In some countries, goat meat is much more popular than other types of meat; it is stewed, baked, and barbecued. Nutritionists approve of this choice, since goat meat is nutritious, healthy and does not contain many calories. However, this product is quite tough and requires long cooking. Smart kitchen appliances will help make the housewife's work easier. Goat meat in a slow cooker is prepared almost without the participation of the cook; at this time he can do other things, as a result, all he has to do is put the finished dish on plates and invite members of the household to the table.
Rules for selection and storage
Goat meat is considered a dietary product. True, this applies to a greater extent to the meat of young animals. In older people it is covered with yellow fatty layers, in addition, it is much darker in color. By the way, it is knowledge of this nuance that largely contributes to the right choice. In addition, the notorious specific smell is inherent precisely in the skin of the animal, therefore, if you purchase meat without it, you will not feel any additional aromas
But you should definitely pay attention to the absence of other odors and mucus, which are inherent in any stale product of this kind.
According to culinary specialists, fresh goat meat retains all its beneficial properties (of which, by the way, there are many) for three days. Therefore, if you purchased a not very large piece and only enough for a few dishes, then first of all separate the meat from the bone. This way it will last longer. If there is a lot of product, then it is best to put the excess in the freezer immediately after cutting.
Fkusnofacts
— To ensure that goat meat is soft after cooking and does not have a strong specific smell, it is better to use the meat of a young goat - up to several months.
- Goat meat needs to be cooked for a long time - more than 2 hours, and it is best to marinate before cooking. To marinade 700 grams of meat, mix a glass of grape juice, five tablespoons of grape vinegar, bay leaf, black pepper, garlic, and salt. When marinating, turn the goat meat every 20-30 minutes so that it marinates evenly.
— Goat meat is not used for cooking, as it is tough, tasteless and has a strong unpleasant odor that cannot be gotten rid of, unlike female meat.
— In order to get rid of the specific taste when cooking goat meat, after boiling it is recommended to drain the first broth, then pour clean water over the meat and continue cooking.
— Goat meat should be salted at the end of cooking to make the meat softer.
Roast
Many housewives who love and know how to cook goat meat dishes most often give preference to roast meat. This is understandable. Goat meat generally takes quite a long time to cook, so you want to make the process as productive as possible. The roast turns out to be extremely tasty and nutritious. If you prepare such a dish in large quantities, you can feed your family for several days, and no one will say that “today we are having the same thing again for lunch.” The plates of your loved ones will be empty in an instant. And some family members will also require supplements.
And to prepare such a culinary masterpiece, you need to stock up on: a kilogram of goat meat (you can also take ribs), beans (preferably green, but you need to take 300 g), two onions, a kilogram of potatoes, a glass of milk, flour (half a glass is enough), half packs of butter.
Cooking features
Falling under the influence of the same myth about the “goat” smell, many people marinate this meat before preparing almost any dish. This is not entirely correct. Good meat from young domestic goats, and even without skin, should be subjected to this procedure only if the recipe requires it. Another thing is forest individuals. Their meat is really tough, and it smells a little even after careful cutting. It is for this reason that when preparing any dish, the recipes, almost all of them, include a clause that indicates the need for marinating.
As for the marinade itself, it can be different, but most often dry wine is used (preferably white), as well as fruit vinegar - grape, apple. In all other respects, the preparation of this meat is no different from other types. The only thing is that sometimes the temperature treatment time just needs to be increased slightly to make it softer.
Well, then let’s move on directly to talking about how and what delicious goat dishes can be prepared.
Cooking in the oven
This meat makes many delicious first and second courses, which are prepared not only at home, but also in nature.
If you come across a tender loin, you can prepare a delicious dish that can decorate any holiday table and please your family at dinner.
Ingredients:
- 350 g meat;
- onion;
- a head of garlic;
- 2 tbsp. spoons of peas;
- 2 tbsp. spoons of green beans;
- 2 tbsp. spoons of butter;
- 2 large tomatoes;
- 40 g champignons;
- 2 teaspoons honey;
- 2 teaspoons soy sauce;
- 1 tbsp. dry red wine;
- basil;
- seasonings
Cooking method:
- First, salt and pepper the loin, and then fry in hot oil until golden brown.
- Then transfer the pieces into a deep frying pan or cauldron.
- Put chopped garlic and any seasonings there, for example, rosemary, 1 teaspoon of honey and wine.
- It is important that the loin is completely covered with liquid.
- Cover the pan with a lid and simmer over low heat until soft, about 2 hours.
- At this time, you need to chop the onion separately and fry it together with peas, beans and mushrooms with the addition of soy sauce and the remaining honey.
- The finished pieces of loin should be rolled in breadcrumbs and placed in the oven for 15 minutes.
- After that, place them on a dish, cover with prepared vegetables, chopped tomatoes and chopped herbs.
- Pour the sauce left over from braising the loin over everything.
Important! It is recommended to purchase goat meat in places where it is quickly sold so that it does not linger for a long time. A high-quality product is characterized by a reddish tint, should not be friable, and should not look dry and weathered. A slight odor is allowed, which can be easily eliminated during further preparation. If the goat meat has a significant unpleasant odor, the purchase should be cancelled.
Cutlets
How to cook goat cutlets? Cutlets are a favorite dish of many gourmets. This unusual recipe for goat meat cutlets can decorate any table, both on weekdays and on holidays.
Ingredients:
- Goat meat (preferably from the bone) – 350-400 g;
- Pork lard or fat – 55 g;
- White loaf – 50 g;
- Milk – 1/4 cup;
- Dried herbs;
- Salt;
- Pepper - to taste;
- Onions – 1 piece;
- Garlic – 3 cloves;
- Sunflower oil – 2.5 tbsp. l.
Preparation:
- Prepare minced meat.
- Cut the meat into pieces and carefully place in a meat grinder, then add onion, garlic and fat.
- Place the resulting mass in a bowl.
- Soak the loaf in milk, leave for a while to soak well, then mash and add to the bowl with the minced meat.
- Pour the remaining milk into a bowl too.
- The minced meat is ready.
- You can cook cutlets in a slow cooker or in a frying pan.
- Pour oil and place the already formed cutlets, fry for 2 - 3 minutes on each side. Bon appetit!
Ingredients and how to cook
ingredients for 10 servings or - the number of products for the servings you need will be calculated automatically!'>
| tea spoon | 5 ml |
| dessert spoon | 10 ml |
| tablespoon | 20 ml |
| cup | 200 ml |
Total:
| Composition weight: | 100 gr |
| Calorie composition: | 194 kcal |
| Belkov: | 12 g |
| Zhirov: | 14 g |
| Carbohydrates: | 6 g |
| Used: | 38 / 43 / 19 |
| H 100 / C 0 / B 0 | |
Cooking time: 3 hours 30 minutes
Roast goat meat with vegetables recipe
A hearty and very tasty dish, an excellent option for a full lunch or dinner. Ideally, the roast is cooked in pots and over coals, but meat from the oven is no less tasty. The set of vegetables can be expanded according to your wishes.
| Name: | Roast goat meat |
| Date added: | 15.12.2014 |
| Cooking time: | 2 hours 30 minutes |
| Recipe servings: | 4 |
| Rating: |
Ingredients
| Product | Quantity |
| Goat meat | 500 g |
| Bulgarian pepper | 2 pcs. |
| Potato | 4 things. |
| Zucchini | 1 PC. |
| Bulb onions | 1 PC. |
| Fresh garlic | 4 cloves |
| Tomatoes | 4 things. |
| Carrot | 1 PC. |
| Parsley | 4 branches |
| Tomato paste | 40 g |
| Salt, spices | taste |
Wash the meat, dry it and cut into medium pieces. Peel the garlic and finely chop it with a knife. Wash the zucchini and cut into large cubes. Rinse the bell pepper with water, remove the stems and seeds and cut into large strips. Wash the carrots, peel and grate on a coarse grater.
Peel the onion and cut into four parts. Wash, peel and cut the potatoes into thick slices or large cubes. Rinse the parsley with water and chop coarsely with a knife. Wash the tomatoes under running water. Cut one tomato into small pieces with a sharp knife.
Pour boiling water over the remaining two tomatoes, remove the skins and grind until puree in a blender bowl. Add tomato paste, salt, spices and mix thoroughly. Place meat and vegetables in a tall ceramic baking dish, alternating them and adding salt and spices to each layer.
Pour in tomato puree. Cover with a lid and bake in the oven for two hours at 170 degrees. 20 minutes before the end of cooking, open the lid and let the top layer brown. Before serving, garnish the roast with chopped parsley.
Cooking the dish step by step with photos:
To prepare soup with goat meat according to this recipe, we will need the following ingredients: goat meat, potatoes, onions, carrots, tomatoes, sweet bell peppers, garlic, spices and salt.
The first step is to rinse the goat meat thoroughly, divide it into pieces if necessary, and place it in a pan.
Tip: Goat meat has tough meat and a specific smell, which can be removed in the following way: soak for a long time in wine and table or wine vinegar, with the addition of spices. Marinating time: 6 hours.
Tip: Be sure to defrost the goat meat before marinating.
Fill the meat completely with water, add the onion, put the saucepan on gas, and bring to a boil.
Tip!: Skim the foam from the soup so that the broth liquid is clear.
After this, peel the carrots, rinse under running water, and chop on a coarse grater. Cook for 2 hours.
Tip: Add chopped garlic for flavor.
Tip: To make the first dish fatty, we recommend adding fried lard or bacon.
Then peel the potatoes, rinse them under running water, cut them into medium cubes, and place them in the soup 30 minutes before they are ready.
Tip: You can replace potatoes with cereal or crushed peas.
Afterwards, wash the tomato and bell pepper and cut into pieces.
About 15 minutes before the goat meat is ready, add the tomato and pepper to the soup.
Tip: Chop additional fresh herbs.
Tip: Add a bay leaf for a spicy flavor.
Tip: Use suneli hops as a seasoning.
Tip: To make the dish boiled and tender, you should remove the meat from the broth and disassemble it into fibrous parts. Then put it back into the soup and cook.
Soup with goat meat is ready to serve. Serve the first dish hot.
Tip: For a delicate creamy taste, add a little butter or processed cheese.
For the recipe you will need:
- goat meat – 800g
- carrots – 50g
- parsley, onion (for cooking meat) - to taste
- side dish – 750g
- hot sauce – 350g
- cucumbers, tomatoes or cabbage - 400g
- spices, salt - to taste.
Recipe:
To prepare boiled goat meat you need.
For boiled lamb or goat meat, we use brisket or shoulder and process it in the same way as veal. When cooking pork, we use the brisket, or shoulder, or the flesh of the hind leg. Cook the prepared pieces of meat with vegetables and spices until cooked.
Cut the boiled meat into 1-2 pieces per serving just before serving. Serve with a side dish for lamb or goat meat - boiled potatoes, mashed potatoes, crumbly rice, wheat or barley; for pork - boiled potatoes or boiled vegetables (carrots, turnips, zucchini, kohlrabi) or fresh, pickled or pickled cucumbers, tomatoes, sauerkraut or pickled cabbage.
Sauces for lamb or goat meat - basic white, white with egg, tomato, horseradish sauce (cold) Sauces for pork - tomato, sour cream with tomato, sour cream with onion, horseradish sauce, cold vinaigrette.
average score: 0.00 votes: 0
Many people do not eat goat meat because of its specific taste and unusual smell.
I have been cooking this meat for many years, it is actually very tasty.
I’ll share with you the secrets of how to cook it so that everyone who tries the dish eats it with pleasure.
Never soak it, I often hear such advice, they don’t suggest keeping the meat in anything, some in milk, some in Coca-Cola.
There is no need to do this, goat meat fibers are dense, soaking does not help, it only makes the color of the meat ugly.
I recommend boiling it before cooking.
Pour in water, bring to a boil over high heat and immediately drain the water.
Light fat, the main source of meat odor, will go away with the water.
The meat can then be cooked in any way. The top fibers have set correctly, but the inside of the meat remains raw.
At the end of cooking, I always add a lot of greens to goat dishes, either fresh or frozen.
Dill, green onions, parsley, basically any greens you have in the house.
Onions, garlic cloves and bay leaves are other best friends of goat meat.
These are the simple steps, and the meat will be delicious.
Spicy cutlets
Minced meat from an old or wild goat is suitable for making cutlets. To avoid an unpleasant odor, pieces of meat are first marinated in a mixture of vinegar, wine and spices.
Required ingredients:
- goat meat – 500 g;
- lard – 100 g;
- vinegar – 50 ml;
- dry wine – 100 ml;
- onion – 1 piece;
- garlic - a few cloves;
- dry loaf – 1/3 part;
- breadcrumbs;
- milk;
- salt, spices.
The goat meat is cut into pieces and poured with marinade. It is kept for 1 hour in the refrigerator. The marinated pieces and lard are twisted in a meat grinder. Onions and garlic are also added there. The loaf is soaked in milk, after which it is also chopped.
The resulting mass is thoroughly mixed. Use your hands to form cutlets of the desired size, roll them in crushed breadcrumbs and place them on a slightly warmed, greased baking sheet. Bake for 30 minutes in the oven.
Advice. The cutlets will turn out incredibly tasty if you cover the baking sheet with foil for the first 20 minutes.
Roasted goat meat in red wine
Compound:
- goat meat – 0.35 kg;
- garlic – 5 cloves;
- onions – 100 g;
- dry red wine – 0.2 l;
- honey – 10 ml;
- fresh basil – 10 g;
- refined vegetable oil - how much will be needed;
- salt, ground black pepper - to taste.
Cooking method:
- Wash the goat meat, peel off the films, cut into pieces about 2 cm in size.
- Pass the garlic through a press.
- Grind the honey with salt until it acquires a liquid consistency. Add spices, a spoonful of vegetable oil, garlic.
- Cover the meat with the mixture.
- Peel the onion and cut into thin half rings. Use your hands to let it release the juice. Add it to the goat meat and stir it again.
- Cover the container with meat with cling film and place it in the refrigerator. Leave for 2-4 hours.
- Heat the oil in a frying pan and place the pieces of goat meat and onions in it. Fry them, stirring occasionally with a spatula, until the pieces of meat are browned.
- Pour wine over the fried goat meat and add basil. Simmer the meat, covered, over low heat until soft.
Goat meat according to this recipe is tender, soft, juicy. During this time, the alcohol has time to evaporate, so the dish can be offered to children without fear.
Delicious shurpa and meat with rice
Shurpa or soup will not make you stand at the stove for a long time, but both adults and children will like the result. For this goat meat dish you need to take:
- goat meat (pulp) – 450 g;
- carrot – 1 piece;
- onion – 1 piece;
- potatoes - 3 pcs;
- tomato paste – 2 tbsp;
- oil, salt, spices.
Attention! Goat meat must come from a young animal. If the goat was old, the meat will be tough
The recipe looks like this step by step:
- Goat meat is filled with water. The broth is being cooked.
- The finished meat is cut into pieces.
- Vegetables are chopped.
Shurpa
- Heat the oil in a frying pan and fry the goat meat and vegetables in it.
- After the ingredients are browned, add tomato paste.
- The roast is sent into the broth. Potatoes are chopped there too.
- All that remains is to add the greens and wait for the potatoes to be ready.
An incredibly tasty goat dish is obtained in combination with rice. In order to prepare it you will need:
- goat meat – 1 kg;
- oil – ½ tbsp;
- rice - 1 tbsp;
- onion – 1 piece;
- pepper, salt.
Attention! Be sure to add aromatic herbs and spices to goat meat dishes. This will muffle the specific smell.
The cooking process goes like this:
- Goat meat is washed well and cleared of films.
- The pieces are rubbed with salt and pepper. Fry until half cooked.
- The onion is chopped and sautéed in a frying pan.
- The washed rice is mixed with onions. Add the required amount of water and simmer.
- When the goat meat is well browned, it is mixed with rice.
In order for the dish to acquire the proper aroma, chopped dill and mint leaves are added at the end.
How long to cook goat meat
After cooking, goat meat resembles lamb in its taste; it also has a specific taste and a certain density of meat.
Since goat meat is quite tough meat, it is recommended to cook it for more than 120 minutes, while periodically changing the water, approximately 1 - 2 times per hour. In order to properly boil goat meat you need:
- 1. Rinse the meat under running water;
- 2. Place the meat in a saucepan and add raw water so that the goat meat is completely covered with liquid;
- 3. Bring the water to a boil, skimming the foam regularly and cook for 60 minutes with the lid half-open;
- 4. After this, you need to completely drain the water and pour in a new, fresh portion of water in which to cook the goat meat for another 60 - 70 minutes.
Once the meat is ready, it can be used for further cooking.
Goat meat soup is a simple homemade dish that is not difficult to prepare. Tender kid meat combined with aromatic vegetable filling will certainly earn the love of your family. We offer this delicious dish according to our recipe.
Stewing a kid goat
Valuable meat from goats has been actively used in cooking in many countries for centuries. The nutritional and taste properties of goat meat do not lag behind the valuable lamb meat. The most delicious meat is considered to be the meat of young goats that have not reached the age of 6 weeks.
The meat of a young, dairy goat is so soft and tasty that dishes made from it turn out excellent. I suggest you try stewing a young goat in sour cream with carrots and onions. The meat turns out to be the most tender. When stewing baby goat, I do not recommend adding a lot of bright spices, as they will completely drown out the unforgettable taste of the meat.
Stewed goat meat is best served with a side dish made from potatoes, rice or legumes.
Methods for cooking goat meat
The meat of young dairy goats is used to prepare soups and main courses; it makes excellent roasts and stews. The meat of wild goats or those animals that were slaughtered as adults should be soaked in salt water for several hours before cooking, and then marinated. For marinade, it is best to use dry white or red wine or wine vinegar. Regular table meat will make goat meat tough, so it is not added to the marinade. The meat is marinated with herbs, onions, garlic and spices, and then it can be stewed until it becomes tender and soft. For the same purpose, goat meat is passed through a meat grinder and excellent cutlets or meatballs are prepared from it. The taste of goat meat is well complemented by boiled rice, potatoes, and legumes; they are used as a side dish.
If you are making goat broth, drain the water after it boils. Pour fresh water, put the meat in it and continue cooking the broth as usual
How long to cook goat meat
We quite rarely use goat meat for cooking, so many housewives, when they get goat meat, do not have the slightest idea what to do with it, how it can be cooked, or how long it takes to cook.
The easiest option is to boil goat meat. Based on boiled goat meat, you can prepare various first and second courses, and boiled meat can also be used to prepare fillings for pies, pies, and pancakes. When cooking goat meat, consider some nuances:
- goat meat takes a relatively long time to cook - more than 2 hours. Only the baby goat will be ready in 45 minutes to 1 hour;
— to keep goat meat soft after cooking, use the meat of a young goat up to several months old for cooking;
- after boiling, drain the first broth to get rid of the specific smell that may be present;
- salt the meat at the end of cooking - it will turn out softer in this case.
A few words about wild meat and marinating
We have already mentioned that when preparing dishes from wild goat meat, it is advisable to marinate this main ingredient. And if you carry out this procedure correctly, you can grill it in fairly large pieces without worrying that the meat will be tough and give off a bad smell. On the contrary, by preparing it in this way, you can only surprise the guests during the party, boasting at the same time of your culinary abilities and hunting skills. As for the marinade recipe, the most popular is the following: you need to take half a liter of dry white wine and add wine or grape vinegar to it. According to your own taste. Add a pinch or two of salt, the same amount of a mixture of black and red pepper, a few bay leaves, two or three cloves of very finely chopped garlic. Heat a little over the fire, and then pour the marinade over the meat. Exposure time is at least 24 hours.
And finally, we will present you an interesting recipe for a wild goat dish.
Pilaf with goat meat
Pilaf according to this recipe can be prepared from goat or lamb. After all, these two types of meat are very similar in taste.
Ingredients:
- Meat – 1 kg;
- Round rice – 1 kg;
- Carrots - 1 kg;
- White onion – 5 pcs.;
- Spicy spices - to taste.
Preparation:
- What is pilaf in a slow cooker? This is stewed rice with carrots and a third element (in this case, goat meat).
- Pilaf can be combined with various dishes, such as stewed eggplant and pilaf, or pilaf with ribs and sauce. To prepare delicious pilaf, you must follow some rules.
- The rice must be washed, filled with water and left to swell.
- Cut the meat, removing unnecessary elements (veins, skin, etc.). Place goat meat in a bowl. Evaporate the juices that separate the meat as it needs to be fried.
- Add onion and fry until golden brown.
- Add carrots. When the carrots are half cooked, add water.
- Achieve a viscous mixture of meat and vegetables.
- When the mixture is ready, add rice and simmer for 30–40 minutes, selecting the “Pilaf” program in the multicooker.
- If you don’t have goat meat, then you can replace it with lamb, or make an assortment - goat meat with lamb.
- Cooking in a slow cooker is very simple. The recipe is simply amazing! Bon appetit!
Cutlets
Do not think that goat dishes are prepared only using whole meat. You can also make excellent minced meat from it. Which, by the way, is ideal for those who have a whole goat carcass at their disposal. The best meat can be left for preparing gourmet dishes, and minced meat can be made from all kinds of trimmings and not very appetizing pieces. It is only advisable to add a little lard or fat to it so that the prepared dishes are juicier.
How to make cutlets from such minced meat? Yes, in principle, almost exactly the same as from any other. Only many experienced housewives recommend adding a loaf soaked in milk. And in everything else - everything is traditional. In addition to the loaf, add onion or garlic, spices, and egg to the minced meat. Form cutlets and fry for at least five minutes on each side.
Culinary purposes of different parts of roe deer
Almost any whole piece of roe deer is suitable for baking, boiling, stewing and frying - shoulder, ham, neck, ribs, rump.
- For steaks, choose the inner thigh, boneless and bone-in loin, and neck.
- Cook broths and soups from meat on the bone and marrow bones, which also turn out excellent when baked.
- For barbecue, use tenderloin, loin or ham.
- Prepare jellied meat from goulash and cutlet meat, shanks.
- Lightly fry the liver, heart and kidneys, then simmer. By the way, the heart is suitable for cooking over an open fire.
- For minced cutlets, stuffing and casseroles, choose flank, brisket, cutlet and goulash meat.
- Roe deer tongue is traditionally boiled.
Attention! The most juicy and tasty game will be obtained if it is cooked in large pieces on the bone.
