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#6609314 - 12/31/16 09:31 AM Aoudad
highfly Offline

Registered: 02/24/09
Posts: 110
Loc: Fort Worth
I have a west Texas aoudad hunt coming up in a few weeks. I remember as a kid my dad shot one and he said the meat was no Bueno.I have never shot one, and only heard negative things about the meat. I will be looking for a mature ram.

I enjoy cooking challenges, taking cuts and/or game and figuring out ways to have people enjoy it. My wife hates regular deer steak, but I have found ways to prepare that she will enjoy eating.

So my questions:
With the right prep is it possible to eat?
What recipes have you been successful with?
Should I stick with blackstrap and tenders or everything?

#6609329 - 12/31/16 09:43 AM Re: Aoudad [Re: highfly]
RobertYuras Offline

Registered: 05/13/09
Posts: 1625
Loc: San Antonio, TX
I have mixed feelings about Aoudad, most of them have been terrible in pure form (like a steak or tender), however I've had plenty of Aoudad sausage blends that were good.

Just keep in mind you're shooting a big ole stinky male - not anyone's first choice, regardless of breed, for the best meat.

#6609330 - 12/31/16 09:45 AM Re: Aoudad [Re: highfly]
easton1025 Offline
Veteran Tracker

Registered: 09/02/04
Posts: 2701
Loc: carrollton texas
once you smell the mature ram you probably wont want to cut it up....... barf.. I would put it up there with bear.. I ate bear ONCE and spit it out!!!

#6617677 - 01/05/17 09:15 AM Re: Aoudad [Re: highfly]
PacoTX Offline
Green Horn

Registered: 01/04/17
Posts: 1
We have a place covered in aoudad. We shoot the smaller ones to eat. We will hang them for at least a week. If processed the right way they eat good.

#6617778 - 01/05/17 10:14 AM Re: Aoudad [Re: highfly]
BuckRage Offline
THF Celebrity

Registered: 10/25/10
Posts: 20731
I shot one about a month ago. Made a good amount of jerky that was good. Also made some birria out of it and that was great.


#6620541 - 01/06/17 09:44 PM Re: Aoudad [Re: highfly]
Classic Rocks Offline
Pro Tracker

Registered: 09/18/12
Posts: 1913
Same process as any other ram. Process with rubber gloves. Dont touch the meat after touching the hide. The oils from the skin and hair will make the meat stink. Hang for 1 to 2 weeks.
Rinse the meat in vinegar water before cooking or before grinding if gamey.

Edited by Classic Rocks (01/06/17 09:45 PM)

#6620542 - 01/06/17 09:44 PM Re: Aoudad [Re: highfly]
Classic Rocks Offline
Pro Tracker

Registered: 09/18/12
Posts: 1913
I mix 50/50 with brisket for burger grind.


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