Goat Meat Recipes
Goat meat is extremely versatile. It can be kosher or halal. If you prefer a less pungent smell and taste, avoid purchasing bucks. Slaughtering goats at 6-9 months yields goat meat that is buttery and tender. Goat meat is savoury but not sweet like beef. It offers an expansive palette for experimentation in the kitchen. Goat meat complements big, bold flavours well. Try it with spicy and sour notes. Many describe it as a cross between pork and dark meat chicken. We’ve compiled some recipes that we hope you will enjoy.
Inside Out – Goat Cheese Goat Burgers
Goat burgers are a great way to introduce novices to the wonderful world of goat. These burgers are unique because the centre is packed with delicious goat cheese. Freshly minced goat is used to create these delicious tasting burgers. You can create the burgers in a log form and slice them. Serve these burgers on buttery grilled buns with pesto sauce, tomatoes and onions. When sliced down the middle, goat cheese will ooze from the centre. Your kids will love them! Prepare them as bite sized minis or hearty adult size treats.
If you love curries, you’re going to enjoy this sweet and spicy goat meat curry with apricots and buttermilk. Peanut oil, onions, ginger and garlic are combined as a base. Cumin, coriander, cinnamon, bay leaves, turmeric, chili powder and salt are added for savoury seasoning. Take your goat meat and remove the bones. Then cube it into bite size pieces. While it is boiling in chicken broth, add apricot jam for a tangy, sweet flavour. Finally, add unsweetened dried apricots and buttermilk. Let this brew simmer for 1.5 to 2 hours allows the goat to melt in your mouth.
Goat Chili with Eye of the Goat Beans
This amazing chili is spiced with 3 types of chilies and heirloom beans. If you’re unable to acquire arbol, ancho and guajillo chilies, feel free to substitute with a local favourite. Kidney beans can replace eye of the goat beans. This mouth watering chili is prepared with fried bacon and topped with sour cream. Combine cumin, oregano, paprika and salt. Puree it in a food processor, then scoop it into a bowl. Trim and cut the goat into bite size cubes. Add it to the mixture and allow it to marinate overnight. This recipe takes 3 hours and 30 minutes and serves 8 people.
Pappardelle with Milk Roasted Baby Goat Ragu
This ragu is best made with shoulder from a baby goat. Be prepared to allow the ragu to sit overnight for the flavours and spices to marry. You may use dried pasta but fresh Pappardelle will have your taste buds singing. Milk, thyme, bay leaves and cinnamon sticks are combined to form a marinade that the goat will cook in for an hour and 40 minutes. The goal is for the goat to fall right off the bone. Fresh tomatoes, tomato paste and chicken stock are added to create the ragu. Sprinkle with fresh Pecorino, Romano cheese for an enticing finish.