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Thread: Goat : James Whetlor

  1. #1
    Member kickinwings's Avatar
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    Goat : James Whetlor

    Picked up a copy of this book recently.

    Goat : James Whetlor

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    Its got some pretty good recipes in it above and beyond the old goat curry. We eat a lot of goat and its been good to add a bit of variety.

    The Jerk marinade with appletons rum has been pretty popular.
    dannyb and sometimes1 like this.

  2. #2
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    Nothing wrong with goat meat eat a lot of it myself off goat hunting tomorrow
    bumblefoot likes this.

  3. #3
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    My fridge is pretty full of it now..... ;-)
    kiwijames and kickinwings like this.

  4. #4
    Member kickinwings's Avatar
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    Must do the full goat butcher one day, I usually just do the back legs, shoulder and back steaks in the field. Doesn't take long to fill your backpack up!

    There's a few chop recipes in that book that look pretty good.
    sometimes1 likes this.

  5. #5
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    Quote Originally Posted by kickinwings View Post
    Must do the full goat butcher one day, I usually just do the back legs, shoulder and back steaks in the field. Doesn't take long to fill your backpack up!

    There's a few chop recipes in that book that look pretty good.
    I only ever shoot 3 goats max; that way I can bring everything out
    kickinwings and sometimes1 like this.

  6. #6
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    Browned goat spare ribs in the crockpot ready to slow cook Name:  1.JPG
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  7. #7
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    Name:  1a.JPG
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Size:  87.8 KB2 goat shoulders rolled together stuffed with mint and fresh elderberries....
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  8. #8
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    Two goat legs in a cider and treacle ham brine. Made with water, cider, salt, brown sugar, treacle, cinnamon, ground ginger, mustard seeds, allspice, cloves, black pepper, bay leaves and fresh thyme....
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  9. #9
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    A goat ham cured in a standard salt and sugar cure for 3-weeks. Now rolled in a dry rub of garlic, mustard seeds, chilli flakes and coriander and left to cure for another 5-days in the fridge before it receives a light smoking....Name:  4.jpg
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  10. #10
    Member kickinwings's Avatar
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    Goat ham looks awesome.

    My go to lately has been butterflying the back legs and doing a mexican or tandoori marinade for a few days then grilling them on the charcoal bbq. Chop them up and chuck them in tacos.

    How long do you roast the stuffed shoulders for? I generally do them on the bone wrapped in tinfoil with some sort of marinade and slow cook them in the oven while I'm at work.

  11. #11
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    Usually slow for about 3-hours. Often I brown them off and do them in the slow cooker

  12. #12
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    Goat Burger

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    kickinwings likes this.
    Or you can stay within 300 yards and keep life a lot simpler.

  13. #13
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    My go - to for goat is shoving it through the mincer.
    Cats have nine lives-which makes them ideal for experimentation...

  14. #14
    Member aetchell's Avatar
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    I shove mine through the dog. I need to spend some time finding good recipes for it. Not a fan of it neat.

    Sent from my EVA-L09 using Tapatalk

 

 

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