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Easy to Cook Goat Recipies
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Goat neck chop braise
500 g neck chops 1 clove garlic crushed
1 onion diced 1 can diced tomato
1 stick celery olive oil
1 bay leaf Salt and pepper to taste
1/2 cup water.
In an electric frying pan brown the chops on both sides with just enough olive oil to coat the pan.. Remove to a warm dish. Add a little more oil and saute the onion and celery until onion is caramalized. Add crushed garlic, bay leaf and can of diced tomato.
Place chops back into pan and simmer with lid on for 40 mins (this depends on where you get your goat. We use feral goat straight from the bush so it is a little bit tougher. Goat from the butcher may be more tender.) Keep an eye on the stock content of the dish. If it gets to dry add a little more water.
500 g neck chops 1 clove garlic crushed
1 onion diced 1 can diced tomato
1 stick celery olive oil
1 bay leaf Salt and pepper to taste
1/2 cup water.
In an electric frying pan brown the chops on both sides with just enough olive oil to coat the pan.. Remove to a warm dish. Add a little more oil and saute the onion and celery until onion is caramalized. Add crushed garlic, bay leaf and can of diced tomato.
Place chops back into pan and simmer with lid on for 40 mins (this depends on where you get your goat. We use feral goat straight from the bush so it is a little bit tougher. Goat from the butcher may be more tender.) Keep an eye on the stock content of the dish. If it gets to dry add a little more water.
Roast Goat
Shoulder or leg of Goat
1 tspn vegimite 1 large clove garlic
srig rosemary Morocan seasoning
1 tbspn olive oil
Cut small insertions into the leg of goat with the tip of a sharp knife. Into these holes place slivers of garlic. Next rub the surface of the meat with the vegimite. Don't make it too thick. Sprinkle lightly with morocan seasoning
and roughly chopped rosemary.
Pre-heat roasting dish and place tbspn of oil in bottom of pan. Next place the goat into oven and cook on low to moderate oven approx 150 c for 4 hours.
Roast Goat also tastes great cooked in a webber, just remember to not have the heat too high and cook slowly.
For something a little different try boning out the leg and stuffing it. You could try dried apricots, fresh bread crumbs and some thyme, don't forget to add some egg or butter to bind it together. Or how about tomatoe, onion and sage with the bread crumbs. Be adventurous.
Shoulder or leg of Goat
1 tspn vegimite 1 large clove garlic
srig rosemary Morocan seasoning
1 tbspn olive oil
Cut small insertions into the leg of goat with the tip of a sharp knife. Into these holes place slivers of garlic. Next rub the surface of the meat with the vegimite. Don't make it too thick. Sprinkle lightly with morocan seasoning
and roughly chopped rosemary.
Pre-heat roasting dish and place tbspn of oil in bottom of pan. Next place the goat into oven and cook on low to moderate oven approx 150 c for 4 hours.
Roast Goat also tastes great cooked in a webber, just remember to not have the heat too high and cook slowly.
For something a little different try boning out the leg and stuffing it. You could try dried apricots, fresh bread crumbs and some thyme, don't forget to add some egg or butter to bind it together. Or how about tomatoe, onion and sage with the bread crumbs. Be adventurous.
I don't understand why goat is not more popular in Australia. It really is just about as versatile as lamb, only a little stronger in flavour. I have only had feral goat - that is off of a station and it is a bit tougher than farmed goat on good pasture. This just means that I have to cook it a little longer especially if it's a big old goat. We don't eat Billy Goat meat as it is smelly. The goat we have access to is very low in fat, which is healthy but it also means that it can dry out in the cooking process. Thus when roasting we cook on low heat or even use at times an oven bag. I have a freezer full at the moment so I am experimenting with recipies. I hope you get to try some soon.
I personally like diced granny smith apple, sultanas, thyme, breadcrumbs and butter. Add salt and pepper to taste.
Taste the Aussie Outback at Quorn in April click here
Gourmet Goat - from Sue Gauge
Leg of goat with apricots and cider.
1 leg of Goat 1/3 cup cider
1/2 cup dried apricots tbspn olive oil
herbs and spices of own choice
salt and pepper to taste.
Wash and dry the meat. Prepare a piece of alfoil big enough to wrap the joint in. Place meat on alfoil and cover with a little oil, herbs and spices to your own taste (Sue uses:- basil, rosemary, black pepper and a little tabasco)
Place a few dried apricots on top of and under the meat and drizzle the cider over them, being careful not to 'wash' the herbs off. Wrap the alfoil loosely around the parcel and seal the seams.
Roast in a medium oven 160-180 c for 2 - 2 1/2 hours depending on the size of the leg.
Make gravy using the cider and juices out of the meat parcel while meat is resting prior to being carved
Leg of goat with apricots and cider.
1 leg of Goat 1/3 cup cider
1/2 cup dried apricots tbspn olive oil
herbs and spices of own choice
salt and pepper to taste.
Wash and dry the meat. Prepare a piece of alfoil big enough to wrap the joint in. Place meat on alfoil and cover with a little oil, herbs and spices to your own taste (Sue uses:- basil, rosemary, black pepper and a little tabasco)
Place a few dried apricots on top of and under the meat and drizzle the cider over them, being careful not to 'wash' the herbs off. Wrap the alfoil loosely around the parcel and seal the seams.
Roast in a medium oven 160-180 c for 2 - 2 1/2 hours depending on the size of the leg.
Make gravy using the cider and juices out of the meat parcel while meat is resting prior to being carved