I forgot to mention the running aspect,
I have heard.. and willing to try it this year if My goat is taken running.
Running puts tanins in the blood which is in the meat giving it the tough texture and flavor.
The rules of osmosis come into play, and the tanins need to be sucked out of the meat cells. I am told soaking meat in milk will do this. and soaking them in water will help a little too. I will let you know how it works.
