Wild Mountain Sheep Recipes
Location : Game Recipes : Wild Mountain Sheep Recipes
Sheep produce excellent quality of meat, and an adult sheep generally yields around 250 pounds of high quality meat. However, it is difficult to retrieve the meat from the rugged alpine areas. Some communities in
Barbecued Sheep Chops
20 Neatly cut chops
6 to 8 ounce of Beer
2 large onions
3 ounce of Garlic
Take aluminum foil and fold the sides up. Place the foil with the sides folded up on the hot grill, the sides have to be folded so that the juices do not runoff. Washed and cleaned chops are placed on the foil. Add eight ounces of beer along with finely chopped onion and about four pats of butter. Sprinkle garlic and salt on the chops and keep turning them till the chops get cooked well. When the chops appear to be done remove the foil from the grill and place the chops directly over the grill, once placed on the grill keep turning the chops frequently and sprinkle with garlic salt every time you turn it; keep doing this till the chops turn charcoal black. Now your barbecued sheep chops are ready to serve.
Spicy mountain sheep
3 to 4 table spoons of flour
one or two chopped onions
¾ teaspoon of curry powder
salt to taste
1 or 2 teaspoons of fresh lemon juice
Place a frying pan on the stove and heat it. Add a little bit of oil. Cut the sheep meat into small one-inch cubes and after washing place them in the pan, keep turning the meat cubes with a wooden spoon till they are brown in color. The browned meat cubes should then be removed and placed in a separate bowl. Add the flour to the pan and stir well, add curry powder, salt, chopped onions, pepper and beef base. Stir lightly and bring the mixture to boil slowly. Once the mixture has started boiling add the meat cubes back in the pan and reduce the flame to simmer and allow it to cook, add 2 teaspoons of fresh lemon juice to the mixture and let the meat cubes cook till they are tender.
Serve this curry with steamed rice.
2 pounds of finely ground sheep meat (boneless)
2 to 3 cup chili beans
1 can of chopped tomatoes
1 can of tomato sauce
1 cup of water
half cup of chopped black olives
salt to taste
1 or 1 ½ teaspoon of red pepper
1 or 1 ½ teaspoon of black pepper
chopped onions for garnishing
Chili powder to taste
In a thick walled cooking pot, pour all the ground sheep meat and stir well for some time. After some time all the grease will collect on the top; drain the excess grease and discard. Then add all the ingredients to the cooking pot leaving aside chopped onions and the grated cheese. Close the lid and reduce the flame to a simmer and leave the pot on the stove for four hours. After four hours the sheep chili is ready to serve. Serve with chopped onions and add grated cheese as garnish. Chili sheep is generally served with corn bread.
Posted November 30, -1 by Justin Ott