Cooking with goat


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In many countries, goat is considered a delicacy. In the Netherlands we are not so familiar with it yet. We have an-often not correct- image of the taste and we dont know how to cook goat. The picture shows in which pieces the goat is divided for cooking purpose.

Tips for preparing goat meat

When the meat is older it has more connective tissue. That being the case, it is best to first brown the meat briefly and then braise, stew or cook sous vide for several hours on a lower temperature. This low temperature is also required because the goat meat is low in fat and will get dry when temperature raises too high. Marinate the meat in beer, wine or yogurt if it has a lot of connective tissue. This will tenderize the meat, ad taste and reduce the cooking time.

Room temperature
Remove the meat from the packaging, rinse with cold water and pat dry with kitchen paper. Allow the meat to come to room temperature before further prepared.

Let it rest
After cooking the meat let it rest for 10-20 minutes before cutting. For a more juicy and more firm result.

And further
Check out the recipes for the many ways you can suprise your guests with goat. Check out our shop for the availability of the meat. On this site you will find some recipes for goat kid meat

Chanfana

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A delicious and super easy traditional recipe from central Portugal. It’s a rather 'rough' recipe. So you can simply adjust the quantities to your own taste and it still will be delicious. Two things are important: the wine should cover the meat completely and you might need extra cooking time, depending on the part and the age of the goat. You can order the goat meat and the original black pottery.

Deals

Ingredients for 4 servings
1 kilogram meat of dairygoat, with bones
2 onions
4 garlic cloves
approximately 750 ml full bodied red wine
bunch of parsley
1 clove
bay leaves
paprika powder, the smoked type is especially tasty
salt
pepper
olive oil

Note. You can also make the double quantity and freeze a part.

Preparation (marinate 1 night, simmer for 2-4 hours)
Cut the onions into rings and spread them out over the bottom of the baking dish. Cut the meat into pieces and rub them with salt, pepper and paprika powder and place them on top of the onions, together with the bay leaves, clove and garlic. Add the red wine and make sure the meat is completely covered. You can also do this the night before, so the meat will be more tender and the flavors can penetrate into the meat better. But this is not a must. Add some olive oil and put the closed pot in a (wood) oven for 4 hours, at about 150°C /302 °F. Serve with boiled potatoes.

Sephardic goat stew

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Delicious warming combination of tender and full flavored goat meat, combined with plum, orange peel and anise. If you own one., you can prepare and serve this dish in a tagine. But an oven casserole works just as well.

Ingredients for 4 servings
1 kilogram meat of milk goat
salt and pepper
2 dl sunflower oil
3 large onions, chopped
3 garlic cloves, crushed
1 blikje gepelde tomaten
1.5 dl dry white wine
1 can of peeled tomatoes
5 sprigs of thyme
2 bay leaves
the zest of 1 orange
2 cinnamon sticks
0.5 teaspoon ground allspice
2 star anise
4 large leeks
200 grams of prunes

Garnish 1 dl goats yoghurt
2 tablespoons chopped parsley
2 tablespoons lemon zest
2 cloves garlic, chopped

Preparation (0.5 hours, simmer 3.5 - 4 hours)

Set the oven to 180 °C. Rub the meat with salt and pepper and fry for 2 minutes in a frying pan and use half of the oil. Remove the meat from the pan and fry the onion and garlic for 10 minutes. Add the wine and let it boil for 3 minutes. Add the tomatoes, thyme, bay leaves, cinnamon, orange peel, allspice, star anise and some salt and black pepper. Put the meat in the tagine or casserole and cover it with the sauce. If the meat is not completely covered, add some water and/or wine. Put the lid on and leave in the oven for 2.5 hours. Cut the leeks into thin rings. Carefully wash them and cook the leeks in the remaining oil. Remove the meat from the bones, add it to the sauce, plum and put it into the oven for another hour at 100 °C. Garnish with chopped parsley garlic. Pour some goat yogurt over the dish and sprinkle it with the herbal mixture and some fresh lemon zest.