It was farm raised goat I think. I had it in a restaurant in Ecuador. You can’t get it just any old place so it seemed exotic to me at the time.
It tends toward being tough, but the flavor was as good as any meat I’ve had. No gravy or anything on it except salt and pepper. Would eat it again anytime.
There was a small shop that sold exotic meats in a town near here for a few years. Snake, yak, various African animals, antelope, etc, all probably farm raised. I always told my girlfriend we should go in there, but it closed about a year ago and now it’s too late.
Welcome to west Texas, goat is on the grill quite often. Cabrito!
So far this year I’ve cooked beef of course, but I have had Feral Hog, Whitetail deer, Mule deer, Axis deer, Elk Aoudad (Careful how you fix this one), Javalina, Turkey, Quail and dove. Eat allot of fish also that comes from the ponds on the ranch, Channel Cat’s, Bass and Bluegill.
I’ve been eating this way for damn near 70 years starting in Eastern OR. Pop always had the lockers full of wild game. Eat allot of local plant life also, Agave’s, Prickly Pear, Mesquite beans, shell’s. If you know what to look for there’s always something to eat in west TX.
An old Apache quote was “With Prickly Pear you can survive, Prickly Pear and Mesquite, you can get fat. Not a diet I would personally care to live on, but sometimes they didn’t have a choice.