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Recipe Goat

Discussion in 'Tilted Food' started by AlterMoose, Jun 8, 2013.

  1. AlterMoose

    AlterMoose Slightly Tilted

    Location:
    Pangaea
    Anybody worked with goat meat before? Any preferred methods or applications?
    I have a couple of pounds ground, and a pound of kebab-ready chunks.

    Discuss.
     
    AlterMoose, Jun 8, 2013
    #1
  2. fflowley

    fflowley Don't just do something, stand there!

    I've enjoyed some nice goat kebobs, served at the home of friends from the Middle East.
    I wasn't the chef though so I can't help with prep. Sorry.
     
    fflowley, Jun 9, 2013
    #2
  3. AlterMoose

    AlterMoose Slightly Tilted

    Location:
    Pangaea
    No need to apologize! I'm just glad that there's at least someone who can tell me first-hand that it's good meat.
     
    AlterMoose, Jun 9, 2013
    #3
  4. snowy

    snowy so kawaii Staff Member

    snowy, Jun 9, 2013
    #4
  5. Borla

    Borla Moderator Staff Member

    Protip for goat kabobs. Or any kabobs for that matter.

    Cook them with one thing on each kabob. One for meat. One for mushrooms. One for tomatoes. One for onions, and so on.

    The meat and various veggies most people put on kabobs cook at far different rates. A tomato and a chunk of goat need far different times/temps on the grill.

    Then, if you want, disassemble the cooked kabobs and reassemble for presentation when they are done.
     
    Borla, Jun 9, 2013
    #5
  6. AlterMoose

    AlterMoose Slightly Tilted

    Location:
    Pangaea
    Well, the ground meat was delicious. Salt, paprika, done. Just browned it and served it over diced and roasted potatoes. 'Twas awesome.
    Kebab meat was a bit tough. A lot of connective tissue. Might be better braised instead of grilled.
     
    AlterMoose, Jun 16, 2013
    #6
  7. Levite

    Levite Levitical Yet Funky

    Location:
    The Windy City
    Goat tends to be a little tough. I find that it does best in stews or braises, but it will roast or grill decently if marinated for a long time. If that's what you're after, what's worked very well with me has been marinating the goat meat in the following (usually inside a very large ziplock bag):

    4-6 cloves cracked or crushed garlic
    2-3 large shallots, chunked
    The zest and juice of one blood orange
    A palmful of juniper berries, cracked
    A palmful of black peppercorns, slightly cracked
    6-8 allspice berries, slightly cracked
    2-3 whole cloves
    1 stick of cinnamon
    A few twigs of fresh rosemary
    A few twigs of fresh oregano, or a generous pinch of high-quality dried
    A single whole dried chili pepper
    2-3 tbsp EVOO
    1-2 cups pomegranate juice (pure, not a "juice cocktail")
    3-4 cups good dry red wine

    Marinate overnight in the fridge, or even a full 24 hours, and then roast or grill. Meat will be flavorful and tender.
     
    Levite, Jun 18, 2013
    #7
  8. AlterMoose

    AlterMoose Slightly Tilted

    Location:
    Pangaea
    Bonus points for using blood orange!

    I worked a pound of ground meat into spaghetti sauce last night. Tasted like extra-savory beef, felt more like sausage. Deeelightful.
     
    AlterMoose, Jun 19, 2013
    #8