Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: GoPlayOutside on April 15, 2011, 10:52:52 PM

Title: butchering goat?
Post by: GoPlayOutside on April 15, 2011, 10:52:52 PM: Any hints/recipes on butchering a goat?
Do you keep the same cuts as a deer/cow....or do you mostly turn it into a sausage, etc???
Title: Re: butchering goat?
Post by: rasbo on April 15, 2011, 10:54:47 PM: wild or domesticated...
Title: Re: butchering goat?
Post by: carpsniperg2 on April 16, 2011, 12:05:32 AM: You can cut it just like a deer. Or grind it all and make summer sausage and peperoni out of it.
Title: Re: butchering goat?
Post by: ORCA_SIX on April 16, 2011, 01:45:21 AM: Why a goat?
Title: Re: butchering goat?
Post by: JLS on April 16, 2011, 02:50:24 AM: If it's a young goat I'd butcher just like a deer. Older, and I'd do more ground product/stew cuts.
Title: Re: butchering goat?
Post by: Skyvalhunter on April 16, 2011, 05:45:44 AM: just put on your cowboy boots and their back legs in the boots and go for it.
Title: Re: butchering goat?
Post by: danderson on April 16, 2011, 08:15:28 AM: debone the whole thing except for the hind legs , they make great crock pot roasts, take the rest of it and eather make burger, add some beef fat, or stew meat, the cuts are way smaller than a deer so I have made some killer polish sausage with the trimmings , just add 50% pork shoulder.