Thread: Autumn goat hunting

Originally Posted by tikka

I like you choice of rig, I always wanted a 223 setup like that.

Its a beauty mate, accurate as

Just had goat curry tonight!

1.6kg cubed goat meat
1 Tbl spoon curry powder
1 t spoon black pepper
2 t spoon Italian herbs
1 t spoon smoked paprika
2 Tbl spoon flour
Salt and a splash of olive oil.
In the slow cooker for about 7 hours on low.

Served with rice, fresh veg and a nice home made loaf of wholemeal bread. If you haven't tried the "no kneed bread" method of making bread I seriously recommend you give it a go.
The above fed 6 and I have just enough left over for lunch tomorrow.

Question: Why do you bother carrying out the full leg with all the added weight of the bone and skin? Personally I carry a heavy gauge of plastic bag and bone out the meat in the field. That way it comes home nice and clean and you don't have another job to do when you get home, or have to dispose of the bone/skin.

Originally Posted by hotbarrels

Just had goat curry tonight!

1.6kg cubed goat meat
1 Tbl spoon curry powder
1 t spoon black pepper
2 t spoon Italian herbs
1 t spoon smoked paprika
2 Tbl spoon flour
Salt and a splash of olive oil.
In the slow cooker for about 7 hours on low.

Served with rice, fresh veg and a nice home made loaf of wholemeal bread. If you haven't tried the "no kneed bread" method of making bread I seriously recommend you give it a go.
The above fed 6 and I have just enough left over for lunch tomorrow.

Question: Why do you bother carrying out the full leg with all the added weight of the bone and skin? Personally I carry a heavy gauge of plastic bag and bone out the meat in the field. That way it comes home nice and clean and you don't have another job to do when you get home, or have to dispose of the bone/skin.

They are not heavy and I wanted to cover ground as fast as possible before it got dark, once it's dark back at the ute I can take my time and bone out the legs nicely. The ute deck gets washed with disinfectant every Friday arvo in prep for the weekend so quite a clean place to prep meat.

Originally Posted by hotbarrels

Just had goat curry tonight!

1.6kg cubed goat meat
1 Tbl spoon curry powder
1 t spoon black pepper
2 t spoon Italian herbs
1 t spoon smoked paprika
2 Tbl spoon flour
Salt and a splash of olive oil.
In the slow cooker for about 7 hours on low.

Served with rice, fresh veg and a nice home made loaf of wholemeal bread. If you haven't tried the "no kneed bread" method of making bread I seriously recommend you give it a go.
The above fed 6 and I have just enough left over for lunch tomorrow.

Question: Why do you bother carrying out the full leg with all the added weight of the bone and skin? Personally I carry a heavy gauge of plastic bag and bone out the meat in the field. That way it comes home nice and clean and you don't have another job to do when you get home, or have to dispose of the bone/skin.

Used this recipe last night and its seriously good.

Time to get more Goats

Originally Posted by 7mmsaum

Used this recipe last night and its seriously good.

Time to get more Goats

Add 1/2 - 1 cup of honey mead to it and its even better!!

Originally Posted by hotbarrels

Just had goat curry tonight!

1.6kg cubed goat meat
1 Tbl spoon curry powder
1 t spoon black pepper
2 t spoon Italian herbs
1 t spoon smoked paprika
2 Tbl spoon flour
Salt and a splash of olive oil.
In the slow cooker for about 7 hours on low.

Served with rice, fresh veg and a nice home made loaf of wholemeal bread. If you haven't tried the "no kneed bread" method of making bread I seriously recommend you give it a go.
The above fed 6 and I have just enough left over for lunch tomorrow.

Question: Why do you bother carrying out the full leg with all the added weight of the bone and skin? Personally I carry a heavy gauge of plastic bag and bone out the meat in the field. That way it comes home nice and clean and you don't have another job to do when you get home, or have to dispose of the bone/skin.

Used this recipe to feed the kids yesterday, perfect !!!!!!

That's cool. Goat hunting is next on my list.

Depends where i am and other factors, if culling then i only take the legs, if wanting meat for a bbq/spit roast i take the whole thing.

If i have time i carry them back to the ute gutted and give them to my solomon islander contractors that help in the orchard.

I made them a crappy old spit roaster out of 44 gal/ 200l drums, they light the manuka firewood in it and roast up the goat most fridays when thinning/picking on the orchards, they really like goat roasted up over the fire

Originally Posted by 7mmsaum

I made them a crappy old spit roaster out of 44 gal/ 200l drums, they light the manuka firewood in it and roast up the goat most fridays when thinning/picking on the orchards, they really like goat roasted up over the fire

Man, who wouldn't like that

They are neat guys, i appreciate their help.

Originally Posted by 7mmsaum

They are neat guys, i appreciate their help.

They come from a neat counrty too, (even though in the past there have been a few speed bumps), I go there a bit for work.

Oh and we have roast goat for dinner, yum yum

I am quite a fan of goat meat but havnt hunted them much at all. That will have to change after my op tho

I have to confess to leaving hundreds for the wild cats & pigs to feast on. I've taken a few for slow roasting or a bit of a curry that my mate brews up when we are out culling on a high country property, done on an old coal range back at the hut....awesome. I always think what a bloody waste it is but for us its search & destroy when we are doing this for the cocky.
Do also take some retrievable ones for dog tucker for us and the cocky but a lot are aerial burial when they plummet off the bluffs, tenderized a bit much for my stomach

tough to beat cooked on a coal range . .. get it nice and hot, quick fry up in the cooker with some onions, throw in some curry n veg, slow cook for the day in the oven for an amazing casserole served on some rice.

The following is the roast recipe for legs we've been using of late and they taste really good and the wine keeps everything nice and moist and tender. To finish last 10-15 min's we spoon the liquor back over the leg and it browns up for a bit of extra flavor on the outer.

Be interested to see what you think of it too - It's become our go to recipe recently.

Ingredients

Ingredients

1 leg of goat
4 tablespoons of finely chopped garlic
4 sprigs of rosemary
1 teaspoon salt
6 bay leaves
½ cup olive oil
1 onion, finely chopped
½ bottle white wine
4-6 medium potatoes, cut in quarters
Method

Method

Preheat the oven to 200°C

In a pan brown the onions lightly with some of the olive oil.

Mix the remainder of the olive oil, salt and garlic and onto goat meat.

Place the meat into a deep oven dish with the browned onions, bay leaves and rosemary sprigs.

Add the white wine, quartered potatoes and cover the dish with foil.

Place in the oven and leave for 1½ hours. Remove the foil after 1½ hours and leave the meat in the oven for approx another 30 min, or until nice and brown.