SC - Its All Geography (Was: Carne con chile)

[Melusine L Swepston]

Hi.  I roast goats on a regular basis (my boss raises goats and sheep).
Goats are mostly bone so be prepared for possibly small portions.  Goats are
very tasty, rather sweetish but not like lamb.  Generally I will take a
fresh killed goat and let it "age" for up to a week in the refrigerator.  I
then I quarter it (some do this at the kill) and make a lovely marinade for
it as follows:  Olive oil, garlic, bay leaf, oregano, pepper, salt and 1/2
cup sherry.  I leave it to marinade two days then put foil on the grill and
keep an eye on it, basting as it slowly cooks.   Generally you can come up
with your own favorite oil based marinade.  Goats, like venison, have no fat
so you must be sure it is an oil based marinade.
I have other ways of cooking the little dears so if needs want, just ask.
> -----Original Message-----
> From:	Christina Nevin [SMTP:cnevin at caci.co.uk]
> Sent:	Wednesday, April 21, 1999 12:51 PM
> To:	'SCA Cook'
> Subject:	SC - Goat roast help requested
> 
> Saluti!
> I've offered to do a goat roast for some friends and take along the sauces
> I
> made at the Shire workshop last weekend. Have the goat, but have never
> cooked this particular beastie myself before. I understand it can be
> tough.
> Does anyone have any advice or pointers? Should I boil it for a while
> before
> roasting or what? 
> Ciao,
> Lucretzia
> 
> ++++++++++++++++++++++++++++++++++++++++++++++++++
> Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
> Thamesreach Shire, The Isles, Drachenwald | London, UK
> thorngrove at geocities.com | http://www.geocities.com/~thorngrove  
> "There is no doubt that great leaders prefer hard drinkers to good
> versifiers" - Aretino, 1536 
> ++++++++++++++++++++++++++++++++++++++++++++++++++
>  
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