In some countries, goat meat is much more popular than other types of meat; it is stewed, baked, and barbecued. Nutritionists approve of this choice, since goat meat is nutritious, healthy and does not contain many calories. However, this product is quite tough and requires long cooking. Smart kitchen appliances will help make the housewife's work easier. Goat meat in a slow cooker is prepared almost without the participation of the cook; at this time he can do other things, as a result, all he has to do is put the finished dish on plates and invite members of the household to the table.
How to cook goat meat without smell
To eliminate the unpleasant odor, you need to soak the meat in vinegar essence (dissolve 25 ml of 9% vinegar in a liter of water). Goat meat is also aged in wine and soda. This method eliminates unpleasant odors and softens meat fibers. The duration of marinating is 1-3 hours, depending on the age of the animal.
Sometimes soaking does not remove the smell. In such cases, it is worth boiling the goat meat in the essence for 1/3 of the time (drain the water), and bring it to readiness in a new, similar solution (the remaining time). You can get rid of the smell after 20 minutes. Seasonings and spices added during the cooking process also help cover the smell.
Why does a goat stink?
But why do goats stink? It is easy to assume that their smell is some kind of signal - in this case, the male thus attracts the female. Its odor consists of almost 20 volatile substances that are released from the scalp, and among them is a hormone that triggers the ovulation process in goats.
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How and how much to cook goat meat for soup
The cooking time depends on the age of the animal. Young goat meat needs to be cooked for 1 hour, adult meat for 2.5-3 hours. Use small pieces for dishes.
Ingredients
- goat meat on the bone – 1 kg;
- carrots – 3 medium;
- onions – 4 large;
- lemon – medium;
- salt - to taste;
- water – 5 l;
- black peppercorns – 5 pcs.;
- carrots – 3-4 pcs.;
- potatoes – 300 g;
- celery - a bunch;
- cloves – 2 pcs.
Cooking method step by step
- Chop the goat meat into small pieces, add 2 liters of water, add the juice of ½ lemon. Soak for an hour.
- Drain the liquid and add the remaining water.
- Prepare vegetables: peel and cut 1 carrot into cubes, peel and cut the onion into 4 pieces. Add the ingredients to the pan, add salt, pepper, cloves.
- Put on fire, from the moment of boiling, cook for 15-20 minutes, skimming off the foam.
- Reduce heat and cook for another 2.5 hours.
- Strain the liquid, discard the vegetables and spices.
- Peel the vegetables. Cut the carrots into slices, potatoes into 4 parts.
- Cook over medium heat for 10 minutes after boiling (skim off foam).
- At the end add chopped celery and juice of ½ lemon.
The soup should be eaten hot, fat hardens quickly. The taste of a cold dish is lost and so is its appearance.
Shurpa
All goat dishes are very simple, but at the same time they can give an unforgettable dining experience.
For shurpa we need:
- Goat meat (pulp is best) – 450 g.
- Carrots – 100-150 g.
- Onion – 100-150 g.
- Potatoes – 400 g.
- Tomato paste – 2 tbsp. l.
- Salt, spices, sunflower oil.
Almost every housewife has similar products at hand.
- It is necessary to cook goat meat broth. Check the readiness of the product with a wooden toothpick: the meat should begin to boil.
- We take out the goat meat and cut it into small cubes for further processing.
- Chop carrots and onions for frying.
- Heat a frying pan, pour oil into it and begin to fry the goat meat until golden brown.
- When the meat acquires the desired color, add tomato paste and chopped vegetables to taste.
- The frying is boiling. It is poured into the broth and the potatoes are crumbled into it.
- While the potatoes are boiling in the shurpa, add salt and pepper to taste.
In half an hour, the delicious soup will be ready. It can be decorated with parsley or dill. After double heat treatment, pepper and tomato paste, the dish turns out to be tender, tasty and completely without the smell characteristic of these animals.
Goat meat in the oven
Goat meat in the oven is a delicious dish. The recipes for the dishes vary slightly, but any of the options will convey the taste.
Ingredients
- goat meat – 600 g;
- onion - medium head;
- garlic – 3 cloves;
- pickled cucumbers – medium;
- balsamic vinegar – 45 ml;
- salt, pepper, spices - to taste.
Cooking method
- Separate goat meat from bones, tendons, and films (goat meat from an adult animal is pre-soaked for about a day).
- Pour water into the pan. Pour water over the meat and add vinegar.
- Leave for a day.
- In a separate container, grate the cucumber on a coarse grater, finely chop the onion and garlic. Combine ingredients, mix.
- Beat pieces of goat meat and season with spices.
- Place the cucumber filling on the layer of meat and roll it into a roll (tightly).
- Wrap the rolls in foil, each piece separately. Leave for 1-2 hours.
- Set the oven to preheat – 180-200 degrees.
- Bake the meat for 40 minutes.
Serve in portions, cutting the roll into small pieces. Goat meat baked with vegetables turns out more tender. You can make a side dish for the finished dish.
With garlic and hot pepper
This version of roe deer kebab is interesting because it does not require pre-soaking the meat. This means that you can start preparing it immediately after cutting the carcass. To do this you will need:
- 2 kg of roe deer meat (preferably from the hind leg).
- 4 onions.
- 1 head of garlic.
- 2 pods of hot pepper.
- 1 tsp. spices for meat, cumin and coriander.
- Salt and ground pepper (to taste).
Having dealt with the list of required components, you need to figure out how to properly cook shish kebab and roe deer. The washed meat is cut into portions and placed in a large bowl. Onions, garlic, hot peppers and all other spices are also sent there. All this is kept in the cold for a short time, threaded onto skewers and fried over smoldering coals. During cooking, it is important to periodically turn the meat, otherwise it will burn.
Goat stew
The method of preparing stew has many variations. You just need to take into account special moments to get a juicy and tasty dish.
Ingredients
- goat meat – 2 kg;
- lard – 200 g;
- water – 100-150 ml;
- bay leaf – 5 pcs.;
- black peppercorns – 10 pcs.;
- allspice peas – 10 pcs.;
- salt - to taste.
Stew ribs with potatoes in a slow cooker
I bring to your attention a delicious and satisfying recipe that can be used as a complete second course. This dish is perfect for both a family dinner and a holiday table as a hot dish. I am sure that your guests will like this unusual hot dish. To prepare this dish, you can use ribs and meat on the bone.
Divide the ribs into portions and rinse well under running water. Then dry thoroughly with a paper towel.
Young goat meat is very tender and healthy. It is rich in essential amino acids, the meat has much less cholesterol than beef and pork. The most delicious and tender meat is goat meat, 6-8 weeks old, this kind of meat is called dairy meat. It is very tender, juicy and has no specific smell. Its taste is reminiscent of lamb. Young meat has less fat content. It can be boiled, stewed, fried, grilled. It is not recommended to marinate young meat; old goat meat is used for this purpose. If the kid was properly cared for, then no smell is heard.
I myself encountered goat meat for the first time, and I was satisfied with the result, although I don’t really like goat milk. This portion is enough for 6-7 people.
Cooking method
- Separate goat meat from veins and films. Cut into small cubes. After salting, mix.
- Also chop the lard. Place the first layer in the pan. Melt the fat from the lard over the fire.
- Catch the remaining lard and add the meat to the pan. Fry for 10-15 minutes over medium heat.
- Pour in half a glass of water, reduce heat. Simmer for 15 minutes.
- Prepare the jars. Place spices and meat on the bottom. Supplement with lard, if there is a shortage - with warm water.
- Wrap in foil. Place in a cold oven.
- Set the oven to preheat at 130 degrees (cans may burst in a preheated oven).
- Cook for 4.5 hours - you can add water during cooking (the jars must be tight).
- Remove the jars, closing them with sterilized lids (boil in water for 10 minutes).
- Turn over, cover with a blanket, leave for 24 hours.
Greenhouse conditions, when cooled, provide additional sterilization of the product and increase the shelf life.
Goat shish kebab
Goat meat kebab is a rare occurrence. But the cooking rules are no different from traditional ones. When serving, sauces, side dishes and vegetables are used.
Ingredients
- goat meat – 1 kg;
- onion – 4 medium heads;
- basil – ½ bunch;
- black peppercorns – 5 pcs.;
- salt, red pepper - to taste.
Cooking method step by step
- Rinse the meat, removing fat and veins.
- Cut into small cubes.
- In a deep container, combine meat, finely chopped onion, ground black pepper (grind in a mortar), basil, red pepper, salt.
- Mix.
- Marinate for 4 hours, preferably a day.
- Place the meat on the skewers.
- Grill over hot coals until golden brown, turning to ensure even cooking.
Grilled meat
Ingredients:
- Meat – 500 g;
- Salt;
- Sauce - to taste;
- Fat - optional.
Preparation:
- It is important that the meat is not old. How to distinguish old and young meat? It must be remembered that in old goats the fat has a yellow tint.
- But if there is no choice, you should definitely soak the meat in a salty solution and only then marinate.
- Before starting cooking, thoroughly clean the meat from films and veins. Then marinate for several days (3-4 days), this will remove the specific smell.
- Goat meat can be hung on hooks in the basement or any dark place, be it a cellar or a barn.
- When the marinating process is completed, cut the meat across the running fibers and add fat.
- Fry the goat dish.
- Goat meat goes well with spicy sauces.
- You can use potatoes as a side dish. The recipe is very simple. Bon appetit!
Recipe: goat meat with potatoes
Meat and potatoes turn out tender and tasty. This is a complete meat dish with a side dish.
Ingredients
- meat – 200 g;
- bay leaf - 5 pcs.;
- water – 400-600 ml;
- potatoes – 1.5 kg;
- red pepper, salt - to taste.
Cooking method
- Rinse the meat and soak in water for an hour.
- Separate the goat meat from the bone into small pieces.
- Add pepper to meat.
- Place the meat in a frying pan and fry over medium heat for 15 minutes.
- Pour in 400 ml. boiled water, simmer.
- Add salt, bay leaf.
- Add water as the liquid evaporates. Cook for an hour.
- Peel the potatoes and cut them into slices 30 minutes before the meat is ready.
- Boil in salted water. Place the finished potatoes in a deep container, with meat on top.
Is it possible to eat wild goat meat?
To the question: “Can I eat roe deer meat?” there is only one answer. Can! Wild goats have delicious, tender and tasty meat that has dietary properties. In addition to meat obtained by hunting, products grown on farms that breed wild animals also end up on the table.
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