Goat Recipes

[HawkinsHollow]

I really enjoy eating goat, but I have never really made it for myself. I have mostly eaten it during my travels in places that eat goat. I would love to raise some goat, but I don't have time for that at the moment. I have a friend that goat some goats to clean out some land for him and he is ready to get rid of a few, so he is going to give me a nice year old. I am not worried about butchering as I have done many deer, rabbits, pigs, etc. I plan on taking one of the rear haunches and smoke it on my pellet grill, will make some stew, a few roasts and maybe a bit of ground. I was wondering if anyone has any good goat recipes? I will report back with how it goes.

 

[kenmbz]

I used to love getting goat roti when over my friends place, she moved years ago though :-(
West Indian dish.

 

[sea2summit]

Cut or uncut goat? Gonna make a difference...

 

[Torvy]

My understanding is most cultures that eat goat cook it very low and slow because it is so tough.

Wife wanted goats on the property, but I don't want to deal with trying to keep them contained. Little buggers will chew through anything. (Or just climb over)

 

[paulsharvey]

Electric pressure cooker (insta-pot), bit of lime juice, and your favorite Mexican fajita seasoning, some charcoal smoked pablato peppers, 4 or so cloves of garlic, and 2 or 3 hours on the cooker, maybe some chicken broth, and some Chipotle sauce. Great on tacos. If you like more heat, throw some additional pepper varies in, but the pablatos give you flavor, a bit of warm, none I'd the burn. I throw the peppers whole on the grill, till soft, and a bit charred.

Pick apart, separate solids from liquid, dip tortillas in the juices, throw a line butter in a skillet, throw tortilla with a good pinch of meat/peppers, a healthy pinch of a good creamy white Mexican cheese

Edit: I'm not a fan of citrusy meat, so I squeeze the juice of 1 lime; but somepeople quarter the lime, and just throw it in the cooker, and get the flavors/oils from the peel. I'm just after the acids to break down the meat, and a touch of the flavor

 

[NoTrespassing]

Some Filipino friends butchered ours. I grilled the backstrap and it turned out delicious. I would suggest a venison recipe. It cooks fast and doesn't have much fat, similar to venison.

 

[HawkinsHollow]

Cut or uncut goat? Gonna make a difference...

A doe

 

[HawkinsHollow]

Electric pressure cooker (insta-pot), bit of lime juice, and your favorite Mexican fajita seasoning, some charcoal smoked pablato peppers, 4 or so cloves of garlic, and 2 or 3 hours on the cooker, maybe some chicken broth, and some Chipotle sauce. Great on tacos. If you like more heat, throw some additional pepper varies in, but the pablatos give you flavor, a bit of warm, none I'd the burn. I throw the peppers whole on the grill, till soft, and a bit charred.

Pick apart, separate solids from liquid, dip tortillas in the juices, throw a line butter in a skillet, throw tortilla with a good pinch of meat/peppers, a healthy pinch of a good creamy white Mexican cheese

Edit: I'm not a fan of citrusy meat, so I squeeze the juice of 1 lime; but somepeople quarter the lime, and just throw it in the cooker, and get the flavors/oils from the peel. I'm just after the acids to break down the meat, and a touch of the flavor

That sounds really good, thanks for the recipe!!

 

[oosik]

Long ago - over 50+ years - there was a Greek restaurant in Anchorage, AK. They had the MOST delicious lasagna. We ALL loved to eat there. Great lasagna and Greek wine.

Then the wife found out - they used goat meat in this lasagna. Those days of great fun and frivolity were over.

Somehow - a Big Mac just didn't have the same pleasure.

 

[RobertN]

Birria is good with goat meat. Quesabirria Chivo tacos are excellent.

 

[Cycledude]

A butcher hauled 15 goats from North Dakota to Wisconsin, after he got home 5 escaped, 4 haven’t been seen since but one of them has moved into my barn. When I first saw it I thought it was a deer but it was eating grass like crazy so I got the binoculars and realized it was actually a goat. A couple hours later I actually saw it walk into the barn but didn’t ever see it come out so I walked down there to see what was going on. No goat in the barn so I looked in the thrash floor where there are a couple tractors stored, still no goat but then I heard it running on the wood floor in the hay mow so I look up just when it jumped down and landed about 5 feet from me, it ran out the door into the soybean field.

 

[Cycledude]

 

[NoTrespassing]

A butcher hauled 15 goats from North Dakota to Wisconsin, after he got home 5 escaped, 4 haven’t been seen since but one of them has moved into my barn. When I first saw it I thought it was a deer but it was eating grass like crazy so I got the binoculars and realized it was actually a goat. A couple hours later I actually saw it walk into the barn but didn’t ever see it come out so I walked down there to see what was going on. No goat in the barn so I looked in the thrash floor where there are a couple tractors stored, still no goat but then I heard it running on the wood floor in the hay mow so I look up just when it jumped down and landed about 5 feet from me, it ran out the door into the soybean field.

Better than finding it standing on the hood of your vehicle, I've seen that before.

 

[HawkinsHollow]

Well my first adventure in goat cuisine was a success! I used the bones and carcass to make a goat barley soup! It was excellent!!! I cooked the bones down for about 4 hours so the meat was super tender and the broth had an amazing richness due to all of the collagen from the bones and connective tissue. Might have been the best soup I have ever made which is saying a lot because I LOVE making soup. Even the soup queen, my mother, said it was delicious. On Saturday I am going to throw a whole rear leg on the pellet grill and smoke it for about 4 hours. STAY TUNED!

 

[HawkinsHollow]

I actually got 2 goats from him, one was a good sized goat, I processed that one into different cuts. The smaller one I skinned and left it whole. I want to roast/smoke it later this winter, whole. I kind of want to do it in a more traditional way, like how they bury them. I need to do a little more research on that process.

 

[Evertar]

I took a three year old goat to try. The meat was softer and tastier than that of a goat of the same age. Sausage, cutlets. Super. Those who ate said veal. But only the fat and bone separated within 4 hours.

 

[HawkinsHollow]

Smoked a goat hindquarter yesterday. Marinaded it in beer, lime juice and seasonings for a few hours, put it on the pellet grill at 250 for 4.5 hours to bring it up to 155 deg. then rested it for 20 minutes wrapped in foil. The flavor was really nice but it was a little on the tough side, not gonna lie. The hindquarters on these mini goats are full of sinew and silver skin. I think they led themselves better to low and slow stew type dished. It was very edible just a bit on the chewy side.

 

[kenmbz]

That's how the West Indians do it in a slow simmered stew for many, many hours.

 

[Rockbadchild]

that goat leg look really good!!

Never made goat myself but to tenderize any meat my go to marinade is to mix something acid, with spices, sugar and oil so my go to is wine or soya sauce, preferred spice (Montreal steak spice and pepper mix spices), basilic oil or olive oil and BBQ sauce... let it sit in for 48h and it make wonder regardless how you cook it.

 

[GeneV]

My neighbors had it all, goats, sheep, various ducks, chickens, pheasants, quail, so forth...so I ate it all at their place. Pretty much anything older or gamey they marinade in a red thai sauce, which seems to break down tissue pretty well.