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Thread: Mountain Goat Meat

  1. #41
    Join Date
    Jun 2019
    Location
    Smithers
    Posts
    38

    Re: Mountain Goat Meat

    I've eaten from a lot of goats (16+) and think they have a unique but awesome flavor, also really like the flavor of the fat as quite mild and if you like organ meat their heart and liver are to die for. All the ones I've eaten from were shot in August, September, October or February. I make steak (thin cut) out of all the primes and sometimes pound into cutlets. The trim I like for stew meat and burger, although really good in curries I find the curry masks the unique flavor so tend not to do so. However I had some meat from one my buddy harvested in the Stikine on a summer hunt and it tasted like sage brush and was quite strong but made delicious curries.

  2. #42
    Join Date
    Feb 2005
    Location
    East Kootenay
    Posts
    421

    Re: Mountain Goat Meat

    The gravy is even tough on those buggers

  3. #43
    Join Date
    Sep 2008
    Posts
    2,766

    Re: Mountain Goat Meat

    I liked the couple I’ve had. Mild tasting but some cuts can be tough. Totally worth it and worth the hunt
    WSSBC Life Member
    WSSBC Monarch Member
    CCFR Member

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