SC - Goat roast help requested
Wanda Pease
wandapease at bigfoot.com
Thu Apr 22 17:37:49 PDT 1999
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.
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