Sorry
I don't really have any recipes, I usually wing it. Garlic powder, ground pepper, whatever I have on hand and strikes me. With sausage you want to use dried flavorings and spices, although a touch of molasses worked really well one time when I ran out of brown sugar. (I like just a hint of sweetness to my sausage)
I use natural casings, thoroughly smoke them and freeze them. You can use plenty of spices and flavors when smoking because the smoke flavor tends to be overpowering.
Now and then we get an old nasty feral billy goat that is pretty strong. One trick to see how gamey something will taste and if you even want to use it is to cut off a small chunk of fat and sizzle it up on a small fry pan. Most of the strong flavor will be in the fat and you will smell it right away and see if you want to go any farther.
I was raised on "rationed mutton" the smell was always much worse than the taste!
Colonial limeys [granny] made Curry dishes out of Mutton! Biryani anyone?
Cooking away from the house helps.grin
Other than that, its kinda terrible.
Those of you who have had dall (AK not TX), or bighorn, does it have the same mutton flavor? I hear people rave about it. . . are you just starving from freeze dried food, or is it really much better.
Boo-bond may have it right. I saw a road killed rock chuck last Sunday, during a snowstorm, that I just couldn't get slowed down enough to pick up, but if I had got it and cooked it, the rest of the years barbecue events would be something go look forward to.
**Large Roasting Pan
** Hind ¼ or Shoulder (bone in preferably)
**Pour O.J. over entire roast—about 1” in bottom of pan
**Coat both sides of roast liberally with: *Garlic Powder *Cajun Spices *Lemon Pepper
**Put a layer of apple sauce over the top of the Roast
**Sprinkle Brown-Sugar over the top of the Roast
Tightly seal the Roasting Pan with Aluminum Foil and then put the lid on. Bake at 175 degrees for 10-14 hours or until the meat easily falls off of the bone (depends on size). If you are going to start with a frozen ¼, you might need to bake at 350 for the last 2 or 3 hours. After you take the meat off of the bone, put it in a separate bowl and pour some of the juice from the pan over the meat; this will really add to the flavor. I serve it with some White Country gravy over the meat –hope you enjoy it. If you have any questions give me a holler.
Jim Titchenell OUT!! 830-563-2138 Home 830-563-7700 Cell
Tonight was the virgin cooking of the mutton. I seasoned a 2# tube of mutton with worchester sauce, Tony Chacheire's orginal creole seasoning, and a little Montreal steak seasoning. Made Quarterpounder burgers. Cooked them over a low charcoal heat on the grill. They were delicious. The meat had a different, but mild very meaty flavor. It was very palatable.
Even my wife liked the burgers. She is an excellent cook, and a real food critic, especially wild game.
More recipes to follow.
Tonight was the virgin cooking of the mutton. I seasoned a 2# tube of mutton with worchester sauce, Tony Chacheire's orginal creole seasoning, and a little Montreal steak seasoning. Made Quarterpounder burgers. Cooked them over a low charcoal heat on the grill. They were delicious. The meat had a different, but mild very meaty flavor. It was very palatable.
Even my wife liked the burgers. She is an excellent cook, and a real food critic, especially wild game.
More recipes to follow.
I would rather eat sheep droppings I think.
Hey, you folks need to schedule another trip to Shiloh...SOON! :-)
Matt
Take a toe of garlic and chopped it up into small pieces
Take a Corsican ram hind quarter and rubbed it liberally withed olive oil. Punched holes in hind quarter and put piece of garlic in the holes.
Take the remainder of the garlic and chop it up finely. Mix together rosemary, Montreal steak seasoning and the chopped garlic. Rub this mixture on the hind quarter.
Put hind quarter in a suitable size cooking dish and cover with aluminum foil. Bake 4 hrs. at 250 degrees and 4 hours at 300 degrees. The meat will literally fall off of the bone. Great taste and moist. A good juice is in the cooking dish. Season to taste with salt & pepper when served.
* About a pound of meat * Can of crean of anything soup * One package of powder onion soup * A few good shakes of black pepper * One large chopped onion * Veggies
Put this in a slow cooker on high for two hours, reduce to low for two hours. Add veggies (potatos, celery, carrots, etc.) for about and hour and a half or until you think the veggies are done. Salt if needed & pig out.
Not good.
I have eaten about as much as the guy on Bizare Foods. I'll eat something once.
Glad I got the heads up on this...
+1 Mike
I don't like to waste anything but if I ever kill a brown bear or it looks like now I need to add sheep, then I'll let nature eat. I'll stick to cubed whitetail chunks wrapped in bacon.
