Melty goat leg

Melty goat leg

By
From
A Year of Practiculture
Serves
4
Photographer
Rohan Anderson & Kate Berry

A dear mate of mine heads to western Victoria for a week each year with his .222 rifle and a set of empty iceboxes, hoping to stock up on wild goat. The animal is in plague proportions out west, where the resources are perfect for their prosperity. It’s dry, rugged terrain with vegetation pasture-grazing animals like sheep and cattle aren’t interested in feeding on. But goats are browsers – they eat down and up, which widens their range. Out west there are large farms with minimal fencing, which allows the goats to spread far and wide. Eventually, as the population rises, the farmers allow hunters to cull and harvest the goats.

This is where my mate comes in. I haven’t yet been admitted into his wild-goat-hunting party, but in the meantime I’m happy to receive the odd leg of goat from him. The first time Kate cooked this meat we ended up in a bit of food hilarity. The leg slow-cooked all day, the aromatics sending us wild the whole time. When it was pulled out of the oven for dinner, the whole family gathered around in the kitchen and we feasted immediately, devouring the entire leg in moments.

It was like of a wolf-pack feeding frenzy. The food didn’t even make it to the table. Each time we’re lucky to receive a goat leg, we reminisce about our first moment in the kitchen stuffing our faces with tasty wild goat meat. The legs are cooked the same way every time still, but we try to serve the meal at the table now instead of feasting at the door of the oven.

Ingredients

Quantity Ingredient
1 wild goat’s leg
100-150g butter
3 tablespoons ground cumin
3 tablespoons ground turmeric
6 garlic cloves, crushed
salt, to taste
pepper, to taste

Method

  1. Preheat the oven to 120°C and allow the leg to get to room temp.
  2. Make a paste by mixing the butter, spices, garlic, salt and pepper.
  3. Using a sharp paring knife, make many incisions in the meat. (You’ll find the number of stabbing incisions will vary depending on your mood. Calm mood equals few incisions. Stressed mood resembles a Hitchcock murder scene. The idea is that the cuts will allow the butter rub to penetrate and add more flavour to your leg. Well, the goat’s leg, anyway.)
  4. Rub the leg all over with the garlic butter paste then wrap it tightly in aluminium foil, allowing no gaps or chance for moisture to escape. Sit the wrapped leg in a roasting tin.
  5. Cook for 6–8 hours, or until mastication is optional.
Tags:
rohan
anderson
practiculture
whole
larder
love
sustainable
sustainability
grow
harvest
forage
hunt
seasonal
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