I have a dall hunt coming up and curious as to what is usually done with the meat?
It's a high fence feeding corn and protein year round.

make sasuage , you WONT like it any outher way unless you have a lot of beer to drink before you eat it .

So true, sausage is the only way to go.

Our farm hand loves it. He slow cooks whole in a pit over coals and well seasoned. I have tried it once and it wasnt too bad but not near as good as whitetail or axis deer.

I smoke it low and slow...makes great tacos! Between 4-6 of us, we will devour one over a few days. I've done parties where I make one and have over 6+ people, won't be much to pick up except bones and the foil after the smoke settles. I shoot a few every year just to keep the freezer stocked.

I also make abondigas, guisado, chile negro, pretty much anything with it.

I'm sure others will disagree but that stuff will gag a maggot.

X2 Raised exotic sheep and goats, maybe the backstrap in crock pot
okiehuntr

My son shot one a few years ago. I tried to give the meat to a family from Mexico. They politely told me that they didn't think they could make it taste good, so they passed.

I did too.

I make jerky with the ones I have killed and it turned out fine.

I must have some prettty good cooks. They have prepaired javelinas, sheep, goats, and Aoudad among many things. I will say preparation, seasoning, butter, low temp cooking, and time is key. We have had some amazing food over the years.

Thanks for all the info guys

Am I crazy? I just processed two. Made sausage out of most of it and steaks from the back strap. Tried some of the steaks last night and it was amazing. Tenderized real thin and high heat. Had whitetail and two old Dall rams cooking. Meat was very similar and tasted great to me. Sausage turned out great too. But I can make duck meat taste good by making it into sausage. And that's saying something.

I've eaten the Texas Dall I shot and it was great. It's all in taking the time to remove all the silver skin, etc. backstrap & tenderloins are pure meat, low and slow in a crockpot for the rest.