Instructions: The mountain goat (which is not a goat, but a member of the ox family) is one of our animals that has dwindled drastically in number. Man again is the cause, but the goat has never been a source of income, except perhaps for the excellent goatskin rug. Because of mans impact, the Rocky Mountain goat has been pushed higher and higher and farther away fron a goats "good living." Cattle now graze the meadows and the goat doesnt like company of any kind.

Its obvious to anyone whos tried it that the Rocky Mountain goat is no particular prize on the table. The meat is strong and tough in an adult; the nannies and kids are the best eating. The billy may weigh between 150 and 250 pounds. The fine wool under the long hair would undoubtedly please someone who could spin it into yarn, but youd need a lot to make much of anything out of it. The horns are considered only a minor trophy.

The goat has black glands which should be bemoved in cleaning. They are about 2 1/2 inches in diameter and are located just behind the horns. The assumption is that this gland is important in the courting cycle, although little really is known about these shy, agile creatures.

Since the meat of an adult goat is dark and extremely tough, some make it a practice to pressure-cook it before continuing with recipes. Put rib, loin, and/or top round in soup stock to cover in a pressure cooker. Add 2 diced onions and cook following manufacturers directions at 10 pounds pressure for 2 1/2 to 3 hours. The dish can be finished by opening cooker and adding 1 cup diced potatoes, 1 cup chopped celery, and 1 cup canned tomatoes; cook at 10 pounds pressure for an additional 30 minutes.

As an alternative, pressure-cook the meat as above, then continue marinating and cooking.

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