Feral goat meat is lean, well-flavoured, and almost completely free. Here is the camp recipe that makes everyone ask for seconds.
About Feral Goat
Feral goat meat is lean, fine-grained, and flavoured somewhere between lamb and venison. It has none of the musky qualities people associate with billy goat — that flavour comes from hormones in intact adult males, and field dressing within an hour of shooting eliminates it in all but the most mature animals.
The shoulder is the right cut for this recipe. It has enough connective tissue to benefit from low slow heat and enough flavour to stand up to bold spicing.
Ingredients (feeds 4–6, one shoulder)
- 1 goat shoulder, bone-in (approximately 1.5–2kg)
- 2 tsp cumin, 2 tsp smoked paprika, 1 tsp coriander, 1 tsp oregano, 1 tsp chilli flakes, salt
- 4 cloves garlic, minced
- Juice of 2 limes plus zest
- 2 tablespoons olive oil
- 250ml water or beer
- Corn or flour tortillas, sliced cabbage, fresh coriander, lime wedges, hot sauce
Method (camp oven / Dutch oven)
- Combine spices, garlic, lime juice, zest, and oil into a paste. Score the shoulder deeply and rub the paste into every surface and into the cuts.
- Add water or beer to the camp oven. Place the shoulder on top, cover tightly, and cook over low coals for 4 hours. Add fresh coals every 45 minutes. The shoulder is ready when the meat shreds easily with a fork.
- Shred the meat roughly, discarding bones. Mix the shredded meat with the cooking juices.
- Serve in warm tortillas with shredded cabbage, coriander, and lime.
This recipe works identically on a home stovetop oven at 150°C for 3.5 hours.
