This will be my first time butchering a goat. I hate the thought of it, but to many on my homestead is not good.
Does anyone out there have any good goat recipes? I have no idea other than stew, how to make it.
Joined: Jul 10, 2011
Location: OR - Willamette Valley
Depends on how old it is. If it's young (under a year) you can use it anywhere you would use beef. It's lean, so slower and lower cooking is better. My favorite way to do a leg is to de-bone it, stuff it with feta, garlic, rosemary and sauteed onions and swiss chard, roll it up, tie it, sprinkle it with salt and pepper and roast it. Otherwise, we use it in chili, curry, stew, jerky... If it's older than a year, you might be better off with crock pot recipes, and if it's a buck, be very clean when you butcher, and plan on making spicy things.
Joined: Feb 02, 2011
Location: North Central Mississippi
Goat is a stronger tasting meat than beef (in general) and lends itself well to stronger spices. Like the others have said, young goat will be milder and more like beef. I personally find it delicious. Makes a great sausage too. Looking forward to our next butchering, very soon.
This is a recipe for kebabs or skewers The instructions say to broil or bake, but its awesome on the grill.
1lb meat, trimmed of fat & gristle, cut into 1" cubes
1 red bell pepper
1 green bell pepper
1 medium onion
4 green chilis (optional)
4 cloves garlic (optional)
Combine all marinade ingredients in bowl, add meat, toss to mix. Cover & refrigerate 6-24 hours.
Preheat oven or broiler to 350 or start charcoal.
Cut bell peppers & onion into 1" diamonds or squares. Separate onion layers.
Thread onto skewers, alternating meat, pepper & onion. Add a garlic clove & chili pepper to each skewer if desired.
For even baking, place skewers on wire rack & place a baking dish underneath to catch drippings. Bake or broil until done to your liking.
Rare: 8-10 minutes, Medium: 10-15, Well: 15 or more