Two people are mostly to blame for my recent new found obsession ... cooking stuff that most folks won't.
The first person is Farfromhome who fed me crispy tacos made with ground aoudad, killed at Whodathunkit II.
The second person is Sneaky, who really peaked my curiosity when he cooked up a stinky old merino ram, Greek style.
I've since cooked javelina and bear, both pulled pork style and babado ram the way Sneaky did. I took all 3 dishes to work and they were gobbled up; even after I told the people what they were eating.
Last weekend I killed a 250 lb aoudad ram while hunting at courtatlawjudge's ranch outside Whitney. I donated 3/4 of the ram to his pastor, who was very greatful for the gift and kept some to try for myself. Or I guess I should say cook it and feed it to my coworkers to see if they like it.
So, here's the start of my aoudad-acoa!
Onion, minced garlic, Barnacle dust, black pepper, red pepper, chili powder and a little pollo asada seasoning.
I'll serve it tomorrow with tortillas, pico and shredded cheese.
The first person is Farfromhome who fed me crispy tacos made with ground aoudad, killed at Whodathunkit II.
The second person is Sneaky, who really peaked my curiosity when he cooked up a stinky old merino ram, Greek style.
I've since cooked javelina and bear, both pulled pork style and babado ram the way Sneaky did. I took all 3 dishes to work and they were gobbled up; even after I told the people what they were eating.
Last weekend I killed a 250 lb aoudad ram while hunting at courtatlawjudge's ranch outside Whitney. I donated 3/4 of the ram to his pastor, who was very greatful for the gift and kept some to try for myself. Or I guess I should say cook it and feed it to my coworkers to see if they like it.
So, here's the start of my aoudad-acoa!
Onion, minced garlic, Barnacle dust, black pepper, red pepper, chili powder and a little pollo asada seasoning.
I'll serve it tomorrow with tortillas, pico and shredded cheese.
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