We did have a terrific time. Thanks for all the comments. Furthermore, the Red Sheep meat is delicous. I prepared it similar to how I do venison. Steak sliced about 3/4" thick. Sprinkled with garlic powder then marinated in Italian dressing overnight. (A minimum of 2 hours works). Then sear on a hot griddle or grill for several minutes. Blackened on the outside - pink on the inside. It is a corser grain than venison. And had a sweeter taste. It reminded me of the Impala and Blesbok I had in Africa. Great stuff!
"Therefore go and make disciples of all nations,... "
Handgun hunter since 1979 - haven't used a rifle since!
HHI member #992, NRA, SCI.