“We kill the game to eat it. Tasting it, we thank it. Thanking it, we remember it: how we hunted it, how it tested us, how we overcame it, how it finally fell”.
Charles Fergus, From A Rough-Shooting Dog, 1991
Paying Homage to The Rocky Mountain Goat. Burgers For The Grill. Photo by Keli Tschappat
I have waited a long time to taste the meat of the Rocky Mountain Goat, and I am…surprised. The question is, of course, just exactly how to you prepare it and cook it
Surprised mostly, I suppose, because it did not taste anything at all like I thought that it would. And surprised too because most of the information that I could find on the internet and my library of wild game cookbooks was anything but hopeful. You might say that recipes for mountain goat are far and few between.
Granted, I have only tried one small sample from the front shoulders, and that was ground well without added fat to get a true taste of the meat.
But we prepared some large patties and heated them medium rare on a hot grill on a perfect mountain evening, and they were good.
In fact they were great, served with buns and the usual burger accompaniments. They didn’t last long at all, and they left us wanting more.
I am at a loss to describe the taste completely, though perhaps that is the difficulty. The meat was subtle and mild, and fairly flavorless, but in a good way. Sometimes, less is more with wild game.
It may have something to do with the fact that this billy was perfectly processed in the field, then quickly and thoroughly cooled by mother nature as well as any walk-in cooler.
What I can tell you is that it was firm and clean without a hint of gaminess. It was well…refreshing, wild, like the promise of a new day in the bracing air of a high mountain valley.
Finding a recipe for this amazing animal almost anywhere is about as difficult as harvesting one in the first place. So, when in doubt, let the spirit move you and make it up, I say.
It is a blank canvas of possibility, and I look forward to experimenting with this wonderful wild meat.
A spice here, a spice there – a complimentary sauce or two. Some sausage for sure. Let the celebration continue…and if you have any suggestions, you know what to do.
*I have now tried this with 5% added beef fat, and I can highly recommend it.
A FEW WORDS ABOUT MEAT GRINDING
One theme emerged when researching the gastronomic qualities of Mountain Goat. That theme in a word, is tough!
It makes perfect sense, considering where they live and what they do. Their meat seems to be infused with an inordinate amount of sinew and connective tissue, which would seem to explain a thing or two about their character. You’d be tough too if you spent the long winter clinging to a cliff or looking for something to eat on an impossibly cold, windswept ridge.
A crock pot obviously comes to mind, and no doubt that I will be breaking it out very soon. In lieu of that, a small electric meat grinder may be the perfect tool for the job.
My hunting partner has had his grinder for many years, and I know that he would be hard pressed to count how many elk and deer and other wild game animals have had some of their parts run through it. It worked wonderfully on this five-year old billy too.
While using it the other night I was reminded at just what a miraculous and indispensable machine it is for the big game hunter. Or any kind of hunter, for that matter.
There are things that you can do after this little beauty has finished that you simply can’t accomplish any other way, with the exception of a hand grinder, of course. The possibilities are endless.
Might you have a hankering for some german sausage? Or Italian is more to your taste? How about some meat sticks or hot dogs? Have you ever used a jerky gun? It is essential in making jerky from ground meat too.
In my mind it is one of the most beneficial tools that any hunter could own.
Posted by Michael Patrick McCarty
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