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Executive chef Michael Uhnak's goat stew at Besaw's in Portland, Ore., takes stew to new heights. This is a warm, comforting dish perfect for fall or winter, and a simple recipe perfect for a last-minute dinner.
As you reheat for single servings, use 1 tablespoon butter to 4 cups stew, and add salt and pepper to your liking.
Yields 2 gallons of stew.
- 5 Pounds goat meat
- 2 quarts mirepoix
- 2 quarts leeks
- 1 large can diced tomatoes (6 lbs)
- 2 quarts chicken stock
- 3 Tablespoons rosemary
- 1 Cup roasted garlic
- 1/2 Cup parsely
- 1/4 Pound butter
- 2 Pounds red potatoes
- 1 bay leaf
- Salt and pepper
- 1 quart red wine
22 Mouth-Watering Goat Recipes to Introduce You to Tasty Goat Meat
Jennifer is a full-time homesteader who started her journey in the foothills of North Carolina in 2010. Currently, she spends her days gardening, caring for her orchard and vineyard, raising chickens, ducks, goats, and bees. Jennifer is an avid canner who provides almost all food for her family needs. She enjoys working on DIY remodeling projects to bring beauty to her homestead in her spare times.
There are a variety of animals, from small to large, you can raise on your homestead to provide enough meat for yourself or your family.
Some of the popular animals to raise for meat are rabbits, chickens, cows, sheep, and goats. Though many people have started raising goats as a meat source, many are still hesitant to take this approach because they aren’t sure how to prepare the meat once it’s been raised.
I’m going to share some popular goat recipes which will give you an idea of how you can feast on your meat goats after they’ve been processed.
Here are goat recipes which will give you a whole new appreciation for your herd:
1. Curried Goat Stew
If you scroll through the internet, you’ll notice goat is highly recommended as stew meat.
This recipe uses an abundance of different flavors to set your taste buds up for a delightful experience. If you love garlic, ginger, onion, curry powder, paprika, and other familiar flavors you’ll love this dish because it brings them all together harmoniously.
2. The Ultimate Cuts Guide for Goat Recipes
If you’re totally new to eating goat, you may feel overwhelmed at the idea. This is where this guide comes into play.
They walk you through each cut of a goat and share how to prepare them. This will give you a hint at the possibilities which could be waiting in this relatively new meat in many parts of the US.
3. Slow-Cooked Goat
I don’t know about you, but if you tell me I can prepare something in a crockpot, I’m more apt to try something new.
This shows you how to prepare slow-cooked goat in a crockpot to make delicious tacos. Tacos are a great way to try new meat because it’s something familiar and can have toppings to make it more palatable.
4. Roasted Leg of Goat
You’ve probably heard of people roasting a leg of lamb. This recipe is similar only it calls for a leg of goat. They walk you through how to tenderize the meat since goat tends to get tough.
Plus, they share how to make a tasty marinade and delicious spice rub to add plenty of flavors. If you’d like to serve this as a Polynesian meal, they even offer side dishes which would go well with this roasted goat.
5. Slow Roasted Goat Shoulder
If you’ve ever cooked a shoulder cut of meat, it’s common to cook it on a low temperature and for a long length of time.
Goat shoulder should be cooked on a lower temperature, but it doesn’t take all day. This shows you how to have a tender cut of meat in only four hours.
6. Grilled Goat Meat
Goat meat has a stronger flavor than other types of meat. This is a good thing because it allows for heavy seasonings without them becoming overpowering.
When grilling goat meat, be sure to marinade the cuts of meat. Cook it low and slow to avoid it becoming tough, and you should have a fabulous meal.
7. Thyme and Garlic Dry Fry Goat Meat
This recipe looks delicious. They instruct you to marinate the goat meat heavily and boil it both to lessen the cooking time and tenderize the meat.
From there, they toss a variety of vegetables in the skillet to cook. When done, the goat meat is added to dry fry. After just a few minutes, your dish is ready for you to dig in.
8. Ground Goat Meatballs
If you’re still turned off to the idea of eating goat, it may help to do a familiar dish. Meatballs could be the gateway recipe for you to enjoy goat.
It consists of ground goat meat, a variety of seasonings, and they’re topped off with a yogurt sauce. This could be a tasty yet slightly familiar way of breaking the ice with goat recipes.
9. Lamb and Goat Mandi Rice
I don’t know about you, but when I butcher an animal, I have a difficult time using their ribs because a person can only eat ribs so often before it gets dull.
If you have goat ribs and aren’t sure how you’re going to use them, consider this recipe. It uses both lamb meat and goat ribs. It could be a delicious way to utilize the rib meat without barbecuing them.
10. Goat Meat Caldereta
I’ve learned over the years, when I’m feeling unsure about a meal, I throw everything in it but the kitchen sink.
This gives it a variety of familiar flavors to help me adjust to the unfamiliar. If you prefer this same approach, this is the recipe for you.
11. Goat Pilau
This recipe looks delicious! It has roasted goat, green chili, tomatoes, and garlic. The mixture is served over rice for a tasty one pot meal.
However, the journey doesn’t stop there. It’s topped with raisins, cashews, and ghee. For a meal which has it all, you must check this goat recipe out.
12. Spicy Roast Goat
You like the idea of roasting goat meat because it seems easy enough and a delicious way to enjoy this new meat.
But you need more flavor than basic spices can offer. If you like a spicy dish, this recipe has you covered. Enjoy the tender meat which will pack a punch to your taste buds.
13. Goat Recipes in Creole Sauce
If you haven’t noticed already, most goat recipes come from countries outside of the United States.
This particular recipe is a common staple in Haiti. Since goat is becoming more common all over the world, people are now borrowing the recipes and putting their own spin on them. It’s a great way to get a taste of different cultures without leaving your kitchen.
14. Instant Pot Goat Stew
We discussed earlier how goat meat is desirable as stew meat. We’ve also discussed how goat should be cooked low and slow or it can become tough.
This recipe makes goat a viable option for everyone, including those with a busy schedule. You can make tender and flavor goat stew in your Instant Pot.
15. Chili Goat Recipes
Chili is a delicious way to stay warm over the winter months. It’s also a great meal for when you’re working on a tight budget.
If you love chili and have goat meat on hand, why not combine the two? This recipe is easy to make and uses only a few basic ingredients. It would be a great way to feed a crowd.
16. Yogurt-Marinated Goat Steaks
When someone says they’re serving you steak for dinner, you may not instantly realize it’s not beef steak, but goat steak.
However, this recipe should give you a whole new appreciation for goat. For an added touch of flavor, they incorporated sheep’s milk yogurt as a nice finishing touch to the dish.
17. Goat Sausage
I wasn’t aware you could make such a variety of sausages until we began harvesting our own meat. We now make pork sausage and deer sausage regularly.
If you’re looking to make sausage from the meat you raise around your homestead, consider using this tutorial to make your own goat sausage.
18. Goat Goulash
I love to make goulash for my family because it’s an easy one-pot meal which is also relatively frugal. It’s great when you’re grocery shopping on a budget.
If you need a simple meal which will incorporate the groceries you have and work for your budget, consider making goat goulash.
19. Ground Goat Tacos with Blackened Tomatoes
This recipe sounds extremely delicious! I have a weakness for Mexican cuisine. The tacos include ground goat meat, tomatillos, chipotle peppers, and many other delicious taco ingredients.
However, what sets this recipe apart is the tomatoes and tomatillos. They’re cooked face down on a cast iron skillet to give them some char before they’re added to the tacos.
20. Ground Goat with Sweet Potatoes
When I first began making my own hash, I used Russet potatoes and pork sausage. It’s an inexpensive but filling meal.
If you’re looking for a different variety to this basic meal, utilize this recipe where goat meat and sweet potatoes are used.
21. Fried Liver Goat Recipes
Over my life span, I’ve learned you’re either an organ type of person or you aren’t. I’m not an organ person.
However, my oldest child is. They’re good for you which is great if you’re someone who loves liver. This recipe fries them and adds a ton of flavor to the meat. Give it a go and see what your opinion is.
22. Whole Smoked Goat Neck
The term, “waste not want not” is what comes to mind with this recipe. If you’re looking to lead a zero-waste life, don’t waste any part of a goat when butchering it.
You can save the neck and enjoy it in a tasty fashion thanks to this recipe. There are a variety of spices used with the meat, dried cherries are added to the dish, along with wine. The rice it’s served with is cooked in coconut milk for added flavor as well.
You now have over 20 different goat recipes to help you become acquainted with goat meat. Hopefully you’ll enjoy the flavor because goats are an easy animal to raise in most environments.
This could open the door for another viable meat source on your homestead and a great way to feed your family homegrown delicious meals.
Why This Recipe Works
If you've never had goat meat, you're missing out! If you don't like the gamey taste that lamb has, you'll be happy to know that goat meat tastes milder, and has a sweetness to it that I absolutely love!
While Birria (Mexican goat stew dish) seems pretty popular, I opted to create a Jamaican Goat Curry Stew recipe instead, with Middle Eastern flavors like allspice, ginger, and curry. These spices, along with the creaminess of the coconut milk, resulted in one awesome recipe!
If you don't have access to goat meat, you can easily substitute lamb or mutton in this Jamaican Goat Curry Stew recipe.
Steps to make Goat Stew (Caldereta)
In a large bowl, mix 1 pound of goat meat with a quarter cup of vinegar, a quarter cup of soy sauce and 4 crushed cloves of garlic. Cover the bowl and place in the refrigerator for 1 to 8 hours.
Pat meat dry
When ready to cook, remove meat from the marinade and use paper towels to pat dry. Set the marinade and garlic cloves to one side.
Brown the goat
Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat and cook the goat meat until it is nicely browned all over. Transfer the goat to a plate and set aside.
Cook onions, red pepper and garlic
Cook the onions, red pepper and garlic until soft and translucent. Pour in 1 cup of tomato sauce and bring to a simmer. Cook for about 5 minutes.
Add goat and cook
add the ghost Maze to the thoughts and and pour in the reserved marinade and add 2 cups of beef stock. Bring the stew to a boil before reducing the heat to low. Simmer with a lid on for 40 minutes until the meat is starting to become tender.
Add remaining ingredients
Add potato chunks, 2 chopped carrots and half a cup of peas.
Season to taste with half a teaspoon of salt, quarter teaspoon of pepper and a pinch of cayenne pepper.
Simmer for about 30 minutes until the goat meat is tender and falling apart.
Easy Goat Meat Stew
There’s always the holidays to make certain dishes that we don’t always get to have during the rest of the year. But these days, it’s not always so.
During the holidays, my father(God rest his soul) always had a goat and chickens butchered for us and the rest of his extended family. Apart from the goat meat and offal pepper soup, there was always the goat meat stew. This stew was always prepared by my mother and my father’s sister (may God rest her soul).
It was made with fresh tomatoes and red rot pepper. During those times, the kitchen was at the back of my father’s house and all I did was watch from the window of my mother’s bedroom until I was old enough to help in the kitchen. Helping in the kitchen was never my strongest point. I was made to crush the tomatoes and peppers with the mortar and a pestle. Tedious? Absolutely! And it made the cooking process take a whole day.
If there’s one invention I’m utter mostly grateful for, it’s the blender. Imagine just whipping the tomatoes and pepper into a puree and pouring them straight into your oil.
Growing up Nigerian was adventurous. We had to be creative in the kitchen when we had no appliances or power to get the appliances to work. We used the grinding stone to crush peppers, beans, tomatoes, onions…everything. And if you were lucky, your parents helped with an easier way out by paying the local mill to help puree or grind these ingredients. I remember paying 10Naira to blend tomatoes for stew while in the city. But in my father’s country home, the market place was very far, so we had no other option than the mortar and the pestle.
Despite all of these, there was still joy amongst us as a family because it was Christmas and we got to eat fried goat meat.
After the goat was butchered, we split it into different parts. The offal was used to make a simple pepper soup and the head if not used for Isi ewu, it was added to the pepper soup. The remaining meat was split into different parts and shared amongst my dad and his brothers. Sometimes, my dad had my mother cook a pot of stew and the whole clan was invited to have Christmas lunch with us. One thing my father never did was eat by himself.
The recipe below is my mother’s recipe that has been tweaked and made easy by me.
Naturally, the recipe calls for only tomatoes and the tomatoes were never really smoothly crushed. But with the different cultures in Nigeria, I have decided to add bell peppers which really wasn’t my mom’s or an Igbo thing. (The Igbos are not really known for their stew or adding bell peppers to it. The Yorubas are experts in preparing delicious pots of stew with red bell peppers that slay to the heavens.).
Growing up in Nigeria, goat meat wasn’t something we ate ordinarily and on a daily basis, but these days, you can make it for Sunday dinner and for Thanksgiving. It’s one of the main side dishes on the dinner table during the holidays.
Goat Stew - Recipes
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!
- 1/3 cup extra virgin olive oil
- 1 large can tomato puree (28 ounces)
1. Cut the goat in small pieces (approximately 2 inch chunks).
2. Rinse well in hot water.
3. Finely chop onion, garlic, celery, carrots and sauté in a pan with the extra virgin olive oil until lightly brown.
4. Add the goat, nutmeg, clove and bay leaf.
5. Mix everything well and lightly brown at low fire for 5 minutes.
6. Add the wine and let the wine simmer for 2 - 3 minutes covered.
7. Add 1 cup of warm water. Salt to taste and cook on low heat for 1 hour 30 minutes covered, mixing approximately every 15 - 20 minutes.
8. Add the tomato puree and continue cooking on low heat for about 1 hour covered, checking the cooking process every few minutes.
9. Cut the pepper in long strips, 1/2 inch wide.
10. In a separate pan, fry the peppers with the frying oil and add salt to taste.
11. A few minutes before the goat has finished cooking, add the fried peppers and mix well.
The lone gourmet
If you've never eaten goat meat, you are missing a real treat. It has a wonderfully deep flavour that is similar to mutton, yet it is far leaner than anything butchered from a sheep or lamb. Like mutton, though, it requires long, slow cooking to get the best out of it - apart from the chops, which are best marinaded in olive and lemon juice before being grilled quickly over charcoal, goat meat can be tough if not treated with the time it needs.
Goat is eaten around most of the Mediterranean - aside from the ubiquitous chicken it may be the only native meat available, particularly in areas that are arid with inhospitable terrain where only goats can graze. It's harder to find in the UK, as goat herders tend to farm them for their milk rather than the meat - much of what is sold as Caribbean goat curry, for example, is in fact mutton.
This dish is common across Greece and its islands - in the tourist resorts it's more likely to be made with mutton, but on islands like Crete, which has little farmland, goat meat reigns supreme. It's quick to prepare but needs plenty of cooking time, so it's probably best made on a weekend.
What you need:
200g lean goat meat
1 onion, roughly chopped
4 large tomatoes
Tomato purée, a generous squeeze
2 cloves of garlic, crushed
Half a lemon, cut into quarters
A few baby aubergines, halved
What to do:
Trim any fat off the meat and dice it. Fry the onion gently in the olive oil until it's translucent. Turn up the heat, add the meat and brown it. Transfer to a casserole or slow cooker and add everything else. If you're using fresh oregano, you'll need a few sprigs otherwise a generous pinch of the dried variety will do the job. You can add a splash of red wine at this stage too.
If you're using an oven, it should be heated to around 130-140C, but at a pinch you could also cook it very gently in a heavy-based sauteuse on the stove top. Whatever you choose, it needs a good 3 hours. Check it occasionally to ensure it's not drying out - top up with hot water from a kettle if needed. Test the meat after 3 hours - it should be meltingly tender.
The best place to find goat meat is in a market or butcher's shop in the kind of neighbourhood that has a large Afro-Caribbean and Middle Eastern population. It's quite likely to be sold on the bone though, so you'll need double the weight. Otherwise, try a farmer's market or buy it online - many goat farms have diversified from cheese and yoghurt and started selling the meat too, usually trimmed and diced. If you're struggling to find it, mutton is the best alternative.
The oregano is essential - it is the one herb that distinguishes Greek cuisine from other Mediterranean styles.
You can use tinned chopped tomatoes instead of fresh. The acidity of the tomatoes helps to tenderise the meat, as does the lemon. The wine just helps the process as well as adding another note of flavour. This recipe provides 3 of your 5 a day - add a side salad if you want more.
In Greece, casseroled goat is usually served with rice or chips. I prefer rice as it soaks up the lovely rich sauce, which you could mop up with pitta or crusty bread.
Kalderetang Kambing (Goat Stew Recipe)
Kalderetang Kambing is goat meat stewed in tomato sauce. The adult goat meat, Chevon, is commonly used for this dish. The meat is sautéed with garlic, onions, and tomatoes then stewed in tomato sauce until it becomes tender.
Preparing goat meat requires some extra procedures compared to beef or pork. Since goat meat is gamy, a common practice to eliminate the odor and gamy flavor is to marinate it in vinegar, salt, and ground black pepper mixture for an hour or two before cooking.
Compared to the other Kaldereta dishes (sometimes spelled as Caldereta), Kalderetang Kambing is considered more special. It is commonly served in special occasions such as town fiestas and birthday parties (usually for grown-ups). It also goes well as an appetizer (pulutan) and is best when beer is around.
Try this Kalderetang Kambing recipe.
Watch the Video on How to Cook Kalderetang Kambing (Goat Stew)
Talkari is a stew of Indian origin that came to Venezuela via the island of Trinidad, undergoing some changes along the way. It is very popular on the Paria coast. In some coastal towns, it would be unthinkable to throw a party without having a big pot of talkari simmering while the music is playing and guests are dancing and drinking. It is believed to cure depression and restore vitality. Its particulars change from town to town, depending on what is available. Sometimes the stew is made with chicken stock instead of wine. Some people use potatoes in the stew (as here), while others serve it with rice. Eggplant may or may not be used. The meat of choice is goat, but chicken or lamb may be substituted. If goat is available, it is deliciously savory in this stew.
Occasion Buffet, Casual Dinner Party, Family Get-together
Recipe Course main course
Dietary Consideration egg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texture garlicky, herby, meaty, rich, savory, spiced
- 6 pounds leg of baby goat , bone in, cut into 2-inch pieces (ask your butcher to do this)
- Juice of 2 lemons
- 1 head garlic , peeled
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- ½ teaspoon ground cloves
- 2 teaspoons plus 1 tablespoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- ¼ cup olive oil
- 3 medium-size onions , finely chopped (about 3 cups)
- One 28-ounce can peeled whole tomatoes, with juices
- Bouquet garni (6 sprigs fresh thyme or 1 teaspoon dried, 2 sprigs fresh rosemary or 1 teaspoon dried, 6 sprigs fresh parsley, and 2 bay leaves, tied up in cheesecloth)
- 2 cups dry red wine
- 1 medium-size eggplant (about 1 pound)
- 1½ pounds boiling potatoes
Trim the fat and membranes from the goat. Thoroughly rub with the lemon juice to remove any gamy taste. Rinse well, drain, and dry with paper towels.
Put the garlic, oregano, cumin, curry powder, cloves, 2 teaspoons of the salt, the black pepper, and cayenne in a blender and process until smooth. Rub the goat with this paste, cover with plastic wrap, and let marinate in the refrigerator for a few hours or overnight.
Heat the oil in a large Dutch oven over medium heat. Add the onions and cook, stirring a few times, until softened, about 5 minutes. Add the meat and cook, stirring occasionally, for 30 minutes. Chop the tomatoes with their juices in a blender. Add to the pan along with the bouquet garni, reduce the heat to low, cover, and simmer for 2 hours. Add the wine and continue to cook until the meat is tender, about 1 hour.
While the meat is cooking, prepare the eggplant. Peel and cut into 1-inch cubes. Place in a large bowl of cold water mixed with the remaining 1 tablespoon salt to remove the bitterness. After 30 minutes, drain well. Add to the stew when the meat is tender. Cook until the eggplant is very soft, about 20 minutes.
Also while the meat is cooking, peel the potatoes, cut into 1-inch-thick rounds, and then cut into quarters. Cook in salted boiling water until tender. Add to the finished stew and simmer for 5 minutes to allow the potatoes to absorb some of the flavor. Taste for salt and black pepper and serve.
1. Rinse the goat, pat dry, and season well. Heat one tablespoon of oil in a lidded ovenproof pan and brown the meat in batches, on both sides, then remove.
2. Add remaining oil and cook the onion, carrot, celery and garlic for 10 minutes until softened.
3. Add the red wine, tomatoes, tomato paste, sugar and stock, and bring to the boil, stirring.
4. Heat oven to 160C. Return the meat to the pan with bay leaves, thyme, oregano, chilli, sea salt and pepper, cover and cook in the oven for 1 ½ to 2 hours until tender. Skim off any excess surface fat, scatter with extra herbs and serve.