Friend of mine went to visit yall in Texas last week and killed a Mtn Goat. We were planning on cooking the backstrap this week. Should we treat it like whitetail or is there something different we should try.
Thanks,
Rabbit

I didn't know we had mountain goats????

Here's a recipe we use for goat:

1/4 cup lemon juice
5 Tbs fresh rosemary leaves
2 cloves of garlic minced
1/4 cup olive oil
1 tsp ginger grated
1 tsp salt
1/4 cup honey
1/2 tsp black pepper

For 4-6 goat chops, or boned out meat (backstraps)

Mix all ingredients together, then mix in goat meat to cover with mixture. Bake at 375 for 30 minutes covered, then 2 hours at 325 uncovered, stirring every 30 minutes.

Serve with horseradish sauce.

Delicious!

OK, i researched it, and its a boer / spanish cross goat.

we used to throw quartered goat (spanish) and barbadoe on the pit and smoke/cook like a brisket (sopping every 30 minutes) for 6-8 hours. Always came out great (the slow smoke took the edge off the goat/sheep smell/taste)

Ken is right. I like to use lamb recipes for goat. I use rosemary, garlic and olive oil as a marinade. I like the curry recipes too.