SC - Goat roast help requested

[Butterfield, Margaret]

Was this directed to me??  No one calls me Margaret so I'm confused.

> -----Original Message-----
> From:	Wanda Pease [SMTP:wandapease at bigfoot.com]
> Sent:	Wednesday, April 21, 1999 10:42 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - Goat roast help requested
> 
> Margaret, I would love to have some recipes for goat.  I have a small
> food store down the street that caters to the Jamaican crowd (There
> must be a crowd, or there wouldn't be a store, right?), and they carry
> goat.
> 
> My household has a tradition of doing a goat roast every summer
> (mildly evil reason).  Since one member has a rosemary tree (yes,
> TREE, no bush has any right to be _that_ big!), and we all have a
> passion for garlic, we larded the meat with both rosemary and garlic
> slivers, marinated it in vinegar/pepper/honey for a day, and then
> cooked it slowly in a browning bag.  It was supposed to be cooked on a
> grill, but we're in Portland, Oregon, and sunshine in early summer is
> a problematic thing.
> 
> Came out Yummy!
> Regina
> -----Original Message-----
> 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.
> >> -----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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> >>
> >>
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