We did the backstraps from my goat cut into little steaks on the bbq. I had aged them a few days in the fridge before cleaning them up. They were a little chewy but not too bad, Ive had beef steaks with too much gristle that were worse. The flavor was good too.
As for the rest of it I made some into grind and used it for nachos, spaghetti, etc and it was fine that way. The rest of the goat chunks I put in stews. If the recipe said brown the meat and boil for an hour, I boiled for 3-4 and it was fine. Slow cooker would work well too.
Did a goat curry for our game banquet, was the first thing that went, unfortunately there was not enough for everyone to try. Google a Thai curry recipe with lemon grass, green curry paste and coconut milk included in the recipe and you cant go wrong. Slow cook until tender. Enjoy a tasty treat.
Take a goat roast and marinade over night.
Place in a pot of water with an average size river rock (granite is the best).
Cover with water and cook for 6 hrs.
Drain, through out the goat and eat the rock.
Enjoy.
kenny
I love it when the seasons change.
Fishing to Hunting.