregon:
Ty, you paint a lovely picture!

Thanks, yet I was stymied when it came to describing its taste and texture.

Keeping in mind that I don't care for leg of lamb, but ironically love grilled lamb chops, ive never found cabrito to rate on a gamey scale if that makes any sense?

As to texture, the shredded imho is similar to pulled pork.

Gosh, this is a tough one. It brings to mind the old Harley Davidson t-shirt that exclaims:
"If I had to explain it, you wouldn't understand." Lol...

I guess you'll have to dig in to find out. If and when you take that leap I think we all would like to hear your description.

Bon Appétit


.

Looking forward to the pictures Saeed.

The goat kebabs with vegetables from your garden have to be phenomenal.


.

Ty,

Everyone has their own favorites. If it isn't game, Leg of Lamb is my favorite, other than a good rib-eye perhaps.

You and my Dad would have gotten along great Lavaca

He would chuckle, "Ty, you have more mint jelly there than meat. You sure you don't want more?"

I'd say sure Dad, I would love some more mint jelly.

Of course that translated to more Leg of Lamb for him.


.

Ty, I am particularly intrigued by the asador method. I read somewhere that it is the preferred way to cook meat in Argentina.

Bill, I've seen them wired together with rebar, welded angle iron, and even fence posts here.

Nothing fancy, more utilitarian.

And I should be clear, these aren't restauranteurs but barnyard and backyard party rigs.

You won't find cabrito served here in a restaurant.

In fact the first time I had cabrito was during a 1970 something Spring roundup on a neighboring ranch and it was prepared by a Yaqui ranch hand and cooked on an improvised asador.



.

Don't look at Saeed's pics. You'll go crazy with hunger!! Damn, Mr. Nice Guy sure eats some fantastic food!

Ty,

They make jalapeno jelly in these parts that is much better than mint jelly with lamb in my opinion. You should try it.

Saeed's pics are great. Nothing better than kabobs or biriani. I always include extra apricots and raisins in the biriani.

raised on cabrito. kid goat still on milk and ready to wean cooked over mesquite coals..but try this, cut goat in thumbsize pieces dredge in cornmeal salt and pepper, its habit forming, some like hot ketchup on this..Discovered at a fish fry on my ranch and ran out of fish, Someone said Ray, kill a couple of goats, we did and everyone went wild and I had to kill another two goats! Been eating that ever since..Deep fry btw,

Ray, that sounds mighty good, too. Bet it would sell here in Texas if McDonalds offered it ...
And one of the weird things here is all the herds of goats in the Hill Country.

Curry goat is one of my favourites.
A roast leg from a kid can only be described as the best lamb you'll ever taste the meat is darker and sweeter.

Roger

wipe it with corn oil or olive oil and cook it in your bar B Que pit over charcoal or Mesquite is better, 'some like it others don't..IMO it must be a kid goat still sucking milk..hanged by his hind legs and throat cut and allowed to bleed out..I can't do this so I hired someone to do the kill, its traumatic btw..Its also sold in stores in So Texas and they do a great job..

I will be cooking a goat in elkk camp this evening. 3 recipes, goat chops over mescuite, rib cage unside down over mesquite and last but not least a hind quarter or two cut in lean chunks the size or a marble and deep fried in corn meal is the favorite of most..some like hot ketchup with the fry.

Dang...I made an improper assumption when I saw the title of the topic. I figured you guys were talking about cooking mountain goat, not tame stuff.

Many Texas ranches have a small herd of Spanish goats and they are wild and fun to hunt, and real good eating...I keep a goat frozen most of the time..elk camp last night had rib cage over mesquite, roasted goat, and deep fried corn nuggets, an all time favorite for first timers..salad, pinto beans, potatos, peach cobler with ice cream, topped off with a beer or whiskey whatever..a fun time with war stories of great hunts until 10. to bed and continue the elk bow hunt after a hearty breakfast..Half the gang off to move 1400 cows out of the mountains to the meadows the other half hunters..Nobody complaining about the hunting in too hot weather, These guys are the real deal..

Sounds like fun Ray. Riding in the mountains never gets old.

I wish everyone of you guy that posted on this thread was here this week, We,d just cook up a goat with all the fix,ens, drink a little beer or Tequila Don Julio $600 dollar stuff that tastes like the $20 stuff!!

It's ba a a a a a d

quote:

Originally posted by Skyline:
Dang...I made an improper assumption when I saw the title of the topic. I figured you guys were talking about cooking mountain goat, not tame stuff.

Our Himalayan Tahr, which is a member of the goat family, is the best lean game meat I have ever tasted. Similar to best quality beef but without the fat. Nothing like a good Tahr meat fry up or stew back at camp after a hard days hunting in the high alpine country where these 'mountain goats' hang out.

On the other hand the goat like Chamois which are actually a member of the antelope family have meat a little too gamey for my liking.

Now Ray, you wouldn't slip calf fries into that bowl of goat nuggets on your greenhorns would you?
The ones they served at the old Golden Pheasant in Vale, Oregon, were like tater chips, once started ...

Goats are a popular livestock animal where I live. I have one friend who just butchered and feasted on a goat kid buck. Says it was outstanding.