Delicious goat meat dishes: cooking features, recipes

Goat meat, tasty and incredibly nutritious, is not such a frequent guest on our tables. It is usually prepared in families that breed these animals. Or in those houses whose owner is a hunter. As a rule, goat meat can only be purchased at the market, and even then not always. As for stores, it does not appear on the shelves of ordinary supermarkets at all. Most likely, it is precisely because of the inaccessibility of our housewives that their goat meat dishes are not popular. In addition, there is an opinion that this meat has a specific smell and turns out tough, no matter how it is cooked. It is worth noting that all these are nothing more than myths. If you follow the algorithm of actions that recipes offer for preparing any goat meat dish, and also approach the choice of meat wisely, then the result can be an exquisite dish with a great taste. Moreover, it is also extremely useful.

So, how to cook goat meat?

Rules for selection and storage

Goat meat is considered a dietary product. True, this applies to a greater extent to the meat of young animals. In older people it is covered with yellow fatty layers, in addition, it is much darker in color. By the way, it is knowledge of this nuance that largely contributes to the right choice. In addition, the notorious specific smell is inherent specifically in the skin of the animal, therefore, if you purchase meat without it, you will not feel any additional aromas. But you should definitely pay attention to the absence of other odors and mucus, which are inherent in any stale product of this kind.

According to culinary specialists, fresh goat meat retains all its beneficial properties (of which, by the way, there are many) for three days. Therefore, if you purchased a not very large piece and only enough for a few dishes, then first of all separate the meat from the bone. This way it will last longer. If there is a lot of product, then it is best to put the excess in the freezer immediately after cutting.

Cooking features

Falling under the influence of the same myth about the “goat” smell, many people marinate this meat before preparing almost any dish. This is not entirely correct. Good meat from young domestic goats, and even without skin, should be subjected to this procedure only if the recipe requires it. Another thing is forest individuals. Their meat is really tough, and it smells a little even after careful cutting. It is for this reason that when preparing any dish from wild goat meat, recipes, almost all of them, include a clause that indicates the need for marinating.

As for the marinade itself, it can be different, but most often dry wine is used (preferably white), as well as fruit vinegar - grape, apple. In all other respects, the preparation of this meat is no different from other types. The only thing is that sometimes the temperature treatment time just needs to be increased slightly to make it softer.

Well, then let’s move on directly to talking about how and what delicious goat dishes can be prepared.

Secrets of cooking goat meat

It is not necessary to cook the kid in the oven under foil; you can similarly use a roasting bag.
If there is no soy sauce, the basis for the marinade can be mayonnaise, sour cream, but in no case tomato. It will make the meat tougher.
Along with the potatoes, you can put pieces of carrots, onions, eggplants and other vegetables in the mold, but only cut them coarsely.
If the meat is lean, without fat, then pieces of lard can be placed on top. They will not allow the foil to touch the product.

Roast

Many housewives who love and know how to cook goat meat dishes most often give preference to roast meat. This is understandable. Goat meat generally takes quite a long time to cook, so you want to make the process as productive as possible. The roast turns out to be extremely tasty and nutritious. If you prepare such a dish in large quantities, you can feed your family for several days, and no one will say that “today we are having the same thing again for lunch.” The plates of your loved ones will be empty in an instant. And some family members will also require supplements.

And to prepare such a culinary masterpiece, you need to stock up on: a kilogram of goat meat (you can also take ribs), beans (preferably green, but you need to take 300 g), two onions, a kilogram of potatoes, a glass of milk, flour (half a glass is enough), half packs of butter.

Video recipe: Goat meat in onion sauce

Kid meat is not only tasty, but also very beautiful. Especially if you know how to cook it. Here the recipe uses a goat leg weighing 1.7 kg. Since there was no one to chop off the bare bone, we cook it together, but if possible it is better to remove this part. You can use any spices for meat; a khmeli-suneli mixture is ideal.

Ingredients:

1 leg of a kid;
1 laurel;
40 ml soy sauce;
1 tbsp. l. mustard;
1 tsp. honey;
4 cloves of garlic;
1 laurel

Additionally, you will need potatoes, mustard, a spoonful of sour cream and spices.

How to cook

As we have already mentioned, when preparing dishes from young goat meat, marinating is not required. Unless, of course, the animal was jumping through the forest not so long ago, but was peacefully grazing behind the house. Place the meat in a pan, add salt and simmer for about an hour. At the same time, cook the potatoes. And with the peel. Take a baking dish and make a “pillow” of green beans and chopped onion rings in it. Place meat on top. Cover it with peeled and cut fairly large potatoes. And prepare the sauce. Add flour to the melted butter, stir, then pour in the milk. And cook the mixture for about five minutes. Don't forget to stir it. Then add salt and pepper, you can add finely chopped garlic if desired. Pour the sauce over the roast and place in the oven. All. You can forget about the roast for an hour. After this time, we take out the mold, sprinkle the dish with lemon juice and place the food on plates. It's time to go to the table!

How to marinate goat meat recipe

To marinate goat meat you will need:

salt;
sugar;
pepper;
vegetable oil (sunflower is best);
vinegar;
goat meat

Mix all these ingredients in an enamel bowl and immerse the goat meat in the mixture. Before cooking, goat meat should be marinated for at least a day. You can add young wine, preferably red, to the marinade for goat meat. This will make the goat meat soft and tasty. You can add spices and garlic, as well as onions to the marinade. After the goat meat has been soaked in the marinade, it can be cooked

Goat meat baked in foil

goat meat (shoulder) – 1.2-1.5 kg;
lemon – 0.5 pcs.;
French mustard – 100 ml;
garlic – 2 cloves;
refined vegetable oil – 40 ml;
salt – 5 g;
dried basil – 5 g;
dried parsley – 5 g;
ground paprika – 5 g;
zira – 5 g.

Preparation:

Wash the spatula and pat dry with a towel.
Squeeze the juice from half the lemon into a small bowl. Using a special press, crush the garlic and mix with lemon juice. Add salt, spices, oil. Shake with a whisk.
Combine the resulting liquid sauce with mustard and mix thoroughly.
On one side of the shoulder blade, make 4-5 cuts about 2 cm long, as deep as possible.
Place half of the prepared marinade on the spatula, coat it on one side and sides, trying to push as much sauce into the cuts as possible.
Fold a sheet of foil in half and place the goat shoulder blade on it, the greased side down.
Make slits on the clean side and cover it with the remaining sauce.
Wrap the spatula in foil and refrigerate for 9-12 hours.
Place the bundle on a baking sheet and place it in an oven preheated to 180 degrees. Bake for 2 hours.

Goat meat should be served hot. It can be supplemented with a vegetable salad or a side dish of potatoes, peas, and beans.

Pilaf

What else can be made from goat meat? What interesting recipes are there? Goat meat makes simply excellent pilaf. It is believed that this meat is very similar to lamb, which, as a rule, is the main ingredient of this famous oriental dish. Therefore, when preparing goat meat dishes, you should never lose sight of this point. And if you have your own recipe for pilaf, which you consider very successful, then if you have goat meat in the house, you can safely put it in this dish instead of lamb. We, for our part, will offer you our option. Moreover, such pilaf can be cooked equally successfully both on the stove and in a slow cooker.

Cooking goat in the oven

The most difficult and time-consuming process is removing the top films. But this must be done, otherwise the marinade will not penetrate the fibers. We arm ourselves with a sharp knife and carefully separate it. It will not be possible to remove all films, but as far as possible.
Mix honey with soy sauce. Add mustard, add hops-suneli, add another 0.5 tsp. salt. We rub everything thoroughly. We cut the goat meat from both sides to the very bone so that the marinade penetrates better into the flesh. It will be visible in the photo. Cut the garlic into pieces, soak in the sauce and stuff the meat.
Transfer the goat meat to a large bowl and rub with marinade on all sides. Then we put cling film on top or cover it and remove it to marinate for at least 2 hours. If the goat is not young, it is better to leave it in the refrigerator overnight.
We transfer the leg into the mold, it is advisable to keep the side with more fat on top. It will heat and soak the meat. Peel the potatoes and season with any spices. There is sour cream with mustard, salt, and various seasonings. We transfer it to the kid, as in the photo below. Place a bay leaf.
Now we stretch the foil. It is not visible in the photo, but 2 pieces are used, since the width of the roll was not enough for this shape. Place the kid in the oven and bake for 1.5-2 hours at 180°C.
Remove the foil. We pierce the meat and check for doneness. In principle, you can serve the dish in the same form as in the photo. But it’s better to bake it for 10-15 minutes so that the ingredients are well browned. I turned the leg over to the other side.
Take it out and serve it to the table! We supplement the dish with herbs, fresh or pickled vegetables.

Cooking

Soak round rice (kilogram) for an hour in cold water, then rinse it and let the liquid drain. Cut the meat (also a kilogram) into random pieces and simmer in a frying pan in its own juices, trying to achieve a crispy crust after evaporating it without adding oil. To do this, you just need to have high-quality dishes and constantly stir the meat. At the end of cooking, add a randomly chopped onion, then, after about five minutes, grated carrots. Stirring, cook for about 5 minutes. Then add water and simmer until the mixture becomes almost viscous. After that, transfer it to a saucepan/cauldron/multi-cooker bowl, cover with rice and, without adding water, cook for half an hour. Then add seasonings and salt, stir, simmer the dish for another ten minutes. If you cook in a slow cooker, the optimal mode is “Pilaf”. If you don't have it, it's best to take "Baking".

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!

How to cook goat cutlets? Cutlets are a favorite dish of many gourmets. This unusual recipe for goat meat cutlets can decorate any table, both on weekdays and on holidays.

Ingredients:

Goat meat (preferably from the bone) – 350-400 g;
Pork lard or fat – 55 g;
White loaf – 50 g;
Milk – 1/4 cup;
Dried herbs;
Salt;
Pepper - to taste;
Onions – 1 piece;
Garlic – 3 cloves;
Sunflower oil – 2.5 tbsp. l.

Preparation:

Prepare minced meat.
Cut the meat into pieces and carefully place in a meat grinder, then add onion, garlic and fat.
Place the resulting mass in a bowl.
Soak the loaf in milk, leave for a while to soak well, then mash and add to the bowl with the minced meat.
Pour the remaining milk into a bowl too.
The minced meat is ready.
You can cook cutlets in a slow cooker or in a frying pan.
Pour oil and place the already formed cutlets, fry for 2 - 3 minutes on each side. Bon appetit!

Pilaf according to this recipe can be prepared from goat or lamb. After all, these two types of meat are very similar in taste.

Ingredients:

Meat – 1 kg;
Round rice – 1 kg;
Carrots - 1 kg;
White onion – 5 pcs.;
Spicy spices - to taste.

Preparation:

What is pilaf in a slow cooker? This is stewed rice with carrots and a third element (in this case, goat meat).
Pilaf can be combined with various dishes, such as stewed eggplant and pilaf, or pilaf with ribs and sauce. To prepare delicious pilaf, you must follow some rules.
The rice must be washed, filled with water and left to swell.
Cut the meat, removing unnecessary elements (veins, skin, etc.). Place goat meat in a bowl. Evaporate the juices that separate the meat as it needs to be fried.
Add onion and fry until golden brown.
Add carrots. When the carrots are half cooked, add water.
Achieve a viscous mixture of meat and vegetables.
When the mixture is ready, add rice and simmer for 30–40 minutes, selecting the “Pilaf” program in the multicooker.
If you don’t have goat meat, then you can replace it with lamb, or make an assortment - goat meat with lamb.
Cooking in a slow cooker is very simple. The recipe is simply amazing! Bon appetit!

Products:

Pulp – 400 g;
Carrots - 1 pc.;
Onion - 1 pc.;
Potatoes – 3 pcs.;
Broth – 900 g;
Tomato paste – 2 tbsp. l.;
Oil – 3 tbsp. l.;
Salt;
Spicy spices;
Greens to taste.

Preparation:

Boil goat meat until done.
Then take out the meat and cut it into even small pieces.
Cut the peeled onion into strips and the carrots into cubes.
Heat oil in a frying pan and place vegetables and meat on it.
Add broth with tomato paste and leave to simmer for 5 minutes.
Transfer the prepared ingredients into a saucepan, add the remaining broth.
Peel and roughly chop the potatoes and add them to the rest of the ingredients.
Sprinkle the goat soup with herbs, salt and season to your liking.
Cook until done. The recipe is easy to prepare and tastes excellent! Bon appetit!

Shurpa

Above we talked about how dishes from young goat meat are prepared. But what to do if you come across meat from an animal that is far from young? Try making shurpa. This dish usually takes quite a long time to prepare, so that the “veteran” meat will in any case acquire the necessary softness.

Place a kilogram of goat meat, cut into large pieces, in a saucepan, add water and cook for an hour and a half. After this, you need to take it out and cool it. And then cut into small pieces. Fry onion rings and one large carrot cut into cubes in vegetable oil. Then add the meat, a glass of broth mixed with two spoons of tomato paste, and simmer for half an hour. After this, the resulting mass should be placed in a saucepan, poured with the remaining broth (one liter of it will be needed for the specified amount of ingredients, so if there is not enough, just add water), add three diced potatoes, salt and pepper and cook for another hour. When serving, sprinkle with herbs directly on the plates.

Recipes for authentic goat meat dishes: cook in the oven

This meat makes many delicious first and second courses, which are prepared not only at home, but also in nature.

If you come across a tender loin, then you can prepare an appetizing dish that can decorate any festive table and delight your family at dinner.

To prepare it, you need to take the following ingredients: 350 g of meat, an onion, a head of garlic, 2 tbsp. spoons of peas, green beans and butter, 2 large tomatoes, 40 g of champignons, 2 teaspoons of honey and soy sauce, and another 1 tbsp. dry red wine, basil and seasonings.

The process of preparing this goat meat dish is divided into several stages:

First, salt and pepper the loin, and then fry in hot oil until golden brown. After this, transfer the slices to a large frying pan or cauldron;
Put chopped garlic and all sorts of seasonings there, for example, rosemary, 1 teaspoon of honey and wine. It is important that the loin be completely covered with liquid. Cover the pan with a lid and simmer over low heat until soft, about 2 hours;
At this time, you need to chop the onion separately and fry it together with peas, beans and mushrooms with the addition of soy sauce and the remaining honey;
The finished loin slices should be rolled in breadcrumbs and placed in the oven for 15 minutes. Later, place them on a dish, cover with prepared vegetables, chopped tomatoes and chopped herbs. Pour everything with the sauce left over from braising the loin.

Shurpa

This simple goat meat recipe allows you to prepare an appetizing soup that will attract both children and adults to the kitchen with its aroma.

To prepare shurpa, you need to take the following ingredients: 450 g of pulp, carrots, onion, 3 potatoes, 2 tbsp. spoons of tomato paste, 3 tbsp. spoons of oil, salt, spices and herbs.

You can cook goat meat dishes both at home and outdoors using a cauldron. The cooking steps look like this:

After this, add a little broth with pasta and simmer for 5 minutes.

Once the time is up, transfer the contents of the pan into the pan with the rest of the broth. Add diced potatoes there too.

Add chopped herbs, salt and spices and cook until the potatoes are done.

Goat shish kebab

Meat cooked over a fire turns out appetizing and very tender. You can cook shish kebab in the same way as with other types of meat.

For this option you need to take the following ingredients: 2 kg of pulp, 2 tbsp. spoons of wine vinegar, 4 liters of water, 5 onions, 8 large tomatoes, 3 bay leaves, a pot of pepper, tarragon, cloves and salt.

The recipes for goat meat shish kebab are similar, and using the proposed option, you can prepare others.

The process can best be divided into several stages:

The first thing to do is to thoroughly rinse the meat and, if necessary, remove films and veins. After this, dry the pulp with paper towels and cut it into identical slices weighing 40 g. Place them in a saucepan and pour 2 liters of water, leaving for a couple of hours;

At this time, you can prepare a marinade, for which you need to combine vinegar, 2 liters of water, chopped onion, pepper, bay, spices and salt. Mix everything well. After the time has passed, drain the water from the meat and fill it with marinade. Place the container in the refrigerator for 12 hours;

Thread the meat onto skewers, alternating with onion and tomato rings. It is necessary to cook, turning occasionally until a golden crust forms. This will take approximately 20 minutes. To make the meat juicy, you can baste it with marinade from time to time while frying.

Cooking goat meat stew in wine

Thanks to the use of alcohol, the meat turns out incredibly juicy and fragrant.

It is not difficult to prepare and for this you need to take the following ingredients: 1 kg of meat, 2 tbsp. dry white wine, 2 heads of garlic, 3 bell peppers, juice of one lemon, 150 g of olive oil and salt.

Cooking steps:

The first thing you need to do is wash and cut the goat meat into huge slices;
Then we salt them thoroughly and fry them in their own juice until a beautiful crust forms;
After this, add wine there and leave to simmer over medium heat;
Separately, brown the crushed garlic in oil and add it to the meat. Repeat the same with pepper. Add lemon juice there and simmer for 5 minutes. over high heat;
After this, reduce the gas and continue to simmer until done. During this time, approximately half of the liquid should boil down;
Heat the remaining olive oil and add it to the meat, continuing to simmer for 2 minutes. That's all, the dish is ready!

Cooking goat meat in the oven with mushrooms

Thanks to the use of additional ingredients, the dish turns out to be satisfying and very appetizing.

For cooking you need to take the following products: 1 kg of meat, onion, 350 g of honey mushrooms or other mushrooms, 1.5 tbsp. mayonnaise, 225 g cheese, 2 teaspoons mustard, vegetable oil, salt and pepper.

For convenience, we will divide the process into several stages:

First, peel the onion and cut it into half rings, and after that, fry in vegetable oil;
Cut the meat into small slices, rinse it with water and add to the onion. Pour 3/4 tbsp there. water and add salt and pepper. Simmer covered for 20 minutes. After the time has passed, transfer the meat to a baking sheet;
Separately, prepare the sauce, for which combine mayonnaise, mustard and beat well. Add it to the meat and mix. Cover the baking sheet with foil and place in the oven, preheated to 200 degrees for 40 minutes;
At this time, we move on to the mushrooms, which should be washed and cut into small slices. Place in a frying pan, add salt and fry for 15 minutes. Later, send them finely grated cheese and 0.5 tbsp. mayonnaise;
Remove the baking sheet, place the mushrooms and cheese on the goat meat, cover again with foil and place in the oven for 20 minutes. After the time has passed, the dish is considered ready.

Goat meat in a slow cooker

There are many different recipes, we offer a multifunctional option - a full-fledged second course that is suitable for both a holiday and an ordinary family dinner. Thanks to the multicooker, the cooking process is much simpler.

For 6 servings you need to take the following ingredients: 1 kg of ribs, 5 kg of potatoes, a couple of bunches of green onions, 3 bay leaves, 4 tbsp. spoons of vegetable oil, carrots, 2 tbsp. spoons of tomato paste, salt and pepper to taste.

Cooking steps:

The ribs should be divided into shares and dried with paper towels.
Then they should be fried until golden brown in oil in a frying pan.
After this, transfer the ribs to the slow cooker.
Peel, wash and cut the potatoes into 4 pieces and place in a slow cooker. Peel the carrots and cut into cubes, and chop the greens. Place the prepared vegetables in the slow cooker.
Add the remaining ingredients and pour enough water to completely cover the potatoes. Select the “Extinguishing” program and set the time to one and a half hours. After the multicooker signal, the dish is considered ready.

Now you know several primitive methods of how to cook goat meat and you can amaze your loved ones with mouth-watering dishes. If desired, you can adjust the recipes by adding various spices and herbs to your taste, which will allow you to achieve new tastes. Bon appetit!

With this dish, MasterKok begins publishing goat meat dishes. In the selection of goat meat dishes you will find the answer to all your questions - recipes with goat meat, how to cook roast goat meat, how to cook goat meat without smell, goat ribs recipe, roast goat meat, goat meat dishes. We call goat meat goat meat, but in America they try to avoid this name, considering it common. Marketers and producers of goat meat prefer to use the word of French origin “chevon”. But in some parts of Asia they use the word lamb for the name.

About 70% of the world's population eat goat meat.

This is what the sternum-costal part of the meat of a young goat looks like

The most famous cuisines of the world that include goat meat in their dishes are African, Middle Eastern, North African, Indian, Nepalese, Pakistani, Mexican and Caribbean.

If previously in America goat meat could only be found in ethnic restaurants, now dishes made from it are also popular in upscale restaurants. Goat meat is considered a delicacy in Nepal.

Various dishes are prepared from goat meat: it is stewed, fried, baked, barbecued, chopped products, canned food and various sausages. The best meat is considered to be from young goats from 6 to 9 months. Ribs, loin and tenderloin are suitable for quick cooking, while other cuts are suitable for long braises. Although goat meat is classified as red meat, goat meat is leaner and contains less cholesterol than lamb and beef.

Goat meat has no odor; despite its reputation for being foul-smelling, the skin does. The main thing is to cut the carcass correctly. Lamb has a more pronounced odor compared to goat.

Goat meat can only be purchased from small private farms. Industrial breeding of goats, as in other countries, is not cultivated in Ukraine. It would be good news for Ukraine about industrial breeding. A goat uses less feed and grazes more densely on pasture than cattle. Obviously, the low demand for meat is the main factor in the lack of breeding herds in Ukraine. Let's hope that one day goat meat will become as popular here as in Australia.

Today we will cook roast young goat ribs. First, we wash the meat thoroughly and cut it into pieces. Don’t listen to anyone, you don’t need to soak the meat of a young goat in anything, this will only leach the vitamins and nutrients into your marinade.

After we cut the ribs into portions, we fry them in vegetable oil, first rolling them in flour, until golden brown. Place the fried ribs in a cauldron and pour in boiling water until the liquid slightly covers the ribs. Bring to a boil and simmer on low heat. It takes about 1.5 hours to simmer. The stewing time depends on the age of the animal, so we check the readiness by checking the meat, which should come away slightly from the bone.

While our meat is stewing, we cut the onion into cubes, carrots into cubes and also bell peppers and saute everything until the onions are golden brown, after which we add chopped fresh tomatoes (preferably hard), sauté for another 2-3 minutes and add everything to the cauldron with ribs. Then cut the potatoes into slices or large cubes and fry in vegetable oil on all sides until golden brown. We check our meat and if it is almost ready, we send potatoes there. Only after we've added potatoes to our roast do we bring it to flavor. Salt, pepper and add various spices. I like the composition of spices called khmeli-suneli. Our roast is ready, hurry up and try it, but don’t forget that the optimal temperature for serving main courses is 65-75 degrees. You can also order a master class on goat meat dishes at our culinary school.

You may also be interested in goat meat dishes:

1. Rinse goat meat. 2. Place the goat meat in a bowl, add milk or water with 1 tablespoon of 9% vinegar to remove the specific smell from the meat and make the boiled dish softer. 3. Transfer the goat meat to a saucepan, add water, and put on fire. 4. After boiling, remove the foam with a slotted spoon, change the water and put the pan back on the fire. 5. As soon as the water boils, reduce the heat and cover the pan with a lid. 6. Cook the young goat meat for 1 hour, and if it remains firm, continue cooking for another 1 hour. Serving boiled goat meat with Bechamel sauce or mushroom sauce is delicious.

Cutlets

Do not think that goat dishes are prepared only using whole meat. You can also make excellent minced meat from it. Which, by the way, is ideal for those who have a whole goat carcass at their disposal. The best meat can be left for preparing gourmet dishes, and minced meat can be made from all kinds of trimmings and not very appetizing pieces. It is only advisable to add a little lard or fat to it so that the prepared dishes are juicier.

How to make cutlets from such minced meat? Yes, in principle, almost exactly the same as from any other. Only many experienced housewives recommend adding a loaf soaked in milk. And in everything else - everything is traditional. In addition to the loaf, add onion or garlic, spices, and egg to the minced meat. Form cutlets and fry for at least five minutes on each side.

Goat meat baked in a sleeve

You will need:

goat leg – 1.8-2 kg;
carrots – 100 g;
salt – 20 g;
honey – 40 ml;
garlic – 1 head;
rosemary – 2 sprigs;
kiwi – 0.5 pcs.;
adjika – 5 g;
grain mustard – 20 g;
soy sauce – 60 ml;
Provençal herbs – 5 g;
olive oil – 20 ml;
mixture of perev, cumin - to taste.

How to cook:

Wash the goat's leg thoroughly and dry with napkins. Be sure to trim off excess fat - it gives the meat a specific smell.
Peel the garlic, cut large cloves in half or even into 3 parts.
After peeling the carrots, cut them into small pieces - about the size of a garlic clove.
Make several deep slits on all sides in the goat's leg. Push pieces of garlic and carrots into them.
In a small container, combine salt, spices, adjika, honey melted to a liquid state, butter, soy sauce. Add chopped rosemary. Mix the ingredients well.
Peel half the kiwi, grind to a puree, combine with the sauce, stir. The juice of this fruit softens meat fibers well.
Coat the goat's leg with the resulting sauce on all sides and place it in a baking sleeve.
Secure the edges of the sleeve with special clips or tie it. Place in the refrigerator for an hour or two. During this time, the kiwi will cope with its task.
Transfer the bag of goat meat to a baking sheet. Using a toothpick, make several small holes in the bag through which steam will escape.
Preheat the oven to 200 degrees, place the bag of goat meat in it.
After 45 minutes, reduce the temperature to 180 degrees and bake for the same amount.

After the oven has cooled slightly, remove the sleeve with goat meat from it and drain the broth from it. Place the leg on a platter and serve. According to this recipe, the goat meat will be tender and juicy, without any unpleasant odor.

Shashlik

When talking about what kinds of goat meat dishes there are, one cannot ignore shish kebab. Properly prepared, it will surprise even an experienced gourmet with its taste.

So what needs to be done. First of all, the meat, cut into pieces of the required size and cleared of various films and veins (we give the recipe for two kilograms), is soaked for three hours in salt water. After this, the liquid is drained. The meat is dried and sent to a large container, covered with onion cut into rings (five pieces). And then it is poured with four liters of water, to which are added two tablespoons of grape vinegar (you need to take 9 percent), three bay leaves, a dozen black peppercorns and salt. The last ingredient, as well as your favorite seasonings, are added arbitrarily, to taste. Marinate for about 12 hours, while keeping the container in a cool place. Well, then you can go on a picnic and fry such kebab in the traditional way.

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.

A few words about wild meat and marinating

We have already mentioned that when preparing dishes from wild goat meat, it is advisable to marinate this main ingredient. And if you carry out this procedure correctly, you can grill it in fairly large pieces without worrying that the meat will be tough and give off a bad smell. On the contrary, by preparing it in this way, you can only surprise the guests during the party, boasting at the same time of your culinary abilities and hunting skills. As for the marinade recipe, the most popular is the following: you need to take half a liter of dry white wine and add wine or grape vinegar to it. According to your own taste. Add a pinch or two of salt, the same amount of a mixture of black and red pepper, a few bay leaves, two or three cloves of very finely chopped garlic. Heat a little over the fire, and then pour the marinade over the meat. Exposure time is at least 24 hours.

And finally, we will present you an interesting recipe for a wild goat dish.

How to properly marinate goat meat for baking

Like any other meat, it is advisable to marinate goat meat before baking in the oven. This will make the finished dish more juicy, tender and aromatic. The loin of a young kid is well suited for baking. The meat must be cut along each rib into steaks, but not cutting all the way to the end so that the piece does not fall apart and the juice is retained inside.

For the marinade, take: olive oil, salt, ground black pepper, rosemary and thyme. All ingredients must be mixed, rub the meat well with them and put it in the refrigerator for 1-2 hours, after which you can bake. The dish turns out tasty, not dry and aromatic. Using the same recipe, cook a kid's shoulder blade or clean flesh in the oven, after wrapping it in foil.

Goat meat in coconut milk

Pour one and a half kilograms of meat with marinade prepared according to the recipe presented above. Leave for a day. Then transfer to a saucepan, add pre-finely chopped tomatoes, bell peppers, and onions. Pour in three tablespoons of olive oil, add water to just cover the meat, and simmer until soft. When the goat meat is ready, add two glasses of coconut milk to the pan and keep on the fire for another ten minutes. If there is a hunter in your family, and he brought home a goat as a trophy, be sure to try cooking its meat this way. You will not regret!