Fw: Re: File - Goat Meat Recipes

[BEN MILLER]

> > > Filet Goat  > Yield: 8-10 servings > 1 (6-8 lb) goat shoulder or ham > 1 tablespoon salt > 1 tablespoon black pepper > 1 tablespoon garlic salt > 6 slices of bacon > > Trim fat from shoulder or ham. Rub salt, pepper and garlic salt into surface of meat. Wrap bacon slices around meat. Place on large aluminum foil rectangle and wrap to form tight package. Chill unfrozen meat overnight in refrigerator; store frozen meat in refrigerator for 24 hours. Cook on gas grill over low heat for 2 ∏ hours. > > > > > > > >  Goat Wisconsin > > Goat tenderloin or butterfly (∏ inch thick) steaks from rump > Butter > Salt and black pepper to taste > Burgundy wine > Brandy > Sear steaks quickly in butter, seasoning with salt and pepper. Add wine and simmer for a few minutes, cooking steaks to medium doneness. Remove steaks from pan, add brandy to pan liquid and warm briefly. Pour over steaks and ignite to serve flambe. > > Tip: serve with potatoes au gratin and green beans > > > > Pan Fried Goat Steaks  > > Goat steaks > Lemon-pepper marinade > 1/4 pound butter or margarine > Sprinkle steaks on both sides with lemon-pepper marinade. Heat a large cast-iron skillet until hot enough to melt butter, and slice several chunks of butter or margarine into skillet to melt. As soon as butter is melted, drop steaks into skillet. Cook only about a minute on each side, depending on the thickness of the steaks. Be careful not to overcook. Add more butter as needed to keep the meat from sticking. > > Tip: Serve with wild rice > > > > Goat Chili > Yield: 4-6 servings > 2 pounds goat, finely diced > 1 tablespoon bacon drippings > 1 teaspoon salt > ∏ teaspoon black pepper > 2 tablespoons chili powder > 1 teaspoon sage > 1 teaspoon cumin > 2 onions, diced > 2 cloves garlic, diced > 2 (15 ounce) cans Spanish-style tomato sauce > 2 cups water > 1 (23 ounce) can ranch-style beans > > Saute goat in bacon drippings. Add seasonings, onion and garlic. Stir in tomato sauce, water and beans. Simmer for 1 hour. > > Tip: Serve with shredded lettuce, shredded cheddar cheese, tortilla chips, diced onion and chili powder. > > > > Red Wine Marinade > Yield: 1 ∏ cups > ∏ cup red wine > ∏ cup soy sauce > ∏ cup vegetable oil > 2 tablespoons lemon juice > 2 cloves garlic, minced > 1 teaspoon salt > ∏ teaspoon ground ginger > ∏ teaspoon black pepper > > In a small bowl, combine all ingredients; blend well. Place meat in a shallow dish or in a double plastic bag. Pour marinade over steak. Cover or seal. Refrigerate several hours or overnight, turning occasionally. Grill to desired doneness. > > > > Honey Glazed Goat Roast > Yield: 4-6 servings > 1 rolled shoulder roast, about 2 lbs. > Salt and pepper, to taste > 3/4 cup brown sugar > 1/4 cup honey > 1/4 cup orange juice > 1∏ cup water > > Preheat oven to 350o F. Place roast on a rack in a small, open roasting pan. Season the meat with salt and pepper. Cook for 30 minutes. > > Prepare the glaze. Combine brown sugar, honey and orange juice; mix well. After 30 minutes, remove roast from oven and apply glaze evenly on all sides. Save some of the glaze for basting during cooking. Add water to bottom of pan to prevent glaze from sticking, and return roast to oven. > > Continue roasting, uncovered, basting occasionally until desired doneness (about 60-90 minutes). Test with a meat thermometer: 140oF for rare, 160oF for medium. > > > > Curried Goat > > Serves 8-10 > > A popular Jamaican dish eaten at dances and on festive occasions. > > Ingredients > > juice of 1 lemon or 1 lime > 2 kg goat shoulder meat (NB this recipe does not require a high-quality cut) > 2 heaped teaspoons allspice (nutmeg, cloves and cinnamon) > 3 tablespoons curry powder > 2-3 spring onions, chopped > 2-3 onions, chopped > 4 tomatoes, chopped > 4-5 small red chillies, left whole > 2 cloves garlic, finely chopped > 2 knobs fresh ginger, finely chopped > 1 teaspoon paprika > salt and black pepper > 2-3 sprigs thyme > 1-2 bay leaves > oil for frying > 500 mL hot water > 125 mL coconut milk > > Method > > 1. Wash the goat meat, adding the lemon or lime juice to the water. > > 2. Chop the meat into large chunks, keeping the meat on the bones to maintain a sweeter flavour. > > 3. Make a marinade of allspice, curry powder, spring onions, onions, tomatoes, chillies, garlic, ginger, paprika, salt and pepper. > > 4. Season the meat with the marinade and add the thyme and bay leaf. Ensure the meat is thoroughly covered with all the ingredients (Tip - The secret of Jamaican food is that marinating helps to absorb the flavours and cooking in the marinade gives extra flavour.) > > 5. Leave to marinate for 3-4 hours. > > 6. Remove meat from seasoning, shaking off any excess in the process. Reserve the marinade mixture because it is added again after frying and browning. > > 7. Fry the meat in oil until brown. > > 8. Add water and reserved marinade to meat and cook over a gentle heat for 1∏ -2 hours. > > 9. Add coconut milk just before serving. > > 10. Serve with Rice and Peas - click here for recipe (this link will open in a new browser window), or just plain rice. > > > > Barbeque Goat and Mushrooms With Lemon > > > You need: > 4 Lemons > 1/4 cup olive oil > 2 garlic cloves crushed > salt and ground pepper > 400 grams mushrooms trimmed and thickly sliced > 500 grams Goat tenderloin or backstraps > 150 grams mesculin salad leaves washed and dried > > Method: > Combine the juice of two lemons, olive oil, garlic, salt and pepper. > > Divide in half and marinate the goat in one and mushrooms in the other. > > Pre-heat a greased BBQ plate and cook goat to you taste. Remove goat, cover > with foil and set aside to rest. > > Meanwhile, place the mushrooms onto the BBQ plate and cook until tender. > Remove to a plate. > > Place the other two lemons, cut into wedges, on the BBQ plate until they are > warmed through. > > Slice the goat thickly, across the grain and arrange on serving plates with > mushrooms and salad leaves. > > Season with salt and pepper and serve with the barbecued lemon wedges