has anyone ever raised a goat for meat or have you eaten barbecued goat. looking for a good recipe.?

Answer 1

Splended job my fellow murderer.

Heres a nice recipe for you, which I think you'll just find to die for. HAHhaHAhhahha Muah ha ha ha hahahhaha muahhaha

INGREDIENTS:

Serve ½ head per person

sheep heads
water

Brine:
6 liters (quarts) water
1 ½ kg (3 pounds) salt
2 dl (scant 1 cup) sugar
2 ¼ teaspoons saltpetre

Mashed rutabagas:
1 kg (2 ¼ pounds) rutabagas
2 large potatoes
3 dl ( 1 ¼ cups) water
100 g (3 ½ ounces, scant ½ cup) butter
1-2 teaspoons sugar
salt
ground white pepper
ground nutmeg
sugar
1-2 dl (1/2 cup) salt mutton stock
½ (3 ½ tablespoons) whipping cream

DIRECTIONS:

Singe the head. Do not flay. Split leangthwise and soak in cold water at east 24 hours, changing the water several times.
Make the brine by combining the ingredients and bringing to a boil. Dry the head well, then soak in brine up to 72 hours.
Smoke, the dry. Simmer the head in water until tender, about 50 minutes. Serve with boiled potatoes and mashed rutabagas.

Mashed rutabagas: Peel, wash and slice rutabaga and potatoes. Cook in water until tender, about 15 minutes. Grind the rutabaga and potatoes. Transfer to the bowl of an electric mixer. Add butter, salt and seasonings and mix well. Stir in stock and cream. Add more seasoning, if necessary.

Give a little satanic prayer & then get your feast on biatch.

Answer 2

mmm...yummy!

But a word of caution:
Goat will easily dry out if overcooked, but that's not to be blamed on the goat. Sticking it in the oven and then running off to play in chat rooms will not contribute to a juicy dinner.

PAPA'S BARBECUE GOAT (OR BARBADO), TEXAS-STYL

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Mexican Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 lb Goat or barbado
1 c Salt
1 Dry jalapeno (ground)
1 tb Black pepper
1 t Cumin (approximately)
BARBECUE SAUCE
2 c Sugar (or to taste)
1 c Prepared mustard
1/2 c Apple cider vinegar
1 t Salt
1 t Black pepper

Mix salt, jalapeno, black pepper and cumin. Sprinkle
meat generously. Cook
slowly on grill 2 hours (or less depending on cut of
meat). Be sure meat is
well above fire (at least 20 to 24 inches). Meat may
be brushed with cooking
oil occasionally to prevent dryness. While meat cooks
prepare sauce. At least 30 minutes before removing
from fire; brush meat with sauce so it will
"set". Continue cooking and turn the meat often,
brushing on sauce at every
turn.

More Goat:
Roast Goat with Rosemary and Garlic...
http://www.boergoats.com/clean/articleads.php?art=123
Texas BBQ Goat...
http://www.boergoats.com/clean/articleads.php?art=480

Answer 3

Hi,

I live in Ghana where goat meat is a staple. One of the favorites here is to make it kebab style, that are dry rubbed in hot pepper spice and put over a grill. Of course, in my mind it's a lot like lamb, so any recipe you can find that you enjoy with lamb, you can easily make the switch.

Barb

Answer 4

marinate in a mixture of yogurt, salt, pepper, minced or crushed garlic and lime juice.. then with the marinate sauce rubbed on it put in a very hot oven untill it browns... I can already smell and taste the incredibly delicious output... pray for me when you try it and take a nice bite for me...

Answer 5

try curry goat

Answer 6

that is sad