Goat Meat Recipes Page 1

The goat meat recipes below have all been tried and tested on family and friends. If you have any goat meat recipes of your own that you would like to share please submit them by email to the farm. Our family is always searching for new recipes and innovative ways to cook goat meat.

Double smoked jerk Goat neck with Habanero Feeds 4 Ingredients: 4 Necks of boer goat 5 tbsp All spice 5 tbsp thyme 3 tbsp habanero ground 2 tbsp pepper 2 tbsp sage 1 tbsp nutmeg 1 tbsp cinnamon 6 tbsp Ground cinnamon 4 tbsp Ground Coriander root 1 tbsp Garlic Habanero dressing 100ml extra virgin olive oil ½ cup chopped habaneros ¼ cup red wine vinegar 2 tbsp brown sugar Method: Salt the necks for 24 hours, wash and pat dry. Light your BBQ and when the coals have completely ashed over and starting to cool, place your shoulders on the grill rack away from direct heat. Throw a cup of soaked wood chips on the embers and gently smoke for 25 mins. Take out and leave to cool Place all the spices in a spice grinder with the garlic, habaneros and coriander root and ground to a paste. Brush the smoked goats neck with a little oil and give them a good rub down with the spice mix. Marinate for at least 6 hours. To make the habanero dressing, blend all the above ingredients in a food processor, balance the dressing with a little extra vinegar, olive oil or sugar to taste. Light your BBQ once again and this time try get the internal temp sitting at 140 degrees. Place the necks on the grill rack away from direct heat, place the BBQ lid on top and cook for 3-4 hours or until meat is tender. Once the meat in tender, place another cup of soaked wood chips on the embers and smoke for another 10 mins. Slice the meat and serve with a liberal amount of the dressing.

Goat Ham with celery mostarda Makes 2 hams Ingredients: 2 Boer goat legs 12 gr Pink salts 1 cup Sea salt flakes ½ cup Caster sugar 25 grams Garlic powder 12 Pepper berrys 20 grams Thyme 12 grams Rosemary 15 Bay leaves 1kg Peeled and sliced ¼ inch thick celery 1 Clove garlic 100g Unsalted butter 100ml water 100gr caster sugar 25g toasted chillies 100ml mustard oil Method: Grind the pepper berries, thyme and bay leaves together until fine. Mince the rosemary. Combine all the spices with the salts and mix well. Divide this mixture in half. Put one part of the cure away in a sealed container. Carefully rub half the mixture into the goat legs, making sure to get lots into the ball joint that had connected the leg to the pelvis; this is where leg cuts often spoil. Massage the spices and salts into the meat. Put the legs into a large container and refrigerate for 2-3 weeks. Drain off any liquid that seeps out of the meat. You will know it's about done when the meat has firmed up quite a bit. Rinse off the cure and pat the legs dry. Repeat Step 3 with the second half of the cure. Let the legs cure in the fridge for another 7-10 days. The longer you go, the saltier the meat will be — and the longer it will last without spoiling. When you are ready, rinse off the cure again and soak the legs in fresh water for an hour. This relieves a little of the saltiness and results in a moister cure — you needed to cure with so much salt for so long to make sure it penetrated all the way through to the bone. The water soak removes some of that salt so it won't be overpowering when you ultimately serve the mocetta. Hang for 2-5 months. You want a temperature between 40 and 65 degrees (colder at the beginning, and warmer near the end), and a humidity starting at about 80 percent and slowly decreasing — say, 5 percent a week) until you are at about 60 percent humidity. Once it's ready, you can cut the meat from the bone and slice thin, or slice bone-in. Serve at room temperature with the celery mostarda For the celery, in a pan melt the butter and add the celery,cook gently for 10 mins, once the celery is al dente add the garlic and toasted chilli. Sweat for a few minutes then spoon the celery into a separate bowl, add the sugar and water to the pan and bring to the boil. Reduce until it becomes a syrup, at this stage whisk in the mustard oil. Pour the syrup over the celery and let macerate for 2/3 weeks before serving.

Goat shepeards pie with mushroom ketchup and pickled onions Feeds 4 Ingredients: 2.5kg Minced Goat trimmings 3 Carrots, peeled and diced 1 Leek , washed and diced 2 Brown onions peeled and diced 4 Cloves of garlic, finely chopped 100ml ketchup 2ltrs chicken stock 2 sprigs of thyme 100g minced lamb fat 250g Unsalted butter 5 Large mashing potatoes 3 Egg yolks 10 Baby onions peeled 100g Caster sugar 100g Red wine vinegar Mushroom Ketchup: 10 Large mushrooms 2 sprigs thyme 100ml red wine vinegar 100g unsalted butter 80g brown sugar 50ml Hp sauce 100g Dried trompettes 100g Water Method: For the kecthup, Soak the trompettes in boiling water for 1 hour. Dice the mushrooms and sweat down in the unsalted butter, add the thyme, the trompettes and the rest of the ingredients, cook down until there is very little liquid left. Put into a blender and blitz until completely smooth. Place into a sterilised jar, will keep up to one month. For the pickled onions, put the vinegar and sugar in a pan and bring up to the boil, add the baby onions and a sprig of thyme and one clove of garlic. Cook until onions are al dente, transfer to a sterilized jar, seal and leave to pickle for a few weeks before serving. For the pie, brown the goat trimmings and lamb fat, set aside and in the same pan add the vegetables, sweat until just cooked and add the meat back into the pot. Add the ketchup and stock and cook down until the meat is tender and the liquid is reduced to sauce consistency. Season well and cool. Half the potatoes, cover with water and season. Boil until soft, pass the potatoes through a drum sieve. Add the butter and egg yolks, whisk until combined, season well and place into piping bags. Put the sheaperds pie mix into a deep dish and pipe the potatoes on top of the mix.

Goat tartare Feeds 4 Ingredients: 400g Boer goat haunch, trimmed, cleaned and finely chopped 65g Brunoised shallots 25g Chopped capers 25g Chopped cornichons 50g togorashi 50g katsambushi 4 quail eggs 50g crispy shallots 80ml extra virgin olive oil 25g Pommery grain mustard 50g Young seasonal leaves Method: Making sure all the sinews have been removed from the haunch and finely chopping the meat, into a bowl, add all the ingredients expect for the quail egg and katsumboshi. Season and plate, finish with microplaned katsumboshi, young leaves and a cracked quails egg.

Kid cooked in its mothers milk Feeds 4 Ingredients: 2 boneless kid shoulder, cut into 1? chunks 1 bouquet garni (1 tsp. coriander seeds, 5 black peppercorns, 3 sprigs thyme, 2 whole cloves, 2 cloves garlic, 1 bay leaf, and ¼ bunch parsley stems, wrapped in cheesecloth, tied with kitchen twine) 10 pearl onions, peeled 16 baby carrots, peeled 2 small bulbs fennel, each cut into 8 wedges 10 button mushrooms, quartered 5 ribs celery, cut into 1? pieces 3 tbsp. unsalted butter 2½ tbsp. flour 2 cups goats milk 2 bay leaves 1 tbsp. fresh lemon juice Kosher salt, freshly ground white pepper, to taste Method: Bring kid, bouquet garni, and 10 cups water to a boil in a 10 ltr. saucepan over high heat; reduce heat to medium-low, and cook, occasionally skimming any impurities that rise to the surface, for 30 minutes. Add onions, carrots, and fennel, and cook for 30 minutes. Add mushrooms and celery, and cook until goat is very tender and vegetables are tender, about 20 minutes. Using a slotted spoon, transfer goat and vegetables to a bowl; cover and keep warm. Pour cooking liquid through a fine strainer into a bowl; place 4 cups in a 2-ltr. saucepan. Bring to a boil, and reduce to 2 cups, about 30 minutes. Wipe 10ltr. saucepan clean and return to medium heat; add butter. Add flour, and cook, stirring, until smooth, about 2 minutes. Add reduced stock and milk, and bring to a boil; cook until thickened and slightly reduced, about 15 minutes. Return goat and vegetables to sauce, and cook until warmed through, about 5 minutes. Stir in juice, salt, pepper, and cayenne; divide among bowls with rice.

Rump of goat with charred leaves and bay Feeds 4 Ingredients: 4 Goat rumps 1 Raddichio quartered 1 Large cos quartered 100ml Balsamic vinegar 100ml Extra virgin olive oil 2 Cloves of garlic 3 Sprigs of thyme 50g Caster sugar 200g Bay leaf 100ml Rapeseed oil 2 Lemons Method: For the pickled leaves, bring the vinegar, sugar, thyme and garlic up to the boil. Set aside, char the leaves on an open flame until blackened, pour over the vinegar solution and leave to marinate for 24 hours. For the bay dressing, blend the bay leaves, oil and lemon juice until emuslified. Season the pass through a chinois. Season the rumps and roast in a hot pan until evenly caramilised. Place into a hot oven and cook for a further 5 minutes or until medium rare. Rest. Carve the goat and place the drained leaves off centre, spoon the dressing around the plate. Serve

Saddle of goat with fermented garlic, spelt and beetroot Feeds 4 Ingredients: 2 Saddles of goat, boned and trimmed of all sinew 6 bulbs of garlic 2 medium cryovac bags 250g spelt, soaked overnight in cold water 2 Brown onions 1 Stick of celery 5 Sprigs of thyme 4 Beetroot, peeled and diced 2ltrs Chicken stock 250g Unsalted butter 10 Mustard leaves 200ml Extra virgin olive oil 50g Rendered foie gras fat 50g Aged balsamic vinegar 2ltrs Vegetable stock Method: Cryovac the garlic and leave somewhere dry and warm for 2-3 months or until the garlic is black, sweet and fermented. Peel and rehydrate in half the chicken stock, bring to the boil and cook until the garlic is soft. Transfer to a blender and blitz until smooth, slowly add 100ml of the olive oil and keep blitzing until completely emulsified. Season and set aside. Rinse the spelt under cold water and cover with the remaining chicken stock and a little water. Season and cook for 45 mins on a gentle simmer until al dente. Drain and set aside. Melt 50g of butter in a medium sized pot, add the mirepoix and beetroot and sweat until the mirepoix is translucent. Add the vegetable stock and cook until the beetroot is soft. Add to a blender and blitz until completely smooth, add the remaining butter slowly and keep blending until emulsifed. Season well and set aside. Warm the foie gras fat and whisk the balsamic in, the dressing should look split. Season the goat saddles and tranfer to a hot pan, evenly caramelize the meat, making sure to cook the saddles medium rare (this cut only need 5/6mins cooking) Rest and carve Spoon the garlic and beetroot on opposite ends of the plate, place the goat saddle off centre, spoon the spelt over the goat. Dress the mustard leaves in the foie gras dressing and place around the plate. Serve

Slow cooked shoulder of goat with crudites and Anchovy dressing Feeds 4 Ingredients: 2 Shoulders of goat 4 Cloves of garlic 4 Carrots 2 Large leeks 2 Brown onions 1 Stick of celery 5 Sprigs of thyme 1ltr Dry white wine 2ltrs Chicken stock 250g Parmesan 10 White anchovies 4 Egg yolks 500ml Rapeseed oil 1 lemon 10 baby turnips 10 baby carrots Method: Take a large cast iron pan and place inside the goat shoulders, mirepoix, 3 cloves of garlic, white wine, seasoning and stock. Cook in a hot oven until the goat is soft. Pass the excess stock into a separate dish, reduce until the stock coats the back of the spoon. Glaze the goat shoulder with the reduced stock and mircoplane ¾ of the parmesan over it. Transfer back into a hot oven and roast until the cheese has melted and caramilsed. Set aside and rest. In a blender, add the egg yolks and lemon juice. Blitz on high and slowly add the rapeseed oil until the emulsion starts to thicken and becomes a mayonaisse. Add 1 clove of garlic, parmesan and the anchovies and blend until smooth. Season and tranfer into a small dish. Wash the baby vegetables in cold water, drain and dry. Transfer vegetables to a serving dish with the goat, serve with the dressing.