Thread: tender goat

How is goat tenderised is it in the aging process or the cooking process

Both.

I bone mine out in the field, bring it home and leave it in the fridge for a week in as bigger pieces as possible, then cube it for stews. You should only cut it up into smaller pieces when you are ready to freeze it or cook it as it exposes more surface area to bacteria that cause the meat to spoil.
Then slow cook it with your favorite recipe.

Or as I had in Morocco years ago, killed skinned and cooked straight away. Cooked in one of those clay tangene things with onions and stuff Iexpected it to be tough but it was unbelieveably tender.

Soak overnight in either milk, salt water, or water with a few onions cut up & couple table spoons of vinegar.
I do the onion/vinegar trick mainly - just divine eating.

@

Google proteolytic enzymes. Found in kiwifruit, pineapple, ginger, figs, tree tomatoes (I think) and some other fruits etc. Use these as ingredients in a marinade, and they start to break down proteins, causing the meat to become tender. Careful how long you leave it, as it can just make your meat turn to mush. Acidic marinades (like vinegar and lemon juice mentioned above) have a similar but lesser effect, but they require contact throughout the meat (so best when the meat is in smaller parts, like a stew rather than as a whole leg for example)

might be something to do with the calibre used ..... try a 416 Rigby, 50 casl or similar for max "tenderisation"

Cook it in the crock pot yummy as and tender

What's yr best goat recipe? I have done heaps of curries but I recon the Moroccan tangene sounds pretty good.

You guys ever had a crack at the curry recipes that come with the instructions and little bags of spices and ingredients stapled to the inside of a little fold out book. Makes mint feeds.

Originally Posted by deadidick

What's yr best goat recipe? I have done heaps of curries but I recon the Moroccan tangene sounds pretty good.

You guys ever had a crack at the curry recipes that come with the instructions and little bags of spices and ingredients stapled to the inside of a little fold out book. Makes mint feeds.

Are they at the supermarket?

Yep they are at countdown. Shit to be honest @Tommy I haven't been to the supermarket for a year or so, just makes me angry ( especially if I have to go with missus and kids) I can't cope with the butchery prices, do my balls! Dodgy named mankey bullshit meat cuts at Jafa prices, disgraceful behaviour.
But yes they are at supermarket. For you guys I'll grow a pair and sneak in get a snap for yrs.

Originally Posted by deadidick

Yep they are at countdown. Shit to be honest @Tommy I haven't been to the supermarket for a year or so, just makes me angry ( especially if I have to go with missus and kids) I can't cope with the butchery prices, do my balls! Dodgy named mankey bullshit meat cuts at Jafa prices, disgraceful behaviour.
But yes they are at supermarket. For you guys I'll grow a pair and sneak in get a snap for yrs.

You're a gentleman and a scholar. @stretch you know of any goat recipes?

Originally Posted by stretch

Testing out this recipe: Slow-cooked "Lamb" (Goat) Rogan Josh

Attachment 38431

Will let you know how it tastes in a few hrs.

Originally Posted by stretch

About 4hrs later:

Originally Posted by stretch

Making this again. Managed to fit all four limbs off a young Kid (no, not the pet one that got smoked by a car last week) into the slow cooker this time. Best goat curry recipe I've found so far. It's for a pot-luck dinner tomorrow night. Gonna tell the weak-minded guests that it's Lamb until after dessert, where I will reveal the true organic, free-range nature of the meat.

This one is my favourite. I haven't done any post-mortem ageing on any of the goat I've taken. I don't have the fridge space to do that. I usually dice up the backstraps for curry the night I get home, and the legs go in the freezer straight away. I rely on ageing it 'on the hoof', i.e. not eating mangey old ones.

The key to tender goat is to cook it slow and/or in liquid, therefore you can't really go wrong with a slow curry.

Aoraki Snowgoat steaks,here and now

thanks guys the goat ive got was pre tenderised using 300bo and 6.5x55 now its sitting in a fridge that doesnt get opened and closed all the time im going to try leaving it in there for 1 week then freeze i asked a butcher he reconed i could leave it 3-4 weeks in fridge if im game i might try a week this time round

and ........ if you are cooking a pot of stew, always make it a big one because it always tastes even better on the second day!