Goat Meat Recipes
Here are some of the delicious recipes using goat meat that our family and customers enjoy. Try them all and experiment often!!
Do you need a special recipe to serve goat? No Way!! Just substitute ground goat in any recipe calling for ground beef or ground pork. Or substitute goat sausage for any recipe calling for sausage. Use goat meat in any lamb recipe, or for any beef recipe. Experiment - the results will tantalize your taste buds! Just remember that goat meat is best slow cooked over low heat due to the lean nature of the meat.
2 or 3 lbs cubed goat meat
3/4 cup barley
1/2 cup dried lentils
1 chopped onion
2 to 3 chopped carrots
2 to 3 stalks chopped celery
1 small can tomato paste
3 to 4 large cloves chopped garlic
1/4 cup chopped parsley or cilantro
1/2 teaspoon crushed red pepper
salt and pepper to taste
Place all ingredients in a soup pot, cover with water and simmer until tender, about 1 1/2 hours. Serve with fresh whole grain bread.
Use loins, ribs, shoulders, and legs of 6-12 month old kid. Burn mesquite wood to coals in a grill or use medium to low heat in a gas grill with a tight cover. Put a bowl of heavy aluminum foil to catch drippings over center of the heat. Raise grate to highest position. Season meat to taste with salt, pepper, lemon, or garlic. Grill cabrito slowly, covered, until slightly tender. Remove from grill while still pink as internal heat will continue cooking until done. Do not overcook. Serve with favorite warmed barbeque sauce.
Spicy Leg of Goat
1 leg of goat
1-3 teaspoons salt
2 teaspoons cinnamon
2 Tablespoons corn starch
1-2 bay leaves
2 teaspoons dried minced onions
Combine salt and cinamon and rub all over meat. Place in roasting bag in shallow roasting pan with 1-2 cups of water, or a mixture of water and wine. Close and tie bag, cut about 6 slits to allow steam to escape. Cook until tender or meat thermometer reads 175 F for medium or 180 F for well done. Serve warm with gravy.
Gravy: pour drippings into saucepan. Add bay leaf and onion; simmer gently covered for 5 minutes or until onion is tender. Mix cornstarch with 1/2 cup cold water, stir until smooth. Gradually add mixture to simmering pan drippings, stirring constantly. Simmer for another minute or two. Serve.
Mshikaki is a popular skwered grilled meat prevalent throughout Kenya. In the capitol, Mombasa, mshikaki stands are on every corner, and each has a different taste.
3 lbs. goat meat
1/2 cup olive oil
1 cup yogurt
1/2 - 1 teaspoon coriander
1 Tablespoon cayenne pepper
3-4 cloves garlic
Cut the meat into 1 inch cubes and place in large ceramic bowl. Squeeze limes and pour the juice, yogurt, and olive oil into the blender. Mince the garlic and add to the liquid along with coriander and cayenne pepper. Blend until the marinade becomes univorm. Pour it over the meat in the large bowl. Cover and set aside for 2 to 3 hours. Skewer the meat and sear it over a hot grill for 15 minutes, basting with remaining marinade. Serve with chunks of mango and a tangy salad.
Southwest Leg of Goat
1 leg of goat
2 whole cloves garlic
1/2 teaspoon crushed pepper
2 teaspoons salt
1 cup wine or vinegar
1 teaspoon sage
1 cup vegetable oil
3 large potatoes
1 bay leaf, crumbled
3 large chiles
1 teaspoon rosemary
2 cloves garlic with skin removed
Combine vinegar or wine and seasonings and pour over goat meat. Cover and marinate in the refrigerator 12 to 24 hours, turning often. Remove goat meat, strain marinade and reserve. Quarter potatoes and onions and place in shallow roasting pan along with chiles and garlic. Pur 1/4 cup marinade over goat meat. Roast at 325 F for approximately 25 minutes per pound of goat meat. Baste with 1/4 cup marinade 20-30 minutes before carving. Serve with vegetables.
Yup, it says Goat Meat Recipes........but I have dairy goats too. And for those times there are no bottle babies and the grandkids aren't eating me out of house and home, there's a lot of milk to work with. This is my favorite very easy very tasty goat cheese recipe!
Heat one gallon of fresh milk to 195 degrees, stirring continuously to avoid scorching. Turn off heat, stir in 1/4 cup vinegar (see notes below). Remove from heat and allow to sit for 10 minutes. The milk will coagulate into solid curd particles and clear whey. Pour the hot curds and whey into a cheesecloth lined colander, lift, and form the cheesecloth into a bag as you do. Hang it up for one hour, or until the curd has stopped dripping (usually I let mine hang for about an hour and a half in the shower - sounds odd but makes cleanup SO much easier!!!). Store in refrigerator. It's a sliceable and grateable cheese excellent for crackers and cooking.
TIPS: ALWAYS use a stainless steel pot to heat the milk and make the curds!!! A non-stick doesn't work very well, and anything else can actually prevent the curds from forming as they should.
For the vinegar, don't use the white distilled stuff. It doesn't work as well as apple cider vinegar. For a change of taste, experiment with things like raspberry vinegar, etc and you'll find it delightful. Lemon juice works as well.
If you want to add herbs, do it after the curd has dripped for about 30 minutes, then hang again.
If you want it more spreadable, kind of knead the cheese a bit like you would bread dough.
As it hangs, you can kind of wring it out a bit as it is dripping out if you want a harder drier type of cheese, and it's easier to form it into a shape that fits in your storage containers.
DON'T use old milk, or mix old milk and fresh milk, it won't make curds very well.