The interest in wild goat meat dishes is not accidental. In terms of taste, the meat is close to tender lamb. There are several subtleties of preparation, both carcasses of young animals and adults. The result should be several truly royal dishes that will delight your guests and loved ones. You can also use domestic goat meat in recipes.
Rules for product selection and storage
You need to learn to distinguish between the meat of young and old animals. First of all, this is the density of the fibers in the carcass. The meat of kids is obviously more tender, while that of adults is a little tougher. Also a distinctive feature is fat: white in young animals and yellowish in old animals. Wild goat meat is even tougher, so it is marinated. For a fresh product, it is better to go to the market, there is more choice.
Signs of fresh meat are natural pink, reddish color, absence of mucus, and no repulsive odor. Dressed meat (separated from the bones) lasts longer than a carcass. But you can’t store it for too long. The conditions for saving are the same as for pork and beef: freezing. It is believed that there is no point in keeping the product longer than 3 days. It will lose all its beneficial properties.
Features of use
To ensure that the goat meat in the dish is odorless, especially if you decide to use a wild goat, a marinade is used. Be sure to add spices: they will emphasize the delicate taste and aroma of goat meat, and will reveal the bouquet. Professionals can even prepare delicious cutlets or fillets in sauce from an old mountain goat.
Recipes involving goat meat
Both traditional dishes and specific, national ones adopted by some peoples are prepared from goat meat.
The most commonly used recipes are:
- meat in bechamel sauce;
- savory cutlets;
- lula kebab;
- roll;
- roast;
- meat stew (shurpa).
The full list of all possible options is not exhausted here. Basturma is made from goat meat, baked on ribs and much more.
Kid meat in béchamel sauce
There are no particular difficulties in this tasty dish for someone who is familiar with cooking firsthand. You just need to follow the recipe exactly. And be sure to take young goat meat, it affects the taste.
To prepare you need:
- goat fillet – 500 grams;
- cream – 500 grams;
- butter – 100 grams;
- flour – 100 grams;
- onion - 1 piece.
You will also need nutmeg, other spices, and salt to taste. First, the meat is boiled for about 30 minutes, then cut into pieces. Prepare the sauce separately by heating the butter, adding cream and flour. Mix thoroughly. All that remains is to pour the resulting mixture over the goat meat and simmer over low heat.
Cutlets
The secret of this dish is that it can be prepared from the meat of old animals, even wild goats. Pre-finely chopped pieces should be processed in a marinade of vinegar, table wine and spices. This will make the meat more tender and remove the specific aroma.
What we will need:
- fillet – 500 grams;
- pork lard – 100 grams;
- table vinegar – 50 milliliters;
- dry wine (white or red) – 100 milliliters;
- onion – 1 piece;
- garlic – 3-4 cloves;
- loaf, stale bun (unsweetened) - about one third;
- breading;
- milk;
- salt, spices (to your taste).
Goat meat in the marinade simmers for about an hour in a cold place. Then it, together with lard, is passed through a meat grinder, adding onions and garlic. You can refuse one or another ingredient if your family does not use them. Or reduce the amount to a minimum. The bun is soaked in milk, as for regular cutlets. Pieces of minced meat rolled in breading are baked in the oven.
Stewed meat with prunes
The unusual cooking method gives the meat a piquant taste and makes it more tender.
Here's what you'll need to implement:
- fillet – 200 grams;
- ripe or dried prunes – 170 grams;
- onion – 1 onion;
- flour – 30 grams;
- tomato – 1 tablespoon.
Sugar, vinegar, cinnamon, and cloves are also added. Pre-fried goat meat is placed in a suitable saucepan (saucepan), mixed with onions, tomato paste, and stewed in the broth left after cooking the goat meat. Next, prunes, flour, and other spices are added to them and kept on low heat until fully cooked.
Lula kebab
Making kebab at home - what could be a better idea? Only goat meat is needed without bones, just pulp.
Full list of ingredients:
- fillet – 600 grams;
- lard – 200 grams;
- onions – 2 pieces;
- cumin, coriander, pepper (to taste).
Goat meat must be cleaned of fat and films, finely chopped (ground with a meat grinder), mixed with lard and onions - as when preparing minced meat for cutlets. Don't forget about spices, they are the basis of kebab. Sausages are made from the mixture, which then need to be placed on wooden sticks.
Kebab preparations are fried in a frying pan until golden brown, turning occasionally.
Holiday roll
To prepare a delicious roll for the holiday, you will need very little - a little patience, desire and the necessary ingredients.
Will need:
- goat meat (pulp) – 800 grams;
- chicken eggs – 5 pieces;
- bread (crumb or loaf) – 300 grams;
- milk – 100 milliliters;
- breading – 400 grams;
- garlic – 6 cloves;
- onion - 1 piece.
Also used in the recipe: parsley, onions, spices, salt. The roll is baked in the oven, once ready, cut into slices and cooled.
Basturma
The dried delicacy is prepared from:
- goat meat (2 kilograms);
- alcohol (100 milliliters);
- cognac (50 milliliters);
- pepper mixture (about a tablespoon);
- spices
First, the pulp is cut into strips, which are then doused with alcohol. Add a layer of table salt to the bottom of a wide pan where the basturma will simmer. Then lay the tenderloin and cover it with salt again. In the following days, the meat, placed in the refrigerator, is periodically shifted for uniform processing. After 4 days, the strips are removed, cleaned of salt and again placed in the cold, placed under pressure and wrapped in gauze. All that remains is to prepare the coating - the spices are infused in water, the resulting broth is mixed with cognac. Then the meat is processed again, but this time it is dried in the open air in gauze.
Roast with vegetables
The classic version uses sweet peppers, potatoes and zucchini. You can expand this list, so the dish will only benefit. You will need:
- goat meat – 500 grams;
- bell pepper – 2 pieces;
- potatoes - 4 pieces;
- tomatoes – 4 pieces;
- zucchini, carrots, onion - 1 piece each;
- garlic – 4 cloves.
Stew like a regular roast, in a sealed container, only in the oven and in tomato sauce (puree). 20 minutes before cooking, remove the lid to allow the meat to brown.
Smoked ribs with glaze
Smoking meat without special equipment and skills is very difficult. You can replace this stage with a special composition - liquid smoke. It will give the ribs a smoky flavor. Here's the recipe:
- meat on the bone – 700 grams;
- lemon juice – 20 milliliters;
- soy sauce – 40 milliliters;
- brown sugar – 2 tablespoons;
- onion - 1 piece.
We traditionally add spices to suit our taste.
We prepare the marinade from lemon juice, soy sauce, sugar, spices and onion puree. Soak the meat in it for several hours (can be left overnight).Then bake on a wire rack in the oven, turning occasionally. If desired, pour liquid smoke over it to achieve a smoked effect.
