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Eating Aoudad
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<blockquote data-quote="Elkeater" data-source="post: 1823398" data-attributes="member: 103670"><p>So [USER=39303]@shooter7[/USER] and I recently went Aoudad hunting in west Texas <a href="https://www.longrangehunting.com/threads/auodad-hunt-at-the-indio-ranch.234207/" target="_blank">https://www.longrangehunting.com/threads/auodad-hunt-at-the-indio-ranch.234207/</a> </p><p></p><p>Before our hunt the question of eating Aoudad came up with many folks telling us to cape them out cut off the head and leave it for the buzzards because the coyotes won't even eat them. </p><p></p><p>Well not being the kind of guys to kill stuff and let it go to waste we cut our sheep up on the side of the mountain just like anything else and headed straight back to camp and got the meat on ice ASAP. I'm a pretty firm believer that most folks that say an animal isn't good ( many folks won't touch antelope!) is due to poor meat handling in the field. </p><p></p><p>Now that I'm back home the meat has aged (not rotted) for a couple weeks and yesterday morning I got it cut up and put away and tested a couple small sirloin tip pieces. </p><p></p><p>Here's what I did. Marinated for 4 hours in orange juice, rinsed clean, and lightly seasoned with Montreal steak seasoning, then seared in a cast iron skillet. </p><p></p><p>Here's what I found.</p><p>[ATTACH=full]173259[/ATTACH]</p><p>Done rare/medium rare</p><p>Flavor was excellent. I can compare it to pronghorn the best. Even my wife said it tasted great.</p><p>A couple of pieces that were closer to the end of the muscle that had more connective tissue were a bit chewy kind of like bull elk can be. I think if I stick to the cleanest cuts such and sirloin, backstrap, or rounds the steaks will be good the rest I'm sure will make a tasty burger or roast or snack sticks or jerky or anything like that. </p><p></p><p>So before you decide an animal isn't worth eating before you've tried it I say give it a shot!</p><p></p><p>I know shooter7 has eaten some of his too so maybe he'll chime in here as well and I'll update the thread as I go along and let you all know the results.</p></blockquote><p></p>
[QUOTE="Elkeater, post: 1823398, member: 103670"] So [USER=39303]@shooter7[/USER] and I recently went Aoudad hunting in west Texas [URL]https://www.longrangehunting.com/threads/auodad-hunt-at-the-indio-ranch.234207/[/URL] Before our hunt the question of eating Aoudad came up with many folks telling us to cape them out cut off the head and leave it for the buzzards because the coyotes won’t even eat them. Well not being the kind of guys to kill stuff and let it go to waste we cut our sheep up on the side of the mountain just like anything else and headed straight back to camp and got the meat on ice ASAP. I’m a pretty firm believer that most folks that say an animal isn’t good ( many folks won’t touch antelope!) is due to poor meat handling in the field. Now that I’m back home the meat has aged (not rotted) for a couple weeks and yesterday morning I got it cut up and put away and tested a couple small sirloin tip pieces. Here’s what I did. Marinated for 4 hours in orange juice, rinsed clean, and lightly seasoned with Montreal steak seasoning, then seared in a cast iron skillet. Here’s what I found. [ATTACH type="full"]173259[/ATTACH] Done rare/medium rare Flavor was excellent. I can compare it to pronghorn the best. Even my wife said it tasted great. A couple of pieces that were closer to the end of the muscle that had more connective tissue were a bit chewy kind of like bull elk can be. I think if I stick to the cleanest cuts such and sirloin, backstrap, or rounds the steaks will be good the rest I’m sure will make a tasty burger or roast or snack sticks or jerky or anything like that. So before you decide an animal isn’t worth eating before you’ve tried it I say give it a shot! I know shooter7 has eaten some of his too so maybe he’ll chime in here as well and I’ll update the thread as I go along and let you all know the results. [/QUOTE]
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