[Sca-cooks] Goat recipes

[Phlip]

Johan's daughter-in-law, Heather, was playing on the web, and found some
goat recipes, and I'm passing them along.

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basting sauce

1 stick of butter, we prefer unsalted butter for the sweet taste
plenty of fresh minced garlic
1 Teaspoon Salt
juice of one lime
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon Celery Salt
1/2 Teaspoon each, Rosemary, Basil, Savory and Oregano
1/2 Teaspoon Black Pepper

Melt butter, add the garlic, salt and lime juice. Heat thoroughly, add the
rest of the ingredients.

Pour over goat meat and roast for about 3-4 hours covered with foil, basting
often with the sauce in the roasting pan.

After 4 hours, uncover and baste thoroughly and cook in oven an additional
45 minutes to 1 hour. This will cause the meat to crust over. Baste with the
sauce as often as you can. This will keep the meat from drying out.

Carve and serve with fresh pico de gallo and sliced avocado.


Curried Goat
(make 5 servings)
1 lb goat
1 T flour
salt to taste
1 T curry powder
3 oz butter
2 ripe tomatoes, stewed and strained
2 T minced onion
1 1/2 c water
2 T finely cut celery
2 T diced apples

Cut meat into 1-inch squares; salt meat and sauté in butter. Add onion and
apples; sauté thoroughly. Sprinkle mixture with flour and curry powder and
cook until flour colors. Add strained tomatoes and water, cover saucepan and
let cook slowly until done. Serve with steamed rice.

Goat Meat Chili
(makes about 14 cups)
2 T cooking oil
1 T salt
2 c chopped onions
3 lbs lean ground goat meat
1 T ground oregano
1/2 c + 2 T chili powder
2 T ground cumin
1/2 c flour
1 t garlic powder
8 c boiling water

In heavy pot, sauté onions in cooking oil, add oregano, cumin, garlic powder
and salt. Stir and sauté until onion is almost clear, then add ground meat
and cook and stir until crumbly and almost gray. Add chili powder and then
flour, stirring vigorously until thoroughly blended. Lastly, add boiling
water, bring mixture to a boil, and simmer for not more than one hour.
Seasonings may be adjusted to individual taste. Adding pinto beans to this
chili, before or after cooking, is not recommended; serve beans as a side
dish.

and

Souvlaki
Leg of Goat, cut into 1 inch cubes.

Marinade
1/2 c Olive Oil
2 x Lemons
1/2 c White wine-dry
1 1/3 x Onions, chopped fine
2 x Cloves of garlic, pressed
1 pn Greek oregano
1/4 tsb Salt
1/4 tsb Pepper
1 pk Bamboo skewers


Place meat in large container ( not aluminum ); pour marinade over meat &
stir. Marinate overnight or up to 2 days. Soak bamboo skewers well in water.

Place 3 or 4 cubes of marinated meat on each skewer. Grill over charcoal
until done to your liking (Medium rare to Medium) --Don't overcook or you
will dry out the meat.

1 small (25 lb.dressed) goat
1 large or 2 small onions,or several bunches of green onions w/tops on
cumin
cayenne
chile powder
sage (fresh sage is MUCH better than dried, the more the better)
fresh rosemary if desired
4-5 cups of cooked wild rice

chop and saute onions in butter, add 1 tsp cumin, cayenne to taste,
and 1 T. of good chile powder, plus 3 T. ground sage and 2 tsp.
rosemary.
Mix in cooked wild rice, set aside. Wash goat thoroughly inside and
out, rub liberally with salt, cumin and sage. Stuff goat with rice
mixture (you can also place a bunch of fresh sage and rosemary inside
the body cavity for added flavor) and sew shut. Place on spit and
roast over mesquite chips until thoroughly done, or roast in the oven.

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Phlip

Never a horse that cain't be rode,
And never a rider who cain't be throwed....