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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Game Meat Recipes › feral goat

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feral goat (Read 28706 times)

Nov 9^th, 2009 at 8:01pm

Trev aus Offline
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feral goat, yuuuum, i like to take the legs, & back straps, & some for mincing for rissols, the girls (sandy & sox) get the rest.
I use a 30yr old hand mincer, then some onion, parsley, egg, for the rissols. Tongue

Tongue

skinned & gutted ready to cut up.
This one is a bit older than i like, so i cook it a bit slower, the girls dont seam to mind.
Always check the liver, it will show any deseases or sickness

a leg ready for the camp oven

just cook as ussual

Trev
Aus

Love going bush, (both types Wink

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) shooting, trail bikes, 4wheel driving, drinking with mates while doing all above, plus a good feed..

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Reply #1 - Nov 10^th, 2009 at 9:56am

Mackerel Whisperer Offline
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Nice one Trev. Looks like a mighty fine cut of meat for the CO. Very lean

Cheers
Jono

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Reply #2 - Nov 11^th, 2009 at 6:44am

Carolyn™ Offline
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Love the photos, the meat looks good also.

Is there any particular herbs/spices you use that go particularly well with goat?

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Reply #3 - Nov 11^th, 2009 at 12:11pm

Trev aus Offline
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Carolyn™ wrote on Nov 11^th, 2009 at 6:44am:

Love the photos, the meat looks good also.

Is there any particular herbs/spices you use that go particularly well with goat?

do the same as lamb, you cant tell the difference, unless it's a bit old, then it can be a bit stringy like mutten

Love going bush, (both types Wink

Wink

) shooting, trail bikes, 4wheel driving, drinking with mates while doing all above, plus a good feed..

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Reply #4 - Nov 11^th, 2009 at 3:14pm

Carolyn™ Offline
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Thanks Trev, I will relook at the Coles "Wild Goat" I think it was extremely small and pale compared to how yours look. I will possibly faint at the price per K. I was thinking of using something along the lines of Rastas Moroccan Lamb flavourings if I tried it.

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Reply #5 - Nov 11^th, 2009 at 4:48pm

Trev aus Offline
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Carolyn™ wrote on Nov 11^th, 2009 at 3:14pm:

Thanks Trev, I will relook at the Coles "Wild Goat" I think it was extremely small and pale compared to how yours look. I will possibly faint at the price per K. I was thinking of using something along the lines of Rastas Moroccan Lamb flavourings if I tried it.

only costs me about a dollar for 20kilos Wink

Wink

Trev
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Love going bush, (both types Wink

Wink

) shooting, trail bikes, 4wheel driving, drinking with mates while doing all above, plus a good feed..

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Reply #6 - Nov 11^th, 2009 at 6:25pm

TBF Offline
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Good photos trev
That leg looks very lean.

I love a good slow cooked goat curry. yummo

Aart

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Reply #7 - Nov 11^th, 2009 at 10:26pm

Carolyn™ Offline
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The cost of a bullet I suppose Trev. We had goats as pets and they had "names" and grew hair that we spun, there is no way we could have eaten them. They look different when butchered and no head on. Cheesy

Cheesy

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Reply #8 - Nov 13^th, 2009 at 10:43am

Trev aus Offline
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Carolyn™ wrote on Nov 11^th, 2009 at 10:26pm:

The cost of a bullet I suppose Trev. We had goats as pets and they had "names" and grew hair that we spun, there is no way we could have eaten them. They look different when butchered and no head on. Cheesy

Cheesy

yea i understand the pet thing

A mates missus spun & knitted me & my brother jumpers from there angora goats years ago, they were a mix of grey black & tan.

There are heaps of em out my bush weekender at the moment, they are keeping the weeds in check, but i dont have any crops to worry about.

They wander through every day so are easy pickings, i only take one every couple of trips.

pretty good on kabab sticks to, with capsican, onion, bacon Tongue

Tongue

Trev
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Love going bush, (both types Wink

Wink

) shooting, trail bikes, 4wheel driving, drinking with mates while doing all above, plus a good feed..

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Reply #9 - Nov 13^th, 2009 at 4:03pm

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Trev aus wrote on Nov 13^th, 2009 at 10:43am:

A mates missus spun & knitted me & my brother jumpers from there angora goats years ago, they were a mix of grey black & tan.

The MOTh has only just relinquished a homespun jumper after 30 years of good wear.

How did you find yours? He found nothing is quite as warm.

Living in Sydney the mohair was far too hot to wear unless we visited relatives in the country. Even done fine and lacy it was still extremely warm.

The only thing we found even warmer was Samoyed and that was our preference for trims.

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Reply #10 - Aug 4^th, 2010 at 9:36pm

Mook Offline
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Best tip i can give for goat meat is to go for a female and preferably a younger one tip to tip horn width 6 to 12 inches is good bigger males get a bit rank, if they have been marked (nutted) they are ok good goat is better than lamb for mine

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Reply #11 - Aug 4^th, 2010 at 9:52pm

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Mook wrote on Aug 4^th, 2010 at 9:36pm:

good goat is better than lamb for mine

It makes a great curry for my money.

Billybushcook did a couple of legs of goat at Broke in 2008..
He called it Cobarian Lamb. (came from Cobar)

Aart

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Reply #12 - Aug 5^th, 2010 at 4:06pm

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Trev, I like the Ute tray used to convey the beast back to camp.

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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Reply #13 - Oct 12^th, 2010 at 9:43pm

Trev aus Offline
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Michaelb wrote on Aug 5^th, 2010 at 4:06pm:

Trev, I like the Ute tray used to convey the beast back to camp.

lol yea it's carted a few, my daughter gets upset when i dont clean it off, to many flies when shes driving it Smiley

Trev
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Love going bush, (both types Wink

Wink

) shooting, trail bikes, 4wheel driving, drinking with mates while doing all above, plus a good feed..

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Reply #14 - Jan 1^st, 2011 at 3:25pm

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Uploaded with ImageShack.us

Another young goat leg.... All spice, soy & smokey BBQ sauce, then a drizzle of honey.

Me & a couple of mate had it on bread rolls & a few coldies Wink

Wink

Trev
Aus

Love going bush, (both types Wink

Wink

) shooting, trail bikes, 4wheel driving, drinking with mates while doing all above, plus a good feed..

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Reply #15 - Jan 1^st, 2011 at 7:02pm

outback jack Offline
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like the look of your heat bead starter trev Smiley

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Reply #16 - Jan 1^st, 2011 at 8:36pm

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mikel did a piece of feral goat at the Lostock Dam mini COG a couple of months ago, as Mook says, like lamb but maybe a bit stronger, very tasty.
For some reason people think cooking in a CO over a fire in the scrub is roughing it but those of us on COCIA know different.

pd

When I die I hope my missus doesn't sell my camp ovens for what I told her I paid for them. pd

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Reply #17 - Jan 2^nd, 2011 at 9:22am

Trev aus Offline
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thanks Jack, i made it up the other week, my old dog food tin one fell apart Grin

Grin

Yea poddy it tastes a bit stronger & heaps less fat, it can be a bit stringy as i dont hang it for days, it was in the pot within an hr of dropping it.
It could be pulled off the bone easily after slow cooking for about 4 hrs while we went to the pub Wink

Wink

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20 no frills beads lit easy with 3 fire starters

Trev
Aus

Love going bush, (both types Wink

Wink

) shooting, trail bikes, 4wheel driving, drinking with mates while doing all above, plus a good feed..

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Reply #18 - Jan 2^nd, 2011 at 1:47pm

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I'm not usually that keen on gamey meats but the way you cooked it and flavourings you used reads great.

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Reply #19 - Jan 9^th, 2011 at 6:48am

Trev aus Offline
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Carolyn™ wrote on Jan 2^nd, 2011 at 1:47pm:

I'm not usually that keen on gamey meats but the way you cooked it and flavourings you used reads great.

It's a bit of a feral bush camp Roll Eyes

Roll Eyes

i just use what ever i have, put it all on hehe.

I also get a feed of yabbies, wabbits, native muttin Wink

Wink

blackberrys, mulberrys, plums, apples, off 100 yr old trees around the area when in season.

The old bloke next door ussually has a good crop of corn, tomatoes, pumkins, squash, zikinis, peas & beans. Enough to keep me goin when i run out of bought stuff Grin

Grin

Trev
Aus

Love going bush, (both types Wink

Wink

) shooting, trail bikes, 4wheel driving, drinking with mates while doing all above, plus a good feed..

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Reply #20 - Mar 8^th, 2014 at 4:50pm

Seamus Offline
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I'm seeing more and more goats in roadside paddocks up here in FNQ these days but never seem to see the meat on sale in the butchers or supermarkets.

Any FNQ'ers know where I might get some?

I had a lot of it as a youngster but that was more years ago than I care to remember and I would love to make a goat curry.

Thanks

Seamus

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Reply #21 - Mar 8^th, 2014 at 5:26pm

Derek Offline
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While not in FNQ I did see some in the Spar Supermarket at Dorrigo the other day. I think it is slowly getting more and more popular.

Retired
Camp Oven Cook

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Reply #22 - Mar 9^th, 2014 at 8:34am

Seamus Offline
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Thanks Derek. I see heaps of 'roo meat, beautifully packaged, in the supermarkets but that seems to be about it up this way.

I use the 'roo meat when I do up my batches of beef jerky every couple of months or so and it comes up a treat. I learned very quickly never to bring the whole container of 'roo jerky out at beer o'clock, especially if you have a few visitors over to the campsite.

Cheers

Seamus

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Reply #23 - Mar 18^th, 2014 at 8:24pm

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This is what Ivé been up to for a while now, hence my limited postings here (warning, some might be offended by the first photo)

Stinky Billy Bangers

Well not really.
I always go for the young Nannies & a clean head shot to avoid contamination with Adrenalin.

A few weeks ago I knocked off this sweet little thing. She better be sweet after lugging her back up 100m or so of 45 degree slope in a Firemans hold whilst nursing a badly rolled ankle from more than a month ago.

Edit:- Photo replaced with the link - http://i229.photobucket.com/albums/ee104/billybushcook/HeadShot.jpg

Hung in my Meat fridge along with one of her brethren that my best mate's young bloke took as well.
Then Butchered both of them on the following Thursday night, set aside the leg roasts & the back straps for jerky (which came out a treat......again! Shocked

Shocked

nya: ) so the rest of the trimmings & boned out shoulders went into the "Snag Bag" ready for me to do a few days later.

I had a Moroccan merquez spice mix laying around that I get from Country Brewer where I buy my Brewing ingredients alsohttp://www.countrybrewer.com.au/categories/Sausages--Smoking--Curing/
I can highly recommend these spice mixes. Did the Chorizo before & now this merquez has come up a treat as well.
They are just so easy, instructions on the pack & it is basically Mince with the recommended fat content, add the spices & some water......Done!
Fried some off prior to Stuffing & I'm pretty sure I went weak in the knees there for a moment, it was bloody delicious!

A bit of Elbow grease & I did 1/2 in thin skins & 1/2 in thick 32mm skins from a 5Kg batch.

Hanging back where she spent the 1st 1/2 of the week Wink

Wink

I kept the meat from both Goats separate because the young fella snotted an older nanny & I could smell the gamey scent in her so he can have her all to himself, although I did some jerky for him.

Been getting into some Nice Vension too.
This was a Red Deer Doe I got Last year. All gone now, time to go after another!
She went about 100Kg's Dressed.

Cheers, Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #24 - Mar 18^th, 2014 at 9:38pm

2Blackys Offline
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Mick,
I see you were eating (by the looks) a domestic "duck", either that a home reared blacky or "honker."

A honker in SA is a Mountain duck.

Regards Gaz

"Never trust a man with a tidy shed!"

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Reply #25 - Mar 19^th, 2014 at 8:09am

Seamus Offline
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Excellent presentation Mick. Well done. I'm very envious

Seamus

Grin

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Reply #26 - Mar 19^th, 2014 at 8:51am

TBF Offline
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I remember the last time you served up goat at the first Broke COG, you called it Cobar Lamb.
2 legs in the huge 20" Cabelas

Aart

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Reply #27 - Mar 19^th, 2014 at 10:09am

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Well done Mick, looks great, good condition on the goat some can be little racey looking.
Muzz
PS. Thanks for that link

Have Camp Oven will travel

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Reply #28 - Mar 19^th, 2014 at 1:47pm

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They look very tasty snags BBC. Well done!

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Reply #29 - Mar 20^th, 2014 at 7:13am

BillyBushCook Offline
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TBF wrote on Mar 19^th, 2014 at 8:51am:

I remember the last time you served up goat at the first Broke COG, you called it Cobar

ian

Lamb.
2 legs in the huge 20" Cabelas

Aart

From memory I over cooked it & dried the bugger out too Smiley

Been doing heaps of Bangers lately, my favourite is Chicken, Apple & Chardonay.
But the Chorizo is a winner as well, Spice pack from Country Brewer.

Probably done around 40Kg's of snags since Christmas?
Pork, Lamb, Goat & Chicken.

Chorizo

Been making our own Mozerella with a kit from Country Brewer too

Pretty easy to do & goes great with the Chorizo on a Pizza.

Some more snags.

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #30 - Mar 20^th, 2014 at 4:44pm

Stump Jump Offline
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They look great snags, but 40kgs..!!! Shocked

Shocked

you must be feeding an army!!! Grin

Grin

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