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Friday, July 17, 2009

Over There

If you are in need of cucumber recipes that has nothing to do with pickling, I have several posted over on Kansas Preppers Network. The Cucumber Czar

Howling Duck Ranch asked if I had any goat meat recipes, and I do!


2 lbs boneless chevon
1/4 cup sherry wine
1/3 cup soy sauce
1/3 cup canned chicken broth
1 Tbs sugar
2 tsp cornstarch
1 Tbs cold water
8 Bamboo skewers

Trim meat of excess fat (there won't be much) and cut into 12 pieces. Pound meat slightly with a meat tenderizer.

Teriyaki sauce: blend together sherry, soy sauce and broth. Set aside 1/4 cup of sauce, and then marinate meat in remaining sauce for 1 hour.

Teriyaki glaze, combine the sugar with the 1/4 cup of reserved sauce, and then heat gently (do not boil). Dissolve cornstarch in water, stir into hot glaze and cook over medium heat until thick.

Skewer 4 to 5 pieces of meat onto each skewer. Cook over high heat over pit . Grill for 5 minutes on each side.

Dip into teriyaki glaze after cooking, and serve with rice and mixed vegetable salad.

BBQ Riblets

4 lbs goat riblets
8-ounce can pineapple chunks
1 lemon, unpeeled, thinly sliced
3/4 cup chile sauce
1/3 cup chopped onion
2 Tbs brown sugar
2 Tbs vinegar
2 Tbs Worcestershire sauce
1 tsp salt
1/4 tsp ginger
1/8 tsp crushed red pepper

Brown riblets on all sides in a large fry pan. Drain pineapple chunks, reserving the juice . Add pineapple chunks and lemon slices to riblets. Combine remaining ingredients with reserved pineapple juice and pour over the riblets. Cover and simmer 1 1/2 hours or until tender. Skim off any melted fat before serving.

Texas Gumbo

2 1/2 lbs boneless capretto steak (goat meat)
1/4 cup all-purpose flour
1 tsp dried whole thyme
1/2 tsp salt
1/4 tsp pepper
3 Tbs butter
3 Tbs vegetable oil
3/4 cup chopped onion
1 large green pepper
3 large tomatoes, chopped
1 bay leaf
2 cups chicken broth
1 package frozen okra
1/2 tsp hot sauce
6 cups hot cooked rice

Trim excess fat from steak and cut into 1 inch cubes. Combine flour, thyme, salt and pepper. Dredge meat in flour mixture.

Heat butter and oil in Dutch oven, add meat and cook until browned on all sides. Remove only the meat, reserve drippings in Dutch oven. Add onion and green pepper to reserved drippings. Saute until tender.

Stir in meat and remaining ingredients except rice. Cover and simmer 1 1/2 hours. Remove bay leaf and serve over hot rice.


3 lbs. goat meat
1/2 cup olive oil
1 cup yogurt
1/2 - 1 teaspoon coriander
2-3 limes
1 Tablespoon cayenne pepper
3-4 cloves garlic

Cut the meat into 1 inch cubes and place in large ceramic bowl. Squeeze limes and pour the juice, yogurt, and olive oil into the blender. Mince the garlic and add to the liquid along with coriander and cayenne pepper. Blend until the marinade becomes uniform. Pour it over the meat in the large bowl. Cover and set aside for 2 to 3 hours. Skewer the meat and sear it over a hot grill for 15 minutes, basting with remaining marinade. Serve with chunks of mango.

Because of the low fat content of goat, you need to be careful when cooking so that it doesn't dry out and become tough. Any deer recipe will do when it comes to goat, you can find several of my own deer recipes here.


HermitJim said... goat sure brings back a flood of memories from my younger days! Good eats!

Thanks for the links!

Anonymous said...

Wonderful, thank you! Those sound absolutely mouth watering. They may even give me the strength come butchering time to actually 'do the deed'.

I'll link this to my recipes page.



Anonymous said...

Hey Phelan,

Finally worked up the courage to butcher my first goat! (See:}.

She's now hanging at the local butcher. Will be using one of your recipes soon to cook her up. Thanks again for those.



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