Eating Aoudad

Elkeater

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Dec 3, 2017
Messages
810
Ok it’s been a couple hours. Grilled um up!
06AB10A7-A895-49A5-92DB-2B447346F180.jpeg

Left to right: salt and pepper, pineapple treatment, olive oil marinade. This is right before they went on the grill.

43690131-257C-431D-85EC-3E9EF5A5B678.jpeg


Same line up after the grill.

Control steak was good. I’d call it 10 year old cow elk.

Pineapple treatment is awesome. My wife and 6 year old just declared it awesome! My wife followed that up with “that might be the best meat I’ve ever eaten”

Olive oil marinade was good. Think marinated 10 year old cow elk.

So basically Aoudad so far is pretty good. Really happy I didn’t follow our guides advice and leave the meat behind. I’ll continue to update recipes as I go. I really want to dispel the notion that these aren’t suitable table fare because so far that is just not true. And BTW I’m not drinking right now so you’re getting my sober opinion!
 

Elkeater

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Dec 3, 2017
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810
Oh and these are just some round steaks from the hind quarter. Not even into the backstrap yet.
 

LVJ76

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Feb 2, 2019
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891
Location
Tucson, Arizona
Oh and these are just some round steaks from the hind quarter. Not even into the backstrap yet.
Elkeater, I dont know you well but I know a couple guys who I believe them more when thet have a few drinks on them Lol. On this one I'll take your word on it and thanks for sharing, they look very tasty. Enjoy Sir
 

Elkeater

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Dec 3, 2017
Messages
810
Try wrapping in bacon with strips of jalapeños
I’ll be branching out but for now I really wanted to keep things simple and actually get a feel for the true flavor. Jalapeño poppers, bacon wrapped kabobs, burgers, chicken fried steak, are all to come!
 

David Emerson

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Drayton,ND
I think wild game turns out how you handle it. Do you know how to turn beef into venison? First gut shoot it, Chase for 2miles. Leave it in the back of the pickup for 2 weeks. Let it freeze and thaw a few times. Presto!!! lol. Ok now to get serious. Aoudad is a sheep . I hope you kept the ribs? I do something I think would be good with it. Slice thin and slow fry in butter and onions with salt and pepper. I do that with my deer backstrap and make sandwiches with it hot from the pan. Awesome. Also put a roast in the slow cooker almost covered in water and pour an envelope of Liptons dry onion soup mix over the top and leave it in all day. With no fat in the meat a slow cooker is your friend.
 

Buddro

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Dec 10, 2018
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58
Location
New mexico
Anyone who says any meat needs to be left in the field needs to spend some money on cooking lessons before they go out killing animals. Even the truly rough meats (I will be the first to admit there are some) can make terrific sausage. I enjoy the heck out of Barbary sheep in steak form, but I started looking up Moroccan dishes to do up the larger roasts. It's hard to beat eating exotics in ways they would be prepared where they are from! Look up tagine recipes and do your best to replicate them in a crock pot. North African food isnt exactly my cup of tea but I have found a few dishes I really enjoy!
 
Last edited:

Elkeater

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Joined
Dec 3, 2017
Messages
810
Tonight was taco night! Aoudad tacos are delicious. Then again I love tacos. And yes I made homemade tortillas.
0948E4AF-1BEC-47B7-8CD2-1FCA131A5D0A.jpeg

33C2BF8B-47C1-4258-A1A1-828C30EAAAF5.jpeg

I had two on my plate but ate one before remembering to take a picture.
 

David Emerson

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LRH Team Member
Joined
Jan 1, 2020
Messages
753
Location
Drayton,ND
Ok it’s been a couple hours. Grilled um up!
View attachment 175167
Left to right: salt and pepper, pineapple treatment, olive oil marinade. This is right before they went on the grill.

View attachment 175169

Same line up after the grill.

Control steak was good. I’d call it 10 year old cow elk.

Pineapple treatment is awesome. My wife and 6 year old just declared it awesome! My wife followed that up with “that might be the best meat I’ve ever eaten”

Olive oil marinade was good. Think marinated 10 year old cow elk.

So basically Aoudad so far is pretty good. Really happy I didn’t follow our guides advice and leave the meat behind. I’ll continue to update recipes as I go. I really want to dispel the notion that these aren’t suitable table fare because so far that is just not true. And BTW I’m not drinking right now so you’re getting my sober opinion!
That pineapple treatment looks awesome!!!! Care to share how you do it?
 

Elkeater

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Joined
Dec 3, 2017
Messages
810
That pineapple treatment looks awesome!!!! Care to share how you do it?
Sure it’s easy. Shooter7 was the first to try it. Literally just cut up a pineapple skin and all and put it in the blender with just enough water to get it to blend well. What you are doing is utilizing the enzymes in the pineapple to break down the connective tissue. Put the steak in a bowl completely cover with the pineapple smoothie. Let it sit for two hours. One hour for less tough animals. Take the steak out rinse in completely with cold water pat it dry and season it however you want and throw it on the grill.
 

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