Goats; using all the parts: Head

So we processed a milk goat at the farm today (she had a broken leg problem) and we've been able to use all the parts so far, save the head.

Eventually I'd like to save the horns, but not sure what I can do with the rest of the head, skull, brains etc.

I was thinking if nothing else to bury the skull until spring and recuperate the horns after the soil life does its work.

Thoughts? Experience? Suggestions?

Danielle Diver : Though long prepared in the Pennsylvania Dutch, Amish, and Mennonite Communities, Head Cheese (used thin sliced like luncheon meats) Beef Goat

Roulade and Aspic ( Think upper crust bent pinky food ) and Black Pudding are all now very regional, and are often boiled up and saved for pigs ! With the possible exception

of Aspic, I would think one head will not give you enough material to work with! Black pudding is just another way to use everything up !

For the Good of The craft ! Big AL

Late note //// Link below :


http://allrecipes.com/recipe/23251/head-cheese/

I usually just boil up the heads for stock and soup. But I remove the tongues first because we like them for a separate meal. I do skin the heads and remove the horns too before cooking. I usually freeze or chill them first then use a sawsall to split the heads lengthwise or into four pieces so that they fit into the pot. I gave one set of horns to a friend who wanted to mount them. The other set went to a carver who makes jewelry. Most of my animals are naturally hornless.

Once the heads are cooked, I strain off the broth for stock. Next I pick the heads clean then purée the "meat" in some broth using one of those stick blenders. If I'm planning on making a sandwich spread, I'll use a hand meat grinder instead. Depending upon what's going on on my homestead, we'll either eat the head meat ourselves or use it for the dogs and cats. While the pigs and chickens would eat it without all the fancy preparation, there usually isn't enough left over to go to them. But the chickens will pick the bones clean and the pigs will eat the bones. Zero waste.

The brain of an animal is perfectly suited to tanning that animals hide if you see fit to use the hide as well. Look up brain tanning.

The jaw meat on ruminants is tough for obvious reasons, but can be cooked low and slow.

Eyes are edible, but it takes a good sauce of hunger and tough person to get there!

Tongue was a very. Popular meat at one time, granted a goat tongue will name for a small sandwich!

At the very least, I would get the tongue and brains. Brains are good eating.....just scramble them in a pan like you would eggs.....mixed with eggs if you like. The biggest challenge is getting the bone chips out of the brains.....from either shooting the critter or else getting the skull open to get at them!
Next time I'm going to be even more frugal, and carefully skin out the whole head and either roast or boil it. Any meat can make a decent curry!

If let the soil life clean it,you might be able to sell it on etsy.