6 lb deboned leg, shoulder or loin of goat
5 c marinade
Marinate meat, turning every few hours, for 1 or 2 days in the marinade.
Reserve marinade and strain it.
Wipe roast dry with a damp cloth and place in roasting pan.
Place in preheated 425 degree F. oven and roast for 15 minutes.
Lower heat to 350 degrees and continue roasting with 1 c. of the strained marinade poured over for 1 1/2 hours or until meat thermometer registers "rare" for goat.
Continue roasting until desired degree of doneness.
Meat should be served no more than "medium rare" for best flavor.
During roasting, baste with additional marinade.
Transfer to heated platter and serve sliced.
Serve with: roast new potatoes and Fruit Sauce.
1/2 cup Tamari sauce
1 bottle Worcestershire sauce
2 Tbsp Mustard
3 1/2 cups apple cider
1/4 cup honey
Fruit Sauce for Goat Roast:
1 c Seedless grapes
1 c Dried apricots, diced
1 1/2 c Water
1/2 Stick butter or margarine
1/2 c Madeira wine
1/4 ts Cinnamon
Pinch of cloves
Pinch of nutmeg
1/2 ts Powdered ginger
1/4 ts Salt
1/2 c Ground or finely chopped Nuts (almonds, hickory, or Pecans)
Cover grapes and apricots in saucepan with water and bring to boil.
Lower heat and simmer for 10 minutes.
Drain fruit and add all remaining ingredients.
Simmer for 10 minutes.
Goat Roast #2
5 lb Goat roast
Slices of garlic
Slices of jalapeno peppers.
3 Yellow onions; sliced in rings
Brown or wild rice
Soak roast overnight in saltwater.
Rinse and dry off.
Cut slits in top side of roast about 2-3 inches apart, depending on how
spicy you want it.
Alternate 1/2 clove of garlic and slices of jalapeno peppers.
Turn the roast over, repeat.
Do not add spices or salt.
Cover roast HEAVILY all over with cheap prepared mustard.
Put in dry pan.
Cover heavily with yellow onion sliced in rings.
Put in preheated 300 degree oven.
Roast till it's really tender, slice across grain, serve with brown or wild rice and greens.
Goat needs to be cooked at a low heat for a long time to make it tender.
If you try to cook it on too high a heat, it will get tough, never, never to get tender again.
For less tender older goat meat:
Pot Roast of Goat
1 Leg or shoulder or loin of an older goat About 5 1/2-6 lbs.
1/4 lb Chilled fat salt pork Larding strips.
5 c marinade (above)
1/4 c Lard or goat butter
1 tb Flour
2 c Beef stock or strong bouillon
1 tb Tomato paste
2 tb Flour dissolved in: 3 tb Cold marinade
Insert larding strips at 2" intervals all over the meat.
Put in crock or ceramic or glass bowl and pour marinade over.
Let stand, covered, in a cool place for 1 or 2 days, turning meat every few hours so all surfaces are permeated.
Remove meat and reserve marinade.
Wipe meat dry with paper towels.
Heat lard in large deep skillet or heavy pot and brown meat all over.
Transfer to a large crock pot or Dutch Oven.
Sprinkle with the flour and add stock to cover.
Add 2 cups of the marinade and the tomato paste and cook, covered, over
medium heat for about 1 hour or until meat is tender.
Remove meat to heated platter and keep warm.
Skim fat from pot and strain juices into saucepan.
Thicken with the flour-marinade if necessary.
Slice meat and pour some of gravy over it;
Serve remaining gravy in a sauceboat.
Serve with: candied yams or sweet potatoes.
Hearty Goat Stew
2 lb goat stew meat; 1 " Cubes
5 Carrots; chopped
1 lg Onion
3 Stalks celery; sliced
1 cn Tomatoes; (1lb. 12oz.)
1/2 c Quick cooking tapioca
1/2 ts Ground cloves
2 Bay leaves
1 ts Salt
1/2 ts Pepper
Trim all fat from meat.
Put all ingredients in crock pot or Dutch oven.
Cover and cook on low for 12 hours (high for 5 to 6 hours).
Dakota Goat and Beer Pot Pie
2 lb goat meat, cut into 1 inch cubes
2 ts Salt
1/2 ts Freshly ground pepper
1 ts Sage
1/3 c Flour
1/4 c Olive Oil
1 lg Onion, chopped
1 Carrot, chopped
1 Stalk celery, diced
1 lg Potato, cubed
2 c Beef broth
1/4 c Tomato puree
1 can of Beer
1 Clove garlic, crushed
1 Bay leaf
3 Sprigs parsley
1 Whole clove
1/2 ts Thyme
pastry for a double crust 9 inch pie
Season the meat cubes with salt, pepper, and sage, and dredge in 1/4
cup of the flour.
Heat oil in a large skillet and brown the meat on all sides.
Using a slotted spoon, transfer meat to a heavy Dutch oven.
In the remaining oil in the skillet, saute onion, carrot, celery, and
potato until lightly browned.
Using a slotted spoon, add vegetables to meat in Dutch oven.
Sprinkle remaining flour over drippings in skillet and cook stirring, until lightly browned.
Stir in the broth, tomato puree, beer, garlic, bay leaf, parsley, clove, and thyme.
Pour over meat and vegetables.
Bring to a boil, cover, and simmer until meat is tender, about 1-1/2 hours.
When meat is cool, Pour into a pastry lined 9 inch deep dish pie plate.
Roll out remaining pastry and cover dish.
Flute edges or press with a fork all around edges to keep the juices in.
Cut steam vents in crust and bake in preheated 325 F oven for 1 hour, or until pastry is browned.
Goat meat Chili & Beans
1/4 c Vegetable oil
1 Green pepper, chopped
1 Red pepper, chopped
2 c Mushrooms, sliced
4 md Onions, sliced
3 lbs goat meat - ground
28 oz Kidney beans (2 cans)
28 oz Tomatoes crushed or stewed
2 Cloves garlic, crushed
1/4 c Chili powder
Spices & herbs to taste
Sauté vegetables in oil.
Add meat and cook until no longer pink.
Add beans, tomatoes and spices/herbs.
(Suggested oregano, cumin, basil, cayenne.)
Simmer uncovered until liquid begins to evaporate and chili thickens.
Skim excess fat if necessary.
Continue to simmer covered for several hours to allow flavors to blend. .
Frontier Goat Burger with Green Tomato Salsa
4 lg Green tomatoes; seeded, Cored and Diced
1 Yellow pepper; seeded and Diced
1 tb Chopped coriander
1 Jalapeno pepper; seeded And diced
Salt and pepper
1 ts Honey
2 ts Rice wine vinegar
6 lg Portobello mushrooms; stems removed
1/2 ts Olive oil
6 Goat (8-ounce) burgers
Mix tomatoes, onions, peppers, coriander, jalapeno and 1/4 teaspoon salt in a bowl.
Allow to sit for 1/2 hour.
Pour off juice and add honey and vinegar.
Refrigerate 1/2 hour.
Rub mushrooms with oil and season with salt and pepper.
Grill on both sides until done.
Season burgers and grill on both sides until medium rare.
Layer with portabella on the bottom, salsa, then meat and topped with
Add coriander to garnish.
Nine Crows - Sunela Anikoga