How shall we prepare goat meat?

Question

We have ground goat meat pressed into patties. We also have many pounds of other cuts. This is the gift of Rutgers University, which raises goats in its agricultural school, and tries to popularize goat meat. We have recipes for lamb. Does any one understand goat?

Answer 1

Here are some of recipes:
GOAT MEAT CURRY
3 lb. goat meat
2 cardamon
2-3 cloves
2-3 cinnamon sticks
3-4 bay leaves
1 teaspoon whole black pepper
1/4 cup oil
4 chopped onions
2 chopped tomatoes
2 tablespoon tomato puree
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoon chopped fresh coriander leaves
1 tablespoon red chili powder
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 tablespoon garam masala
salt to taste
water for gravy(curry)

Heat oil in frying pan, add cardamon, cloves, cinnamonstick, bay leaves, whole black pepper and fry for few seconds. Then
add onions and fry until light brown, add ginger garlic paste, tomato, tomato puree, coriander powder, red chili, turmeric and
salt to taste. When masala is thoroughly fried and oil comes up add mutton pieces and fry until brown. Then add water cover
pan and keep it on low flame until mutton is done. Garnish with chopped coriander(cilantro) leaves and garam masala for a
delicious flavor. Serve with roti or nan(bread).

BASIC GREEK GOAT STEW
2 pounds boneless goat, cubed
2 medium onions, chopped
3 tablespoons butter
1 garlic clove, minced
1 tablespoon chopped parsley
1 can tomato paste (6 ounce)
1 cup white wine
salt and pepper
Melt butter in stew pan or Dutch oven; add meat, onion, garlic, parsley, salt and pepper; brown over medium fire, stirring constantly. The gentle braising of the meat is the secret to success with this recipe.

When all of the ingredients are delicately browned, add tomato paste diluted in 2 cups water; add wine; stir; lower fire and simmer for about 11/2 hours.

This goat stew is the basis for a wide variety of combinations with fresh or frozen vegetables.

Potatoes: Wash and peel 12 small potatoes, brown them lightly in butter, and add to stew. Simmer until the potatoes are tender and sprinkle with chopped parsley before serving. Almost any other vegetable can be added
to the basic recipe.

STUFFED GOAT WITH RICE
1 1/2 lb. ground beef, lamb, or goat
1 cup chopped fresh dill weed
4 lbs. potatoes cleaned and cubed
1 large onion, chopped
1 cup olive oil
6 eggs
1/2 cup chopped parsley
salt and pepper
2 fresh tomatoes, diced
1 sheet of fillo pastry
1cup kefaloturi or Parmesan cheese
1/2 cup butter, melted
Boil the potatoes in salted water until done. Drain them, mash them thoroughly and set them aside. Once they have cooled, add 4 eggs, the dill weed and half of the cheese to them and mix well.

In a large skillet, heat the oil and brown the ground meat with the onions. Add the tomatoes, parsley and salt and pepper. Cook the mixture for 15 minutes then set aside. Once it has cooled, add two eggs and mix it all together.

Butter a large baking dish and lay the sheet of fillo pastry in the bottom. Smooth half of the potato mixture over the pastry, then smooth the beef mixture and top it off with the remaining potatoes.

Pour the melted butter over the casserole and sprinkle the remaining cheese over it. Bake it for 40 minutes at 350F. Let the casserole stand for a few minutes before serving.

Susie's Note: You can prepare this in advance or even bake it the night before and just microwave servings when needed. Being a working mom, I love the convenience of this recipe.

GOAT MEAT AND SAUERKRAUT
5 lbs Goat Meat/rear quarter
2 14 oz. cans of sauerkraut
2 medium onions
2T minced garlic
4 T Worchester Sauce
2 tsp salt
1 tsp pepper
3 T Jalapeno Hot Pepper Sauace (optional)
Put meat in roasting pan. Spread contents of 1 can of sauerkraut (with juice) around meat; contents of the 2nd can on top of meat. Slice onions and put on top of meat. Sprinkle garlic, salt, pepper and Worchester on top - add jalapeno sauce if desired.

Cover and cook at 300 degrees, basting several times with it's own juices during cooking. Cook for 4 hours or until meat falls off bone.

LEG OF GOAT ROAST
1 leg of goat

1/2 cup lime juice

1/2 cup cooking wine

Remove bone from roast, place in large zip-lock bag, add lime juice and wine and marinate for 1-2 hours in lime juice and wine, turning often.

Lay roast on large piece of heavy duty foil.

1 tablespoon black pepper

1 tablespoon lemon pepper

1 – 2 tablespoon rosemary

Or add seasonings to taste.

Sprinkle both sides of roast and with seasonings. Fold roast in half and wrap tightly with foil, adding juices from marinate bag.

Place on rack in cooking pan. Cook 325 degree for 1 hour. Turn oven down to 225 degree and punch 4-5 holes in foil to let the juices drain.

Cook on very low temperature about 4 hours. The roast will be very tender and have a delicious taste.

GOAT CHOPS ON THE GRILL
Cut the chops 1" thick
sprinkle with salt and black pepper to taste
cover each chop with dijon mustard
cook over coals (we prefer hickory coals) until meat is just done be careful not to overcook the meat or it will be dry.

Enjoy !!!

Answer 2

Preparing Goat Meat

Answer 3

1

Answer 4

Curried Goat

Ingredients:

2 lbs. goat meat
1 teasp. salt
½ teasp. pepper
3 tablesp. curry powder
2 cloves garlic, finely chopped
onion, finely chopped
1 stalk scallion, chopped
2 bay leaves
1 Scotch Bonnet pepper, chopped (with or without seeds)
2½ cups water
Method:

Wash and cut meat into bite-sized pieces.
Leave in the bones as they add flavour
Combine seasoning ingredients and rub into meat.
Cover and marinate 1½ hours or overnight.
Boil water in heavy saucepan
Add goat meat and seasonings and marinade, stir.
Cover pot and cook slowly over medium heat, stir occasionally.
Continue to simmer for at least 1-2 hours or until meat is tender and easily separated from bones.
Add more water if necessary.
Remove bay leaves before serving.
Serve over rice.

Washing the meat means to wash it first with cool water then put it in a bowl and wash it again in lemon or lime juice.. usually the bottled kind but if you only have fresh that will work. 2- 3 limes or lemon. about a 1/3- 1/2 cup of bottled.

Answer 5

MEATBALLS

1 lb. ground goat meat
1/2 c. dry bread crumbs
1/3 c. minced onion
1/4 c. goat milk
1 egg
1 tbsp. parsley
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. Worcestershire sauce
1/4 c. shortening
1 bottle chili sauce

Mix ground goat meat, crumbs, onion, milk, egg, and next 4 seasonings. Gently shape into 1 inch balls. Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet; drain. Serve with dips.

CURRIED GOAT STEW

2 lb. goat or mutton meat, trimmed and cubed
1 tsp. salt
1 1/4 tsp. ground pepper
4 tsp. curry powder
4 tsp. lard or oil
1 lg. onion, chopped
1 1/2 c. chicken broth
2 chili peppers, seeded and chopped
2 med. to lg. potatoes, peeled and diced

Season meat with salt, pepper and curry, set aside for one hour. Heat shortening in large saucepan, add meat and brown lightly; add onions, cook until wilted. Add chicken broth and chili peppers, cover and simmer over low heat 1 1/2 hours. Skim excess fat. Add potatoes and cook 20 minutes more until potatoes are fork tender and the gravy thickens.
Serves 4-6.

For an Italian touch, substitute 2 cloves crushed garlic for curry powder, and add chopped parsley over meat with the chili pepper being optional.

Answer 6

Hannah, sear it or brown it, some thing, prepare your curry, with the curry paste, coconut milk, stock (vegetable), then return the goat and allow to simmer, and all the liquids reduce. Additional: Same process almost as you would lamb.

Answer 7

I have never even heard of anyone eating goat. But hey, I guess Heidi probably did it, so you can too!! Ha. Well...God bless Rutgers!

Go to www.goatmeats.com for recipes.

Answer 8

wow, i really dont know. try googling it. I try not to eat meat unless its chicken or turkey. I try to stay away from red meat. But, to each his own. Does Rutgers slaughter the goats?

Answer 9

Of course It may be uncommon to eat veal in the US,,but in other countries,it is not nes...and goat's meat is better than chicken or beef in terms of the nutrition you get,and the products you do not get,,such as excessive cholesterol

Answer 10

2

Answer 11

Both Indian and Mexican cuisine uses goat. A good Mexican goat recipes is Birria:

http://mexicanfood.about.com/od/deliciousmaindishes/r/authenticbirria.htm

http://www.ladybugletter.com/?p=22http://www.recipezaar.com/246387

http://www.recipezaar.com/246387