Foxtrot1
Well-known member
I shot an old ewe in West Texas 20 years ago. I had never heard anything either way about eating them, so I blindly treated it like any other venison. I remember it being lighter colored, no gamey/musky smell, and being tough as boot leather. Even the backstraps were. I would plan to braise until it falls apart or grinding for sausage. I think it would be fine with those techniques. Worst case, mix it 50-50 with pork shoulder and make a hot Cajun style smoked sausage.