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Thread: tender goat

  1. #31
    Member Tommy's Avatar
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    Quote Originally Posted by deadidick View Post
    Hey @ Tommy, went to the supermarket for the first time this year. Felt like curry so got one of those packets I mentioned a few months back. There are a few different types now in noticed, took me bloody half an hour to find them!
    They where in the international section, who would of thought!
    Attachment 50090
    Attachment 50091
    Beef corma, rice and garlic naans
    Ingredients to feed 6, just under $20 plus some gravey beef out of the freezer, and rice from cupboard.
    Bingo! Perfect kind of dinner for this time of year, the old grunty Korma
    deadidick likes this.

  2. #32
    Member falconhell's Avatar
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    Quote Originally Posted by mrs dundee View Post
    Cook it in the crock pot yummy as and tender
    im cooking one now for tea tonight in the crock pot any herbs i should put in? Ive just put a bit of salt and pepper in with it.
    mrs dundee likes this.

  3. #33
    Member stretch's Avatar
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    Quote Originally Posted by falconhell View Post
    im cooking one now for tea tonight in the crock pot any herbs i should put in? Ive just put a bit of salt and pepper in with it.
    Treat it like lamb - just chuck some Rosemary in there.
    falconhell likes this.

  4. #34
    Member falconhell's Avatar
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    sweet thanks
    i got a few the other day having a roast for dinner tonight the mrs is coming for the weekend and shes never had goat before.Name:  goat.jpg
Views: 125
Size:  14.9 KB
    mrs dundee likes this.

  5. #35
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    Quote Originally Posted by falconhell View Post
    im cooking one now for tea tonight in the crock pot any herbs i should put in? Ive just put a bit of salt and pepper in with it.
    2kg goat
    1 tbl spoon curry powder
    2 onions
    1-2 tea spoons mixed herbs
    fresh ground peper
    1 cup veg stock
    1 cup honey mead

    Slow cook for 4-6 hours

  6. #36
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    Waste of mead!! Surely a tablespoon of honey would do the trick?

  7. #37
    Member mrs dundee's Avatar
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    Oh yum,enjoy falconhal i put Tuscan or sprinkle some garlic pepper on it before i cook it.

  8. #38
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    i did a whole roast goat on a spit, the goat was a nanny maybe 1 1/2 years. after the usual clean and prep i covered it in unsweetened yoghurt and tooth picked a whole lot of fatty acon onto it before cooking. it was so tender it was trying to fall off the bone before it finished cooking

  9. #39
    Member keneff's Avatar
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    Quote Originally Posted by thejavelin View Post
    Soak overnight in either milk, salt water, or water with a few onions cut up & couple table spoons of vinegar.
    I do the onion/vinegar trick mainly - just divine eating.

    @
    Or a cup of red wine.
    I used to have a handle on Life - but it broke.

  10. #40
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    Quote Originally Posted by chainsaw View Post
    might be something to do with the calibre used ..... try a 416 Rigby, 50 casl or similar for max "tenderisation"
    105mm pack howitzer if you really want it shredded

 

 

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