A handful of people like MM81 say "bad" but between me and close friends we've eaten close to a dozen and all very good.
Just like anything get the meat cold ASAP & keep it clean - Gutless Method is my preference.
I will say that in general it is tough as leather - even backstraps - so I just grind it all into burger and it's very mild.
Definitely a favorite meat at our house and we're picky eaters.
Do you mix anything with the aoudad meat to make your burgers
But I'm definitely not one that feels you need to dilute Aoudad/Barbary to hide the flavor.
It's very good. That's ewes all the way up to large rams; every one has been great table fare with no need to add a bunch of spice/chiles/onions (which I can't stand to eat in the first place).
If you are shooting an animal that is 7-10+ years old of course you should make it into burger and roasts. NO animal will be tender at that age.
First one I killed was younger ewe and that set the precedent for tough eating, so truth be told have never checked any subsequent, just ground them.
We eat a ton of ground meat since it's so versatile.
I'd much rather eat a burger than a chewy steak.
We've had the opportunity to shoot them since and have passed.
A buddy who won't eat antelope, and isn't a huge fan of elk, loves aoudad.
