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Telephone
 956-724-1012

Address
Las Auras Ranch
220 Hillside Rd.
Laredo, Texas 78041
Ranch Located on FM Road 1025
in Zavala County, Texas

E- mail: coolarrow@texas-hunts.com
 

Since being an Executive Chef by vocation,  I have personally prepared venison, chevron, mutton, pork , fowl as well a beef in my establishments and those which I worked during my apprentice.

From the variation of styles from around the world, I am have and am now blending the techniques, herbs, spices and styles. My two new conceptual eateries: Tusks -Bar & Grill®, The Boxer Rebellion- Restuarant® which will begin construction in the near future one in Laredo and one in Dallas Texas.

 I have come to a conclusion since many of our hunters ask me how to prepare many of the game at Las Auras Ranch.

Below, I will talk about butchering techniques to preparation of game for consumption. The usages of spices, different methods of curing as well as marinating meat.

Enjoy if you have any question email  me at  : coolarrow@texas-hunts.com

Jamaican Curried Goat
 

Choose a Caribbean curry mix if possible for this dish. Trim any fat off the meat and then cut the meat into small pieces. Traditionally the bones are left in the curry to contribute flavor and nutrition. Rub the meat in lemon juice and then combine with the onion, garlic and spices. Leave covered in the refrigerator overnight (or at least a couple of hours).
Heat oil in a skillet or Dutch oven over medium heat and brown the meat mixture. Add the water and simmer for 1 hour. Correct seasonings as needed and continue cooking for about another half hour until tender. Add more water as needed. Potatoes and/or cho-cho can be added in the last hour if you wish. Serve over white rice preferably cooked in coconut milk! 

• Goat Florentine      
   

  1 hind leg of goat 2 heads garlic 4 oz shallots 1 lb celery 1 lb shitake mushrooms 1 lb carrots 1 lb Spanish onions

  10 oz fresh spinach 1/2 cup fresh basil   2 lemons 1 bunch fresh rosemary 2 tablespoons Dijon mustard 1/4 cup olive oil salt and pepper

  To prepare leg, de-bone and cut open (i.e. butterfly). To de-bone, cut leg horizontally at each of the main joints to form two rings of exposed bone. Twist the meat off of the bones by grasping the top joint with one hand and the meat with the other and twisting. Cut the resulting cylinder of meat vertically. Lay it flat and then partially cut it horizontally and fold back to make a large rectangle. Pound meat flat.

  Sauté shallots in small amount of oil until fragrant. Add mushrooms and cook a few minutes until tender. Add spinach and basil and sauté until wilted. Cool. Lay meat out flat. Sprinkle exposed surface with a mixture of lemon juice, olive oil, rosemary leaves, Dijon mustard, salt and pepper (reserve half of this mixture). Lay a row of stuffing across the meat in a line. Roll the rectangle of meat up to form a cylinder and tie with butcher twine. Coat outside of the stuffed roll with the remaining lemon juice mixture. Place in Dutch oven or roasting pan and surround with chopped celery, carrots, onions, and minced garlic. Roast at 325 - 350 F for about 1 1/2 hours until done, i.e. when an internal temperature of 130 F is reached.

  An alternate stuffing is to delete mustard from the lemon juice mixture. Then combine 8 oz. of soft goat cheese (chevre), 2 tbsp rosemary, 2 oz. breadcrumbs, salt and ground pepper.  Roast 3 sweet peppers ( a red, a green, and a yellow).  Remove skins and seeds and cut into thin strips. Place peppers along lower portion of roast keeping 1 inch from the edge. Place cheese mixture atop peppers and roll roast encasing peppers and cheese. Tie roast and coat with remaining lemon juice mixture.

• Grilled Goat Chops

  Goat chops (loin or rib) balsamic vinegar olive oil Dijon mustard

  Marinate loin or rib chops in a mixture of equal amounts of balsamic vinegar, olive oil, and dijon mustard for several hours in the refrigerator and then barbecue.