Goat meat

[DesertFlower]

Hey, does anyone have a favorite and/or traditional recipe for goat meat? Some friends slaughtered one of their goats and gave us some meat. I made some chili with half of it, but would like to try something different with the other half. Thanks!

[cristeen]

I just subbed it into a lamb recipe.  Works pretty well.  Mine was a rack of goat though, so basically I just crusted it and grilled it like a chop.

[Chicky2]

We eat lots of goat.  I like to roast it slowly on a rack.  Generous salt and pepper and maybe rub it w/some crushed garlic cloves or hide some cloves in the meat. A nice drizzle of olive oil or coconut oil. About 30 minutes before it's done, I like to add some sort of fruity glaze (usually I just add some home made jam that I heat first). 

Other than that, I just use it in any recipe that calls for beef or lamb or venison.  Of course the flavor is much more like beef than lamb.  We get so many big hunks of meat that I pretty much do whatever with them, no matter the type of meat (wild pig, lamb, goat).  It all works out well.

Oh, it's also really nice rubbed w/lots of spices (garlic powder, onion powder, pepper, salt, paprika, chili powder (whatever kind you have/like), cumin, oregano, and I like to toss in some toasted anise seeds and corriander seeds).  I usually drizzle some honey on it towards the end.  I like to do that over an open fire, or in a smoker. The oven does work fine, though.

[Roxikon]

Dear Desert Flower,

I've tried a few months ago a great goat stew recipe. My familiy loved it. It's like that:

Goat Stew Ingredients

6 pounds leg of baby goat, bone in, cut into 2-inch pieces (ask your butcher to do this) Juice of 2 lemons 1 head garlic, peeled 1 teaspoon dried oregano 1 teaspoon ground cumin 1 tablespoon curry powder ½ teaspoon ground cloves 2 teaspoons plus 1 tablespoon salt ½ teaspoon freshly ground black pepper ½ teaspoon cayenne pepper ¼ cup olive oil 3 medium-size onions, finely chopped (about 3 cups) One 28-ounce can peeled whole tomatoes, with juices Bouquet garni (6 sprigs fresh thyme or 1 teaspoon dried, 2 sprigs fresh rosemary or 1 teaspoon dried, 6 sprigs fresh parsley, and 2 bay leaves, tied up in cheesecloth) 2 cups dry red wine 1 medium-size eggplant (about 1 pound) 1½ pounds boiling potatoes

How to make Goat Stew

1. Trim the fat and membranes from the goat. Thoroughly rub with the lemon juice to remove any gamy taste. Rinse well, drain, and dry with paper towels.

2. Put the garlic, oregano, cumin, curry powder, cloves, 2 teaspoons of the salt, the black pepper, and cayenne in a blender and process until smooth. Rub the goat with this paste, cover with plastic wrap, and let marinate in the refrigerator for a few hours or overnight.

3. Heat the oil in a large Dutch oven over medium heat. Add the onions and cook, stirring a few times, until softened, about 5 minutes. Add the meat and cook, stirring occasionally, for 30 minutes. Chop the tomatoes with their juices in a blender. Add to the pan along with the bouquet garni, reduce the heat to low, cover, and simmer for 2 hours. Add the wine and continue to cook until the meat is tender, about 1 hour.

4. While the meat is cooking, prepare the eggplant. Peel and cut into 1-inch cubes. Place in a large bowl of cold water mixed with the remaining 1 tablespoon salt to remove the bitterness. After 30 minutes, drain well. Add to the stew when the meat is tender. Cook until the eggplant is very soft, about 20 minutes.

5. Also while the meat is cooking, peel the potatoes, cut into 1-inch-thick rounds, and then cut into quarters. Cook in salted boiling water until tender. Add to the finished stew and simmer for 5 minutes to allow the potatoes to absorb some of the flavor. Taste for salt and black pepper and serve.

To Serve:

Serve with rice and Pattu.

My husband also prefers grill so I made some serious research and found this goat grill recipe:

http://www.wizardrecipes.com/recipes/grilled+skewers+of+kid+goat.html

My advice is: if you try the goat grill and don't have that special Serra da Estrela cheese, you can try any kind of cheese made from sheep milk !

If you try it, please post your opinion !

[Chicky2]

OP, if you have friends who raise goats and have regular slaughters, you should see about getting them to roast a whole goat.  It is sooooo good.  We put cinder blocks 3 high in a rectangle.  Then we roast the goat over that on a grate.  We rub it all over w/a mixture of paprika, cumin, corriander, cayenne, sea salt, lots of garlic, Mexican oregano, and onion powder.  Sometimes I add some toasted anise seeds, too.  We stuff the cavity with oranges, limes, onions, celery, whole heads of garlic, and sometimes fresh herbs and sew it up.  We've also done it over the fire w/out the grate.  When we did that, we made a rectangle frame out of rebar, and wired that to chicken wire.  Lay the goat on it's side (or splayed if you have room or it's a small goat) and fold the wire over it (like you are closing a book) and wire it shut.  Then 2 people can be on each end and flip the goat over.  Fun!

[cyclamen]

uhmmm curry goat!  http://www.jamaicans.com/cooking/meat/currygo.htm

[imogenlily]

We usually just cook it with vindaloo paste, diced fresh tomatoes, and plain yogurt. Maybe some chopped cilantro on top and roti on the side.

[Chicky2]

MMMM, just looked up vindaloo paste and that sounds fantastic!  I have everything except fenugreek....**note to self-get fenugreek asap!**