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Goats??

 
Posts: 74
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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.
 
Posts: 63
Location: OR - Willamette Valley
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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.
 
steward
Posts: 3490
Location: woodland, washington
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I don't have any recipes, but I've had South Asian and Jamaican dishes with goat that were excellent. maybe that will help your search.
 
steward
Posts: 3999
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
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Curried goat's delicious. By the way, many Asian recipes call goat 'mutton'.
 
Posts: 26
Location: North Central Mississippi
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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)

Marinade
4 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon powdered cassia or cinnamon bark
6 tablespoons red wine
1 tablespoon lemon juice
2 teaspoons tomato puree
1/2 teaspoon minced garlic

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

I use this recipe for the liver. Very tasty, even folks who don't care for liver like it.
http://www.food.com/recipe/calf-liver-in-bacon-cream-sauce-32471
 
Stacy Zoozwick
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Thank you all so much!
 
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