I've been offered a leg of goat from a freshly shot animal.
What's the best way to cook this?
Slow roasting has been suggested, as has using the slow cooker.
How would you prepare and cook it?
Thanks in advance.
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I've been offered a leg of goat from a freshly shot animal.
What's the best way to cook this?
Slow roasting has been suggested, as has using the slow cooker.
How would you prepare and cook it?
Thanks in advance.
goat just screams a goat curry I like the coconut based curry's so cheat go to your supermarket and get a jar of coconut based curry such as a nawabi there will be a recipe on back - you tube also has lots of recipes and methods - the only problem with that is to get it tasting anywhere near a good curry requires buying a number of separate ingredients and in quantity's that leave a lot unused - you could ask your favourite Indian takeaway if they will do you a curry without meat and use that - in fact thats a great idea then you can get the rice and garlic naan to go with it - just cube the goat meat brown in a frying pan and slow cook for 2 hours at least add your curry and wow - now you have made me bloody hungry
The Japanese curry rouxs are mint for this sort of thing, easy and tasty asQuote:
Originally Posted by Barry the hunter
Slow roasted on low heat in a pot in the oven rather than an electric crock pot is the way to go. Not sure why, but I asked the question a little while ago and most people seemed to be in agreement. Sauce/flavourings of your choice. Indian curry flavours go well, as do southern European (e.g. cumin, coriander, cinnamon).
There's a gland that is easily removed from the back legs when you butcher. Easier for you to Google images rather than me try to explain. Alternatively, someone did posted good pictures up on the forum if you can find them. I prefer to cut my goat legs on to large chunks bone in before cooking, but cooking whole is fine too. Bumblefoot has some good ideas on his lifestyle thread.
Goat Curry
1. Mix:
• Goat meat
• 4 small red onions
• 4 garlic cloves
• 4 small chillies
• 8 cloves (ground)
• 8 cardamom pods (ground)
• 2 bay leaves
• 4 tablespoon paprika
• 2 tablespoon salt
• 2 tablespoon butter
• 2 tablespoon garam masala
• 1 tablespoon ginger powder
• 1 tablespoon coriander powder
• 0.5 tablespoon cumin powder
• 0.5 tablespoon turmeric powder
• 0.5 tablespoon chilli powder
• Can diced tomatoes
2. Slow cooker for 5 hours at 100 degrees C (add capsicum and tomatoes in last hour)
Slow roast.
Rub it in olive oil and crushed garlic, wrap it in streaky bacon and do a slooooow cook on a charcoal BBQ.
Mongolian flavours go well with goat as well
A couple of uestions first : Is it a leg from a Nanny, a young one or a Billy?/ If its a Nanny pretty much any way you cook mutton will work, or mild curry , stir fry etc....If it is a young animal then treat it like lamb and it will be fine- they come up very tender as a small roast and if done right they will just about fall off the bone....If it is from a billy then there is less choice- it will want to be a spicy / strongly flavoured curry with lots of spice.
How close are you to Chch? If you want easy to make curry, head into Yogiji supermarket in Sydenham ( Wordsworth street between Colombo and Durham) They have all the spices you will need (check out the bulk bins) and a very large array of packet mixes for all sorts of currys etc. More authentic indian than anything you willl find ina supermarket and priced well too....
We eat goat 3-3 times a week, young Billy’s mostly, kids fav is roasted - salted and wrapped in tinfoil, chuck in a roasting dish and cook on 150 for 4-5 hours depending on the oven, ours is old and slow. Wife’s fav is curry. I’ve hammed it, luncheon, frankfurters, steaks. Underrated meat foresure, just make sure you wrap it tight with tinfoil or it drys out
I'd leave it covered in the fridge for a week to start off with.
More people eat goat on this planet than eat lamb/mutton. There's a massive number of recipes out there, from copied mutton ones to North African ones, and everything inbetween.
cover it with yoghurt (only stuff its useful for) lots of streaky bacon to wrap it , very long slow cook while basting
or if you want to go over the edge make a dough of flour/water and the previous mix and slow cook for 6-8 hours in an oven. break open the crust of "bread" and enjoy
What I do....
Pulled goat leg.
1. Cover it with whatever rub you like to use(I just use salt, pepper, brown sugar, paprika and garlic powder).
2. Chuck it on the charcoal BBQ at 110-130°C for about 4 hours(indirect heat).
3. Throw it in a roasting pan with a cup or 2 of stock of your choosing then cover it with tinfoil still at 110-130°C(I put it in the oven for this step).
4. About 2 hours later give it a stab with a skewer and if it doesn't go in easy leave it for another 20mins then try again until it's like stabbing butter.
5. Rest it for 30mins then the meat will almost fall off the bones.
I feel like I've cracked the massive potential in goat meat. I simply mince it. There's only so many goat curries one wants to eat and it's a difficult meat to prevent drying out.
It makes an amazing lean mince, use just like beef or venison mince.
I mince all of ours now, even started taking the front legs and boning them out quickly to mince.
Spag bol, lasagna, chlli all the favourites go awesome.
Quote:
Originally Posted by Makros
I think mincing saves a lot of drama with game meat cooking in general. Personally, I'm not a huge fan, but making burgers and meatballs is a great way of getting game meat in to fussier members of the family.
If it's not too gamey I've cooked them on the BBQ rotisserie. Same as you would a leg of lamb, Cover with oil, salt & pepper etc then start on a high heat for 30 minutes to get up to temp then low heat for 3-5 hours. Tastes like a low fat mutton and also enjoyed by those with very "Kiwi" tastebuds
A young nanny properly handled and meat kept clean from the skin including your hands touching the skin then meat will be practically indistinguishable from roast lamb if treated the same....in fact I used to lable it lamb to put in freezer so the wife would eat it...she never knew the difference.
Billy's or older animals and less than hygienic handling can be very goats flavored/smelling....I give anything like that to the dog or leave it on the hill but if you can smell goat on the meat I'd say curry and a real strong one.
I've been working my way through Rick Stein's India cookbook. There are some cracking dishes in there, but by far my favorite is the Chicken and Rosewater biryani.
I replace the chicken with a diced leg of goat and ditch the rosewater. Marinate overnight, cook and layer up in a slow cooker and leave cooking for another 4hrs. A bit time intensive but you get enough to last a few meals.
Here's a link to the recipe.
https://www.bbc.co.uk/food/recipes/c...osewater_70042
Can hangi - meat marinaded, wrapped in tinfoil so it can't dry out and then 6 or 7 hours steamed. Can't mess it up, and it will self pull at the end of that. Moist, tender, falling apart...
Goat is the most widely eaten meat in the world. All of Africa, Central, South & East Asia, Middle East, parts of Europe - they all eat mostly goat.
In India, goat is the preferred meat along with chicken (in the last 50 years). Here are some tips.
1. Start with a young animal - nanny or kid. 2 or 3 legs is still not a lot of meat for the smaller animals
2. Make sure the meat is clean and free of grit, grass, hair
3. Use natural unsweetened yoghurt in the marinate - this the BIGGEST factor
4. Check YouTube for recipes - Rogan Josh, "Lamb" nawabi, Raan Masadar, Lal Maas, etc. Lots of options and not difficult
5. My usual - easy recipe
* Debone & cut into 2 cm cubes
* Break the bones and expose the marrow and add to meat
* 1 cup Greek yoghurt unsweetened - drain any water
* 1/4 tsp turmeric
* 1 table spoon ready spice mix such as Tandoori mix, Meat masala, Chicken masala etc. from the local Asian store
* 1 tsp garam masala
* 1/2 tsp salt (to taste depending on amount of meat)
* 1 full pod garlic ground to paste (I like lots of garlic)
* 1.5 inch piece ginger ground - I grind ginger and garlic together with 3 tbs oil (no water) - keep 1 tbs for below step
Mix above thoroughly and refrigerate overnight
Cooking - step 1
* Heat 2 tbs ghee & 2 tbs cooking oil - Fry 3 large sliced onions until just golden (don't char it) - medium to low heat
* 1/4 tsp salt
* Add the 1 tbs ginger and garlic - fry for 2 min until raw smell is gone
* Add 1 can of chopped tomatoes and cook for 10 min - medium heat
* 1/2 tsp garam masala
* 1 tbs Spice mix as above in marinade
* 2 sprigs curry leaves if you can get it
* Cook until oil separates & nice curry smell emerges
* Cool and blend really smooth in a food processor - set aside in roasting dish / pot (5 lit)
* Check for salt and add if needed - careful!
Cooking - step 2
* Add more oil in pan and sear the marinated meat for about 10 minutes
* Transfer meat to the roasting dish and add 2 cups hot water (NOT COLD WATER)
* Bake in Oven for 3 hours at 160C - make sure the dish is covered with lid
* remove bones before serving
Enjoy with rice, Naan, chapatis etc. :cool:
Soaked in brine overnight then BBQ with some sticks for added smokey flavour never fails.
Excellent thread considering the National Goat hunting comp is on now!
Last nights dinner was roasted goat hocks. This F. WHITLOCK & SONS, Zesty Za'atar rub is what I used. Just rubbed the hock with olive oil, placed them in an oven try, sprinkled Zesty, pepper and salt, added garlic cloves (not chopped) added a cup of water, covered with tin foil then whacked it in the oven at 150 degrees for about 3 hours. Long and slow. Open oven and baisted with juices every now and then. Topped up water if required. Delicious! Tender as, fall off the bone. I reckon baisting and keeping water in are critical to preventing the meat from drying out.
Zesty Avatar ingredients: Sumac, sea salt, Oregano, Cumin, Thyme, Garlic, Marjorie. All stuff that should be in you pantry for cooking game
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Tonight will be casseroled neck chops.
I did a load of goat for Xmas dinner this year. Did it in oven bag just like a leg of lamb with garlic cloves and rosemary, slow cooked for 6 hrs at 100° then basted with honey and grilled for about 10mins. Fell off the bone and everyone didn't believe it was goat!
How’d it turn out in the end, how did you end up preparing it?Quote:
Originally Posted by Cyclops
Found a slow cook recipe on the NZDA website, used that as a basis.Quote:
Originally Posted by Moutere
It was very,very nice
Last night I nailed the goat casserole!
The meat was frozen, so I didn't brown it, just threw is in the Le Cresset with:
One big onion roughly chopped
One green pepper, one red pepper roughly chopped
1/2 an egg plant chopped
a Couple of carrots
A couple of potatores
Two cubes of beef stock
Pinch of cayenne pepper
Tsp Mustard powder, Cumin, paprika, oregano, marjoram
Tblsp of dark soy sauce, and Leanne Parents
1 can of tomatoes
1 Bay leaf
Couple of cups of water to cover everything
Whacked it in the oven at 150 degrees for 3 hours.
In hindsight, I could have cooked the meat for one hour, before adding the veges but...
Also it need salt and garlic, which I didn't have.
Fell off the bone, delicious and tender as.
