After shooting an exotic ram, what do you do with the meat? Is it worth processing or would a feed the hungry program even take it?

My taxi just gets rid of it. Most people I believe don't eat them.

I get it grounded up. I also have had sausage, tamales, and jerky made in the past.

If you can skin it right away and get it on ice, it is not that bad. I have taken a hindquarter and coated it with spices of my choice, then cut a small deep pocket and inserted onion, pepper and garlic slices into each pocket. Then put it on a BBQ grill and browned it for about 45 minutes. I make a basting sauce out of olive oil, butter, onion, lemon and spices on the stove top. I coat the hindquarter everytime I turned it. After 45 minutes I took and made a bowl of aluminum foil and put the meat inside it along with the the rest of the basting sauce and then closed it up tight. Cooked it till the meat will fall off the bone. It was very good cooked like this. I did shoulders, loins, ribs all like this also. The key was to get it cleaned and chilled ASAP.

Hey Hill Country Hunter - what do you do with the ground mutton?

Hamburgers, Chili, Meat loaf, etc.

Tacos and burritos also.

i shot one and the mexican ranch hand didn't even want it......and they can make anything taste good.

Boudain and fijita meat too

Had chicken fried ram backstrap w/cream gravy last night. GOOD eating. Soaked the meat in salt water and a touch of baking soda about 3 hrs. That draws the blood out. Rinsed well. Pounded it with a meat mallet and fried it like chicken. Add that cream gravy and it is good as any chicken fried beef round steak I've ever eaten!
Ground meat is as good as beef, only leaner.
Once you've killed the animal get it field dressed, skinned and cooled down quickly.

Its great BBQ'd as well, but you better know what you're doing.

Grid it into Summer Sausage......

it really does depend what type of ram it is. My guide said no-one would even try to eat merinos, but that Texas Dall, Corsican were perfectly good for eating. I shot a Texas Dall, took home the backstraps & tenderloins and cooked them fajita style and they were pretty good. But the rest, I slow cooked in a sicilian style pasta sauce (simmered for 4 hours) and it really turned out great. Shredded soft tacos for a couple weeks!

coyotes and maggots gotta eat, same as the buzzards

Son shot a Corsican a few years back. Had the meat processed. Could not eat it- too greasy / slimey. Cooked it up for the dogs. Ate a few bites then refused any more. First (AND LAST) time I will meat hunt for goat!