Best spices/recipes for goat?!

Best spices/recipes for goat?

Best recipe or best method of preparation. I have heard that it must be cooked slow to be tender. Is this so?

2 days ago
Wow, you guys are great. I was a little leary of eating goat ( we raise them), but i am printing these recipes off -actually looking forward to trying it now!

How does one cook goat?
Kid meat lends itself to all recipes for lamb: chops, leg or shoulder, crown roasts, rack or saddle, and kebabs. A goat carcass rarely has much subcutaneous fat to protect it from drying. Goat meat is generally quite lean although its higher moisture content makes it tender when handled properly. The meat of adult goats is almost always subjected to stewing because of its relative toughness, but in stews it is flavorful and tender.

For safety, cook ground goat meat to 160° F, or until juices are clear with no trace of pink or cloudiness. Roasts, steaks and chops can be cooked to medium rare (145° F), medium (160° F) or well done (170° F). Less tender cuts should be braised (roasted or simmered with a small amount of liquid in a tightly covered pan) or stewed.

Goat Meat Chili
(makes about 14 cups)
2 T cooking oil 1 T salt
2 c chopped onions 3 lbs lean ground goat meat
1 T ground oregano 1/2 c + 2 T chili powder
2 T ground cumin 1/2 c flour
1 t garlic powder 8 c boiling water

In heavy pot, saute` onions in cooking oil, add oregano, cumin, garlic powder and salt. Stir and saute`until onion is almost clear, then add ground meat and cook and stir until crumbly and almost gray. Add chili powder and then flour, stirring vigorously until thoroughly blended. Lastly, add boiling water, bring mixture to a boil, and simmer for not more than one hour. Seasonings may be adjusted to individual taste. Adding pinto beans to this chili, before or after cooking, is not recommended; serve beans as a side dish.




Kid Goat Stew
(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.




Barbecue Kid Goat
Barbecue Sauce
2 c water 1 T sugar
1 8-ounce can tomato sauce 2 T vinegar
2 T butter 1/2 t cumin
2 cloves garlic, minced 1/2 t oregano
6 whole cloves 3 carrots, diced
1 T ground black pepper 1/4 t salt

Cut a very young goat (8 to 12 lbs) into serving pieces. Wash and dry pieces and place in an open pan in a 350° oven. Cook for 20 minutes using a meat thermometer, making sure internal temperature reaches 160°. Prepare barbecue sauce. Simmer for 30 minutes. Baste kid goat with sauce every 15 to 20 minutes for 2 hours or until meat is very tender.




Shoulder Roast
3 to 4 lbs. meat 2 cloves garlic minced
2 Tbsp oil 1 large onion cut in half
2 chopped carrots 2 cups vegetable or meat stock
2 chopped sticks of celery

Brown all sides of the roast in a skillet using oil, garlic, salt and pepper. Remove roast and add the stock to clean off the glazing from the skillet. Place into a roasting pan and pour the stock over the roast. Add carrots, celery, and onion and cover. Roast at 325°F for 3 to 4 hours. When done, place on a serving plate. Spoon out the extra fat from the stock and add 3/4 cup of sour cream. Stir until smooth. Pour over roast.




Southwest Leg of Goat
1 leg of goat (5 to 7 lbs), boned 2 t salt
1 c wine or vinegar 1 t sage
1 c vegetable oil 3 large potatoes
2 cloves garlic, whole 3 onions
1 bay leaf, crumbled 3 large chilies
1 t rosemary 2 garlic cloves, skin removed
1/2 t crushed pepper

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. Quarter potatoes and onions and place in shallow roasting pan along with chilies and garlic and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast at 325° F for approximately 25 minutes per pound of goat. Baste with 1/4 cup marinade every 20-30 minutes before carving. Serve with vegetables. Use drippings for gravy if desired.




Kid Goat Chops Jalapeno
(makes 4 servings)
4 goat chops, 1 in. thick, round bone or blade 1 8-ounce can crushed pineapple in its own juice
1 t salt 1/2 c jalapeno jelly (may substitute apricot jam)
1/2 t ground pepper 1/4 c fresh lemon juice
1/2 t ground cinnamon 1 T prepared mustard

Sprinkle goat chops with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small saucepan. Bring to a boil, stirring until jelly is melted. Broil or grill chops 4 inches from heat source, 8-10 minutes on each side. Spoon sauce on goat last 5 minutes of cooking time.




Hawaiian Goat Mini-Kabobs
(makes 60-70 appetizers)
1 lb boneless leg of goat, cut in 3/4-in cubes 3 slices bacon, cut in 1-in pieces
1 cup Italian dressing 1 14-ounce can pineapple chunks, each cut in half
1 clove garlic, minced 1/4 cup melted butter

Combine cubed goat, dressing and garlic in a shallow glass dish and marinate for 1 hour or overnight in refrigerator. Alternate cubes of goat meat, bacon and pineapple on mini-skewers or round toothpicks. Brush with melted butter. Broil 5-8 inches from heat source for 5 minutes. Serve hot.




Kid Goat With Vermicelli
(makes 8 servings)
1 1/2 lb kid goat, cubed 1/2 T whole black pepper
2 T vegetable oil 3 small garlic cloves
1 small onion, diced 5 to 6 oz vermicelli
1 green bell pepper, diced 2 fresh tomatoes, diced
1 T cumin seed

Cut kid goat into bite-sized cubes and brown in skillet with oil until well done (approximately 20 to 30 minutes). Combine onion and bell pepper and set aside. In blender, grind cumin seed, black pepper and garlic cloves until pulverized. Combine spices with kid goat and vegetables; mix well. Add vermicelli and enough water to cover entire mixture and ten add diced tomatoes. Cover and bring to a slow simmer. Cook approximately 15 minutes or until fideo is tender. Do not stir until ready to serve.




Kid Goat and Vegetable Casserole
(makes 7 servings)
1 10-ounce pkg frozen lima beans 1 10 1/2-ounce can cream of mushroom soup
1 1/2 c thinly sliced carrots 1/3 c vegetable liquid
1 c boiling water 1 1/2 t salt
1 1/2 lbs ground goat meat 1/4 t thyme
2 T chopped onion 6 tomato slices, 3/4 inch thick
1 T fat or vegetable oil 1/2 t salt
2 T grated Parmesan cheese

Add lima beans and carrots to boiling water. Cook covered until tender, about 15 to 20 min. Drain and save cooking liquid. Preheat oven to 350° F. Cook ground kid goat and onion in fat until kid goat is lightly brown and onion is transparent. Pour off drippings. Add soup, vegetable liquid, vegetables, salt and thyme. Mix well and pour into a 2-quart casserole. Arrange tomato slices on top of mixture. Sprinkle with salt and cheese. Bake 35 to 40 minutes.




Curried Kid Goat
(make 5 servings)
1 lb goat 1 T flour
salt to taste 1 T curry powder
3 oz butter 2 ripe tomatoes, stewed and strained
2 T minced onion 1 1/2 c water
2 T finely cut celery 2 T diced apples

Cut meat into 1-inch squares; salt meat and saute in butter. Add onion and apples; saute thoroughly. Sprinkle mixture with flour and curry powder and cook until flour colors. Add strained tomatoes and water, cover saucepan and let cook slowly until done. Serve with steamed rice.




Stir-Fry goat with Green onions
(makes 5 servings)
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.