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 correctly. Since goat meat is a dietary product, it should be cooked with vegetables and a small amount of fat. The most delicious goat meat is considered to be obtained from very young goats - up to six weeks old.

Goat meat can be stewed, baked and fried. It is customary to marinate old goat meat before cooking.

How to marinate goat meat recipe

To marinate goat meat you will need:

• salt;
• sugar;
• pepper;
• vegetable oil (sunflower is best);
• vinegar;
• goat meat

1. Mix all these ingredients in an enamel bowl and immerse the goat meat in the mixture. Before cooking, goat meat should be marinated for at least a day.
2. You can add young wine, preferably red, to the marinade for goat meat. This will make the goat meat soft and tasty. You can add spices and garlic, as well as onions to the marinade.
3. After the goat meat has been soaked in the marinade, it can be cooked.

How to bake goat meat in foil recipe

1. To prepare, simply wrap the goat meat in foil and bake in the oven at 180 degrees. Baking time is about 40 minutes.
2. You can serve with potatoes, stewed vegetables, stew. You can also fry goat meat in a frying pan. For this, it is better to use refined oil; it does not foam and does not give off any foreign odors or tastes.

How to cook goat meat with olive oil?

1. The best option is to fry goat meat in olive oil. Goat meat can also be stewed with vegetables. So, pour a little oil into a saucepan or duckling pot, add the chopped onion into the hot oil (depending on the amount of goat meat).
2. When cooked through, add grated carrots. The carrots can also be cut into half rings if desired. When the carrots are fried, add the goat meat and fry lightly.
3. Add a little water, spices, salt. Cook goat meat over low heat until fully cooked. Some chefs recommend adding coconut milk instead of water.
4. The recipe for this goat dish will be very exotic, but tasty and tender at the same time. It is good to season the stewed goat meat with various herbs - green onions, parsley, dill, cilantro, basil.

The benefits of goat meat

Video with a recipe for cooking goat meat baked in the oven

Goat meat, tasty and incredibly nutritious, is not such a frequent guest on our tables. It is usually prepared in families that breed these animals. Or in those houses whose owner is a hunter. As a rule, goat meat can only be purchased at the market, and even then not always. As for stores, it does not appear on the shelves of ordinary supermarkets at all. Most likely, it is precisely because of the inaccessibility of our housewives that their goat meat dishes are not popular. In addition, there is an opinion that this meat has a specific smell and turns out tough, no matter how it is cooked. It is worth noting that all these are nothing more than myths. If you follow the algorithm of actions that recipes offer for preparing any goat meat dish, and also approach the choice of meat wisely, then the result can be an exquisite dish with a great taste. Moreover, it is also extremely useful.

So, how to cook goat meat?

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 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.

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 from the recipe, almost all of them contain 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.

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.

How to cook

As we have already mentioned, when preparing dishes from young goat meat, marinating is not required. Unless, of course, the animal was jumping through the forest not so long ago, but was peacefully grazing behind the house. Place the meat in a pan, add salt and simmer for about an hour. At the same time, cook the potatoes. And with the peel. Take a baking dish and make a “pillow” of green beans and chopped onion rings in it. Place meat on top. Cover it with peeled and cut fairly large potatoes. And prepare the sauce. Add flour to the melted butter, stir, then pour in the milk. And cook the mixture for about five minutes. Don't forget to stir it. Then add salt and pepper, you can add finely chopped garlic if desired. Pour the sauce over the roast and place in the oven. All. You can forget about the roast for an hour. After this time, we take out the mold, sprinkle the dish with lemon juice and place the food on plates. It's time to go to the table!

Pilaf

What else can be made from goat meat? What interesting recipes are there? Goat meat makes simply excellent pilaf. It is believed that this meat is very similar to lamb, which, as a rule, is the main ingredient of this famous oriental dish. Therefore, when preparing goat meat dishes, you should never lose sight of this point. And if you have your own recipe for pilaf, which you consider very successful, then if you have goat meat in the house, you can safely put it in this dish instead of lamb. We, for our part, will offer you our option. Moreover, such pilaf can be cooked equally successfully both on the stove and in a slow cooker.

Cooking

Soak round rice (kilogram) for an hour in cold water, then rinse it and let the liquid drain. Cut the meat (also a kilogram) into random pieces and simmer in a frying pan in its own juices, trying to achieve a crispy crust after evaporating it without adding oil. To do this, you just need to have high-quality dishes and constantly stir the meat. At the end of cooking, add a randomly chopped onion, then, after about five minutes, grated carrots. Stirring, cook for about 5 minutes. Then add water and simmer until the mixture becomes almost viscous. After that, transfer it to a saucepan/cauldron/multi-cooker bowl, cover with rice and, without adding water, cook for half an hour. Then add seasonings and salt, stir, simmer the dish for another ten minutes. If you cook in a slow cooker, the optimal mode is “Pilaf”. If you don't have it, it's best to take "Baking".

Shurpa

Above we talked about how dishes from young goat meat are prepared. But what to do if you come across meat from an animal that is far from young? Try making shurpa. This dish usually takes quite a long time to prepare, so that the “veteran” meat will in any case acquire the necessary softness.

Place a kilogram of goat meat, cut into large pieces, in a saucepan, add water and cook for an hour and a half. After this, you need to take it out and cool it. And then cut into small pieces. Fry onion rings and one large carrot cut into cubes in vegetable oil. Then add the meat, a glass of broth mixed with two spoons of tomato paste, and simmer for half an hour. After this, the resulting mass should be placed in a saucepan, poured with the remaining broth (one liter of it will be needed for the specified amount of ingredients, so if there is not enough, just add water), add three diced potatoes, salt and pepper and cook for another hour. When serving, sprinkle with herbs directly on the plates.

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.

Shashlik

When talking about what kinds of goat meat dishes exist, one cannot ignore kebab. Properly prepared, it will surprise even an experienced gourmet with its taste.

So what needs to be done. First of all, the meat, cut into pieces of the required size and cleared of various films and veins (we give the recipe for two kilograms), is soaked for three hours in salt water. After this, the liquid is drained. The meat is dried and sent to a large container, covered with onion cut into rings (five pieces). And then it is poured with four liters of water, to which are added two tablespoons of grape vinegar (you need to take 9 percent), three bay leaves, a dozen black peppercorns and salt. The last ingredient, as well as your favorite seasonings, are added arbitrarily, to taste. Marinate for about 12 hours, while keeping the container in a cool place. Well, then you can go on a picnic and fry this kebab in the traditional way.

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.

Goat meat in coconut milk

Pour one and a half kilograms of meat with marinade prepared according to the recipe presented above. Leave for a day. Then transfer to a saucepan, add pre-finely chopped tomatoes, bell peppers, and onions. Pour in three tablespoons of olive oil, add water to just cover the meat, and simmer until soft. When the goat meat is ready, add two glasses of coconut milk to the pan and keep on the fire for another ten minutes. If there is a hunter in your family, and he brought home a goat as a trophy, be sure to try cooking its meat this way. You won't regret it!

With this dish, MasterKok begins publishing goat meat dishes. In the selection of goat meat dishes you will find the answer to all your questions - recipes with goat meat, how to cook roast goat meat, how to cook goat meat without smell, goat ribs recipe, roast goat meat, goat meat dishes. We call goat meat goat meat, but in America they try to avoid this name, considering it common. Marketers and producers of goat meat prefer to use the word of French origin “chevon”. But in some parts of Asia they use the word lamb for the name.

About 70% of the world's population eat goat meat.

This is what the sternum-costal part of the meat of a young goat looks like

The most famous cuisines of the world that include goat meat in their dishes are African, Middle Eastern, North African, Indian, Nepalese, Pakistani, Mexican and Caribbean.

If previously in America goat meat could only be found in ethnic restaurants, now dishes made from it are also popular in upscale restaurants. Goat meat is considered a delicacy in Nepal.

Various dishes are prepared from goat meat: it is stewed, fried, baked, barbecued, chopped products, canned food and various sausages. The best meat is considered to be from young goats from 6 to 9 months. Ribs, loin and tenderloin are suitable for quick cooking, while other cuts are suitable for long braises. Although goat meat is classified as red meat, goat meat is leaner and contains less cholesterol than lamb and beef.

Goat meat has no odor; despite its reputation for being foul-smelling, the skin does. The main thing is to cut the carcass correctly. Lamb has a more pronounced odor compared to goat.

Goat meat can only be purchased from small private farms. Industrial breeding of goats, as in other countries, is not cultivated in Ukraine. It would be good news for Ukraine about industrial breeding. A goat uses less feed and grazes more densely on pasture than cattle. Obviously, the low demand for meat is the main factor in the lack of breeding herds in Ukraine. Let's hope that one day goat meat will become as popular here as in Australia.

Today we will cook roast young goat ribs. First, we wash the meat thoroughly and cut it into pieces. Don’t listen to anyone, you don’t need to soak the meat of a young goat in anything, this will only leach the vitamins and nutrients into your marinade.

After we cut the ribs into portioned pieces, we fry them in vegetable oil, first rolling them in flour, until golden brown. Place the fried ribs in a cauldron and pour in boiling water until the liquid slightly covers the ribs. Bring to a boil and simmer on low heat. It takes about 1.5 hours to simmer. The stewing time depends on the age of the animal, so we check the readiness by checking the meat, which should come away slightly from the bone.

While our meat is stewing, we cut the onion into cubes, carrots into cubes and also bell peppers and saute everything until the onions are golden brown, after which we add chopped fresh tomatoes (preferably hard), sauté for another 2-3 minutes and add everything to the cauldron with ribs. Then cut the potatoes into slices or large cubes and fry in vegetable oil on all sides until golden brown. We check our meat and if it is almost ready, we send potatoes there. Only after we've added potatoes to our roast do we bring it to flavor. Salt, pepper and add various spices. I like the composition of spices called khmeli-suneli. Our roast is ready, hurry up and try it, but don’t forget that the optimal temperature for serving main courses is 65-75 degrees. You can also order a master class on goat meat dishes at our culinary school.

You may also be interested in goat meat dishes:

Calories: Not specified
Cooking time: 270 min

Goat meat is very juicy and soft if cooked correctly. The taste of baked goat is practically no different from lamb. Today I want to tell and show how baked goat leg is prepared. The recipe with photos will show you all the steps. We will bake the leg with potatoes.
Everything is quite simple, the main thing is to choose the necessary spices and then your family or guests will appreciate the meat.
Preparation time: 3 hours.
Baking time: 1.5 hours.
Yield: 4 servings.



Ingredients:
- goat leg 1300 g,
- potatoes 1 kg,
- shallots 200 g,
- garlic 1 head,
- salt 1 tbsp. l.,
- honey 2 tsp,
- ground ginger 2 tsp,
- cumin 1.5 tsp,
- fennel pinch,
- a handful of dry mint,
- black and red pepper 1.5 tsp,
- spice mixture for lamb 2 tsp,
- raw or boiled adjika 3.5 s. l.,
- vegetable oil 3 s. l.,
- sun-dried tomatoes, optional.

How to cook with photos step by step

The goat leg must first be kept in a container with cold water for 1-2 hours to remove the blood and the specific smell. After this, wet your foot and cut off the veins and hymen with a sharp knife.




Choose different herbs for your goat. Ready-made spice mixtures for lamb are perfect. You can usually buy these mixtures in the spice section in bulk at the market. In addition to mixtures, you can take cumin, fennel, ginger, black and hot pepper. Grind spices in seeds or grains in a mortar as desired.




Place the goat leg in a deep container, sprinkle with spices and a handful of salt.






Pour raw or boiled adjika and honey over your leg and massage thoroughly. Pour vegetable or olive oil over your leg and knead it again with your hands. The oil will help the meat marinate better and, when baking, will create a film that will prevent all the juices from flowing out of the leg. For piquancy and a beautiful glaze on the leg, add a little honey (2 tsp) to the marinade.
Now cover the goat leg and marinate for a short time (2 hours) in a cool place.




Heat the oven to 190 degrees, select a mold with sides. Stuff the goat leg with garlic cloves and place it in the pan. Place sun-dried tomatoes on top of the leg if desired and sprinkle with dry mint (chop it in your hands).




Coarsely chop the peeled potatoes and shallots and dip in the remaining marinade from the leg. Place the potatoes and onions around the leg and pour the marinade on top. Cover the pan with a lid or foil and bake the goat leg with potatoes in the oven for 1.2-1.5 hours.






The exact baking time is not specified for this dish. You can check the meat for doneness by pricking it with a fork near the bone. The meat comes off the bone easily, which means your dish is ready. Let the meow stand under the closed lid for 15-30 minutes, and then serve it to the table, directly in the form. When serving, cut the goat leg into portions and serve it to your family on a plate along with the potatoes.




Best regards, Elbi.

Goat meat is a delicious, although not very popular, meat. It is not so easy to get, but in order to cook goat meat correctly and tasty, you need to have some knowledge. Improperly cooked meat has a specific smell of old fat, which scares away gourmets.

In fact, there is nothing difficult in cooking goat meat. You just need to choose the optimal recipe and strictly follow 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 dish rich in vitamins with a delicate texture. We'll start with a recipe for goat meat in aromatic béchamel sauce. To reduce calories, you can replace cream with low-fat milk.

Ingredients

Recipe for goat meat in béchamel sauce

Rinse the fillet under running water, remove visible fat. Place the meat in a saucepan with 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 the mixture constantly until it becomes a paste.

Then pour the cream into the mixture in a thin stream, stirring vigorously with a whisk to prevent the formation of lumps. Salt and add spices. Add chopped goat meat to the bechamel sauce, cover and simmer for one minute.

Recipe for goat meat cutlets “Tender”

Soft cutlets with a spicy taste. Unlike other types of meat, it is recommended to pepper goat meat generously, thus emphasizing the unusual taste of the meat.

First you need to marinate the meat. To do this, rinse it under running water and cut it into several pieces. In a separate bowl, combine wine vinegar, wine and spices. Stir. Pour the marinade over the meat, cover with cling film and marinate in the refrigerator for 1 hour.

Pour milk over the bread and lightly salt it. Peel the onion and cut into several pieces. Grind the marinated meat and onions in a meat grinder with a large wire rack. Add spices. Squeeze out the bread and add to the minced meat. Mix thoroughly.

Place breadcrumbs on a flat plate. Heat vegetable oil in a frying pan. With wet hands, form the minced meat into slightly flattened oval-shaped cutlets, roll in breadcrumbs and place in a frying pan.

Fry the cutlets until light brown, or 4-5 minutes on each side. Place the finished cutlets on double paper napkins to absorb excess oil.

Recipe for goat stew with prunes

Delicious meat with an original taste of smoked prunes. If goat meat is pre-marinated overnight in sparkling mineral water, it will be soft and tender.

Wash the goat meat thoroughly under running water and dry with paper towels. Cut the meat across the grain into medium pieces. Make cuts on the tomatoes with a knife and pour boiling water over them. Remove the skin and finely chop the pulp.

Pour boiling water over the prunes 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 onions and prunes and mix thoroughly. Then add honey and vinegar. As soon as the mixture turns brown, add meat. Stir and fry over medium heat for 8 minutes. Add tomatoes, salt, spices, cover with a lid and simmer over low heat for 45 minutes.

Goat kebab recipe

Goat meat in general is very similar to lamb, so the taste of goat kebab is also exquisite. The best lula kebab is made from milk goat meat.

Wash the meat and lard, dry and cut into large pieces. Peel the onion and cut into several pieces. Grind meat, lard and onion using a meat grinder. Salt the finished minced meat, add cumin, coriander and other spices to taste.

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 onto a board. This is necessary to fill the minced meat with air bubbles and obtain a delicate structure after cooking. With wet hands, form the minced meat into sausages about 6-7 cm in length and 2.5-3 cm in diameter.

Place the minced meat on wooden skewers. Heat a non-stick frying pan and fry the kebabs over medium heat, covered, until light brown. The frying pan does not need to be greased with oil, because a large amount of fat is released during the frying process. Serve the finished lula kebabs immediately to the table.

Festive goat meat roll recipe

A beautiful roll with a crispy crust for the holiday table. The filling can be varied according to your taste. There are a lot of spices in the roll, which makes it aromatic and unusual.

Wash the meat, cut into large pieces. Peel the onion and cut into four parts. Grind the meat and onions in a meat grinder (twice). Add two raw chicken eggs and mix thoroughly. Soak the bread in milk. Squeeze and add to the minced meat.

Add spices to the minced meat: cumin, coriander, white pepper, cumin and garlic pressed through a press. Add salt. Mix the minced meat thoroughly with your hands until smooth. Boil three eggs until hard, rinse with cold water and peel. Cut the eggs into small pieces.

Wash the parsley and green onions and chop finely with a knife. Cut a small piece of cling film or foil, spread it on the table, sprinkle with breadcrumbs and lay out the minced meat. Roll out the minced meat into a thin layer. Top with parsley, green onions and eggs. Salt and pepper.

Carefully 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 190 degrees. Turn over periodically. Cool the finished roll and cut into portions.

Goat meat basturma recipe

In Armenia, basturma from an old goat is still considered a delicacy. The fact is that goat meat has a specific smell and extreme toughness, so its preparation requires considerable knowledge and effort. The main condition is that basturma is prepared from lean meat.

Cut the tenderloin into two long pieces, rinse and dry with a paper towel. Pour alcohol to disinfect, rub vigorously and blot with a napkin. Sprinkle a little salt into the bottom of a large, deep glass baking tray. Place the meat. Pour all the remaining salt on top so that it completely covers the meat.

Place the meat in the refrigerator, uncovered, for 4 days. Turn the meat every day. Wash off the salt from the soaked tenderloin and pour clean water over the meat for two hours. Drain the water and dry the meat with a towel. Wrap the tenderloin in several layers of gauze and place under heavy pressure in a cool place.

Four days later, prepare spices for coating the basturma. Grind cumin, chaman seeds, coriander, cayenne and black pepper in a large mortar. Boil 400 ml of water in a saucepan, add bay leaf and allspice. Turn off the heat, cover and leave for 1 hour.
A sign of finished basturma is hardened spices. Remove bay leaves and pepper. Add ground spices to the resulting broth. Pour in cognac and mix thoroughly. You should get a fragrant thick paste. Cover the spices tightly and refrigerate for one day.

Remove the goat meat and coat it generously with the spice paste. Place on a wire rack to dry overnight. Add spices into the cracks that have formed. Wrap the meat in two layers of gauze and 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 and remove the gauze. If the spices have thoroughly hardened, then the basturma is completely ready.

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. Tomatoes

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.

Rinse the meat thoroughly under running water. Make sure that there are no bone fragments left. Peel the onion and grate it on a fine grater or chop it using a blender.

In a bowl, mix onion puree, lemon juice, soy sauce, sugar and spices. Mix thoroughly. Pour the marinade over the ribs, cover with film and place in the refrigerator to marinate for 12 hours.

Remove the marinated meat from the sauce, place on a wire rack and bake in the oven for 45 minutes at 190 degrees. Turn the meat several times during baking.