How to cook goat meat. Oven-baked goat meat
Before cooking a goat, it is important to know that the meat of this animal is very tough, but at the same time quite tasty and juicy.
So, now you can familiarize yourself with how to cook a wild goat. So we proceed to make the meat softer and to kill the peculiar smell, then the meat is marinated in vinegar (1 tbsp. Lodge) and wine, while adding garlic and pepper.
Wild goat recipe with bacon
- lard,
- tomato sauce.
How to cook a wild goat with bacon?
To cook fried wild goat, you need to take 500 grams of pre-marinated meat, remove all sinews and film from the meat. Fill the meat with lard (70 grams) and place the wild goat meat on a baking sheet. Roast meat in an oven at 200 degrees Celsius. In order for the meat of a wild goat to become softer, it is periodically necessary to water the pieces of meat with the juice that has flowed out. The readiness of the meat can be determined with a fork or a match. Having pierced a piece of meat, a transparent slightly yellowish juice should come out of it, after it comes out, you can turn off the heat.
Wild Goat Nut Recipe
To prepare this recipe you will need:
- pickled wild goat meat,
- bay leaves,
- vinegar,
- salt,
- walnuts,
- garlic,
- cilantro (has a very specific taste),
- hops-suneli.
How to cook wild goat with nuts?
- You can make a wild goat stew with nuts. When you start cooking, cut 600 grams of marinated goat meat into small pieces, put the pieces in a saucepan filled with water, adding 3 bay leaves, cover the pan with a lid and simmer over low heat. Therefore, you have time to prepare additional ingredients, first of all, start cutting onions, which should be cut as small as possible (5 heads).
- After 20 minutes, add the onion to the meat, then pour in wine vinegar (3 tablespoons) and salt the meat to taste.
- To cook a wild goat, mince walnuts (1 cup) and garlic (2 wedges) through a meat grinder. Chop the cilantro (3 sprigs), mix all the ingredients together with the nuts and garlic, add the suneli hops (1 teaspoon), mix everything and put everything in a saucepan with meat. After extinguishing, turn off the heat after 25 minutes. The dish is ready.
Wild goat with prunes recipe
To prepare this recipe you will need:
- pickled wild goat meat,
- prunes,
- vegetable oil,
- flour,
- tomato paste
- cloves to taste
- vinegar,
- sugar.
How to cook a wild goat with prunes?
- To know how to cook a wild goat with prunes, you must follow the following scheme. Cut the marinated goat meat into small pieces (200 gr.). Chop prunes (150 gr.)
- Put the wild goat meat in a frying pan with vegetable oil (6 tablespoons). Cook the meat with onions. After 7 minutes add flour (2 tablespoons), tomato paste, prunes. Season the dish with cloves, salt and pepper. Simmer the meat until the water evaporates.
Now you know how to cook a wild goat in a few recipes. After the goat is cooked, place the cooked meat on a plate and serve with vegetables and herbs.
If you don't have any game now, use meat from domestic animals with success.
And the result will exceed all expectations!
Small and large game dishes - WILD GOAT
WILD GOAT DISHES
HUNTING CUTLETS
Ingredients:For 800 g of game (roe deer, wild goat, hare): 200 g of wheat bread, 300 ml of milk, 150 g of butter, 100 g of crackers, 100 g of beef fat, 200 g of fresh mushrooms, 100 g of sour cream, salt, pepper.
Cooking method:
Pass the pulp through a meat grinder, combine with bread, previously soaked in milk, salt, pepper and grind again.
Stir the mass with softened butter and cut into flat cakes 1 cm thick (2 per serving).
Prepare the filling: boil the mushrooms in salted water, squeeze, chop finely and fry. Pour with sour cream, boil until thick and season with salt and pepper. Wrap the filling in meat cakes.
Breaded cutlets in breadcrumbs, fry and bring to readiness in an oven.
When serving, sprinkle with melted butter and meat juice made from fried game bones.
Place potatoes or a complex vegetable side dish next to it.
KOZLYATINA SUNDAY
Ingredients:Serves 6: shoulder-shoulder, 25 g ghee, 275 ml red wine, 275 ml broth, 1/2 teaspoon tomato ketchup, 1 teaspoon of mushroom ketchup (a mixture of pickled mushrooms with walnuts), salt, pepper and red hot pepper.
Cooking method:
Weigh the meat, calculate the roasting time at the rate of 20 minutes for every 450 g plus 20 minutes for the whole piece. Heat the oil and pour over the lamb, place it in the oven on the wire rack or grill, keep it at 180 ° C for half the estimated time.
Then warm the wine with broth, ketchup and spices.
Let the fat drain off the meat and pour over the sauce and own juice and put in the oven again until the end of the estimated time. Water the meat with juice from time to time.
Submit with fried potatoes.
Goat chops
Ingredients:Serves 4: 4 chops from the back, 4 dessert spoons of plastic marmalade.
For ginger sauce for goat chops: 2 tbsp. tablespoons of caramel sugar, 2 tbsp. tablespoons of wine vinegar, 1 tbsp. a spoonful of lemon juice, 1 teaspoon of ground ginger, a little corn flour.
Cooking method:
Place the chops on a baking sheet and place a dessert spoonful of marmalade on each, mix together all the sauce ingredients except the cornmeal and sprinkle the chops with it. Let the sauce soak in the meat for an hour. Then cover with foil and bake in the oven at 180 ° C for an hour. Thicken the gravy with flour before serving.
NOTE. This is a recipe from the Scottish Beechwood Country Hotel in Moffat. The town is located in the valley of the river. Annan to the south of the Gray Mares Tails Falls and the huge natural depression of the Devil's Beef Lohan, where the Scots used to hide cattle stolen from the British during border incidents.
GOAT MEATS IN SAUCE
Ingredients:Per serving: 75 g goat meat, 15 g wheat bread, 25 ml water, 25 g onions, 10 g flour, 10 g fat, 75 g sauce, 150 g side dish, herbs, salt, pepper.
Cooking method:
Prepare cutlet mass from goat meat in the same way as from beef, but with less bread, add chopped sautéed onion or green onions and mix well.
Cook and serve in the same way as beef meatballs.
GOAT MEATS BAKED WITH SAUCE
Ingredients:Per serving: 75 g of goat meat, 15 g of wheat bread, 25 ml of milk or water, 10 g of onions, 150 g of mashed legumes, 10 g of ghee, 100 g of sauce, 5 g of cheese, 5 g of crackers, salt, pepper , greens.
Cooking method:
Fatty goat meat pulp and soaked in milk or water wheat bread mince, add salt, add raw finely chopped green or onions, ground pepper, water (10% by weight of meat) and mix everything well.
Add 10-12% raw fat tail fat or pork fat to the lean goat meat.
Cut the resulting mass into balls of 10-12 g, which are laid in one layer on a greased baking sheet, and put in a hot oven for 5-6 minutes.
In a greased portion pan, put in the form of a slide ready-made mashed potatoes, peas or chickpeas, and on it put ready-made meatballs, pour them with a thick red sauce with chopped mushrooms and onions, sprinkle with grated cheese mixed with breadcrumbs, sprinkle with butter and bake in the oven.
Serve the meatballs in the same pan in which they were baked, add butter and sprinkle with herbs.
Meatballs can also be cooked with mashed potatoes, boiled beans, rice, wheat or barley crumbly porridge, horns, noodles or others pasta under milk or sour cream sauce.
ROASTED WILD GOAT
Ingredients:For 1 serving: 150 g of wild goat meat, 75 ml of marinade, 20 g of bacon, 5 g of lard, 150 g of garnish, 75 ml of sauce, salt, pepper.
Cooking method:
Peel the back and kidney parts of the carcass, as well as large pieces of the hind legs from films and tendons, put in a marinade and keep for 2-3 days in a cold room. In the marinade, vinegar can be substituted with white or red dry grape wine.
Instead of pickling, the meat can be hung up and kept in a dry, cold room for 3-4 days, and then cleaned from the tendons.
Stuff the prepared meat with lard. Fry on a skewer or on a baking sheet with fat in an oven.
Cut the finished meat into slices across the fibers (2-3 pieces per serving) and pour over the meat juice.
Serve with fried potatoes in the form of slices or sticks.
Serve hunting or red pepper sauce separately in a gravy boat.
WILD GOAT CUTLETS
Ingredients:For 1 serving: 150 g of wild goat meat, 15 g of lard, 5 g of butter or 30 ml of meat juice, 150 g of garnish, 75 ml of sauce, salt, pepper.
Cooking method:
Cook natural cutlets and chops (in breadcrumbs) in the same way as veal cutlets.
Fry in ghee lard, and when serving, pour with butter or meat juice.
Serve with chestnut puree, potatoes, fried straws, cubes, shavings.
Serve red tarragon or tomato sauce separately in a gravy boat.
GOAT KEBAB
Ingredients:For 4 servings: 600-700 g of boneless goat meat, 3 onions, 2 carrots, 1 slice of celery, 5-6 mushrooms, 1 teaspoon of mustard, 4-5 black peppercorns, 1 clove of garlic, 3 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of vinegar, 2 tbsp. spoons of wine, 3-4 tomatoes, 1-2 tbsp. tablespoons of flour, bay leaf, salt.
Cooking method:
Remove fat from meat, cut into small pieces and boil in 1/2 glass of water with 1 onion and 1 pinch of salt. Put in the cold so that excess fat freezes on the surface and easily separates.
Prepare a marinade from mustard, vegetable oil, garlic, vinegar, wine, black pepper, bay leaf and salt, in which place the meat and chopped vegetables cut into large pieces. Soak for several hours in a cool place, allow to drain and simmer in prepared fat with occasional stirring. Bring the meat to a light brown color and add the marinade and broth formed during cooking the fat. Bring on low heat until the meat is tender.
The sauce can be seasoned with flour diluted in the broth obtained by cooking fat. Add to the dish a few minutes before removing from heat.
Serve with boiled rice.
ORMAN KEBAB (FOREST KEBAB) FROM GOAT MEAT
Ingredients:For 4-5 servings: 600-700 g of goat meat (boneless), 2 onions, 2 tbsp. lingonberry spoons, 2 tbsp. tablespoons of blackberries, 1 pine leg, about 10 mushrooms, celery leaves, parsley, mint, 2 glasses of dry table wine, 3-4 tbsp. tablespoons of vegetable oil, 2-3 tomatoes (or 1 teaspoon of tomato puree), red pepper, salt.
Cooking method:
Separate the fat from the meat, chop finely and melt together with vegetable oil. In hot fat, successively put meat, cut into small pieces and salted, chopped onions, mushrooms and berries. Bring to softness, pour in wine and cover with sliced tomatoes. Sprinkle with ground red pepper and finely chopped celery leaves, parsley and mint.
On top of everything, place a pine foot in gauze. Cover tightly and simmer over low heat for 1 hour.
Serve with hominy.
There are countless rumors about goat meat. Many people underestimate its role in cooking, thinking that this meat is not suitable for anything. In fact, goat meat just needs to be cooked properly. Since goat meat is dietary product, it should be cooked with vegetables and a small amount of fat. Goat meat is considered the most delicious, obtained from very small kids - up to six weeks old.
Goat meat can be stewed, baked and fried. It is customary to pickle old goat meat before cooking.
How to pickle goat meat recipe
To marinate goat meat you will need:
- salt;
- sugar;
- pepper;
- vegetable oil (best of all - sunflower);
- vinegar;
- goat meat.
- We mix all these ingredients in an enamel bowl and immerse the goat meat in the mixture. To cook goat meat, you should marinate at least a day.
- You can add young wine, preferably red, to the goat meat marinade. This will make the goat meat soft and tasty. You can add spices and garlic, as well as onions to the marinade.
- After the goat meat has soaked in the marinade, it can be cooked.
How to bake goat meat in foil recipe
- To cook, simply wrap the goat meat in foil and bake in the oven at 180 degrees. The baking time is about 40 minutes.
- Serve with potatoes, stewed vegetables, stew. Alternatively, fry the goat in a skillet. For this, it is better to use refined oil, it does not foam and does not give off odors and tastes.
How to cook goat meat for olive oil?
- Most good option is frying goat meat in olive oil. Goat meat can be stewed with vegetables. So, in a saucepan or rooster, pour a little oil, pour chopped onion into the hot oil (depending on the amount of goat meat).
- Add the grated carrots when done. Carrots can also be cut into half rings, if desired. When the carrots are fried, add the goat meat, lightly fry.
- Add a little water, spices, salt. Cook the goat meat over low heat until cooked through. Some chefs recommend adding instead of water coconut milk.
- The recipe for this goat meat dish will be very exotic, but tasty and tender at the same time. It is good to season the stewed goat meat with different herbs - green onions, parsley, dill, cilantro, basil.
The benefits of goat meat
Video with a recipe for baked goat meat
Some people think that goat meat is very similar. However, this is not entirely true. In composition and dietary composition, it is closer to beef. If a dish made from such meat as goat meat is cooked correctly, then there is no specific smell, which inexperienced cooks are so afraid of. After studying several recipes, any housewife will concoct delicious soup, appetizer and second.
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 such a goat meat dish, you need to take:
- goat meat (pulp) - 450 g;
- carrot - 1 pc;
- onion - 1 pc;
- potatoes - 3 pcs;
- tomato paste - 2 tablespoons;
- oil, salt, spices.
Attention! The goat meat must be from a young animal. If the goat was old, the meat will be tough.
A step-by-step recipe looks like this:
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 pc;
- pepper, salt.
Attention! Be sure to add to goat meat dishes aromatic herbs and spices. This will muffle the specific smell.
The cooking process goes like this:
- The goat meat is well washed and cleaned of films.
- Rub the pieces with salt and pepper. Fry until half cooked.
- Chop the onion and sauté in a skillet.
- Washed rice is mixed with onions. Add required amount water and stew.
- When the goat meat is well browned, it is mixed with the rice.
In order for the dish to acquire the proper aroma, chopped dill and mint leaves are added at the end.
Meat in béchamel sauce
There is nothing difficult in cooking goat meat. If you cook strictly according to the recipe, you get tender and tasty dish... A prerequisite is the use of meat not from an old animal, but from a kid. For cooking you will need:
- goat meat - 0.5 kg;
- onion (preferably white) - 1 pc;
- cream - 500 ml;
- butter- 100 g;
- flour - 100 g;
- spices (necessarily nutmeg), salt.
Prepare the dish adhering to the following points:
Advice. So that the food does not turn out to be too fat, instead of cream, you can take milk.
Spicy cutlets
Minced meat from an old or wild goat is suitable for cooking cutlets. To avoid an unpleasant smell, pieces of meat are pre-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 pc;
- 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 in the refrigerator for 1 hour.
Pickled pieces and bacon are twisted in a meat grinder. Onions and garlic are also allowed there. The loaf is soaked in milk, after which it is also chopped.
The resulting mass is thoroughly mixed. Hand make cutlets of the desired size, roll them in crushed breadcrumbs and put them on a slightly warmed, greased baking sheet. Bake for 30 minutes in the oven.
Advice. The cutlets will turn out to be unusually tasty if you cover the baking sheet with foil for the first 20 minutes.
Appetizing basturma
Goat basturma or jerky in a spice shirt is considered a delicacy in some countries. To prepare this goat meat dish at home, you will need to take the following products:
- goat meat lean tenderloin - 2 kg;
- alcohol - 100 ml;
- cognac - 50 ml;
- a mixture of peppers - 1 tbsp;
- sea salt - 2 kg;
- cumin, coriander, chaman seeds - 1 tsp each;
- laurel leaves - 5 pcs;
- allspice peas - 5 pcs.
The delicacy is prepared in steps:
- The tenderloin is cut into several even, long pieces.
- Pieces are poured over with alcohol. Rub the liquid vigorously into the pulp.
- Select a suitable container, best of all - enamel or glass.
- Cover the bottom with a layer of salt.
- Spread the meat and sprinkle with the remaining salt on top.
Goat meat is placed in the refrigerator for 4 days or more. Turn over daily for even soaking with salt. After the specified time has elapsed, salt is removed from the tenderloin with a kitchen knife and the meat is soaked in water for about 2 hours. They take it out, wrap it in several layers of gauze and place it under oppression in the refrigerator for 4 days. Meanwhile, spices are being prepared for coating:
- Peas and bay leaves are thrown into 400 ml of boiling water. Insist 1 hour. Leaves and peas are removed.
- Everything else is ground in a mortar.
- The resulting powder is poured into the broth, stirred, cognac is added and placed in the refrigerator for a day.
Coat the meat with a thick layer, wrap with gauze and hang to dry for 10 days in a ventilated place.
Goat meat dishes are delicious and nutritious. At correct preparation the meat literally melts in the mouth, and there is no unpleasant smell.
Goat meat is a delicious, though not very popular meat. It is not so easy to get it, and in order to cook goat meat correctly and tasty, you need to have some knowledge. Incorrectly cooked meat has a specific smell of old fat, which frightens off gourmets.
In fact, there is nothing difficult in cooking goat meat. You just need to choose the best recipe and strictly adhere to the instructions for cooking meat. Mandatory rule: adult goat meat must first be marinated in white wine, otherwise it will be tough!
Young goat meat is almost always soft and does not require soaking. The result is a vitamin-rich dish with a delicate texture. We will start with a goat meat recipe in aromatic sauce bechamel. To reduce calories, you can substitute low fat milk for cream.
Goat meat recipe in béchamel sauce
Rinse fillets under running water, remove visible fat. Place the meat in a pot of water and cook for 30 minutes from the moment it boils. Then strain and cut into medium-sized strips.
Peel the onion and cut into half rings. Heat the butter in a deep frying pan and add the flour, stirring constantly until the mixture becomes pasty.
Then pour the cream into the mixture in a thin stream, stirring vigorously with a whisk to prevent lumps from forming. Season with salt and spices. Add chopped goat meat to the béchamel sauce, cover and simmer for one minute.
Recipe for "Tender" goat cutlets
Soft cutlets with spicy taste... Unlike other types of meat, it is recommended to pepper the goat meat abundantly, thus emphasizing the unusual taste of the meat.
Pour the bread over with milk and lightly salt. Peel the onion and cut into several pieces. Scroll the marinated meat together with the onions in a meat grinder with a large wire rack. Add spices. Squeeze out the bread and add to the minced meat. Mix thoroughly.
Pour the breadcrumbs onto a flat plate. Heat the vegetable oil in a skillet. Form slightly flattened oval cutlets from the minced meat with wet hands, roll in breadcrumbs and place in the pan.
Fry the patties until light brown, or 4-5 minutes on each side. Put the finished cutlets on double paper napkins to absorb excess oil.
Goat Stew with Prunes
Delicious meat with an original smoked prune flavor. If the goat meat is pre-marinated in mineral sparkling water overnight, it will be soft and tender.
Pour the prunes with boiling water and leave for 20 minutes. Then drain the liquid and finely chop the prunes. Peel the white onion and cut into rings. Heat vegetable oil in a saucepan or deep frying pan. Add onion and prunes, simmer for 7-10 minutes.
Pour flour into the onion with prunes, mix thoroughly. Then add honey and vinegar. Once the mixture is brown, add the meat. Stir and fry over medium heat for 8 minutes. Add tomatoes, salt, spices, cover and simmer over low heat for 45 minutes.
Goat lula kebab recipe
In general, goat meat is very similar to lamb, so the taste of goat kebab is also delicious. The best lula kebab is made from milk goat meat.
Beat the minced meat for 5 minutes as follows: take all the minced meat in your hand and forcefully throw it into a bowl or on a board. This is necessary to fill the minced meat with air bubbles and obtain a delicate structure after cooking. With wet hands, form sausages from minced meat about 6-7 cm in length and 2.5-3 cm in diameter.
Put the minced meat on wooden skewers. Preheat a frying pan with non-stick coating, fry the kebabs over medium heat, covered, until light brown. The pan does not need to be oiled as a large amount of fat is released during the frying process. Serve ready-made kebabs immediately.
Goat meat roll recipe
Beautiful roll with a crispy crust festive table... The filling can be varied to your liking. There are a lot of spices in the roll - thus it turns out to be aromatic and unusual.
| Product | Quantity |
| Goat loin | 800 g |
| Eggs | 5 pieces. |
| White bread | 300 g |
| Milk | 100 ml |
| Breadcrumbs | 400 g |
| Garlic | 6 teeth |
| Green onion | 5 twigs |
| Onion | 1 PC. |
| Parsley | 4 twigs |
| Caraway | 1 tbsp |
| White pepper | 1 tsp |
| Coriander | 1 tsp |
| Zira ground | 1 tsp |
| Salt | taste |
Add spices to the minced meat: cumin, coriander, white pepper, cumin and garlic passed through a press. Salt. Mix the minced meat thoroughly with your hands until smooth. Boil three eggs until solid, pour over cold water and clean. Cut the eggs into small pieces.
Wash the parsley and green onions and chop finely with a knife. Cut off a small piece of cling film or foil, spread it on the table, sprinkle bread crumbs and lay out chopped meat... Roll out the minced meat in a thin layer. Top with parsley, green onions and eggs. Season with salt and pepper.
Gently roll the minced meat into a tight roll. Remove cling film. Place the roll on a baking sheet and bake in the oven for 50 minutes at a temperature of 190 degrees. Turn over periodically. Cool the finished roll and cut into portions.
Goat basturma recipe
In Armenia, old goat basturma is still considered a delicacy. The fact is that goat meat has a specific smell and extreme toughness, so cooking it requires a lot of knowledge and effort. The main condition is that basturma is made from lean meat.
Leave the meat uncovered and refrigerate for 4 days. Turn meat every day. Rinse the salt from the present tenderloin and pour the meat with clean water for two hours. Drain the water, dry the meat with a towel. Roll the tenderloin in several layers of gauze and place under heavy pressure in a cool place.
After four days, prepare the spices for coating the basturma. Grind the cumin, chaman seeds, coriander, cayenne and black pepper in a large mortar. Boil 400 ml of water in a saucepan, add bay leaves and allspice. Turn off the heat, cover and leave for 1 hour. 
A sign of ready-made basturma - hardened spices Remove bay leaves and peppers. Add mashed spices to the resulting broth. Pour in cognac and mix thoroughly. You should get a fragrant thick paste. Cover the spices tightly with a lid and refrigerate for one day.
Take out the goat meat and sprinkle it liberally with spice paste. Put on a wire rack to dry overnight. Add spices into the cracks formed. Wrap the meat with two layers of gauze, tie with a rope along the entire length.
Hang the basturma to dry in a well-ventilated place for 10 days. After the specified time, remove the basturma, remove the gauze. If the spices are solidified, then the basturma is completely ready.
Roast goat meat with vegetables
A hearty and delicious dish, a great option for a full lunch or dinner. Ideally, the roast is cooked in pots and over charcoal, but the meat from the oven is just as tasty. The set of vegetables can be expanded as you wish.
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 other two tomatoes, remove the skin and chop until puree in a blender bowl. Add tomato paste, salt, spices and mix thoroughly. Put meat and vegetables in layers in a tall ceramic baking dish, alternating between them and adding salt and spices to each layer.
Pour over tomato puree. Cover and bake in the oven for two hours at 170 degrees. Open the lid 20 minutes before the end of cooking and allow the top layer to brown. Garnish with chopped parsley before serving.
Glazed goat ribs recipe
Unusual sweet and sour ribs that will appeal to lovers of original flavor combinations.
Remove the pickled meat from the sauce, put on a wire rack and bake in the oven for 45 minutes at a temperature of 190 degrees. Turn the meat several times during baking.