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Thread: Goat preparation?

  1. #31
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    vasline as a lube is a big no no.
    tried it once and came 3 times in the shower trying to wash it off
    Paddy79 and Ftx325 like this.

  2. #32
    Member Micky Duck's Avatar
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    treat goat meat like lamb.....dont cook too long as will dry out as very lean...streaky bacon great idea.

    agree 100% on adding extra flavour afterwards...if I serve up venison steak and someone asks for sauce...the steak is removed and replaced with slice of dog roll..... I stalked it,shot it,carried it out,cut it up,bagged it ,froze it and more than likely cooked it.....if you want to cover it in sauce FCUK OFF and eat elsewhere.....wee bit of masterfoods steak seasoning or garlic steak seasoning when cooking is plenty enough seasoning for this K1W1.
    veitnamcam, 7mmwsm, GWH and 3 others like this.

  3. #33
    Member Marty Henry's Avatar
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    Quote Originally Posted by Flyblown View Post
    Jamaican Jerked Goat.
    Arabian Whole Roast Goat.
    Punjab Goat Curry.

    These are just too good to not try just because you donít like preservatives...

    Iím always a great advocate for looking at ways to prepare different meat animals from countries where that specific species is the main food source. Seriously, the Arabian whole goat is bloody great.

    But hereís the thing. One of the absolute best meat and veg meals I ever had was a goat and mutton hangi in the bush a couple of years ago, proper style. Thereís a great Kiwi way to do goat and thatís it! An industrial strength railway tracks and rocks hangi, complete with ash and charcoal on the side. Loved it.
    And tinfoil dont forget that wonderful on the fillings.

  4. #34
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    Quote Originally Posted by Micky Duck View Post
    treat goat meat like lamb.....dont cook too long as will dry out as very lean...streaky bacon great idea.

    agree 100% on adding extra flavour afterwards...if I serve up venison steak and someone asks for sauce...the steak is removed and replaced with slice of dog roll..... I stalked it,shot it,carried it out,cut it up,bagged it ,froze it and more than likely cooked it.....if you want to cover it in sauce FCUK OFF and eat elsewhere.....wee bit of masterfoods steak seasoning or garlic steak seasoning when cooking is plenty enough seasoning for this K1W1.
    Give them their dog roll and say, you want shit on your food, have it on shit.
    Micky Duck likes this.
    Overkill is still dead.

  5. #35
    Bubba...? Ftx325's Avatar
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    We have our goat meat cubed in a casserole and thrown in the crockpot for 6-8 hrs slow cooking.
    Be-ut-tiful. Hardly need to chew.....
    First time we fed it too the kids they refused to eat it when told it was goat. Finally coaxed them to try it and both ended up having three helpings. Now whenever we have it I have to put some aside if I want any for lunch next day because there's never leftovers...
    veitnamcam, Pengy and Micky Duck like this.
    born to hunt - forced to work

  6. #36
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    Goat is good, especially when Fijians cook it

  7. #37
    MB
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    Decided to keep the skin on in the chiller for 5 days. Skinned tonight and packaged up. Looks good.

    veitnamcam and GWH like this.

  8. #38
    MB
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    Cabrito al asador!

    veitnamcam, Hewie, dannyb and 1 others like this.

  9. #39
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    Asado would be my choice for goat.
    Be more involved and less impressed.

  10. #40
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    Quote Originally Posted by MB View Post
    Cabrito al asador!

    Looks good.
    A sheet of concrete re enforcing would save a lot of wire work.
    Overkill is still dead.

  11. #41
    Member GSP HUNTER's Avatar
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    Does the gland taint the meat? Good to learn.

  12. #42
    MB
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    I think it's good to take the gland out, but I've prepared lots of young goats and it's not been an issue. Tend to quietly remove it after the meat is cooked, so the family don't get a surprise.

  13. #43
    Still learning JessicaChen's Avatar
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    I don't really know much about ageing meat, but when i get goat I cut off the dirty bits and refrigerate for a couple of days before freezing or prepping. Today I am cooking malaysian goat rendang from the leg meat, slow cook for a few hours for tenderness. I love the taste of stronger meats like goat, mutton or lamb in a rendang. Some people dont seem to like goat fat but I like it and render it for cooking as well.
    Decent recipes here:
    https://singaporeanmalaysianrecipes....endang-daging/
    https://www.betterbutter.in/recipe/2...-style-mutton/
    It can be a bit daunting with all of the ingredients so when I am lazy I just buy the 'Ayam' brand rendang paste.
    The good old pan fried/grilled backstraps in a dry rub of cumin, paprika, oregano, cardamom, salt, pepper and sliced into a salad wrap is also good.

 

 

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