@@Thehuntsmanshow so far, I’ve slow roasted the shoulder with garlic gloves, rosemary and butter. Then I’ve taken the off cuts and slow cooked them in the Kan-tong flavour packets (Cantonese Goat has been the favourite!)
Hi Chris, how do you find the billy meat? Do you find it has ‘billy taint’ and do you always flavour the hell put of it to make it palatable? I’ve only shot one small billy and despite taking all possible care of the meat, my family and I couldn’t handle the billy smell and taste. I swore I’d never try to eat another billy. Thanks a lot.
Hi Mate, KC Here. I have the same problems with goat. IT's certainly a different taste and smell, and I cannot handle it unless heavily seasoned. I typically slow-cook the meat and mix it with Indian spices OR the packet sauces (Kan-Tong). Other than that, I usually swap my goat meat with a friend for venison.
Ah that sounds terrible haha. Hopefully you guys can have a better experience next time My family do not have any issues with it. Might be how we cook it though? We tend to slow cook goat curry. I also try and ahoot younger billies, but not exclusively. Another tip is to get the skin off as quickly as possible. A LOT of the smell comes from the skin. If you don't take it off soon it can affect the taste of the meat. Also when field dressing the billy avoid punchering the guts. I'd try those three things and then see what your family thinks.
Thanks KC and Chris for the feedback. The other factor I’ve considered is that the goats I shoot live entirely in the bush browsing the native understory and never graze pasture; might give them a stronger taste due to this diet.
@@malcolmpearce3932 I think they're going to stink no matter what, mate. I haven't cracked the code in cooking them yet, but once you do - Let me know! In the meantime, I eat the shanks and give the rest to family & friends.
Thank you so much Michael. It's not easy, haha. reacting and filming outdoors when hunting is hard work. But when it all comes together it's worth it. Especially when other people then get to share the journey watching online.
Love the content mate but your production quality is a work of art! Just continues to get better and better. You're like Bob Ross with a rifle and a sillier haircut
That is one big Billy congratulations 🎊. Sharing epic hunting with great company there must be nothing better.
Thanks mate. He’s been a tasty boy. I’m looking forward to getting the shoulder mount early next year.
What kind of meals have you made from him KC?
@@Thehuntsmanshow so far, I’ve slow roasted the shoulder with garlic gloves, rosemary and butter.
Then I’ve taken the off cuts and slow cooked them in the Kan-tong flavour packets (Cantonese Goat has been the favourite!)
Ah man! Reading that made my mouth water haha
New subcriber this is what hunting is about
Nice 👍 welcome to the community! Chris
ohhhhhh yeah babyyyy
Haha. Glad you liked it Tom.
Another great video mate
Thank you Patrick :) I'm glad you enjoyed it
What a hunt that was!! Always great hunting with you, Brother!
It was a fun hunt and trip. I feel the same way brother.
The pig following u around was hilarious 😂
Took ages to shake him haha
Great offhand shot!
Thanks mate! I’m not the best shooter, but I can get it done at least.
Thanks to Chris for spotting the bugga.
It was!
Hi Chris, how do you find the billy meat? Do you find it has ‘billy taint’ and do you always flavour the hell put of it to make it palatable? I’ve only shot one small billy and despite taking all possible care of the meat, my family and I couldn’t handle the billy smell and taste. I swore I’d never try to eat another billy. Thanks a lot.
Hi Mate, KC Here.
I have the same problems with goat. IT's certainly a different taste and smell, and I cannot handle it unless heavily seasoned.
I typically slow-cook the meat and mix it with Indian spices OR the packet sauces (Kan-Tong).
Other than that, I usually swap my goat meat with a friend for venison.
Ah that sounds terrible haha. Hopefully you guys can have a better experience next time
My family do not have any issues with it. Might be how we cook it though? We tend to slow cook goat curry. I also try and ahoot younger billies, but not exclusively.
Another tip is to get the skin off as quickly as possible. A LOT of the smell comes from the skin. If you don't take it off soon it can affect the taste of the meat. Also when field dressing the billy avoid punchering the guts.
I'd try those three things and then see what your family thinks.
Thanks KC and Chris for the feedback. The other factor I’ve considered is that the goats I shoot live entirely in the bush browsing the native understory and never graze pasture; might give them a stronger taste due to this diet.
@@malcolmpearce3932 I think they're going to stink no matter what, mate. I haven't cracked the code in cooking them yet, but once you do - Let me know!
In the meantime, I eat the shanks and give the rest to family & friends.
great video! The video quality and the shots you get are both amazing
Thank you so much Michael. It's not easy, haha. reacting and filming outdoors when hunting is hard work. But when it all comes together it's worth it. Especially when other people then get to share the journey watching online.
Thats i nice looking rifle. Cool series of hunts as always.
Thank you Andrew :) appreciate the good vibes and kind words.
Love the content mate but your production quality is a work of art! Just continues to get better and better. You're like Bob Ross with a rifle and a sillier haircut
🤣 love it Kyal. I feel like when you get to Bob Ross' level the hair stops being an issue and becomes an icon. I've got a ways to go till then. 😂
Thank you for the compliment too
If I could play this in mute... I'd swear yall from here in South Africa 🇿🇦
We have a lot in common. It's why we have a lot of SA members in our club who moved to Australia. Similar values and culture and a love of hunting :)
Well, I am mate! So I'll take that!
- Cowboy KC