recipes for goat meat

[redtailgal]

I will be venturing in to cooking goat meat for the first time, and would love suggestions, tips and recipes...........

 

[codymax2]

MMMMMM! I would recommend Carribean Goat stew! It was awesome

 

[elevan]

Your favorite chili recipe and sub in the goat meat

 

[redtailgal]

Chili! I love chili. That one goes at the top of the list.

 

[currycomb]

we made italian goat (beef) in crock pot, mmmm good. you can pretty much cook it like any other meat, use whatever receipe you want. it is really tasty if smoked (as is rabbit)

 

[redtailgal]

Does it have a tendancy to dry out?

I've learned to cook venison very carefully as it will dry out quickly........

 

[Ms. Research]

Does it have a tendancy to dry out?

I've learned to cook venison very carefully as it will dry out quickly........

Good Question Redtailgal. I know most of the hunters around here soak their meat before cooking.

Chilli! Goat and Rabbit can be substituted here to make a GOOD WARM meal.

 

[Cabinchick]

My first recipe using Goat Meat. An absolute sucess following the recipe and instructed - and chose to use a cast iron skillet. Who would've thought Goat Meat was actually good?? I always had the perception that third world countries used it because it was cheap to raise.Wrong! The taste is wonderful! Try it! This recipe is from the Washington Post.

Inside-Out Goat Cheese Goat Burgers
The Washington Post, April 6, 2011
Course: Main Course
Summary:

The meat for these patties surrounds a goat cheese center: a messy treat, for sure. If possible, buy the goat cheese in a log and slice it into coins. Otherwise, use wet hands to flatten the soft chevre into four disks.

Coarsely ground goat has a great texture for burgers. It might be something you'll need to call ahead to order. Washington area halal markets tend to receive deliveries of fresh goat at the beginning and end of the week. We found lovely fresh ground goat at the Madina Super Halal Market in Gaithersburg (301-977-5700).

Serve these burgers on toasted whole-wheat buns with tomato slices. Or slip them into pita pockets with lots of chopped lettuce.



4 servings

Ingredients:
1 1/4 pounds ground goat (see headnote)
1 tablespoon Worcestershire sauce
2 teaspoons Dijon-style mustard
2 teaspoons dried tarragon
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 ounces chevre or fresh goat cheese, preferably in a log
Directions:

Combine the meat, Worcestershire sauce, mustard, tarragon, thyme, salt and pepper in a mixing bowl. Form into 8 balls of equal size.

Flatten four of the balls into 4-inch patties; top each with 1/2 ounce of the goat cheese, flattening the cheese into a thin disk about 3 1/2 inches in diameter. Pat the remaining four balls into 4-inch patties and set them on top of the cheese-topped patties. Take extra care to seal the edges all around so the cheese cannot leak out as the patties cook.

Heat a large grill pan or a cast-iron skillet over medium-high heat. Place the patties in the pan or skillet; cook for 4 to 5 minutes or until a good brown crust forms on the bottom, then turn them over and cook for 4 to 5 minutes, until browned on the second side. Because of the cheese inside, theres no way to get a good read with an instant-read meat thermometer. Cut into one of the burgers to check doneness; the cheese should be almost runny, and the meat should be medium-rare to medium. Cook longer as desired.

Transfer to individual buns; serve warm.

 

[redtailgal]

sounds pretty good.............

 

[BetterHensandGardens]

Since goats and deer are very closely related, I would think that any recipe for venison would work well for goats. That's just a theory though since I've cooked lots of venison but don't yet have any experience with cooking goat meat. :/