Recipe for cooking goat, what is your favorite?!
Southwest Leg of Goat
1 leg of goat (5 to 7 lbs), boned
2 tsp salt
1 cup wine or vinegar
1 tsp sage
1 cup vegetable oil
3 large potatoes
2 cloves garlic, whole
3 onions
1 bay leaf, crumbled
3 large chiles
1 tsp rosemary
2 garlic cloves, skin removed
? tsp crushed pepper
1. Combine vinegar, oil and seasonings and pour over goat. Cover and
marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain
marinade and reserve.
2. Quarter potatoes and onions and place in shallow roasting pan along with
chile and garlic and pour ? cup marinade over vegetables.
3. Place goat on roasting rack over vegetables. Pour ? cup marinade over goat.
Roast at 325° F for approximately 25 minutes per pound of goat. Baste with ?
cup marinade every 20-30 minutes before carving.
4. Serve with vegetables. Use drippings for gravy if desired.
Answers: We have a great mexican spot here that has cabrito specials- so good I found a recipe, though I have never found the goat to cook....
Southwest Leg of Goat
1 leg of goat (5 to 7 lbs), boned
2 tsp salt
1 cup wine or vinegar
1 tsp sage
1 cup vegetable oil
3 large potatoes
2 cloves garlic, whole
3 onions
1 bay leaf, crumbled
3 large chiles
1 tsp rosemary
2 garlic cloves, skin removed
? tsp crushed pepper
1. Combine vinegar, oil and seasonings and pour over goat. Cover and
marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain
marinade and reserve.
2. Quarter potatoes and onions and place in shallow roasting pan along with
chile and garlic and pour ? cup marinade over vegetables.
3. Place goat on roasting rack over vegetables. Pour ? cup marinade over goat.
Roast at 325° F for approximately 25 minutes per pound of goat. Baste with ?
cup marinade every 20-30 minutes before carving.
4. Serve with vegetables. Use drippings for gravy if desired.
Never cooked a goat.I was outside feeding the horses and three goats came up and were eating the horses graham crackers.I dont have the nerve to eat them..lol
are they tastey?
Get a Moroccan recipe book, they do the best goat recipes in the world. you can borrow these from your library. Done with cous cous is the M. way but it's equally good with rice.
check out
www.larrythecableguy.com
or www.ronwhite.com
they might be able to tell you
CURRIED GOAT
2 1/2 lbs. goat flesh
4 stalks escallion, diced
2 tbsp. curry powder
Salt and black pepper
1 tbsp. butter
2 med. onions, diced
3 or 4 cloves of garlic
Sprig of thyme
About 1/3 of a Scotch Bonnet pepper (HOT PEPPER FINELY CUT)
Cut goat's flesh into 1 1/2 inch pieces. Season with salt, black pepper, crushed garlic, escallion, diced onions and 1 tablespoon curry powder. Let stand at least half an hour.
Scrape off seasoning and lightly brown in hot fat. Add about 1 pint hot water and all the seasonings except onions. Cook over medium heat until fork tender - about 40 minutes. Add the second tablespoon curry powder, butter and the onions about 10 minutes before removing from the fire.
The gravy should be of a consistency not to need any thickening. Serve hot with plain boiled rice.
In stews, using any recipe for lamb.
My favorite is the Filipino dish Kaldereta. It is cooked like beef stew, spiced with chili, the gravy thickened with ground liver, and topped with grated cheese before serving. During fiestas and special events, the Kaldereta can have imported ingredients like olives, canned pimientos and pickles
The best way is grilled or bar-b-qued. Young goat is called Cabrito in the southwest.
Go to: lacajachina.com They sell a pig cooker that is also used for Cabrito. Search "cooked goat" on the internet for numerous recepies. Enjoy..its fantastic!
~*~ It depends on what part of the goat you will be cooking. If it is the roast part of it just use your favorite beef roast recipe. But just know, goat has a much better flavor than beef so you may never want to eat beef roast again! And the brown gravy made from the goat roast drippings is absolutely to die for!
Now, if you are cooking some other part of the goat bake pretty much as you would a roast, but when near done, pour off the excess juices, then pour your favorite barbecue sauce on it and bake it covered a while longer. Delicious! Be sure to save the poured off juice for later use (brown gravy, broth for soups, etc.).
Or you can season it with salt & pepper, brown it a little in a skillet with just a small amount of oil, then pop it into a crockpot, add some mushroom soup, & slow-cook it until tender.
I envy you!!! My mouth is watering!!! Now I've got to go out and find me a goat some where!!! :) :)
Donna
kill the goat - remove the hooves, head, internal organs, and skin.
Rinse well with cold water and pat dry with large, lint-free muslin (a clean bedsheet or pillocases works well)
Rub with 3-5 lbs of Kosher salt, inside and out.
Clean 5 duck carcasses, into each one put 1/2 a lemon and 1/2 an onion.
Insert the ducks into the goat's body cavity - then wrap it with a CLEAN piece of hardware "cloth" (coarse metal screen) or chicken wire.
Dig a 10 foot diameter hole 3-4 feet deep. Line the bottom with smooth rocks the size of your head.
Toss in enough hardwood (no pine) firewood to fill, then cover with 2 layers of the same size rocks
Light the fire and let it burn for 6-8 hours, until there is no more smoke, very little flame, and very hot coals.
Throw several armfuls of fresh GREEN cornstalks on top of the hot coals & rocks.... then quickly put the goat on top, followed by MORE green cornstalks (a layer about a foot thick) then a plastic tarp.
Cover the tarp with 6 inches of soil.
Let the whole thing sit for 2 days
Dig it up and enjoy steamed-tender DELICIOUS goat meat, plus enjoy digging through to find all the "roastin' ears" of corn, which will be cooked too.