HOW TO COOK GOAT MEAT©
By Arlene W.
Though I am a
practicing vegetarian, I often get requests for recipes containing meat.
This time is was about goat meat, venison and other wild game.
My research has resulted in a series of articles that hopefully
will help those of you who enjoy raising your own meat, or hunting for
it and especially eating it.
To the right is a
picture of Saint Pasqual, known as the Patron Saint of Cooks, or the
Saint of the Kitchen.
to purchase your
goat are local 4H groups, a nearby goat ranch, or a recommended breeder
(animals from these three sources are usually very well taken care of).
Auctions leave a lot to be desired.
One usually pays too much. The animals are scared or stressed and
unless you are bringing it home to just butcher it, you do not know much
or capretto means baby goat and is usually a ten-to-eighteen-pound, suckling
kid slaughtered at thirty to forty days of age. Older goat is often
passed off as cabrito, but once they start browsing on grass, goats
develop an unmistakable mutton flavor. They are also tough. The best
time to get real cabrito is May through October. After October, you
should be skeptical as to whether you are truly buying or getting
oven, turning every twenty minutes or so. Sure beats having to dig up
the back yard.
Goat meat, also
called chevon, needs to be marinated before cooking. Marinating
will enhance the flavor and make the meat more tender. Goat
meat or Chevon, is a delicious meat product that can be eaten stewed,
baked, grilled, barbequed, canned, or made into sausage or jerky.
It can be eaten at any age of the goat, depending upon your preference,
or how overcrowded your herd is getting.
is popular because it is low in fat and cholesterol. It is similar
to venison in its flavor and texture, but it doesn't have that gamey
taste. Goat meat from a young goat resembles veal. Meat from
older goats taste more like a beef-venison mix. Most people prefer
their goat meat from an animal that is under one year of age because it
is more tender.
meat is lower in cholesterol than venison or rabbit. The saturated
fat in cooked goat meat is 40% less than that of chicken, even with the
skin removed. It is 50-65% lower in fat than similarly prepared
beef, but has the same or more protein content.
of these recipes have metric measurements.
From the mid 60’s on, Americans seem to be dragging their feet
on metric conversions and we live in this international world with one
foot in one measurement and one foot in the other. So here is an easy
chart for you to deal with.
Metric Conversion Chart
500 " (1/2 kilogram)
CAPRETTO OR KID UP TO 3 MONTHS
Fry the meat in butter until slightly brown. Remove from pan. Dice bacon rashers and fry with the sliced onion and mushrooms, adding a little more butter if necessary. Add the flour and cook until brown. Add stock or water and bring to the boil stirring constantly. Place the meat in a casserole dish and add the sauce. Put the peppercorns and Allspice into a muslin bag and place in casserole. Cook slowly in a pre-heated oven at 160C for 2 hours. Remove spice bag and serve.
Optional: a glass of red wine can be added to the stock before
cooking if desired.
Goat Meat Chili
about 14 cups)
heavy pot, sauté` onions in cooking oil, add oregano, cumin, garlic
powder and salt.
Serve with pasta and parmesan cheese or a mixture of roast vegetables.
Rub the meat with olive oil. Sprinkle with herbs, marjoram, rosemary and thyme. Wrap in foil and put in an oven on a medium heat [165C]. Cook for 30 minutes per 500gms of meat, plus 30 minutes.
Make a sauce by chopping onions, celery, parsley, thyme and a bay leaf. Place them in a pan with 750mls of stock or water and simmer for 20 minutes. Heat 25gms butter in a pan, add 25gms and stir until brown. Strain the stock and add to the browned flour. Stir until stock thickens, then simmer for 10 minutes.
Add seasonings, sauce and egg to mince, bacon and onion. Mix well. Shape into round rissoles and roll in flour or breadcrumbs. Fry in a pan with hot oil until well cooked. Serve with vegetables or salad.
GOAT MEAT CURRY
Cut meat into small pieces. Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cumin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds. Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes. Add curry powder, paprika and chili powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients. Place in an oven-proof dish. Stir in 500mls water and sprinkle cardamom over the top. Cover and simmer for 11/2 to 2 hours. Add more water if necessary during cooking time. Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yoghurt and puppodums. (Crisp and light, these crackers known as puppodums are a traditional accompaniment to Indian meals)
GOAT MEAT KEBABS
Cut the steak into 5 cm cubes, drain the pineapple and put aside the juice for the marinade. Remove seeds from the capsicums and cut the flesh into 5cm pieces. Combine 250mls of pineapple juice with the soy sauce, lemon juice and garlic. Add the meat and stir well. Allow to marinate for at least 2 hours. Thread meat on skewers, alternating it with the pineapple and capsicum. Grill or barbecue for 10 minutes or until tender, basting frequently with the marinade.
CITRUS CHEVON CHOPS
Heat butter in a pan and brown the chops on each side over high heat, then reduce heat. Combine rind, juice, mustard, honey and mint and pour over the chops. Add salt and pepper, cover and simmer gently for 11/2 hours until tender. More juice or water may need to be added during cooking. When cooked, thicken if desired with the corn starch mixed to a paste with a little water.
Marinate chops in a combination of lemon juice, curry powder and brown sugar for at least 10 minutes. Drain and reserve marinade. Heat butter in a frying pan. Fry chops for 4-5 minutes on each side. Remove from pan and keep warm. Blend corn flour with mango juice and add to pan with reserved marinade and crumbled stock cube. Bring to the boil, stirring constantly until thickened. Add mango slices and allow to heat through. Serve chops with mango sauce accompanied by seasonal vegetables and steamed Basmati or Jasmine rice.
HONEYED CHEVON WITH SATAY SAUCE
Combine marinade ingredients. Marinade cubed kid meat for at least an hour. Drain and reserve marinade. Thread meat onto 8 oiled bamboo skewers alternately with the red and green capsicum and mushrooms. Cook under a pre-heated grill or barbecue grill on high for 5 minutes. Brush with reserved marinade. Reduce heat to medium high and cook for a further 10 minutes, turning occasionally and brushing with marinade until cooked. Serve with satay sauce [see below], accompanied by salad or seasonal vegetables and boiled/steamed Basmati or Jasmine rice.
Heat butter in a pan. Fry onion and garlic for 2 minutes. Add curry
powder and cook for 1 minute. Add remaining ingredients and simmer
uncovered until thickened as desired.
2 16-oz cans Navy
Beans (4 small cans)
1 large onion,
For those of you who
like meat in their diet, goat can be an interesting addition.
Many people all over the world eat goat.
Just remember if you raise your own goats, decide whether you
want a milk goat, a meat goat, a pet for the kids?
Your children will probably not enjoy eating something they have
named and played with.
Here is an
interesting note about goats. Yes,
it was strange, and now it's been banned — again. For many years, the
annual Festival of St. Vincent in Manganeses de la Polvorosa, Spain,
commenced with a goat toss. Teenage boys would carry a goat to the
church belfry, let the goat fly 50 feet, and then catch the flailing
animal in a tarp below. Animal rights activists cried foul, and a ban
was instituted in 1992. Locals didn't much like the revised tradition of
lowering the goat with ropes, and soon it was back to goat tossing. In
2000, however, the tossers, threatened with fines, decided to forego the
throw. One news report said participants scoffed at using a stuffed
goat, calling it "unmanly." With no goats to toss, the former
goat hurlers may stick to drinking lots of wine and just plain hurling.
), free lance writer, award winning artist and avid gardener is
mother of 5 and the grandmother of 8.
For almost 40 years she was an International real estate
consultant and during the last 20 years of her career traveled to many
parts of the world. She
has been a cancer and stroke survivor since 1992.
While working and raising her children she had many hobbies
including being a very serious home-vintner for approximately 14 years
while residing in upstate New York in St. Lawrence County producing
2,000 to 3,000 bottles of wine a year.
She was the president of the St. Lawrence County chapter of the
American Wine Society in Potsdam
"Tread the Earth Lightly" & in the meantime
may your day be filled with...
Peace, Light, and Love,
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