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Meat Goat Association
2010 Recipes shared with us by
Evelyn Simon of Simon Boer Goats
I HAVE BEEN BORN AGAIN
After several failed attempts at creating a great goat meat recipe, I was about to give up. Even a young goat could not compete on my palate with the taste of a primal beef or pork cut or even the natural exotic taste of lamb. My experience taught me that goat became dry and toughened long before it was cooked making it an unacceptable choice. I recently learned some of the keys to better goat preparation. For me, goat has become an alternative to traditional red meats and adds a unique flair to your meals when prepared for company. Wouldn't it be great it goat meat could become an alternative for "special occasion" dining and even find a place on the menus of upscale restuarants?. In the coming months we will explore not only some great cooking techniques but some suggestions for moving our products into the mainstream.
Two lessons were necessary for my conversion to be complete. First, from slaughter to packing, the animal must be handled correctly and with care. Second, preparation requires a difference approach than we are used to with the high fat content pork and Choice grade beef we buy in the supermarket.
My most recent experience with slaughter and preparation of the animal was in the company of an experienced and seasoned meat expert. I learned the value of correctly aging the animal following slaughter. You might think it would be unnecessary with a young animal. I did and was proven wrong. If your butcher is unwilling to allow the animal to hang in the cooler for a week, find another butcher. The difference in the end product is remarkable.
Low fat and particularly the boneless cuts of meat must be cooked in moist conditions or pre-cooking moisture must be added to retain the tender succulen flavor and texture of the young goat. I like to "brine" roasts(particularly racks) for 12-24 hours prior to cooking. In addition to the salt in the solution, try experimenting with some other flavors to enhance the your end result. Alternatives include: fruit juices particularly citrus, garlic, oregano, rosemary, even sugar. for detailed review at the process of brining, check out the following link and try it today.
Next time we will talk about some additional preparation techniques and check out a recipe or two.
BY STEVE BURTON LEVAN RIDGE FARM