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Eating Aoudad
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<blockquote data-quote="shooter7" data-source="post: 1823694" data-attributes="member: 39303"><p>So far I've only eaten 3 steaks from my sheep. The first one was a "control" steak. I cut it, put salt, pepper and garlic on it and seared it to a medium rare.</p><p></p><p></p><p>The flavor was good. I would say its comparable to elk. It was kind of tough. It was far from inedible but anyone that's shot and ate a 10 year old cow elk would probably recognize the flavor and texture.</p><p></p><p></p><p>This was not unexpected. Our guide said all 3 of our sheep were likely 10-12 years old.</p><p></p><p></p><p></p><p>The next two steaks, I seasoned and cooked the same way. I did however try a new tenderizing method.</p><p></p><p></p><p>I was browsing YouTube and stumled across a channel called Guga Foods. The guy is a grill master. I saw one video where he was using pureed pineapple to tenderize tough cuts. He said it worked and I gave it a shot.</p><p></p><p></p><p>The first steak I marinated in the pineapple for 2.5 hours and then rinsed off the all the pineapple. The second steak I let marinate for 12 full hours.</p><p></p><p></p><p>The 2.5 hour steak turned out great. Nice and tender and once again with a flavor I thought was comparable to elk. The 12 hour steak was actually mushy. It had a good flavor with a slight pineapple sweetness to it but the texture was off. It was too soft for my personal preference but still good.</p><p></p><p></p><p>Like most wild game, the auodad is very lean. Its definitely easy to overcook and dry them out. In most wild game I prefer a quick, hard sear. The auodad is no different. I look forward to eating more of it.</p><p></p><p>Below is a picture of the marinated steaks. The one on the left is the 2.5 hour and the one on the right is the 12. [ATTACH=full]173312[/ATTACH]</p></blockquote><p></p>
[QUOTE="shooter7, post: 1823694, member: 39303"] So far I've only eaten 3 steaks from my sheep. The first one was a "control" steak. I cut it, put salt, pepper and garlic on it and seared it to a medium rare. The flavor was good. I would say its comparable to elk. It was kind of tough. It was far from inedible but anyone that's shot and ate a 10 year old cow elk would probably recognize the flavor and texture. This was not unexpected. Our guide said all 3 of our sheep were likely 10-12 years old. The next two steaks, I seasoned and cooked the same way. I did however try a new tenderizing method. I was browsing YouTube and stumled across a channel called Guga Foods. The guy is a grill master. I saw one video where he was using pureed pineapple to tenderize tough cuts. He said it worked and I gave it a shot. The first steak I marinated in the pineapple for 2.5 hours and then rinsed off the all the pineapple. The second steak I let marinate for 12 full hours. The 2.5 hour steak turned out great. Nice and tender and once again with a flavor I thought was comparable to elk. The 12 hour steak was actually mushy. It had a good flavor with a slight pineapple sweetness to it but the texture was off. It was too soft for my personal preference but still good. Like most wild game, the auodad is very lean. Its definitely easy to overcook and dry them out. In most wild game I prefer a quick, hard sear. The auodad is no different. I look forward to eating more of it. Below is a picture of the marinated steaks. The one on the left is the 2.5 hour and the one on the right is the 12. [ATTACH type="full" alt="20200126_060450.jpg"]173312[/ATTACH] [/QUOTE]
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