Thread: Goat: Plentiful, Tasty but often Stringy

Originally Posted by Ingrid 51

Adding some vinegar to a dish will often help tenderise meat. Vinegar + sugar = sweet and sour. I have often soaked rabbit in fresh water with a splash or two of vinegar. Whitens the meat and tenderises same.

baking soda and water soak is what is used in allot of restaurants to tenderize meat, also kiwifruit (yuch!!!) pulp works a treat but dont use it too long as it will dissolve the meat into mush ( just think what it does to your stomach)