Desert Bighorn Meat
- Thread starter GoHigher
- Start date
littlebighorn
Long Time Member
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- 5,337
The desert sheep I have consumed have been fine eating. I have usually fried filets in butter and I season it with Lawrys seasoning. I prefer it over deer or elk. I never over cook any game meat because it is very lean it quickly becomes dry if you cook it too long.
Congrats on your tag and happy eating!
Congrats on your tag and happy eating!
Zeke
Long Time Member
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- 10,605
I have to echo what the others have said.
The meat is delicious and quite tender, especially considering we're eating the old rams.
There isn't any mutton taste at all. They are nothing like domestic sheep.
Rare to medium rare is the way to go. I don't grill mine since there isn't any fat in the meat. Hot fry pan, butter, salt and pepper and you're good-to-go!
Good luck on your hunt. Shoot an old ram and enjoy the meat.
Zeke
The meat is delicious and quite tender, especially considering we're eating the old rams.
There isn't any mutton taste at all. They are nothing like domestic sheep.
Rare to medium rare is the way to go. I don't grill mine since there isn't any fat in the meat. Hot fry pan, butter, salt and pepper and you're good-to-go!
Good luck on your hunt. Shoot an old ram and enjoy the meat.
Zeke
deerslayer88
Active Member
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- 970
Does it taste like the rocky sheep? I have tried the rocky bighorns and loved it, same with moose wish you could get more of it 
?If men were angels, no government would be
necessary.? John Adams
?If men were angels, no government would be
necessary.? John Adams
greatwestern
Very Active Member
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- 1,101
^similar for sure, but definitely not quite as good as a high country grass fed Rocky, which might be my all time favorite next to high country pronghorn, followed closely by late season fat cow elk, also of the high land variety
The deserts I've eaten have all been pretty good though...the advice above is spot on; pan sear the good cuts in butter or bacon fat and serve rare to very rare (think seared ahi style)
There are also a lot of reduction type recipes that can be drizzled over the top of the newly finished steaks, which of course work well to augment most varieties of ungulate species
Grind or jerk the lesser cuts, or cube for stews, tacos, chile, etc
Bon Appetit!
The deserts I've eaten have all been pretty good though...the advice above is spot on; pan sear the good cuts in butter or bacon fat and serve rare to very rare (think seared ahi style)
There are also a lot of reduction type recipes that can be drizzled over the top of the newly finished steaks, which of course work well to augment most varieties of ungulate species
Grind or jerk the lesser cuts, or cube for stews, tacos, chile, etc
Bon Appetit!
LAST EDITED ON Jun-27-15 AT 11:17PM (MST)[p]Skip cooking it like steaks. I watched Scott Leyseth cook some wild game like you would a slab of prime rib. Its the best way to cook any wild game. I cooked some sheep back strap last week that was 5 - 6" long. I hit it with a Jaccard and then marinated it. I put it on the grille and cooked it on low heat. Check the temp and rotate until the internal temp is 120-125 degrees. Let it rest for 5 - 10 minutes and then slice. It'll be somewhere between rare and med rare. Serve with some Au Jus or steak sauce and yer set...
deerslayer88
Active Member
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- 970
Be carful using the Jaccard. Sometimes they ruin a great cut, sometimes they make that crapy cut good
>LAST EDITED ON Jun-27-15
>AT 11:17?PM (MST)
>
>Skip cooking it like steaks.
>I watched Scott Leyseth cook
>some wild game like you
>would a slab of prime
>rib. Its the best
>way to cook any wild
>game. I cooked some
>sheep back strap last week
>that was 5 - 6"
>long. I hit it
>with a Jaccard and then
>marinated it. I put
>it on the grille and
>cooked it on low heat.
> Check the temp and
>rotate until the internal temp
>is 120-125 degrees. Let
>it rest for 5 -
>10 minutes and then slice.
> It'll be somewhere between
>rare and med rare.
>Serve with some Au Jus
>or steak sauce and yer
>set...
?If men were angels, no government would be
necessary.? John Adams
>LAST EDITED ON Jun-27-15
>AT 11:17?PM (MST)
>
>Skip cooking it like steaks.
>I watched Scott Leyseth cook
>some wild game like you
>would a slab of prime
>rib. Its the best
>way to cook any wild
>game. I cooked some
>sheep back strap last week
>that was 5 - 6"
>long. I hit it
>with a Jaccard and then
>marinated it. I put
>it on the grille and
>cooked it on low heat.
> Check the temp and
>rotate until the internal temp
>is 120-125 degrees. Let
>it rest for 5 -
>10 minutes and then slice.
> It'll be somewhere between
>rare and med rare.
>Serve with some Au Jus
>or steak sauce and yer
>set...
?If men were angels, no government would be
necessary.? John Adams
