SC - Goat roast help requested

[Wanda Pease]

I thought I was replying to a message with the by-line Butterfield,
Margaret,  (appended below).  It didn't have a signature, so I'm sorry
if I selected the wrong one!  The message offered some recipes for
roast goat, and I was sort of doing a "me too!"

Regina
- -----Original Message-----
From: Butterfield, Margaret <msbutterfield at mail.aacc.cc.md.us>
To: 'sca-cooks at Ansteorra.ORG' <sca-cooks at Ansteorra.ORG>
Date: Thursday, April 22, 1999 6:49 AM
Subject: RE: SC - Goat roast help requested


>Was this directed to me??  No one calls me Margaret so I'm confused.
>> From: Butterfield, Margaret <@mail.aacc.cc.md.us>
>> To: 'sca-cooks at Ansteorra.ORG'
<sca-cooks at Ansteorra.ORG>msbutterfield
>> Date: Wednesday, April 21, 1999 11:23 AM
>> Subject: RE: SC - Goat roast help requested
>>
>>
>> >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.


============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================