Just Butchered

AstralBear...


recipes please for the testicles and any other parts <grin>

Actualy, Astralbear, we butchered a Pygmy and a sannan. They both had a bunch of subcutaneous fat..... but we had a package of tenderloins last night & they melted in your mouth like butter almost!

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so... if you were butchering a buck - what is the best age?I assume prior to achieveing sexual maturity would be best- or does it really matter all that much?

We banded our boys. We didn't want stinky meat. The Sannan didn't really start bulking up until august & september... He would have been stinky WAY before that.

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The finest of fine art is the reproduction of Jesus Christ in your life.

The organ meats , testicles included , I put in a cast iron skillet with some water ,spices ( garlic powder ,onion powder , cumin , black pepper , a pinch of oregano , pinch of sage ) salt , onions , green pepper, a few drops of red wine vinegar , a few drops of tamari ( soy sauce ) and garlic glove .

I cook the hind leg in the oven with the same ingredients as above . I like goat stew better than roasting it in the oven , but my son prefers the oven roasted over stew . Since it gets a little dry in the oven , those plastic oven bags could be used to keep the meat more tender .

When making it in stew I use the same spices as above plus a few table spoons of olive oil , an 8 ounce can of tomatoe sauce , potatoes , carrots and winter squash and I cook brown rice on the side and pour some stew over the rice .

I only eat the bucks , and usually under 6 months old before they get stinky .

If I eat an older buck , I wait til their not in rut and the stink isn't so strong . I soak the meat over night in salt water with cider vinegar and bay leaf . The bay leaf takes out alot of the gamey flavor .After the over night soak , I rinse the meat a few times discard the bay leaf and cook it either in stew or a roast adding a fresh bay leaf . I usually stew the older goats because they are not as tender as the young ones .

5 or six months old is what I prefer , but I know some people who like them at 3 months old even if they are small . Usually before they get a beard is best as far as taste and tenderness.

Castrating ( rubber banding ) is the way to go because they seem to eat more when they have been castrated and they get meatier . But I've had trouble with infection and maggots before so I don't like banding them .

Besides , it hurts .

Mine don't have much fat , I let them nurse from their mother plus I give them alfalfa cubes ( smashed up ) or alfalfa hay and they eat a lot of Kudzu . I don't like to give the bucks grains . They may get some , but very little .

What do you feed them ?

The grains may be what is causing them to have excess fat .

Was the Sannan pure or mixed with another breed of goat ?

My neighbourhad a flock of goats before they moved, and the Greeks always came around easter looking to buy a kid goat.I believe they barbequed it whole, if my memeory serves me correctly.
I'd like to try it

It is a meat superior to beef and has a similar taste . In fact there is a well known company that sends around goat buyers to our area a few times a year to buy goats that they use for their beef chili and peperoni .So many may have eaten goat but don't know it .

My parents visit here often from out of state and my mom eats goat but my dad won't try it . I offered my dad's dog a piece of angus sirlion left over from his dinner and a piece of goat meat from my dinner , the dog chose to eat the goat meat and ignored the sirloin and was whinning for more goat meat . Even the dog could tell the difference .

I don't like lamb and for some reason people who never ate goat expect it to taste like lamb . It's like beef but not greesy like beef . In fact I don't eat beef more than once a year because even sirloin is too greesy for my stomach .

In my opinion , One needs to try goat to get the full experience out of life .
Once you try goat , you may never go back to eating beef again .

A warning ; I had a friend from the city who bought some butchered goat meat from someone who raises them , and the guy gave it to me because he didn't like it . I brought it home and it had a 2 or 3 inch layer of fat on it . I never saw goat with fat on it because mine never have any more than a skin like layer of what may be fat but it scapes off with a knife . I cook the meat and the house stunk up bad . I gave the meat to the chickens , and even they wouldn't eat it . I felt bad for the guy who gave it to me because now he thinks all goat meat taste that way .

I still don't know why that meat tasted so bad , even my mature bucks never smelt like that when cooking it . I thought maybe it was the breed ????

It was a pure sannan... we bought him right after he was weaned & then he spent his days here eating weeds & grass... He did sneak over into the soy bean field & have a snack until we caught him...

Everything is very wooly here this year. the horse, the cats, the lamancha goat...

most of the fat was skinned off with the hides. It was close to an inch thick. We'll try butchering the goat next year earlier & see what happens...

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The finest of fine art is the reproduction of Jesus Christ in your life.

Sorry to but-in I am looking to buy registered Alpine goats. Would anyone be able to help? I am in central Il. Thank you, Rita