New Mexico is arguably one of the best big game states in the nation. We have an incredibly diverse landscape across the state featuring vast plains, stretches of the Rocky Mountains, and nearly everything in between. In 1941, the state imported Aoudads, commonly known as Barbary Sheep. They are incredible animals; being highly elusive as they have adapted very easily to steep desert terrain. This can be one of the most grueling and physically challenging hunts in our state, if you’re lucky enough to draw it. Sheep can be an acquired taste, and I’ve heard from several friends of ours who have harvested Barbary that the meat isn’t their favorite. That certainly hasn’t been the experience in our home, although it may be because we haven’t harvested a large ram yet.

My husband has harvested an ewe, and we think it’s some of the best game hamburger meat there is. Barbary isn’t like anything else I’ve ever had, it’s got a sweet undertone flavor that makes it so unique. Our favorite way to serve it is in burritos, and these are a quick and easy recipe that has become a staple in our dinner menu.

Ingredients

• Barbary Meat
• 1 1/2 tsp garlic salt
• 1/2 tsp lemon pepper

Directions

Put the Barbary meat in a pan and sauté it for about 6 minutes on medium-high heat, breaking the meat into crumbles. As it starts to cook through add your garlic salt and lemon pepper, and cook until the meat is lightly browned. Be sure the meat has reached a temperature of 165.