Goat
Liberated in 1773 by Captain Cook in Queen Charlotte Sound, goats have long been a source of meat for Kiwis.
Goats are incredibly adaptable and can be found in all habitats from one end of the country to the other. With the boom and subsequent collapse of goat farming, a large proportion of wild goats today are domestic escapees or herds that have simply been given their freedom.
Breeds vary radically throughout the country and some great trophy heads can be hunted from local herds. Officially a pest, goats make for great hunting and the lean, tasty meat is underrated – in Asia it is favoured over lamb, mutton and pork. As with all game, young animals shot in spring tend to produce the best meat; older billy goats have a coarser, stronger-tasting flesh better suited to curries.
Like most animals, goats should be gutted as soon as they have been killed, checking the liver and gut organs for cysts and ensuring that they are a nice healthy colour. Take care to remove the scent glands from under the tail without cutting, and do not get goat urine on the meat. Remove the skin, hocks and head then hang for at least a day or two in a cool place to allow the meat to set. Butchering is no different to cutting up a deer or a lamb – try not to cut the meat, and separate the muscle groups; the back straps and the haunches are the best cuts.