SDBugler
Very Active Member
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I drew my first mountain goat tag this year and my son drew an ibex tag. For those of you that have been lucky enough to harvest these, how was the meat and what do you recommend to do with the cuts (burger, sausage, steaks, etc)? Was the meat gamey? Tough/tender? Dry/moist? We butcher and process our own, so looking for suggestions/recommendations.
Thanks
Brian
Thanks
Brian