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Lesley Kennedy

Goat Meat: It’s What’s for Dinner

Goat Curry

Caribbean Goat Curry from Blogger Edible Aria

Does having to choose from boring beef, common chicken, or plain ol’ pork really get your goat? Stop yer bleatin’ and embrace the hollow-horned mammal.

 

The Wall Street Journal reports goat is the meat du jour in America, with chefs following the lead of places including Mexico, Jamaica, and the Middle East, where the animal has been popular for years.

 

And it’s not just for cheese or milk anymore. Think of it as a red-meat substitute for lamb, the newspaper advises, one that has fewer calories than beef and ruffles chicken’s feathers in the saturated fat department.

 

OK. But what does it taste like?

 

“It’s like a cross between dark-meat turkey and pork,” Mark Scarbrough, co-author of the cookbook Goat: Meat, Milk, Cheese, tells the Journal. “It’s more savory and has a richness and deep complexity.”

 

Goat is sustainable, too, says Bill Niman, formerly of Niman Ranch, who tells the newspaper that goats do great on land that’s not favored by cows, “so it’s complementary to cattle ranching.”

 

Wanna give goat a go? According to the Journal, it ain’t easy, but you can find it (warning: it’s pricey) at select Whole Foods, possibly at a farmers’ market, and maybe from a boutique butcher or at an ethic supermarket.

 

For now, I’ll be sticking with boring but easy-to-locate and totally affordable chicken. I have a hard enough time getting my kids to eat what I serve, so, putting goat burgers on the menu? Besides putting up with the screwed-up faces and fake gagging noises, I’m just not prepared to deal with the “Three Billy Goats Gruff” fairy-tale fallout.

 

If you’re not ready for goat meat, how about cooking with tart and delicious goat’s-milk cheese?

 

Goat Cheese Kisses (nuts and dried fruit are tucked inside bite-size portions of cheese for a surprising appetizer)

 

Goat Cheese Tart (fresh herbs combine with eggs and creamy cheese for a dinner-worthy savory tart)

 

Rigatoni with Summer Squash, Spicy Sausage, and Goat Cheese

 

 

 

 

6 Responses to “Goat Meat: It’s What’s for Dinner”

  • Pepe says:

    Love your site and have made your cheese many times! The inoturctisns were so easy to follow as opposed to sites that made the process rather like a complicated chemistry experiment. For those of us who are not near enough to you to take your workshops, would you be willing to share some of the information you put forth in the workshops or a video link for learning? Thanks so much from Vancouver, British Columbia, Canada.

  • JayEss says:

    I’ve eaten goat before, both on the barbecue and in a stew. It tastes rather like mutton, but a little gamier. Venison is also popular in Africa, where I live, and is usually cooked in red wine.

  • Dwight Myers says:

    Remember…possum the other white meat !!!

  • Nancy says:

    Venison is not tough if cooked the right way. And as far as goat meat if you get a young one it is tender and sweet before coming to wrong decisions make sure you know how to cook the meat…..

    • Rebecca says:

      You are correct about venison, we call it deer meat in TX. The top of deer is called the backstrap, which is the most tender part. We soak deer in milk, buttermilk and sometimes vinegar with water. Usually @ least 4 hrs or longer. You can cut the backstrap in slices and fry like chicken-fried steak. We take the hindquarters and roasts, marinate in a huge bottle of Italian dressing overnight, drain, cover the top with bacon strips, smoke on grill or roast in oven. In TX almost everyone hunts but eat what they hunt. When duck season comes around, I make Orange Duck, a delicious casserole with Rotel, cream of mushroom, package of Uncle Ben’s Wild & White rice, with sauteed onions and celery. Always boil the duck first whether you are cooking whole or cut in pieces. Boil for about 30 min. Soak first in the same you would deer. It is delicious. I don’t know anyone who hunts and doesn’t eat what they hunt.

  • In the 1970′s we raised goats out on our farm. We butchered the neutered males when they were about a year old. Goat meat tastes like deer meat, but it is not flavored as strong and it is not as tough. Use any recipe that you would use for deer meat.

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