Very late in updating

OK no time for recipes proper, but here is a list of some we have tried.

Leg of goat over chickpeas and tomatoes- rinsed canned chickpeas, 1 can of tomatoes or 4 large diced tomatoes, bay, thyme, coat leg in olive oil and salt and pepper, place over toms and chickpeas in heavy pot, covered, in oven 300 F for 4 hours or until fork stuck into leg comes out with no resistance.  Awesome.

Ground goat enchiladas- recipe later, but this may be what enchiladas are supposed to be.

Goat goulash- paprika heaven.  Any chunks will do for this bone in or out.  I did mine in the pressure cooker for speed, but slow an long in oven will do too.

Goat osso buco.  Modify it to handle longer cooking.  Excellent for ribs and odd bony cuts. 

Chicken fried goat.  Pieces, slices, you name it.  Like all chicken fry it is hard for it to be less than great with cream gravy.

Goat Bolognese sauce or George's ragu.  Simple way to deal with ground.  George Pitlik's recipe at a later date.

Goat chili.  I like it with meat chunks rather than ground, and I like it with the chile fresh roaster or frozen or even using powders and broth.  Lots of onions and garlic too and no beans please.

Let me know your ideas too. edwards.hunter@gmail.com

SO YOU GOT YOUR GOAT- WHAT NOW?

What is goat meat like?  I would love to give you a concise description, but I would just be lying to you.  I would liken it venison and lamb combined, but that is because I am familiar with venison and lamb, venison in particular.   It does cook like venison: lean and fast if you don't watch out.   The bottom line is that it is a whole new meat for most of us, and would we describe pork by our familiarity with beef or beef with our familiarity with lamb? 

Nossir, these are all different beasts with unique and wonderful potential.

I intend this to be a simple space for the sharing of information I have first hand on cooking and handling goat meat.  It will be spare in the beginning, but I hope to flesh it out as we go along.