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Wild Goat Recipes

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Jamaican-Style Goat Curry (spicy 2) In reply to
Ingredients :
1 lrg onion chopped
1 lrg green bell pepper chopped
2 lrg carrots chopped
3 clv garlic minced
2 lrg potatoes cubed
olive oil to cook vegetables
2 tbl curry powder or to taste
1 tsp sugar
1 tsp fresh minced ginger
2 lb Goat meat ( or lamb ) cubed and excess fat removed,
pieces with bone in okay
1 1/2 cup chicken broth or water
salt and pepper
1 x Scotch Bonnet Chili
Method :
Goat meat may be tough but is fork tender when slowly simmered the following way.
In a pot heat some olive oil and add onions, ginger, carrots, peppers, garlic and curry powder and cook and stir over medium heat to soften vegetables. Add goat meat and cook and stir to brown meat. Add liquid , sugar and potatoes with chili and bring to a boil. Cover and cook low simmer about 2 hours or until meat is fork tender. Blot off/remove any excess fat . Remove chili pepper. Salt and pepper to taste.
Serves 4
Note: I leave the Scotch Bonnet pepper whole and atop the stew. For those of you who prefer hot, add some seeded and minced Scotch Bonnet pepper to the recipe.

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Jerk Style Leg of Goat In reply to
 Ingredients :
1 tbl Oil
1 med Onion, finely chopped
2 x Fresh red chillies, deseeded and finely chopped
1 x Clove garlic, crushed
2 x Cm, (1 inch) piece of root ginger, finely grated
1 tsp Dried thyme
1 tsp Ground allspice
1 tsp Tabasco sauce
2 tbl Rum
Finely grated rind and juice of 1 lime
Salt and freshly ground black pepper
5/8 kg Leg of goat
Method :
Heat the oil in a frying pan, add the onion and cook for 8-10 minutes until soft. Add the chillies, garlic, ginger, thyme and allspice and cook for a further 1-2 minutes.
Stir in the Tabasco sauce, rum, lime juice and rind and simmer until the mixture forms a dark paste. This will take approximately 10-15 minutes.
Season with salt and black pepper and leave to cool.
Place the leg of lamb in a non-metallic ovenproof dish and rub over the paste. Cover and chill overnight.
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Place the leg of goat in the oven and roast for 25 minutes per 500g (1lb)
plus an extra 25 minutes.
Notes Serve the leg of goat sliced with fried plantain, roasted sweet potatoes and mangetout.
NOTES : A hot and spicy coating with onions, chilli, herbs and spices not for the faint hearted!

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Bbq Goat 3 In reply to
Ingredients :
1 sm Goat kid
Orange juice
Beer
Lemon pepper
Method :
Barbecue it, using a wet marinade of half orange juice and half beer (marinate at LEAST overnight, longer would be better.) Rub the meat well with lemon pepper, pop on a covered barbecue pit with VERY low heat, and hot smoke until tender, basting occasionally with the orange juice/beer mixture. This is going to take a LONG time, something close to 12-18 hours.

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Leg of Baby Goat, Portuguese Style In reply to
Ingredients :
1 x Leg of kid, about 3 pounds, membrane and and fat removed
Wine vinegar
3 lrg Garlic cloves, peeled
1 x Bay leaf, crumbled
1 tbl Paprika
1/2 tsp Salt
1/2 tsp Ground black pepper
2 oz pancetta, chopped
3 tbl Olive oil
Portuguese-style rice (see recipe)
Wipe meat with vinegar and wipe dry.
Method :
In a food processor, combine garlic, bay leaf, paprika, salt, pepper, pancetta and oil oil. Process to a paste and spread all over kid.
Refrigerate, covered, for 2 or 3 hours.
Roast in a preheated 375F oven until internal temperature reaches 165F, about 1 hour, turning meat after 30 minutes. (Kid is best roasted to the medium stage.) Transfer to platter and let rest for 10 minutes before carving. Serve with rice.
Serves 2 to 4.

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Leg of Kid "Boulangere" In reply to
Ingredients :
1 x Leg of kid, weighing about 3lb
4 tbl Olive oil
Several cloves garlic, peeled and slivered
2 lrg Onions, peeled and thinly sliced
3 x Potatoes, peeled and thinly
(3 to 4) sliced
1 sprg or two of lavender, thyme or rosemary
Fresh parsley
Salt
Pepper
Glass of dry white wine
Watercress
Method :
Preheat the oven to 180C/gas 4. Insert the most of the garlic into the kid under the fat. Arrange the remainder of the garlic, potatoes and onion on the bottom of a well soaked chicken brick or ordinary ovenproof dish, casserole or roasting tin. Dust with flour.
Lay the meat on the top and add the herbs, season lightly and pour on the wine and olive oil. Put on the lid and cook for about 3 hours. Garnish with watercress.

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Mint Glazed Goat with Mango Sauce In reply to
Ingredients :
FOR THE GOAT
1 tbl Olive oil
Salt and freshly ground pepper
FOR THE GLAZE
2 tbl Mint jelly
Finely grated rind and juice of 1 lime
FOR THE MANGO SAUCE
1 x 200 gram can mango slices in syrup
1 x 200 gram can chopped tomatoes
4 x Basil leaves, torn into pieces
1 tbl Brown sugar
1 tsp Tabasco sauce
1/2 tsp Salt
Fresh mango slices to garnish, (Optional)
Method :
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Place the goat in a roasting tin, brush with olive oil and season. Roast for 25 minutes per 500g (1lb) plus an extra 25 minutes.
Meanwhile, to make the glaze stir all the ingredients together and heat until the mint jelly has dissolved.
30 minutes before the end of the cooking time spoon over the glaze and continue to cook.
To make the mango sauce; place the mango slices with their juices in a blender and process until smooth. Add to the saucepan along with the tomatoes, basil, sugar, Tabasco sauce and salt. Bring slowly to the boil, stirring occasionally, then cover and simmer for 3 minutes.
Serve the warmed sauce with the sliced goat and mango garnish.
NOTES : A more traditional British dish with a touch of the Caribbean with a spicy mango sauce.

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Noisettes of Goat with Red Wine Sauce and Roasted Shallots In reply to
 
Ingredients :
4 x Noisettes goat
4 x Shallots
1 x Finely sliced onion
150 ml Red wine
100 ml Double cream
1 tbl Redcurrant jelly
1 tbl Olive oil
300 gm French beans, trimmed
125 gm Unsalted butter
1/2 x Lemon
1 pch Saffron
RED WINE SAUCE
1 stk celery
1 x Carrot
1 sm Onion
1 tsp Tomato puree
150 ml Madeira
400 ml Red wine
6 can Consomme
1 tsp Sugar
DAUPHINOISE POTATOES
1 kg Maris Piper potatoes, peeled and sliced
500 ml Double cream
1 bn Tarragon
2 tsp Butter
Method :
Pan fry the trimmed noisettes until browned and place with four blanched shallots in a roasting tray. Roast at 200C for 6 minutes. Remove the goat and rest under foil for 5 minutes. Return the shallots to the oven.
In the frying pan, saute the onions until coloured, deglaze with the red wine and reduce by half. Add the redcurrant jelly and melt into the wine.
Add the cream and again reduce by half. Strain and keep warm. Slice the rested goat and serve with the beurre battu sauce, shallots and dressed beans.
Beurre Battu: Add the juice of 1/2 lemon to the same volume of water and the saffron. Bring to the boil slowly and whisk in the chilled butter. Do not allow to boil.
Red wine sauce: Sweat the vegetables in a little oil until caramelised and add the tomato puree and cook out for two minutes and deglaze with Madeira.
Boil to nothing and add the red wine. Reduce by 2/3 and add the stock. Boil for an hour, skimming all the time. Pass through a sieve and reduce until syrupy.
Dauphinoise potatoes: Butter an oven proof dish and layer the potatoes, seasoning all the while and douse each layer with cream. Intersperse with tarragon. Bake for 60-70 minutes and allow to cool slightly.

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Papa's Barbecue Goat Texas-Style In reply to
Ingredients :
20 lb Goat
1 cup Salt
1 x Dry jalapeno (ground)
1 tbl Black pepper
1 tsp Cumin (approximately)
BARBECUE SAUCE
2 cup Sugar (or to taste)
1 cup Prepared mustard
1/2 cup Apple cider vinegar
1 tsp Salt
1 tsp Black pepper
Method :
Mix salt, jalapeno, black pepper and cumin. Sprinkle meat generously. Cook slowly on grill 2 hours (or less depending on cut of meat). Be sure meat is well above fire (at least 20 to 24 inches). Meat may be brushed with cooking oil occasionally to prevent dryness. While meat cooks prepare sauce. At least 30 minutes before removing from fire; brush meat with sauce so it will "set". Continue cooking and turn the meat often, brushing on sauce at every turn.

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Simple Curry Goat In reply to
Ingredients :
3 lb goat meat, cut in 2-inch
1 1/2 x onions, divided
3 tbl curry powder
1 tbl dried thyme leaves
2 tsp pepper
1 tsp salt
1/4 cup crisco oil
Method :
Place meat in glass baking dish. Season with 1 chopped onion, curry, thyme, pepper, and salt. Cover and refrigerate overnight.
Remove meat from refrigerator next day. Place meat in large saucepan.
Cover with water. Add oil. Simmer 1 hour 30 minutes. Add remaining half chopped onion. Simmer 15 minutes.

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Ecuadorian Braised Goat In reply to
Ingredients :
2 tbl Olive oil
4 lb Goat or lamb, cut into 3/4 inch cubes
1 cup Chicha or raspberry juice
4 x Tomatoes, peeled and diced
1 lrg onion, diced
1 cl Garlic, minced
1/2 tsp Salt
1 x Fresh aji chile, seeds and stems removed
1 x Or substitute yellow wax hot chile or jalapeno Water to cover
Method :
Heat the oil in a heavy casserole and brown the meat. Add the remaining ingredients and bring the pot to a boil. Cover the pot and reduce the heat to a simmer and cook for 2 to 3 hours until the meat is tender and the water is consumed. Serve over hot rice.

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Slow-Steamed Goat with Mild Chile Seasoning In reply to
Ingredients :
5 lb Hind-quarter piece of young goat
12 lrg Guajillo chiles stemmed, seeded,
and deveined
12 x Garlic cloves unpeeled
1/2 cup Cider vinegar
2 tsp Ground cumin
1 tsp Freshly-ground black pepper
Salt to taste
2 tsp Sugar
1 2/3 cup Masa harina mixed with
1 1/8 cup Hot water to form a paste
3 lrg Ripe tomatoes roasted
1 tsp Dried oregano crumbled
1/2 sm White onion cut into 1/8" dice
1/2 sm bunch Cilantro, leaves only finely chopped
2 x Limes quartered
Cooked white rice for serving
Method :
With a sharp heavy knife, cut the hind-quarter into 2 pieces through the joint at the top of the leg. Place it in a large deep non-metal dish.
Heat a cast-iron skillet or a griddle over medium heat. Tear the chiles into flat pieces and toast them a few at a time, pressing them against the hot metal surface with a spatula until they crackle and blister. Turn to the other side and toast again. Transfer the chiles to a bowl, cover with hot water, and soak for 30 minutes.
Meanwhile, toast the unpeeled garlic on the griddle until blackened outside and soft inside. Peel, discard the skins and transfer the softened cloves to a blender. Drain the soaking chiles, reserving the soaking liquid, and add them to the blender along with the vinegar. Add the cumin, black pepper, 1 teaspoon of salt, and 3/4 cup of the chile-soaking water. Blend until completely smooth, scraping down the sides as necessary. Push the paste through a medium strainer. Remove 1/2 cup of the paste, stir the sugar in, and set it aside for the final glazing. Spread the remaining chile paste over the goat, cover and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 325 degrees.
Set a roasting rack inside a large Dutch oven or heavy casserole. The rack should rise 1 inch above the base of the pan, if it does not, prop it up with upside-down ramekins or small empty cans. Pour 3 cans of water in the bottom of the pan and place the goat on the rack.
Add water to the masa harina mixture if necessary to make a soft dough. Roll tennis ball sized pieces of dough between your palms to make long ropes about 3/4-inch in diameter, then press them firmly all around the top edges of the baking dish. Set the lid in place and press it into the masa to make a firm seal. Bake the goat for 3 hours.
Break the seal by tapping the hardened masa with a cleaver or a mallet, then remove the lid and carefully lift out the goat meat, which will be very tender. Remove the rack from the pan and spoon off the fat. Measure the broth; you will need 1 quart, so make up the level with water if necessary. Pour the broth into a small saucepan and again skim off the fat. In a mortar and pestle or a food processor, puree the roasted tomatoes and add them to the broth. Add the oregano and simmer the mixture over medium-low heat, covered, for 20 minutes. Stir in 1/2 teaspoon of salt.
While the broth is cooking, remove the bones, excess fat, and place the goat meat on a large baking sheet and brush with the reserved chile paste. Bake at 325 degrees for 10 minutes just to set the glaze and heat the meat through. Slice the meat across the grain and place it in large shallow heated bowls. Ladle over a generous amount of the broth and scatter a little diced onion and cilantro over each bowl. Serve with wedges of lime.
This recipe yields 6 servings.
Comments: To roast a tomato, heat a dry skillet or griddle over high heat. Roast the whole tomato, turning when the bottom is slightly charred, until it is golden brown with charred patches on all sides, but not burned (the flesh will be quite mushy). Leave the skin on.

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Stoba (Goat/Lamb with Peppers) Spicy!!! In reply to
Ingredients :
3 x Habanero (6 Jalapeno) chiles stems removed, chopped
1 sm bell pepper, chopped
2 lb Boneless lamb (goat) cut into 2" cubes
2 tbl Vegetable oil
2 med onions, chopped
4 x Cloves garlic, chopped
1/2 cup Chopped celery
1 tsp Finely chopped fresh ginger
2 med tomatoes, peeled and chopped
3 tbl Lime juice
1 tsp Ground cumin
1 tsp Ground allspice
1 tbl Vinegar
1 lrg cucumber, peel, chop
1/4 cup Pitted green olives
1 tbl Capers
Method :
Brown the meat in oil; remove and drain. Add the onions, garlic, celery, ginger, chiles, and bell pepper to the pan and saute until the onions are soft.
Combine the meat, onion mixture, tomatoes, lime juice, cumin, allspice and cover with water. Simmer the mixture until the meat is very tender and starts to fall apart, about 1 1/2 hours, adding more water if needed.
Add vinegar, cucumber, olives and capers and simmer another 15 minutes. Heat Index = 5

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Texas Roast Kid In reply to
Ingredients :
1/2 x Young mountain goat cut serving pieces
(including the shoulder and breast)
Salt to taste
Freshly-ground black pepper to taste
1 tbl Dried oregano
5 cup of your favorite salsa
Method :
Sprinkle meat generously with salt and pepper and put into a large roasting pan. Do NOT add any fat or liquid. Cover and bake at 450 degrees, stirring pieces occasionally, for 2 hours. Sprinkle meat with oregano and bake, uncovered, for 20 minutes. Add the Salsa and continue baking, uncovered, basting often, for 20 to 30 minutes.
This recipe yields 12 servings.

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