Advice 1: How to cook meat goats

Meat goats can be cooked many delicious dishes. In some cultures it replaces the lamb in the pilaf. Excellent roast is obtained, which in addition to this meat is added to the potatoes and pork rinds. In the Middle East it is often served with couscous cooked with spices – cumin, cloves, cinnamon and saffron.
Loin of goat, served with vegetables can beautify any holiday table
You will need
    • meat goats
    • spices
    • vegetable oil
    • cutting Board
    • knife
    • plate
    • pan
    • Latka.
Decide what dish of meat goats want to cook. For soup it is better to choose bacon. Bake can the rear leg or the shoulder blade, and a stew with vegetables ham front. The best part is the loin. If you clean up the seeds, it can be applied to hot even during the gala dinner.
Sour soup are best obtained from a breast. For centuries it was believed that the moderately oily meat of this animal more than others fit the classic sour cabbage soup. Take a piece weighing about 500-600 g. Wash, cut the fat, pour 3 liters of cold water and put on fire. When boiling, remove the foam, add salt. At the same time with the meatm place on the stove a saucepan in which to melt the cut with a piece of fat. It put out 500-600 g sour cabbage for about 30-40 mins, then add chopped carrots and not too finely chopped onion. Turn down the heat to low, let it cook gently for vegetables about half an hour. Then put them in a pot with broth and cook until tender.
Get the rear haunch of a young goat. Ideally, he should weigh 1.5-2 kg. If the leg is more – so the animal was not young. At home wash the meat, dry cloth or paper towel. Prepare the marinade by mixing 100 ml fresh lemon juice 125 grams of vegetable oil, 30 g of hot mustard, chopped fresh herbs rosemary, salt and ground black pepper. Pour from tablespoon ham. Put the meat in a cool place. Removing every 15 minutes and repeat the operation. Total marinating time about 2 hours, but believe me, the finished baked ham is beyond praise!
Prepare the famous French cassoulet with meatm goats. For this meal, soak overnight 350 g grain beans, in the morning rinse and place on medium fire. Prepare 1 kg of goat meat trimmings, 300 g chicken fillet 400 g of veal shank, cut into pieces about 2 cm thick so that each was marrow. When the beans begins to boil, you will remove the foam, put there meat. Salt, add a few sprigs of thyme, rosemary, tarragon, and Bay leaf and fragrant pepper. Cassoulet cook on very low heat for at least 2.5 hours. If needed add some water. For 15-20 mins until tender, add 400 g of peeled from the stalk of sweet red peppers and 700 g tomatoes without skin and seeds. Serve the chowder in deep ceramic bowls, generously sprinkled with fresh herbs.
In some cases goat meat before cooking should be marinated. If this is not done, it can be quite hard.

Goat meat has an odor only when females were kept together with males.

Advice 2 : How to cook wild goat

The meat of wild goat is tasty, but hard. To make it softer and to repel odor, the meat is marinated in a mixture of vinegar and wine, with garlic and pepper.
How to cook wild goat
You will need
    • For the first recipe:
    • marinated meat of a wild goat;
    • lard;
    • tomato sauce.
    • For the second recipe:
    • marinated meat of a wild goat;
    • Bay leaves;
    • bow;
    • wine vinegar;
    • salt;
    • walnuts;
    • garlic;
    • cilantro;
    • Khmeli-suneli.
    • For the third recipe:
    • marinated meat of a wild goat;
    • prunes;
    • vegetable oil;
    • bow;
    • flour;
    • tomato paste;
    • cloves;
    • vinegar;
    • sugar.
In order to prepare a roasted goat, take 500 grams of meat already marinated, remove all tendons and films. Lard 70 grams of lard and place on a baking pan. Cook in the oven at a temperature of 200 degrees Celsius. Occasionally watering pieces of meat spilled on the pan juice. The willingness to identify with a fork. As soon as puncture goes clear yellowish juice – turn off the fire. Ready meat cut into slices and serve with tomato sauce.
Prepare a stew of wild goat with nuts. To do this, cut into small pieces 600 grams of marinated goat meat, place in a saucepan and cover with water, add 3 Bay leaves, cover and simmer on very low heat. Clean and chop as fine as possible 5 heads of onions. After 20 minutes, add it to the meat, then pour 3 tablespoons of wine vinegar and salt to taste. Miss one Cup of walnuts and 2 cloves of garlic through a meat grinder. Chop 3 sprigs of cilantro, mix with nuts and garlic, add 1 tsp Khmeli-suneli, mix well and place the resulting mass into the pan with the meat. After 25 minutes turn off the heat.
For the preparation of meat dishes with prunes cut into 200 grams of marinated goat meat in small pieces. Rinse and chop 150 grams of prunes. In a deep pan, add 6 tablespoons of vegetable oil and put the meat. Peel one large onion and slice small cubes. Fry meat on medium heat for 5 minutes, and then put the onion. After 7 minutes add 2 tablespoons of flour, the same quantity of tomato paste, prunes and 200 grams of water. Season with pinch of cloves, salt and add the vinegar and sugar to taste. Cover and simmer until then, until most of the liquid has evaporated.
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