How to cook Goat Meat

Because goat meat is low in fat, the cooking method must ensure that the meat stays moist and tender. Therefore, there are two basic rules for cooking Chevon& capretto:

1.                  Cook it slowly (low temperature)

2.                  Cook it with moisture.

For this reason marinating meat is a good option, particularly if you plan dry, hot of fast cooking methods such as barbequing.

Recipes

Here are a few recipes to give you some ideas how to prepare your meat.

Laksa

Ingredients                                                                             Serves 5

1 tablespoon olive oil                                 600g goat meat strips

750ml stock                                             6 dried red chillies, de-seeded

2 medium onions, chopped                          6 candle nuts

2 tablespoons blachan (dried shrimp paste)

2 small knobs galangal, peeled and chopped

2 stems lemongrass (white part only), sliced

2 tablespoons peanut oil                      1 teaspoon ground turmeric

1 teaspoon dried coriander                    375g fresh rice noodles (wide)

250g fresh bean sprouts

1 Lebanese cucumber, peeled and cut into strips

Small bunch Vietnamese mint (aka “laksa leaf”). Shredded

2-6 cups coconut milk (to taste – use less if a commercial product)

Sambals and fresh quartered limes (to serve)

Method

·        Heat olive oil in large heavy-bottomed pan and brown meat well (in batches if required).

·        Add stock, bring to boil and simmer 45 minutes, or until almost tender.

·        Soak dried chillies in hot water for 10 mins.

·        Puree chillies, blachan, onions, galangal, candle nuts and lemongrass in food processor with as much of the soaking fresh water from the chillies as needed to blend.

·        Heat peanut oil, fry pureed mix gently until brown and fragrant, stirring frequently, add turmeric and coriander fry for 1 minute longer.

·        Add stock and meat, bring to the boil and simmer 20 minutes.

·        Prepare rice noodles according to packet instructions and add to the laksa.

·        Add coconut milk, taste and adjust seasonings if required.

·        Serve soup topped with bean sprouts, cucumber and shredded mint.  Serve the sambal(s) and limes separately.

Chevon Marsala

Ingredients

600g chevon, cut into strips

2 tablespoons butter

2 tablespoons flour

1½ cups beef stock

¼ cup Marsala

1 teaspoon German Mustard

2 tablespoons reduced cream

1/3 cup chopped shallots

 Method

Heat 1 tablespoon butter in a fry pan.

Fry meat until well browned. Remove

Melt remaining butter in pan. Add flour

Cook 3 – 5 minutes or until well browned

Gradually add stock and Marsala.

Bring to boil, stirring constantly until thickened.

Add mustard and cream.

Return meat to pan and heat through.

Season to taste.

Serve Chevon Marsala sprinkled with shallots, accompany with noodles or rice and seasonal vegetables.

Chevon and Vegetable Pie

Ingredients

500g boneless goat meat, cut from shoulder or leg

60g butter

2 tablespoons flour

Stock or water to cover

Salt

Ground pepper

2 large tomatoes, peeled, seeded and chopped

12 small whole onions, peeled.

6 small carrots, scraped and chopped

1 large turnip, peeled and diced

1 cup shelled or frozen peas

1 tablespoon mint, finely chopped

2 tablespoons parsley, chopped

Method

·        Trim meat and cut into bite sized pieces.

·        Heat butter in frying pan and gently brown meat.

·        Sprinkle with flour, stir up the brown bits from the bottom of the pan and cover the meat with stock or water. Season with salt and pepper. Cover pan and simmer for 1 hour.

·        Add remaining ingredients except the peas, mint and parsley.

·        Replace the lid and continue cooking over low heat until meat and vegetables are tender, about 40 mins.

·        During the last 10 minutes of cooking add peas, mint and parsley.

·        Cool and refrigerate, remove any fat that has risen to the surface.

·        Use as filling in a Short Crust or Puff Pastry case.

Roast Chevon with Beer Sauce

Ingredients                                                     Serves 4 – 6

1 leg of kid, boned and butterflied (approx 1.5 kg)

375 ml beer                             1 cup fresh breadcrumbs

¼ cup chopped shallots ½ teaspoon grated lemon rind

1 clove garlic, crushed            1 egg, beaten

1 cup beef stock                    30g butter

2 tablespoons flour                 1 tablespoon tomato paste

1 tablespoon brown sugar            1 tablespoon cream

Method 

·        Lay meat out flat in a baking dish, pour over beer, marinate 1 hour

·        Combine breadcrumbs, shallots, lemon rind, garlic and egg.

·        Lift meat out of beer - don’t discard beer. Spoon breadcrumb seasoning over fleshy side of meat. Roll up and secure with wetted string.

·        Place a roasting rack into the baking dish. Put meat on rack cover with foil.

·        Bake in moderate over 180 (350F) for 1 hour, basting occasionally with beer. Remove foil. Bake for a further 30 minutes. Remove meat, stand covered.

·        Strain reserved beer, add sufficient stock to make

1 ¼ cups.

·        Melt butter, Add flour. Cook 3-5 minutes or until browned. Gradually add beer mixture, bring to the boil stirring constantly until thickened.

·        Add tomato paste, brown sugar and cream. Season to taste.

·        Slice meat; serve with beer sauce and seasonal vegetables.

NOTE: Allow 30 minutes cooking time per 500g meat.

 Chevon Au Citron

Ingredients                                                                             Serves 4

1 leg of chevon, approx 1.5 kg            ½ cup olive oil

1 large clove garlic, slivered               ¼ cup lemon juice

1 cup beef stock                            ¼ cup dry white wine

30g butter                                             2 tablespoons flour

1 teaspoon brown sugar

Method

·        Pierce meat all over with a sharp knife or large skewer

·        Insert slivers of garlic and sprigs of Rosemary into incisions

·        Place meat into a baking dish. Pour over combined oil, wine and lemon juice. Marinade 1 hour.

·        Lift meat out of marinade – do not discard marinade from baking dish. Place a roasting rack into baking dish. Position meat on rack and cover with foil.

·        Bake in preheated oven 180 for 1 hour, basting occasionally.

·        Remove foil, bake further 30 minutes.

·        Allow meat to rest whilst making sauce.

·        Strain marinade, skim off oil, add sufficient stock to yield 1 ¼ cups.

·        Melt butter, add flour. Cook 3 –5 minutes or until browned. Gradually add marinade mixture. Bring to boil stirring constantly until thickened. Add brown sugar, season to taste.

·        Serve sliced with sauce and vegetable.

Cooking times are calculated by weight. Allow 30 minutes per 500g

Mango Chevon

Ingredients                                                                 Serves 4

8 kid butterfly Chops

½ cup lemon juice

2 teaspoons curry powder

2 teaspoons brown sugar

2 teaspoons butter

1 tablespoon cornflour

425 can sliced mangoes, drained juice reserved.

1 chicken stock cube, crumbled.

Method

·        Marinate chops in combined lemon juice, curry powder and brown sugar for 10 minutes, Drain and reserve marinade.

·        Heat butter in fry pan and cook 4-5minutes each side. Remove from pan and keep warm.

·        Blend cornflour with reserved mango juice. Add to pan with reserved marinade and stock cube. Bring to boil, stirring constantly until thickened. Season to taste.

·        Add mango slices. Allow to heat through

·        Serve chops with mango sauce accompanied by seasonal vegetables and steamed Basmati or Jasmine rice.

Chevon Stroganoff

Ingredients                                                                 Serves 8

1 ½ kg chevon, cubed                           1/3 cups flour

2 teaspoons mixed herbs                  60g butter

2 large onions, chopped                       2 cloves garlic, crushed

425g can tomato puree                1 cup red wine

250g button mushrooms, sliced    ½ cup sour cream

Method

·        Dust meat in combined flour and herbs

·        Heat butter in a large frying pan. Fry onions and garlic for 2 minutes.

·        Add meat, fry until well browned.

·        Add tomato puree, wine and mushrooms

·        Cover and simmer 45 minutes to 1 hour or until meat is tender.

·        Add sour cream, and allow to heat through.

·        Serve with noodles and salad.

Chevon Meatballs with Fresh Tomato Sauce

Ingredients                                                     Serves 4 - 6

500g minced chevon                  1 small onion, chopped

½ cup fresh breadcrumbs           1 tablespoon parsley, chopped

1 tablespoon mint, chopped        1 egg, beaten      ½ teaspoon pepper             Cornflour for coating

1 tablespoon oil               ½ cup dry white wine

4 large ripe tomatoes, peeled and finely chopped

Method

·        Combine mince, onion, breadcrumbs, parsley, mint, egg and pepper.

·        Roll into 3cm balls (makes approx 30). Chill for 30 minutes

·        Dust meatballs in cornflour

·        Heat oil in fry pan. Fry meatballs 6-8 minutes, remove.

·        Add tomatoes and wine to pan.

·        Simmer until reduced and thickened approx 5 mins.

·        Season to taste. If desired, strain for a smooth consistency

·        Return meatballs. Heat through for 5 minutes.

·        Serve with steamed rice and salad.

Fruity Curried Chevon

Microwave Recipe

Ingredients                                                                             Serves 4 – 6

800g chevon, cubed               1 medium onion

½ cup sultanas                      ½ cup dried fruit medley

1 bay leaf                              1 teaspoon oregano

375 prepared curry sauce

Marinade

½ cup oil                                  ½ teaspoon bi-carb soda

¼ cup sultanas                          1 clove garlic, crushed

2 teaspoons mixed herbs

Method

·        Mix marinade ingredients, add meat, cover and allow to stand            1-2 hours or overnight.

·        Preheat browning dish on HIHG 100% for 8 minutes

·        Add meat and onion. Cover and cook 100% for 5 minutes, stirring every minute.

·        Add sultanas, fruit medley, bay leaf, oregano and curry sauce, combine well.

·        Cook covered on MEDIUM 50% for 20 minutes stirring once or twice during cooking. Remove Bay Leaf

·        Allow curry to stand covered 15-20 minutes before serving.

·        Serve with rice and green vegetables

Caribbean Curry

Ingredients                                                                 Serves 4 –6

900g chevon

4 tablespoons curry powder

3 garlic cloves, crushed

1 large onion, chopped

4 thyme sprigs/1 teaspoon dried thyme

3 bay leaves

1 teaspoon ground allspice

2 tablespoons vegetable oil

4 tablespoons butter

3 ¾ cups stock or water

1 fresh hot chilli, chopped

coriander sprigs to garnish

Method

·        Cut meat into 5cm cubes, discarding excess fat

·        Place meat, curry powder, garlic, onion thyme, bay leaves, allspice and oil in a large bowl and mix. Marinate in fridge for at least 3 hours or overnight.

·        Melt butter in large heavy saucepan and fry meat over a moderate heat for about 10 minutes, turning frequently.

·        Stir in the stock or water and chilli, bring to the boil. Reduce the heat, cover pan and simmer for 1 ½ hours or until the meat is tender.

·        Serve with rice and garnish with coriander.

Barbecued Chevon with Chermoula

Ingredients

1 leg of Chevon (marinate overnight)

Chermoula

1 medium onion, grated

2 cloves of garlic, crushed

4 tablespoons flat leaf parsley, chopped

4 tablespoons fresh coriander, chopped

½ teaspoon cumin powder

½ cup olive oil

If you like a “kick”, add ½ teaspoon Harissa - a fiery condiment widely used in Morocco. The basic ingredients are red Chillies, Cayenne, Olive Oil and Garlic. Can be purchased from gourmet food shops.

Method

·        To make Chermola, mix all the ingredients as above and let stand for 1 hour.

·        Bone the leg by starting at the thicker end, cut down and around the bone. Scrape away as much meat as possible, remove the bone. (Or ask the butcher to ‘tunnel bone’ the leg.) Cut down into but not through the thickest part of the meat and open out flat.

·        Spread the Chermoula mixture into both sides of meat and marinate overnight.

·        Barbecue (best in Webber) for 45 minutes or to personal taste.

·        Let the meat stand before cutting in thick slices across the grain. Serve.

Amelia's Indian Curry

Ingredients

1kp diced Chevon
2 large onions
2 tablespoons oil
2 cloves garlic
1 tablespoon chopped ginger
2 tablespoons blanched almonds
1 tablespoon curry powder
1 cup water
2 tablespoons brown sugar
Salt and pepper
Lemon juice

Method

· Chop one onion and puree in blender with garlic, ginger and almonds.

· Heat oil in a large pot and cook the other onion.

· Add puree mixture and cook for 2 minutes before adding curry powder. Cool until the smell is intense, about 3 minutes. Add meat and coat it with the pot mixture.

·Cook and stir a while, then add water, sugar and seasoning, cover and simmer for 2 hours. Remove lid and allow for evaporation but take care not to burn.

·To Serve: remove the oil if visible, add lemon juice, and sprinkle with chopped coriander or mint.

·Serve with steamed rice and yoghurt.