Have any of you ever eaten goat?

Question

I know it's more common in some cultures than others.

Texture of chicken? I wouldn't have guessed that.

Answer 1

Yeah, I have . A friend of mine invited me to his mom's house for dinner. They were from Jamaica and they were serving an old family recipe. It was good. Texture of chicken but with its own flavor,

Answer 2

i have, we filipinos make a dish called kalderetang kamibing (think of it like a spicy goat stew). frankly, it tastes like BEEF to me.
here's a sample recipe for it
1 kilo fresh mutton or goat
75 ml red wine
125 ml cooking oil
1.5 tbsp minced garlic
100 g onion diced
200 g tomatoes sliced
100 g diced red bell pepper
100 g diced green bell pepper
2 tsp finely chopped chili pepper
2 tbsp soy sauce
2 bay leaves
1 tsp paprika
250 g tomato sauce
12 liters beef stock
sea salt to taste
freshly ground pepper
75 g liver spread
50 g green stuffed olives
1 tbsp grated edam cheese
50 g pimientos cut into strips

Cut meat into serving size pieces and marinate in red wine for at
least 2 hours, then drain meat and set aside. Reserve the marinade.

In a saucepan, heat the oil and brown the meat on all sides in
batches. Transfer meats as they brown to a platter. Pour excess
oil from pan, leaving only about 3 tbsp. Fry garlic, then onions,
tomatoes, bell peppers and chili peppers and sautee for 3 minutes.

Add the reserved marinade, bay leaves, paprika, tomato sauce, soy
sauce, beef stock and replace the meat. Bring to a boil then lower
heat and simmer for 1 hour. Stir in the liver spread, add olives,
cheese, salt and pepper and cook for a further 2 minutes. Transfer
to a serving dish and garnish with pimiento strips.


Notes:

Instead of using liver spread, I prefer using raw chicken livers.
I brown it with the meat and simmer till it starts "dissolving"
and becomes part of the sauce.

Edam cheese is not an integral part of this stew. I actually find
it optional but if you wish to add cheese, you can always just use
a sharp cheddar to garnish it before serving.

Pimiento stuffed green olives are what I normally use. Never black
olives which I find the taste not to suit the dish.

This dish is traditionally spicy so using habaneros for the chili
pepper called is advisory.

Serve with rice or tortillas

Answer 3

Yes. My dad was a rural mail carrier. He had a large Greek family on his route. In those days, mailmen were allowed to take gifts from customers. Most farmers gave farm fresh milk ( with the rising cream), eggs, vegetables and meat, honey, along with inviting us to a traditional Greek Easter meal. The goat was gutted and skinned but head, eyes and everything else was left on. Done over an outdor pit with a hand turned spit and basted with salt water on a stick with bay leaves tied to it.

Tasted great.

Answer 4

yes i have eaten goat i am a jamaican and we people here consume it in soups, and cooked curried and some other ways i cant remember. But indians love curried goat which is great to eat with roti which is thin and flour based like a tortilla wrap but is not as crunchy however it is fried . i hope this helped you.

Answer 5

I haven't. Personally I have a hard time stomaching some beef and chicken. It would take me a long time to work my way up to goat.

Answer 6

I have and i dont like it. Its tough meat and you cant get the goat smell out no matter how long you soak it.

Answer 7

yes had curried goat when on vacation in Jamaica

Answer 8

Yes - as schwarma...

absolutely great.

Much better than any dog I've ever eaten.

Answer 9

yes, i have the pastor had cooked it in herbs and it was so delicious, i was very surprised.

Answer 10

No, and I don't think I would try it, unless I was really starving.