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Thread: Chamois meat

  1. #1
    Animal Rights Activist Bavarian_Hunter's Avatar
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    Chamois meat

    Gday,

    Looking to make the pilgrimage back to nz next year, will be 5 years between drinks (oh how time flies).

    Since my last trip I've come to realize that I'm able to bring meat back. Badly want to take some pork home but alas no cam do, only deer, cham, tahr.

    Trip will be for chamois and reds on east coast, I'm more for the chamois side. Curious as to what people think of cham meat? I've heard different things regarding it. Is the taste comparable to anything?

    Very keen to sink my teeth into some at any rate!

    Any recipes will further excite me if anyone is willing to part with some.

    Bh

    Sent from my SM-G930F using Tapatalk
    I prefer my meat in its original packaging

    Youtube Channel - http://www.youtube.com/channel/UCX_q8lGytlOHspljC7H6_AA

  2. #2
    Member Ryan_Songhurst's Avatar
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    Like any game animal young animals generally taste better, have had slow roasted Cham leg that was very comparable to lamb. Usually if I shoot a buck for his head I will take the backsteaks and sometimes the back legs also, but deal with that meat as you would any mature/male animal, they don't "stink" like a bull tahr would (especially during the rut) but they can be very gamey tasting and therefore more suited to stews and salami etc. Medallions cut from the backsteaks of a young one and done in a hot pan are pretty good, you want to cook them through a bit more than venison but definitely don't overdo them
    Bavarian_Hunter likes this.
    #27GANG

  3. #3
    Animal Rights Activist Bavarian_Hunter's Avatar
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    Quote Originally Posted by Ryan_Songhurst View Post
    Like any game animal young animals generally taste better, have had slow roasted Cham leg that was very comparable to lamb. Usually if I shoot a buck for his head I will take the backsteaks and sometimes the back legs also, but deal with that meat as you would any mature/male animal, they don't "stink" like a bull tahr would (especially during the rut) but they can be very gamey tasting and therefore more suited to stews and salami etc. Medallions cut from the backsteaks of a young one and done in a hot pan are pretty good, you want to cook them through a bit more than venison but definitely don't overdo them
    What's the reason for cooking a bit more thoroughly, are they wormy?

    Not too phased by gamey bucks, chamois snags and stews will be a novelty here. Slow roasted legs sound right up my alley!

    Sent from my SM-G930F using Tapatalk
    I prefer my meat in its original packaging

    Youtube Channel - http://www.youtube.com/channel/UCX_q8lGytlOHspljC7H6_AA

  4. #4
    R93
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    Quote Originally Posted by Bavarian_Hunter View Post
    Gday,

    Looking to make the pilgrimage back to nz next year, will be 5 years between drinks (oh how time flies).

    Since my last trip I've come to realize that I'm able to bring meat back. Badly want to take some pork home but alas no cam do, only deer, cham, tahr.

    Trip will be for chamois and reds on east coast, I'm more for the chamois side. Curious as to what people think of cham meat? I've heard different things regarding it. Is the taste comparable to anything?

    Very keen to sink my teeth into some at any rate!

    Any recipes will further excite me if anyone is willing to part with some.

    Bh

    Sent from my SM-G930F using Tapatalk

    If a young animal I will butcher them and eat as steak or mince. Anything with a bit of age gets processed into sausages and salami. A mate shot a bull thar the other day and I was forced to remember why I process them differently. I was the only one that would eat the casserole I made. Very gamey even after hanging and chilling for a week. Tender tho
    Bavarian_Hunter likes this.
    Do what ya want! Ya will anyway.

  5. #5
    MSL
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    You havnt got any mates
    R93 and Beaker like this.

  6. #6
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    The wife isn't too keen on the tahr but I don't mind it. She finds it a bit rich. Chamois goes down well in our family though.

    With Chamois I really enjoy wrapping the backsteaks in bacon and giving them a quick fry up to just cook the bacon, then cutting into thick fillets to eat. Just bloody awesome.
    Bavarian_Hunter likes this.

  7. #7
    Member Micky Duck's Avatar
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    stirfry steaks cut up into chunks goes down well...personally prefer it to thar.....prefer seeing them to thar too,not 100% sure why but they really tick the boxes for me.
    Ryan_Songhurst and planenutz like this.

  8. #8
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    Chamois is a terrible meat and really is peasant food - venison being the food of kings. They are an antelope not a go-at.
    Because they are prone to be tough and the meat is an unappealing dark colour on the plate if served to guests, the very best method is to follow how the Spanish cook it and marinate in coconut milk/cream for a couple of days and then make a mild curry. This is very very good

  9. #9
    Member Ryan_Songhurst's Avatar
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    Quote Originally Posted by Bavarian_Hunter View Post
    What's the reason for cooking a bit more thoroughly, are they wormy?

    Not too phased by gamey bucks, chamois snags and stews will be a novelty here. Slow roasted legs sound right up my alley!

    Sent from my SM-G930F using Tapatalk
    Not wormy just can be quite gamey if its underdone
    #27GANG

 

 

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