Goat Meat Recipes Page 2

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.

Capretto Medallions, Mushrooms and Tarragon Jus

  • 30, 70g Capretto tenderloin fillets/eye of saddle
  • Salt and pepper to taste
  • Ground paprika
  • 90ml Olive oil
  • 200ml White wine
  • 12 Tarragon sprigs
  • 900ml Reduced brown stock or jus
  • 300g Oyster and button mushrooms
  • 300g Tomato concassee
  • 30 New potato steamed
  • Chopped parsley to garnish

Prepare Capretto: season medallions with a little salt, pepper, oil and paprika. Seal Capretto in hot pan or char grill for 1 minute until pink.
Prepare sauce: deglaze pan with white wine, fresh tarragon and reduced by half, then add reduced brown stock.
To serve arrange mushrooms, sauté tomato concassee, Capretto and tarragon jus. Garnish with chopped parsley and new potatoes.
Serves 10

Goat Meat Medallion Recipe
Goat Meat Recipe Card

Capretto with Tumeric, Coriander and Root Ginger

  • 1.5kg Capretto Boneless Diced/diced leg
  • 60ml Peanut oil
  • 2O Onions diced
  • 10 Garlic cloves, crushed
  • 3 Ginger root, finely chopped
  • 10g Ground tumeric
  • 10g Ground paprika
  • 3 Lime leaves
  • 8 Vine ripe tomatoes, sliced
  • Salt and pepper to taste
  • 10g Fresh coriander
  • 5g Spring onion julienne
  • 3 Cucumbers julienne
  • 500g Jasmine rice, steamed with star anise and cinnamon stick
  • 100g Almonds

Prepare Capretto: lightly brown onions, garlic and root ginger. Add tumeric, paprika, lime leaves and cook for 1 minute.
Add tomatoes, Capretto and a little stock. Season with salt and pepper to taste.
Simmer gently for 45 minutes until tender. Add fresh coriander, spring onions and correct the seasoning.
To serve, garnish with fresh coriander and cucumber, accompany with steamed jasmine rice. Serves 10

Goat Meat Tumeric Recipe
Goat Meat Recipe Card

Capretto with Feta, Roasted Capsicum and Parmesan Eggplant

  • 10 x 150g Capretto Tenderloin fillets/Eye of staddle
  • Salt and Pickled Green peppercorns
  • 60mls Olive Oil
  • 200mls Balsamic Vinegar
  • 10 Eggplant Slices 1/2 cm Thick
  • Pane with Flour, beaten egg and grated parmesan
  • 250g Feta Cheese
  • 250g Red and Yellow Roasted Capsicum
  • 100mls Olive oil
  • 10g Basil Julienne
  • 200g Salad Leaves
  • 200mls Balsamic vinaigrette

Season Tenderloin with salt, pickled green peppercorns and oil. Sear Capretto Loin for 2-4 minutes until pink. Place in tin foil with a little balsamic in vinegar and keep warm.
Prepare eggplant: Pane eggplant slices And shallow fry until golden brown.
Serving: Layer eggplant with feta ,capsicum, sliced Capretto and balsamic vinegar juice.
Garnish with basil julienne, salad leaves. And balsamic vinaigrette. SERVES 10 as entre

Goat Meat Feta Recipe
Goat Meat Recipe Card

Capretto with Sun Dried Tomatoes and Fresh Basil

  • 10 x 180g Capretto Eye of saddle
  • Salt and pepper to taste
  • 60ml Olive oil
  • 4 Garlic cloves, crushed
  • 100g Sun dried tomatoes, julienne
  • 80g Basil julienne
  • 10 Corella pear potatoes
  • 70 Turned carrots, glazed
  • 900ml Reduced brown stock or jus

Prepare Capretto: Season Capretto with salt, pepper, olive oil and garlic.
Seal Capretto for 1 minute until medium rare, season with sun dried tomatoes, basil and wrap in foil.
Prepare potatoes: Make corella pears with a croquette potato mix and bayleaves. Reduce jus with sundried tomatoes and basil.
Serve: Garnish with corella potatoes, glazed carrots and reduced brown jus.
Serves 10

Goat Meat Sun Dried Tomato Recipe
Goat Meat Recipe Card

Capretto with Red Lentils, Potato and Leek Puree

  • 10 x 180g Capretto Topside or Rump
  • 90ml Olive oil
  • 8-10 Garlic cloves, crushed
  • Salt and pepper to taste
  • 500g Potato puree
  • 50g Nut brown butter
  • 100g Leek, finely chopped
  • 200g Red lentils, blanched in bacon stock
  • Chopped Parsley to garnish
  • 150g Deep fried Leek
  • 900ml Reduced brown stock or jus

Prepare Capretto: season with olive oil, crushed garlic, salt and pepper.
Seal Capretto for 4 minutes until medium rare, place in foil and keep warm.
Prepare Vegetables: sweat leeks with nut brown butter and combine with potato puree.
Sauté red lentils with a little butter, and garnish with chopped parsley.
To serve, layer potato mixture with leeks, red lentils, sliced Capretto and reduced brown stock.
Garnish with deep fried Leeks.
Serves 10

Goat Meat Red Lentils Recipe
Goat Meat Recipe Card

Capretto With Prosciutto, Sage And Rosemary

  • 40 x 50g Eye of saddle/roast leg bone out
  • Salt and white pepper to taste
  • 40g Prosciutto, chopped
  • 30g Fresh sage, chopped
  • 60ml Fresh rosemary, chopped
  • 900ml Red wine sauce
  • 900g Delmonico potatoes
  • 900g Spring onions, roasted
  • Chopped parsley to garnish

Prepare Capretto: Combine finely chopped prosciutto, fresh herbs and mix with the oil. Season Capretto with mixture and stand for an hour.
Saute’ the Capretto for 2 minutes until medium rare.
To Serve: Arrange Delmonico potatoes, spring onions, Capretto and red wine sauce.
Garnish with a little sauté prosciutto, sage and rosemary herbs.
Serves 10

Goat Meat Prosciutto Recipe
Goat Meat Recipe Card

Capretto with Thai Green Curry and Green Beans

  • 1.5kg Capretto Boneless Leg cubed
  • 3 Onions, chopped
  • 50g Root ginger, crushed
  • 100g Almonds, sliced
  • Thai Green Curry paste to taste
  • Salt and pepper to taste
  • 250g White stock
  • 300ml Coconut milk
  • 10g Brown sugar
  • Lemon grass and fresh coriander to taste
  • Lemon zest to taste
  • 30g French beans blanched
  • 100g Lime pickle
  • Pappadams
  • 400g Jasmine rice

Prepare Capretto, sauté onions, root ginger, garlic, almonds and curry paste until lightly browned. Remove from pan.
Seal Capretto and return the spice mixture, white stock and coconut milk. Simmer for 40 minutes until tender.
Add lemon grass, Fresh coriander, lemon zest, beans, season with brown sugar, salt and pepper. Simmer for 5 minutes and correct if required.
To serve, garnish with lime pickle, pappadams and jasmine rice.
Serves 10

Goat Meat Thai Curry Recipe
Goat Meat Recipe Card

Home Commercial/Stud Goat Stock Free Range Farm Goat Meat Online Store Goat Meat Recipes Boer Goat Gallery Contact The Farm