Differnt ways to cook goat?!
Differnt ways to cook goat?
Answers:
Here are some sites with Goat Recipes:
http://www.jackmauldin.com/goat_recipes....
http://www.angelfire.com/mo2/semokiko/re...
http://goatmeats.com/asp/information/goa...
http://www.boergoats.com/clean/bycategor...
http://www.naturalark.com/goatrecipe.htm...
I have only had it roasted over an open fire. A whole young goat on a spit at mexican weddings. It was great on homemade tortillas with a little lime juice and cilantro.
I am sure any recipe for lamb would be even better with young goat.Try this site.
www.jackmauldin.com/goat_recip...
I love a question like this.
I recommend you cook it on a spit in your front yard and dance and sing around it, especially if you have christian neighbors.
For Thanksgiving one year, I ate Goat Stew on vacation in the Caribbean. It was delicious. I think the chef had put some kind of cubed pumpkin or squash. And, it had a unique combination of spices. Look it up on google.
Arabic al-mandi style
that is so weird - we were at a friends house last weekend and he was talking about how he ate goat in Fiji and it was beautiful!
apparantly it can be tough - you should marinate it in something (ie. lemon juice, soy sauce, oil and garlic) or a bought marinade overnight and fry quickly. don't overcook
or cook slowly for a long time so it tenderises - like in a stew
you can try mine if you want
Stir-fry Recipe
2/3 lb goat (loin or leg), cut into thin slices
2 T sesame or safflower oil
12 green onions, cut into 1-inch lengths
Marinade #1 Marinade #2
1/2 t garlic powder 3 T soy sauce
2 T soy sauce 1/2 t sugar
1/2 T sugar 1/2 t black pepper
2 T rice wine 4 T water
2 T cornstarch
Cut meat into uniform 1/8-inch slices, 1-1/2 to 2 inches long. Place meat in a sealable bag; add marinade #1 and shake to coat thoroughly. refrigerate at least 1 hour, shaking at least once. When ready to cook, stir-fry meat in sesame or safflower oil, stirring often. Add marinade #2 and green onions. Continue to stir-fry until thoroughly hot; serve over warm rice.
Stew Recipe
(serves 10 to 12)
8 lbs kid goat 1/4 c vegetable oil (to brown meat)
3 T salt 3/4 c vegetable oil (to brown flour)
3/4 c flour 8 c cold tap water
3 large tomatoes, peeled & diced 1 whole green bell pepper, sliced
1 large onion, sliced in rings & separated 10 medium to large garlic cloves, pressed
2 t ground cumin 1 1/2 t ground pepper
1 t dried oregano
Cut meat into 1/2" cubes. In a large Dutch Oven heat 1/4 cup oil at medium high heat. Place meat and salt in heated oil and cook for about 60 min., stirring occasionally. Remove from heat and set aside. In a large skillet heat
3/4 cup oil, add flour and brown well. Turn off heat and add water (1 cup at a time) to make gravy. Add vegetables and spices to meat and mix well. Simmer 25 to 35 minutes at medium heat till meat and vegetables are tender.
Bon Apetite...
The only way I have had goat is in curry.My friend from India makes curry goat and serves it with Indian flat bread. Delish!!!
I have cooked goat many ways and it never seemed to have any flavor. I was told the only way for it to turn out right is to put it on a spit and slow roast it over a fire.
This is how it was done when I was a kid. (no pun intended but, funny anyway).
Goat Meat Marinade Recipe
4 cups red wine
1 cup green creme de menthe
1 Tbs onion powder
1 tsp dried mint, crushed
2 Tbs hot sauce
1 cup soy sauce
1 cup water
2 Tbs olive oil
Mix all ingredients. Marinade goat meat for 8-12 hours, and then use it for a basting sauce while the Goat Meat cooks.
During the marinating process go dig a hole (or a whole hole) big enough for all 4 quarters to comfortably fit in and about 18" in depth. Also, you want to make a rack of something strong like concrete reinforcing wire slightly smaller than the whole hole, with long handles that will protrude well above the top of the hole. Line the hhole with rocks. Or use a slow cook grill. Several hours prior to the marinating being completed, build a good fire in the hole and let it burn down to a bed of coals. Wrap the quarters in alum. foil (we always used muslim, it holds the marinade better) with several layers to prevent soil and ashes from getting into the meat. Scoop out some of the hot coals and set them aside, put the meat on the rack and lower into the hole, cover all quarters with a sheet of heavy duty alum. foil, then shovel hot coals on top of the covered quarters, and the remaining dirt on top of that. Let it cook for about 7 hours, uncover, pull out the rack, dust off the wrapped quarters, open, let rest for about 15 minutes and enjoy.
We usually roasted a whole pig at the same time but, then there were 40 to 50 people to feed on these occasions.