Thread: Getting back to living off the land.....

I eat the drakes that I breed and they are lovely. The Buff Orpington ducks I raise are a dual purpose breed. They're not the heaviest meat breed or best layers, but are good meat and good layers. Re the salmonella in eggs: I think it's a bit overstated. Collecting them every day is a key and also rinsing them straight away as the dirty little duckers drop them anywhere. That's why the hawks find them easy to spot.

This is a great thread, I appreciate all the ideas. Thank you to all the contributors especially bumblefoot .

I just make sure I don't shoot them when they are stinky 🙂

Goat loin stir fry marinated in olive oil, lemon juice, mint, garlic, salt and pepper...

Originally Posted by bumblefoot

Goat loin stir fry marinated in olive oil, lemon juice, mint, garlic, salt and pepper...

Attachment 166144

Classic Mediterranean flavours. Works very with goat for obvious reasons. We did something similar with goat backstraps recently.

I've been experimenting with cooking older wild goats. This goat was probably over 5-years old; an age where if it is not rutting I'd mince the meat. After taste testing the fillets and finding them to be tender and very mild, I decided to slow cook the leg. Here is the verdict about the meat tenderness

https://www.youtube.com/watch?v=A5rJdcZEyB4

Originally Posted by bumblefoot

I've been experimenting with cooking older wild goats. This goat was probably over 5-years old; an age where if it is not rutting I'd mince the meat. After taste testing the fillets and finding them to be tender and very mild, I decided to slow cook the leg. Here is the verdict about the meat tenderness

https://www.youtube.com/watch?v=A5rJdcZEyB4

Greetings Bumblefoot,
Long ago, before the days of slow cookers we ate a lot of goat. Over time we grew to prefer the meat of the billy goats as it seemed to have more structure and flavour. This did not extend to the rutting billy goats though which could be detected by smell evens from several paces. Your carving fork also brought back memories as my parents had one just like it.
Regards Grandpamac.

Oh; next one I'll try on a low heat in an oven bag in the oven and try that

The last goat I shot was mid-size. Did the back legs in the crockpot with those Mediterranean flavours and swimming in olive oil, no water. Threw a few potatoes in as a well. Quick sear of the meat at the end in a hot frying pan to add a little extra flavour. Obviously not a recipe for someone who doesn't like oily food, but that's how the Greeks do it and I think it's bloody good!

This evening’s contribution.

Originally Posted by MB

The last goat I shot was mid-size. Did the back legs in the crockpot with those Mediterranean flavours and swimming in olive oil, no water. Threw a few potatoes in as a well. Quick sear of the meat at the end in a hot frying pan to add a little extra flavour. Obviously not a recipe for someone who doesn't like oily food, but that's how the Greeks do it and I think it's bloody good!

By swimming you mean that you used an unholy amount of oil to cover the leg?

Originally Posted by Russian 22.

By swimming you mean that you used an unholy amount of oil to cover the leg?

Pretty much. It's the secret to my mum's great cooking. That and salt by the metric ton!

@grandpamac That fork is my gran's (she was born in 1902) Mum passed away about 18-months ago and I have a lot of her kitchen stuff here. The billy leg was as nice as hogget; albeit, leaner. I'm a qualified butcher (did my time from 79-83) and eating these older billies has blown away my preconceptions about eating their meat. As long as it's not rutting and piss covered; you're pretty good to go.

You also have to be careful skinning them. I always have 2 buckets of water; 1 soapy and 1 clear; to keep my hands and knife scrupulously clean when skinning. I think the "myth" of not eating older goats comes from people eating stinky rutting billies and passing judgement on that. And of course it becomes a "true fact" after years of re-telling.

Processing time. Gotta love the vacuum pack.

Originally Posted by Flyblown

Processing time. Gotta love the vacuum pack.

Attachment 167543

interesting...the Mrs makes same shape bags for us...but they have opening on narrow end...work great for lb of mince ,slide it in and seal the end...the vac pac does seem to keep the meat a bit longer without freezer burn.