to Other Meat Sources *
*American Goat Federation
|Per 3 oz
|Hungarian Goat Stew*|
|2 lbs goat meat, cubed
||1/2 tsp dried thyme
|2 slices bacon, cooked & crumbles
||salt & pepper
|2/3 cup balsamic vinegar
||2/3 cup red wine
|2 Tbl olive oil
||2/3 cup vegetable broth
|1/2 cup sliced carrots
||1/2 cup sliced mushrooms
|1/2 cup chopped onions
||1 Tbl fresh chopped chives & 1/4 c yogurt
|Mix together the goat, bacon
and balsamic vinegar
in a zip lock bag. Refrigerate for 24 hours. About 3
hours before serving, preheat oven to 325 degrees.
Drain meat on paper towels. In heavy Dutch oven,
heat oil and add carrots and onion. Simmer for 2-3 minutes. Add thyme, salt, pepper, wine and
vegetable broth. When mixture comes to a simmer,
add goat meat cubes. Cover and bake for 2 hours.
Add mushroom slices and return to oven for another30 minutes. If mixture is too juicy, mix a Tbl of cornstarch with 1/4 cup water and stir in to thicken. Justbefore serving, garnish with chopped chives and a dollop of plain yougurt. Serve over mashed or boiled potatoes or rice.
|*from Goat Rancher Magazine, pg.
24. January 2020
Roasted Lebanese Goat Shoulder
|1 goat shoulder (3-4 lbs)
|2 Tbl preserved lemon** or lemon zest
|2 Tbl Baharat spice *
|2 tsp salt
|2 tsp garlic powder
|Make a paste by mixing the spices with the
lemon. Rub the shoulder then refrigerate for 24 hours. Place
the goat on a wire rack above a roasting pan with a about a
cup of water in the bottom. Roast the shoulder at 325F for
about 4 hours until the meat is fork tender.
|* Baharat spice:
Combine 2 tsp allspice, 2 tsp cumin, 1 tsp pepper, 1/2 tsp
cinnamon, 1/4 tsp nutmeg, 1/4 tsp cardamon, pinch cloves.
|** Preserved lemon: Slice up the lemon
and pack in salt. After 24 hours, enough juice should be
released to cover the slices, but if not, add more juice.
Allow to cure for 3-4 weeks in a warm place before using.