I've not tasted old goat and certainly not old billy goat.

I have ... once. You don't want too!

I'll be sure not to go out of my way for a meal of
superannuated hircine.

Speaking of old goats, Ray Ward may not have left much
Internet legacy, but here are two manifestations, both
interesting but in different ways.

tinyurl.com/raywardinterview
tinyurl.com/drinkistheenemy

By the way, I was wrong about various data - 1999 was the
last vintage for the Gateway Cellar Special Shiraz, and I
picked it up around 2000; in 2002, I got the half case of
the 2000 regular Shiraz, which wasn't as good, but Ray
said that the grapes weren't good enough for a Special, so
they got drunk up within a few years. He also made various
other varieties that year, which was his absolute last
vintage. Plus there are or were until recently extant
bottles of Yalumba wines that he made in the 1960s. The
record shows that Joan Ward hung on until 2013, living in
a bin (contrary to what Kevin told me, which was that she
pined away there within a couple years of losing him).

==

They say that soaking strong odored meat in milk before
further treatment can be a method of rendering it less
objectionatable. Marinating in flavorful liquid is another
strategy, but the following marinade recipe looks a bit
twee (in a hearty ol' su'n boy way) and also quite costly.
One could just not buy the ingredients and use the money
to get some decent meat and throw the offending stiff
away or feed it to the dog or something.

---------- Recipe via Meal-Master (tm) v8.01

Title: Marinade for Lamb or Goat
Categories: Cajun, Sauces, Lamb, Marinade
Yield: 6 servings

4 c Chablis wind 2 tb Louisiana hot sauce
1 c Green creme de menthe 1 c Soy sauce
1 tb Onion powder 1 c Water
1 ts Dried mint (crushed) 2 tb Olive oil

Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then
use the marinade as a basting sauce as it cooks.
From Justin Wilson's "Outdoor Cooking With Inside Help"
I always enjoyed the guy on TV but thought that he was
indeed a bit of a windbag.

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