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Cooking Goat Meat
2007 Sheep & Wool Festival—“Goat on a Grill” Recipes submitted by: Karen Palmersheim, Stoney Hill Farm Meat Goats, Manchester, Iowa and Janet Gilchrist, J Bar K Ranch, Douds, Iowa
Grilled Leg of Goat
1. Marinate the Leg of Goat in Italian dressing over night. I like to use boneless legs on the rotisserie. Be sure the leg roast is wrapped in netting.
2. Put the leg of goat on the rotisserie, centering it over a pan of water. (the water helps to keep the meat more moist).
3. Keep the heat from the grill and rotisserie at approx. 300 degrees.
4. After the meat is browned (approx. 30 minutes), turn off the rotisserie and cover the roast with heavy duty tin foil. Remove the pan of water. Keep the grill heat at approx. 300 degrees until the desired doneness.
Internal Temperatures:
Medium Rare 145 degrees
Medium 160 degrees
Well Done 170 degrees
5. Remove from grill, keeping covered for about 10 minutes. Carve meat as desired and serve warm.
Stir Fry Vegetables with Grilled Leg of Goat
Stir-Fry Fresh Vegetables with grilled Chevon seasoned with Herb & Garlic Marinade
1. Marinate the meat in Italian dressing several hours before grilling the meat.
2. Steam fresh vegetables: broccoli, cauliflower, carrots, red onions, white onion mushrooms, & whole Jalapeno peppers that were tossed with ‘Lawry’s’ brand Herb and Garlic Marinade. Add grilled boneless chunks of meat goat. Steam until the crisp-tender stage for cooked vegetables.
For a large electric roaster full of fresh vegetables, 24 ounces of Marinade was used along with 4-6 pounds of grilled chunks of meat goat.
Grilled Goat Meat & Vegetable Kabobs
1. Marinate the goat meat in Italian dressing several hours before grilling the meat.
2. Cut fresh vegetables in approx. 1 inch pieces: carrots, red onions, white onion mushrooms, & whole Jalapeno peppers.
3. Assemble vegetables and meat chunks on screws. If using wooden screws, soak wooden screws in water for 30 minutes. Marinate with ‘Lawry’s’ brand Herb and Garlic Marinade for approx. 30 minutes before grilling.
4. Grill to desired doneness. Vegetables should be at the crisp tender stage.
Grilled Goat Chops
1. Marinate the goat chops in Italian dressing several hours before grilling the meat.
2. Just before grilling, sprinkle chops with desired “grill rub”. I like to use: “Excalibur, Ultimate Grilling Rub & Sprinkle”
3. Grill to desired doneness.
Karen Palmersheim’s Food Careers Class, Hempstead High School, Dubuque, Iowa served several Ethnic Goat Meat Specialties at an Ethnic meal for 200 guests… some of the recipes included:
Goat Meat Rissoles
1 pound minced goat meat
¼ pound bacon – minced
1 finely chopped yellow onion
½ teaspoon ground cloves
½ teaspoon ground coriander
½ teaspoon ground nutmeg
2 Tablespoon soy sauce
1 beaten egg
a little flour or breadcrumbs (add salt, pepper and cayenne pepper to coating)
Salt and Pepper to taste
1. In a bowl, combine minced goat, minced bacon, onion, seasoning, soy sauce and egg. Mix well.
2. Shape into 1 “ Balls -- rissoles. Roll in flour or bread crumbs.
3. Fry in a pan with hot oil.
4. Serve with vegetable couscous.
Grilled Goat Kabobs
Goat meat cut into 1 inch cubes
Marinate cubes in Garlic dressing – over night
Cherry Tomatoes
Yellow onions cut into chunks
Green pepper cut into chunks
• Soak wooden screws in water for 30 minutes
• Assemble wooden screws with meat & vegetables
Meat
Cherry Tomato or Grape Tomato
Onion piece
Green Pepper piece
Meat
• Grill until vegetables are tender and meat is grilled as desired
• Serve with a “Peanut” dipping sauce
“Peanut” Dipping Sauce
1 Tablespoon peanut butter
1 cup coconut milk
• Combine peanut butter and coconut milk
Greek Gyros with Boer Goat Meat
2 pound Goat meat loin roast
1. Place approximately 12 to 15 cloves garlic in the roast, spacing the garlic a couple inches apart. Insert a sharp knife into the roast and push a garlic clove into slit. Marinate roast in garlic dressing over night.
2. Season with Greek Seasoning, salt and pepper. Caramelize the roast in a real hot sauté pan with a little vegetable oil.
3. Use a roasting pan with a rack. Place the goat roast on the wire rack. Roast at 300° for approximately 45 minutes. Internal temperature of 150° for medium roasted meat.
4. Let roast set before thinly slicing the roast into strips of Gyro Goat meat.
Tzarziki Sauce & Gyros Toppings
2 cup sour cream
½ cucumber, small-diced
Optional--- Approximately 1 T. dill
Optional --- 2 – 3 T. Feta Cheese
10 large flat pita breads
1 cup finely shredded lettuce
1 white onion – small minced
1 large tomato – small diced
1. In a mixing bowl, mix the sour cream & cucumbers together.
2. Adjust flavors, season with salt and pepper if desired.
3. Spread the cucumber sauce evenly over each pita bread.
4. Layer thinly sliced goat meat on the pita breads.
5. Garnish each sandwich with lettuce, onion & tomatoes.
6. Cut each pita bread into ¼ slice. Serve.
Karen Palmersheim’s Farm Bureau 2006 Cook off Recipes
Mediterranean Leg of Goat
Marinate boneless leg of goat in ‘Herb & Garlic Marinate’ (Lawry’s) for 3-8 hours
Brush the surface and inside of the boneless 2-3# leg of Goat Roast with Olive Oil.
Rub the roast with an herb mixture of:
3 T dry oregano, 2 T. dry Thyme, 1 T. dry Basil
Sprinkle Kosher Salt and Pepper on roast
Drizzle Juice from 1 freshly squeezed lemon on the surface of the roast
Tie or re-net the roast
Grill on a hot grill to sear the meat approximately 5 minutes
Turn heat down to a ‘slow heat’ of approximately 250 degrees
Baste with Butter to keep herbs moist
Grill until Medium doneness:
Internal Temperature of the roast is 140 degrees (approx. 1 ½ to 2 hours)
Remove from Grill, let stand with a light tent of foil for 15-20 minutes before carving.
A rotisserie, on the grill works great, but keep a pan of water under the roasts to keep the meat from drying out.
Cabrito Chops with a Bourbon Cherry Demi Glacé
Marinate Goat Chops 3 hours in Herb & Garlic Marinate (Lawry’s)
Season meat with your favorite rub --- We like to use: Excalibur-Ultimate Roast Rub
Grill on slow heat until a medium internal temperature of 135 degrees
Baste with butter, optional
Serve warm with Bourbon Cherry Demi Glacé
Plate Sliced Mediterranean Leg of Goat or Cabrito Chops with:
Grill Asparagus, brushed with olive oil and seasoned with Kosher Salt & Pepper
Mashed Red Skinned Potatoes or Grilled Vegetables
Mash Boiled/Steamed Red Skinned Potatoes. Seasoned with fresh lemon juice, Kosher Salt & Pepper, butter and heavy cream
Bing Cherry Demi Glazé--- Sauté Cherries, lightly until soft, in butter with sugar added to taste. Flame off ¼ cup Bourbon. Add Demi Glazé and serve.
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, saute` onions in cooking oil, add oregano, cumin, garlic powder and salt. Stir and saute`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. This recipe is best without beans.
Barbecue Goat Riblets
4 lbs. chevon riblets
8 oz. Italian seasoning in oil base
8 oz. Hickory Barbecue Sauce (Bullseye Brand)
Cover riblets with Italian seasoning and marinate in refrigerator 12 hours. Remove from marinade and place in crockpot. Cook for 3 to 4 hours in barbecue sauce. Before serving, debone and serve hot with sweet and sour sauce.
Jamaican Goat Curry
2 pounds of goat meat
1 large onion, chopped
1 garlic clove, minced
1 hot pepper, chopped and seeded
2 T of curry powder
salt and pepper to taste
2 T vegetable oil
2 C water
Cube meat. Combine with the onion, garlic, hot pepper, curry powder, and salt and pepper and marinate for one hour.
Heat oil in a skillet over medium heat and brown the meat and vegetables until evenly cooked. Add the water, cover, and simmer for 1 hour. Add seasonings to taste and add more water if needed and continue to cook until the meat is tender, 20-25 minutes.
Serve over rice. This recipe is also great with potatoes or other vegetables added.
Links to recipes:
American Meat Goat Association's Cookbook (PDF)
Jack Mauldin's Recipe Collection
Khimaira's Online Caprine Cookbook