Braised Shoulder of Goat with Kasha
(also good with neck roast or shanks)
Heavy stockpot or Dutch oven; cast-iron skillet
2 – 2 ½ lb shoulder of young goat
2 tbsp olive oil
salt & black pepper
3 stalks green garlic, chopped
1 dried green chile
1 bay leaf
3 sprigs sage
water to cover
2 cups uncooked kasha
1 egg, thoroughly beaten
5 carrots, peeled and coarsely chopped
2 stalks celery, same
1 large onion, same
1 Tbsp butter
Saute’ garlic in very hot olive oil till golden. Add meat, and brown on all sides. As each side is browned, salt & pepper it to taste. Add bay leaf, chile, crushed, sage and water, reduce heat, cover and let simmer.
In a dry skillet, stir kasha with wooden spoon until heated thru, then add beaten egg, and continue stirring till kasha is coated and mixture is dry and fluffy. Add to pot with meat & keep simmering.
Melt butter in skillet, and saute’ first carrots till lightly browned, then celery, then onions last, stirring until any liquid is absorbed. Add to meat, broth & kasha, reduce to very low heat and simmer, covered, until meat is tender. Serve with country bread.
Neck Pot Roast of Goat with Lentils
Heavy stockpot or Dutch oven
1 goat neck roast, about 1 lb
2 tbsp vegetable oil
3 cloves garlic
6 large carrots
4 large turnips
1 stalk celery
1 medium onion
2 cups brown lentils
6 medium new potatoes, boiled in skins then cut in quarters
3 good sprigs thyme, salt & black pepper, ¼ tsp ground allspice
Brown garlic in oil, then add meat & brown on all sides. While meat is browning, cut vegetables (except potatoes) into fork-sized pieces. Remove meat to a dish that will catch juices, turn up heat and toss vegetables till all are golden and liquid is absorbed. Return meat to pot, add seasonings and enough water to cover, and reduce heat to simmer. Add lentils and simmer till tender. Serve with potatoes on the side.
Grilled Goat Ribs
1 section goat ribs, cut into 4 pieces
4 cloves garlic, peeled & chopped
8 sprigs fresh rosemary
salt & pepper
olive oil to cover
Up to 24 hours ahead, place ribs in shallow ovenproof dish, sprinkle with seasonings and cover with olive oil. Cover with plastic wrap and marinate overnight or till grill is ready.
Over hot coals, quickly sear ribs very brown on both sides. Return to dish, cover with foil and bake in 350 oven 15 to 30 minutes.Serve with brown rice, salad with vinaigrette, and a spicy fruit chutney. Serves 2
Avgolemono with Goat Meatballs
1 lb. ground goat
1/2 med. onion (chopped)
1 tbsp chopped mint leaves
1 tbsp chopped parsley
¼ cup uncooked rice
Salt and pepper
1 1/2 c. stock
2 egg yolks
Juice of 1 lemon
Mix goat meat, onion, mint, parsley, egg and rice. Season with salt and pepper and add 1/4 cup stock. Mix well and form into walnut size balls. Bring the remaining stock to boil and drop meatballs into it. Simmer for 45 minutes. Beat egg yolks, add lemon juice. Slowly add some of the hot stock to yolks while beating. Stir egg yolk mixture into remaining stock, cover, let stand 5 minutes off heat. Makes 4 servings.
Goat Meat Pies
heavy skillet, baking sheet with rim
1 lb ground goat meat
1 lb finely chopped onion
2 cloves minced garlic
salt & finely ground pepper to taste
1 recipe pizza dough for large size, thin crust
In a heavy skillet, brown meat, onions & garlic, crumbling meat fine. Continue cooking on low heat until onions have all but disappeared. Allow mixture to cool.
Preheat oven to 350. Roll dough into a 1” rope and pinch off a 1” piece. Flatten with fingers into a 4” circle. Place 1 teaspoon of meat filling in center, then pinch edges together in a half circle. Place on lightly greased baking sheet. Repeat with remainder of dough and filling.
Cover and let sit till dough is lightly puffed, then bake at 350 till golden brown. Serve with sour cream or tzatziki for dipping. Meat pies can be frozen in ziplocs, then reheated to serve, with great convenience and no loss of quality.
Update: Whoa! Forgot! No matter how you prepare these cuts of goat, cut the meat off the bones to serve it, then save them for stock. Soup made from broth of goat bones is light golden, delicate and savory. If you like it darker, leave bones in a 450 oven 20 min.
Those “Other” Cuts
Please note: we determine profitability in raising food animals by yield: you’ll hear us say a kid, lamb or beef “dressed out” at so many pounds. With goats, that scale weight may be 40% of the live weight, so a 60-lb animal might yield 25 lb of marketable meat.
Wait: marketable? I remind myself that at least 2 lb of that are going to be organ meats: difficult to “sell” in both senses. But, after the original investment in breeding animals, the cost of feed (have you written your Representative about ethanol subsidies yet?), processing – OK, $90 per kid USDA – and an item I always forget to include, transportation to and from the processor, that couple of pounds might be a significant portion of my margin on that animal.
So, think outside the grill for a minute: Liver
Easy: young goat liver is fine-textured and mild. Slice, dust with seasoned flour, and brown quickly. That’s it. Or use in any pate’ recipe, fortified with bay leaf, sage or rosemary, or in place of chicken livers in classic chopped liver.
Kidneys: My resistance threshhold here is low, since my Dad, in Britain during the war, developed a taste for Steak & Kidney Pie, which Mother made with lamb kidneys any time we could afford steak. Google recipes, or my neighbor Gretchen of Greensleeves Farm, who has also spent time in the UK, says: trim out membranes, slice crosswise, fry quickly in hot bacon grease and serve with scrambled eggs.
Heart: I Googled lamb heart recipes, and found dozens, but before investing in ingredients, I tried the Liver approach (based on experience with beef heart.) Trim membranes, slice very thin, dust with flour seasoned with garlic powder, black pepper, smoked Spanish paprika and salt, and brown very quickly in hot lard. Pour off most of the fat, brown some onions, and serve with plain rice.
They were tender absolutely delicious, with flavor very like young beef, owing no doubt to the concentration of iron. No liver-like quality at all.
Fries: I’ll let you know ;-)