[Eric in the Ozarks]

I've enjoyed goat ribs at an open air restaurant in Monterrey, Mexico. It was called “cabrito,” I think.

My uncle's father, Slavo, was an ardent coon hunter and saw nothing wrong with cooking the carcass after removing the fur pelt. Greasy...you bet !
I had one bite of it and that was enough.

[Silentgypsy]

You probably needed more of a coonmeister chef. At least you enjoyed the goat!