Quote Originally Posted by Jafar View Post
How long do you tenderize it?
Depends on the cut and the goat it came from. The last goat we had butchered was a ~1yo Buck. He required no tenderizing really. Made really good chicken/country fried goat and stew meat. Goat burgers were tasty too. Saving the backstrap for a special occasion.

Older goats need to be slow cooked or BBQ'd. Or just make hamburger out of them.