
12/09/04, 06:59 PM
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Join Date: Aug 2004
Location: Michigan
Posts: 81
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Low and slow is the key
Hi Keith,
You will not find goat objectionable or tough if you cook it - low and slow. I like venison as well, but goat is definitely choice too.
I doubt you would find her to be strong - just like a buck, if she is butchered correctly there shouldn't be any foul tasting meat.
If one has never had goat, I usually suggest the first one they have butchered to include a couple roasts and the rest ground into burger. Like Sondra suggests, spices of onion, garlic, celery, carrots, and the like make it tasty. My roasts I usually crack pepper over it, slice my onions and throw in the garlic and some water and marinate overnight in the fridge. Throw in the rest of the spices, carrots and whatever and put in oven or crockpot.
Low and slow. High temps will dry it out and toughen the meat.
It's a tough decision - whether to keep her or not. If your "houdini" female is not the herd queen, then as 'dosthouhavemilk' suggests, the others may not follow her. With my pygmy's, I find they try to get to "the other side" when they get bored - so perhaps having something more to occupy her time would keep her from trying to escape. Maybe a platform to lounge on, jump onto, etc. Just a thought.
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Trish
Lazy Goat Farms
Pygmy Pets R Precious
Sitting with my goats after a long hard day is the best medicine for the mind and laughter for the soul !!!
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