Aoudad taste ?

What’s it taste like? Good in sausage ??

Shoot 'em when young, as in very young. Wipe off the placenta and process.

haha wow

Have you ever eaten a boot? Its kinda like eating a boot.

It's good. We shoot a couple every year and I've never been disappointed. Process it like you would a whitetail. It makes good hamburger, backstrap steaks, sausage, etc.

I'd rather cook javelina

I've only eaten it as tamales. No idea what they did to it but it was pretty good

Killed a 2-3 YO ewe about 5 years ago and had it processed in pan sausage - 80/20. It was good. Same weekend my buddy smoked one for 20 hours or so - damn fine tasting as well.

I had some last night. After all day in the Crock-Pot, a front shoulder roast made great enchilada filling. Really enjoyed it. Tried steaks once and the flavor was fine, but it was very tough. Flavorful meat, kinda like very lean lamb, I guess. I'd shoot one for meat.

Made sausage out of one that was pretty good

https://texashuntingforum.com/forum/ubbthreads.php/topics/7744524/aoudad-backstrap#Post7744524

My dad did that once, he threw the pot away he cooked it in too...

Charlie

We couldn't come up with a way to cook it that we liked.
So we made jerky from what was left, good stuff.

Thanks for all the feedback fellas

They make decent sausage and the tenderloins aren't too bad on the grill. They are better than Mountain Goat but nowhere near as good as Bighorn Sheep.

This is what you're after: https://texashuntingforum.com/forum...er/7754600/gonew/1/just-born-kids#UNREAD

My opinion may be biased as the ones we tried to eat were mature rams. After I had skinned and gutted them and deboned about 1/2 of 1 we decided to cook some and eat it. Chicken fried some backstrap. Tenderized it wasn't bad tuff at all, but it had a taste that I didn't care for. It was edible no doubt, but I would never choose to eat it. We dumped the rest of both of them for the buzzards... and don't take that lightly im not one to waste.

I had some that had been dry aged for, I think, about a week or two. It was as good as anything, in fact everyone preferred it to the elk that was also being served. No one could believe it was from a mature ram that stunk to high heaven when it was being cleaned. Like so many other things, rutting bucks, mule deer, pronghorn, that gets a bad culinary name, its the field care and care in the processing that often, not always, determines the quality.