Home Forums Hunting & Shooting General Big Game Auodad meat?

How is it for table fare?

Trying to figure out what's "next", so just getting a gauge on what certain things are like as far as chow.

coyotes eat it....

A good friend of mine guides in Texas for Auodad and I asked him the same thing. He said pretty much the same thing as huntsman.

Only if they are starving.

Well, scratch that.

I have heard it's right up there with Aoumom. Some where between a goat and sheep but not fit for tablefare.

Well, geedub always comes along and corrects me over this..(wondering if he's always liquored up when he tries to eat his sausage recipe though... ). I've culled and killed over 100 of the darn things, tried them every conceivable way I can think of, and I think it's still the worst thing I've ever eaten.

If you have a chance though, a spot and stalk free range aoudad is an absolute blast to hunt.

I'm sure it is, but I ain't putting that kind of effort into hunting something I can't eat. Auodad is off the list. That helps (some) in determining "next".

Javelina?

nilgai if your worried bout eats followed by axis.....though aoudad is about highest on my list even figuring the meat prolly aint coming back

Quien Sabe,

as to the liquor part,



I must have been a breast fed baby, cause I still like mother's milk. LOL

As to eating aoudad meat........

I have a fellow in Manvel Texas do my jalepeno cheese smoked links....



and summer sausage from an aoudad/pork mix








In fact next time I take a ewe or even a ram I'll take the backstraps and cut some "steak fingers" about 1/2" thick by 1" wide by 3" long, soak them in a teriyaki/Negra Modelo soak for an hour or so, then take a rolling pin and roll out some corn chips, add a Package of Pioneer peppered gravy mix, cayenne pepper, garlic pepper, chili powder and some Slap yo momma'. I'll coat the strips in this mix and deep fry. Chicken-fried Aoudad fingers.

I'd also bet it would make good chili. Take a bunch of chili powder, poblano pepper, bell pepper jalepeno pepper, chipotle pepper, cilantro, garlic, onion, a can of rotel tomatoes and green chili's. Cut the backstrap into chunks like stew meat and cook on low in a crock-pot for 10 to 12 hours. Might just work.

JAPPFT,


GWB

I sneak up on a Jave' now and then.....



As with Black Bear and Aoudad, I have it made into smoked links.



I will admit, that the Javelina is my least favorite.

But look on the bright side, it works great for giving to deadbeats that are always asking for game meat.

Has a tendency to cure them of that malady. LOL

JAPPFT,


GWB

Ate javelina once. Never again. Haven't tried Aoudad, but my hunting buddy cooks it up like Geedubya into steak finger strips, chicken fried with gravy. He swears they are good.

Only way to make aoudad taste better is to marinade it in [bleep].

Toby Joe

During the rut mature Rams have a distinct odor like all rutting males. Other times the meat is pretty mild. The thing about it is it's tough! One small bite will grow and grow in your mouth!! I'm sure young Rams and younger ewes aren't bad, and if you mix pork with it sausage will be as good as any sausage.

And in our bone pile in Texas the coyotes will leave the sheep. Deer scraps and javelina are gone the next day...

Tried the backstrap off of a ewe once - won't be doing it again under any conceivable conditions.

4ager- Shoot extra whitetail does for the table. Hunt an auodad for the experience and wall decoration. At least that's my rationale.

Price and time involved. Ain't laying out that much of either for something I can't/won't eat. Just me.

I figure that'll be the closest I get to hunting a desert bighorn. Not all my hunts are solely grocery runs. Just different strokes.

PS- A mounted 'dad looks sweet as hell!

Yep, every "goat like" varmint I've tasted sucks pretty much. That is indeed my rationale and approach to hunting. Table fare is completely secondary although most enjoyable!