RMGA Spring 2023 Webinar Series 5 How to Cook Mountain Goat

RMGA's Jared Frasier chats with Shannon Waters, Owner & Founder of Gastro Gnome (GASTROGNOMEMEALS.COM). This webinar reviews a variety of ways that hunters can prepare goat that they have harvested.
00:00 Introduction
02:00 Why RMGA is concerned with cooking mountain goat well
03:25 Proper care and preparation of the meat in the field
04:35 Seasonal changes that affect the taste of mountain goat meat
06:30 Breaking down cuts on a mountain goat carcass
08:55 Physiological changes in mountain goat
10:15 What is different about goat meat from other species
11:45 How do you use different cuts of goat
14:20 Embracing cultures that have goat cooking in their traditions (e.g. Mexico's birria or barbacoa, India's biryani or rogan josh, African stews and curries)
18:02 Does goat meat need to be hot and spicy?
19:15 Necessity of acids to break down tough meat
21:20 Seasonal cooking - how should you cook up your meat at different times of year?
23:18 What are five dishes Shannon would absolutely make with mountain goat meat?
29:35 The most delicious mole tamales made of old billy goat neck
31:25 What do you do if you are stuck and can't figure out what to do with your mountain goat meat?
36:30 Q&A Please don't ALWAYS grind your goat meat into burger
38:04 Q&A What type of heat to use
40:25 Q&A Do you follow muscle lines, or are there specific cuts to make when butchering a mountain goat?
43:06 Q&A Can you smoke mountain goat?
45:14 Q&A What can you do with the organs (e.g. heart, liver, sweet meats)?
49:25 Q&A Shannon's recommended recipe for a first-time mountain goat meat eater
52:40 Shannon concluding comments - please reach out to Gastrognome Meals if you have meat cooking questions!
54:01 Q&A Wine pairing suggestions