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Did You Know? DID YOU KNOW? Goat meat is one of the most commonly eaten red meats in the world Goat meat has less fat than chicken Goat meat does not marble, thus, any fat on the carcass is easy to trim Goat fat has an excellent ratio of polyunsaturated to saturated fats Goat meat has a superb flavor, similar to beef and venison Goat Meat Goat meat is one of the most widely consumed meats in the world. However, its consumption in the US has generally been limited to very specific ethnic groups. It has an excellent flavor somewhat similar to beef and venison. It has less fat than chicken or any of the red meats commonly consumed in the US. This is because goats tend to deposit their fat internally before they deposit it externally. When a goat is slaughtered, this internal fat is removed along with the rest of the "innards". A well conditioned goat does have a tiny coating of fat over its muscles which will help keep the meat from drying out rapidly. Goats do not marble (intersperse fat within then* muscles), thus, goat fat along a cut of meat is usually easily trimmed. Although goat meat is low in fat, studies have indicated that this fat contains a higher percentage of cholesterol than chicken or beef fat. However, these same studies have concluded that goat meat is much lower in saturated fats than the rest of the commonly consumed meats including chicken with the skin removed. It has an excellent ratio of polyunsaturated to saturated fats making it a very healthy choice of meat. We will probably see consumption of goat meat increase as more and more people are introduced to its excellent qualities. Because of its low fat content, goat meat can lose moisture and toughen up if cooked at high temperatures and under dry conditions. Goat meat is usually cooked slowly or moderately and is often cooked in sauces or marinated first. One easy marinade is to soak the meat in beer and a 1/4 cup of lemon juice. If you eat meat and have never tried goat meat, we urge you to try it. Here are some recipes to help you get started! RECIPES Goat Kebobs Marinate deboned goat meat chunks (you can use an entire kid or just the legs and shoulder of a yearling animal leaving the rack and loin to make into chops) for at least 24 hours. Put on skewers with mushrooms, onions (either sweet yellow Spanish onions or small white boiling onions), tomatoes, zucchini, bell peppers, eggplant, you name it. Broil over coals 15 to 20 minutes until tender, turning and basting in the marinade occasionally. Marinade suggestions - 1) The Lazy Soul's Method - take a good quality commercial garlic marinade and add to it some extra water, oil, and vinegar. 2) The Cornell Barbecue Sauce Method - mix together 1/2 pt. good quality cooking oil, 1 pt. cider vinegar, 3 tbsp. salt, 1/2 tsp. black pepper, 3 tsps. poultry seasoning, 1 beaten egg. This will do about 8 to 12 pounds of meat. Recipe can be halved but leave in the one egg. 3) The "Oo La La"Method - mix together 6 oz. of tomato paste, 1/2 cup dry white wine, 1/2 cup wine vinegar, 3 tbsp olive oil, 2 tbsp mustard, 11/2 tbsp Worchester sauce, 3/4 tsp each of sage, oregano, and salt, 3/4 cups of minced onions, and 6 crushed cloves of garlic. This will do about 8 pounds of meat. Jerked Leg of Goat -tatiana 11/2 cup onion, finely chopped Itbls ground pimiento (allspice) 4 to 6 cloves of garlic, finely chopped 1/2 tsp ground nutmeg 1 tbsp fresh thyme leaves (or 2 1 tsp ground cinnamon tbsp dried leaves) 1/4 cup of soy sauce 2 tsps salt 1 very hot pepper, chopped, or 1 tsp hot pepper 2 tsps ground black pepper oil 1 leg of goat with bone in Mix or puree together the onions, garlic, soy sauce, and spices to form a paste. Pierce the leg of goat all over and rub the paste all over the meat. Any unused paste (also known as "jerk rub") can be stored in a glass jar in the refrigerator for up to a month for later use. Cover or wrap in foil and refrigerate overnight to allow the spices to penetrate meat. Preheat the oven to 400 F. Sear the meat loosely covered with foil in a roasting pan at 400 F for 15 minutes and then reduce heat to 350 F. Roast meat for another hour or two depending on weight (usually around 30 minutes per pound of meat) until the internal temperature reaches 150 to 160 F. Remove the foil for the last 15 minutes of cooking. If you use a tougher cut such as a neck roast for cooking, marinate the meat in a mixture of beer and lemon juice overnight and plan on a longer cooking time. Put the jerk rub on it in the morning and then cook in the afternoon. Neck Roast -tatiana Marinate a neck roast (does not need to be deboned) with 1/4 cup lemon juice and 2 12 oz. bottles of beer in a strong resealable plastic freezer bag in the refrigerator overnight. Follow the recipe for the "jerked leg of goat" and cook until very tender without removing the foil. Slice into 1/2 inch thick strips. Prepare a guacamole sauce using two avocados. Cut the avocados in half and then cut the pulp in small pieces lengthwise and then crosswise without cutting the outer skin. Scoop out from skin and mash together with the juice from 2 limes. Mix with a tsp each of coriander seeds and cumin seeds mashed in a pestle and mortar. Mix with 1 clove of garlic, minced, and 1/4 cup of minced green onions or chives. Add 1/4 cup of chopped, fresh cilantro. Put the avocado pits in the center of the guacamole in a scalable container to keep the fresh, green color of the guacamole . Cover tightly and refrigerate. Slice sweet green or red bell peppers into long thin slices, and slice sweet yellow Spanish onions into thin rounds. Sear the onions and peppers at high heat in a small amount of corn oil (sprinkle in a little beer if more liquid is needed. Add slices of the neck roast for the last few minutes of searing. Warm up some flour tortillas. Put the meat, peppers, and onions in the tortillas and top with guacamole and your favorite salsa. Sour cream, plain yogurt, shredded lettuce, and/or cooked black turtle beans can also be added. Barbecued Goat Steaks -tatiana Steaks or goat chops Jerk rub from the "jerk leg" recipe (about a teaspoon per steak) 1 cup passion fruit nectar or juice (apricot nectar also works well) Rub meat in jerk rub and marinate in refrigerator at least 1 hour. Baste liberally with the nectar and then either barbecue, fry (over moderately high heat in a little oil), or broil steaks. Flip and continue basting until cooked to desired extent. Curried Goat Chops -tatiana Goat chops or steaks 1/2 tsp curry powder per chop 1 cup apricot nectar (you can experiment with other juices - tamarind works well) Rub the curry powder on-each chop:'Baste liberally with the nectar and then either barbecue, fry or broil steaks. Flip and continue basting until cooked to desired extent. Another good basting sauce to use is apple sauce mixed with tomato sauce. Barbecued Goat Chops -tatiana Goat chops or steaks 1/2 cup lemon juice 1 tbsp dry mustard 1/2 cup chili sauce, or salsa 1 tbsp grated onion 2 tbsp minced parsley 1/4 pound of butter or margarine, softened Mix together the mustard, onion, parsley and either butter or margarine. Shape into a small cylinder and refrigerate. Blend together the lemon juice and chili sauce to form a paste. Barbecue chops or steaks on a grill about 1 foot above coals, basting liberally. Cook about 15 minutes on each side or until done. Serve each chop or steak topped with a slice of the spiced butter roll. Cabrito Chops Jalapeo Texas A&M Extension Bulletin 4 shoulder chops, 1 inch thick, round bone or blade 1/2 cup jalapeno jelly or apricot 1 tsp salt jam 1/2 tsp ground pepper 1/4 cup fresh lemon juice 1/2 tsp ground cinnanon 1 tbsp prepared mustard 8 ounce can of crushed pineapple in pineapple juice Sprinkle the shoulder chops with a mixture of salt, pepper, and cinnamon. Combine the remaining ingredients in a small saucepan and bring to a boil. Stir well until jelly is completely melted. Remove from heat. Broil or grill chops 4 inches from heat source for about & to 10 minutes on each side until done. Baste with sauce last 5 minutes of cooking time. Hawaiian Goat Mini-Kebobs Texas A&M Extension Bulletin 1 pound deboned goat leg, cut into 3/4 inch cubes 14 ounce can of pineapple chunks, 1 cup Italian dressing each chunk halved 1 clove garlic, minced 1/4 cup melted butter (optional) 3 slices bacon, cut in one inch pieces (or substitute with chunks of green or red sweet peppers Combine meat cubes, dressing, and garlic and marinate for 1 hour or overnight in refrigerator. Alternate chunks of goat meat, bacon, and pineapple on mini-skewers or toothpicks. Brush with melted butter. Broil 5 to 8 inches from heat sourcce for 5 minutes. Serve hot.
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