Homemade goat meat dishes. Hunter's kitchen

List of recipes

Ingredients:

• Dry white wine – 500 ml;
• Wine vinegar - to taste;
• Spices;
• Garlic;
• Salt - to taste;
• Meat – 700 g.

Preparation:

1. Mix dry white wine with wine vinegar, add spices to the resulting mixture (bay leaf, black or other types of pepper, garlic).
2. First cut the meat into pieces.
3. When the marinade is ready, add it to the meat and leave to marinate.
4. The smell will completely disappear, and the meat will be more tender.
5. You can cook dishes from wild goat meat. These goat meat dishes are slightly different in taste from regular domestic goat meat.

Grilled meat

Ingredients:

• Meat – 500 g;
• Salt;
• Sauce - to taste;
• Fat - optional.

Preparation:

1. 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.
2. But if there is no choice, you should definitely soak the meat in a salty solution and only then marinate.
3. 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.
4. Goat meat can be hung on hooks in the basement or any dark place, be it a cellar or a barn.
5. When the marinating process is completed, cut the meat across the running fibers and add fat.
6. Fry the goat dish.
7. Goat meat goes well with spicy sauces.
8. 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:

1. Prepare minced meat.
2. Cut the meat into pieces and carefully place in a meat grinder, then add onion, garlic and fat.
3. Place the resulting mass in a bowl.
4. Soak the loaf in milk, leave for a while to soak well, then mash and add to the bowl with the minced meat.
5. Pour the remaining milk into a bowl too.
6. The minced meat is ready.
7. You can cook cutlets in a slow cooker or in a frying pan.
8. 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:

1. What is pilaf in a slow cooker? This is stewed rice with carrots and a third element (in this case, goat meat).
2. 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.
3. The rice must be washed, filled with water and left to swell.
4. 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.
5. Add onion and fry until golden brown.
6. Add carrots. When the carrots are half cooked, add water.
7. Achieve a viscous mixture of meat and vegetables.
8. When the mixture is ready, add rice and simmer for 30–40 minutes, selecting the “Pilaf” program in the multicooker.
9. If you don’t have goat meat, then you can replace it with lamb, or make an assortment - goat meat with lamb.
10. 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:

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

Video recipe: Goat meat in onion sauce

dailytelegraph.com.au

Ingredients:

1 kg goat meat

2 glasses of dry white wine

2 heads of garlic

3 sweet peppers

150 g olive oil

salt to taste

How to cook goat meat with sweet peppers:

1. Cut the meat into small pieces, add salt and fry in its own fat until it turns golden brown. Then add wine to it and simmer over medium heat, stirring occasionally.
2. Meanwhile, in another frying pan, fry finely chopped garlic in olive oil. Add it to the meat.
3. Follow the same steps with diced sweet peppers.
4. Squeeze the juice from the lemon and mix it with the products already being prepared.
5. Next, increase the heat and simmer the meat for 5 minutes. Then turn the flame low and wait for it to be fully cooked. In this case, the liquid should boil down by half.
6. Then heat the remaining oil in a frying pan and pour it into the almost finished dish. Wait 2 minutes, after which you can serve the meat.

Goat meat with walnuts

Ingredients:

600 g goat meat

5 pieces. onions

150 g shelled walnuts

2 cloves garlic

3 sprigs cilantro

1 teaspoon cilantro seeds

1 teaspoon khmeli-suneli

Vinegar

Bay leaf

Salt and pepper to taste

How to cook goat meat with walnuts:

1. Wash the meat and cut into small pieces. Place them in a saucepan and add the bay leaf. Cover with a lid and simmer the meat over low heat. During this process, juice may be released from the goat meat, which should be removed into a separate container.
2. After 15 minutes, add finely chopped onions and wine vinegar. Fry thoroughly.
3. Pass the walnuts through a meat grinder and mix with crushed garlic, herbs, cilantro seeds, and capsicum. Don’t forget about suneli hops.
4. Dilute the resulting mixture with the juice released when stewing the meat and add it to the pan, which will already contain almost cooked goat meat with onions. Simmer it for another 5-10 minutes and remove from heat.
5. Divide into portions and serve. Please note that the dish turns out to be quite filling, so the portion size should be small.

Cooklikepriya

Ingredients:

1.5 kg goat meat

2 cups coconut milk

3 tbsp. spoons of olive oil

Onion

1 tomato

Sweet pepper – 1 pc.

3 cloves garlic

Coriander

Green onions

2 tbsp. l. wine vinegar

Black pepper and salt to taste

How to cook goat meat with coconut milk:

1. Cut the meat into pieces, pour vinegar over them. Season with pepper and salt and leave to marinate.
2. 2 hours later, add vegetables, oil and herbs. Place over high heat, adding water first. Cook until the meat is tender.
3. Then pour in coconut milk and boil for 5-6 minutes.

The more varied a person’s diet is with natural and healthy foods, the more different vitamins, minerals and other nutrients his body is enriched with. Protein is the basis of good nutrition; most of it is found in meat, of which there are many types, and goat occupies a special place among them. Not everyone can boast that they have tried this product, because it is not easy to find it on the shelves of markets and stores, especially not everyone knows whether it is healthy. We can say with confidence: this is the most valuable product, known since ancient times.

Calorie content and chemical composition

Goat meat, which is obtained as a result of special fattening of the animal, is a product rich in many nutrients, amino acids, proteins, which is extremely beneficial for human health.

It includes:

• - up to 5.5 g;
• - from 3.7 to 3.9 g;
• - from 7.4 to 7.7 g;
• - from 9 to 11 g;
• - from 8.5 to 9.1 g;
• - from 3.7 to 3.9 g;
• - from 15.5 to 16 g;
• - from 1.2 to 1.5 g.

• phosphorus - 161 mg;
• sodium - 60 mg;
• sulfur - 190 mg;
• chlorine - 60–65 mg;
• potassium - within 250 mg;
• magnesium - 18–19 mg;
• zinc - up to 15 mg;
• iron - up to 3.5 mg.

• B1 - 0.05 mg;
• B2 - 0.2 mg;
• B3 - 5.0 mg;
• B4 - 70 mg;
• B5 - 0.5 mg,
• B6 - 0.4 mg;
• B9 - 8.0 mcg;
• B12 - 2.0 mcg;
• E - 0.5 mg;
• H - 3 mcg.

Did you know? The goat is one of the very first herbivores, which was domesticated by man 10 thousand years ago in the Persian mountains.

Benefits and harms

The presence of a large set of positive and virtually no negative characteristics elevates goat meat to the rank of one of the most valuable types of meat.
In ancient times, this product was even considered miraculous, because it was credited with the ability to save from many serious diseases, it was even called “a pharmacy given by nature itself.”

Important! It is recommended to purchase goat meat in places where it is quickly sold so that it does not linger for a long time. A high-quality product is characterized by a reddish tint, should not be friable, and should not look dry and weathered. A slight odor is allowed, which can be easily eliminated during further preparation. If the goat meat has a significant unpleasant odor, the purchase should be cancelled.

Beneficial features

Goat meat has many beneficial properties:

• this product has beneficial properties for problems with the cardiovascular system and is an excellent preventative against atherosclerosis;
• Regular consumption of goat meat can reduce the risk of Alzheimer's disease;
• helps remove unnecessary fluid from the body, facilitate kidney function, and reduce swelling;
• the product is useful for alleviating problems with the spine, helps improve the quality characteristics of cartilage, and regenerate tissue in case of injury;
• has a positive effect on the functioning of the liver, helps cleanse it after abuse of fatty and unhealthy foods, nicotine, alcohol or medications;
• practically does not cause allergic reactions and can act as complementary food for small children.

What harm could it do?

Eating goat meat has virtually no contraindications. But there are still some nuances:

• the product may cause an allergic reaction due to the protein contained in it;
• There are rare cases of individual intolerance to goat meat.

Sometimes people don’t like goat meat because of its specific smell, but this nuance can easily be eliminated by properly preparing dishes from it.

Goat meat dishes

Many people are interested in the question of whether it is possible to eat goat meat and what dishes are prepared from it. All over the world it is served in the most expensive restaurants, it serves as the basis for preparing the most exquisite dishes, this product is valued even more than beef.

Video: goat meat dishes You can prepare many different dishes from it, including the following:

• steak on the bone or without it;
• chops;
• stew with vegetables;
• cutlets with herbs and eggs;
• baked goat meat;
• goat meat with beans;
• meatballs in sauce;
• meatballs baked with sauce;
• grilled meat;
• goat meat kebab;
• stew;
• smoked meat;
• homemade sausage.

Various soups made with goat meat are also popular.

Did you know? Goats, as it turned out, are distinguished by disgust: if their food accidentally gets the saliva of someone else’s goat or dirt, then they will never eat it.

How to cook in the oven without smell

Many people are confused by the presence of a specific smell in goat meat dishes, but this fact only indicates that the meat was cooked incorrectly. Dishes made from this product are best prepared by baking in the oven.

Recipe 1

Consider a recipe for making goat legs baked in foil.
To do this you will need the following ingredients:

• goat leg;
• garlic - 4 large cloves;
• salt - 1 tsp;
• mustard - 2 tsp;
• seasoning for pilaf or lamb - 2 tsp;
• red pepper - to taste;
• black pepper - to taste;
• vegetable oil (olive or sunflower, odorless) - 2 tbsp. l.

Important! To ensure that goat meat does not have a not very pleasant smell (most often it is the goat’s sweat), you must also try to avoid contact between the outside of the skin and the meat during slaughter. Before starting the cooking process, it is recommended to soak the product, and it is better to cook it in the second or third broth, adding various seasonings, among which should be rosemary, which kills unwanted odors. Before baking or frying, it is recommended to marinate goat meat for at least 24 hours.

The cooking process is as follows:

1. First keep the leg in the refrigerator for up to a day.
2. Mix all ingredients in a separate bowl.
3. Pierce the leg in several places.
4. Carefully lubricate it with the resulting mixture.
5. Wrap in film or foil and place in the refrigerator (at least a day).
6. After the required time has passed, the leg must be well wrapped in several layers of foil.
7. Place on a baking sheet.
8. Bake the leg in the oven at a temperature of +190–200 °C for 2–2.5 hours.
9. After this, you can open the foil slightly and place the leg in the oven for a few more minutes to form an appetizing crust.
10. The dish is served with a side dish (potatoes, rice, etc.).

Video: baked goat leg in foil in the oven

Recipe 2

In this recipe we will tell you how to deliciously cook goat legs with potatoes and onions. You will need these ingredients:

• legs of a young goat - 2 pcs. weighing just over 1 kg;
• olive oil - 4–6 tbsp. l.;
• potatoes - up to 1 kg;
• oregano - 1 tsp;
• turmeric - 1 tsp;
• salt - to taste;
• mustard - 2 tsp;
• onions - 2–3 pcs.;
• garlic - 4–5 cloves;
• juice of 1 large lemon;
• water - half a glass.

1. Cut the potatoes into cubes, add mustard to it, mix thoroughly, leave for 20 minutes.
2. Chop onion and garlic into pieces.
3. Make pockets in the legs and insert chopped garlic into them.
4. Place meat and potatoes on a baking sheet, sprinkle them with onions, oregano, turmeric, and salt.
5. Drizzle everything with enough olive oil.
6. Pour water over ingredients.
7. Add lemon juice.
8. Cover with baking paper and place in an oven preheated to +180°C.
9. Bake the legs for an hour and a half, then remove the paper and bake for another half hour until fully cooked.

Video: goat legs with potatoes and onions

Did you know? A goat is a very smart pet, characterized by amazing intelligence and memory. These animals are characterized by absolute unpretentiousness in care and nutrition. In addition, many diseases that cows suffer from are unusual for goats (tuberculosis, brucellosis).

Goat meat is an unusual product for us, although dishes from it are not only tasty, but also extremely healthy. The main thing is to study the technology of their proper preparation.

Goat meat is considered a very valuable, healthy, dietary and delicious product. This meat is rich in amino acids and minerals and can be consumed at any age. Goat meat is not particularly popular due to its specific smell, which, by the way, is practically absent in the meat of young goats. Even if the smell exists, you can get rid of it very easily. It is also believed that goat meat is very tough, this can also be corrected. The meat must be properly processed and soaked in dry wine. If you are lucky enough to purchase goat meat, I suggest you prepare wonderful, juicy, very tender and tasty goat cutlets. Believe me, if you follow all the cooking recommendations, you will be surprised at how aromatic and tasty it is!

Ingredients

To prepare goat cutlets you will need:

young goat meat (I have meat trimmed from the leg) - 500 g;

pork lard - 200 g;

onion (large) - 1 pc.;

garlic - 2 cloves;

gray or white bread - 4-5 slices;

water or milk for soaking bread;

salt, freshly ground black pepper - to taste;

sour cream - 1-2 tbsp. l.;

breadcrumbs - for breading;

dry white wine - 200-300 ml (for soaking meat);

vegetable oil for frying cutlets.

Cooking steps

The meat must be cut from the bone, then carefully cleaned from films and fat with a sharp knife. Cut the meat into pieces, place in a saucepan, pour in dry white wine. Leave the meat for 1.5 hours.

Next, the goat meat needs to be squeezed out, rinsed with running water and dried. After soaking in wine, goat meat gets rid of any odor and will not be tough after cooking. You can now stew the meat, bake it, or, as in this case, cook cutlets. To do this, grind the goat meat in a meat grinder along with onions and lard.

Add sour cream and bread soaked in milk or water and squeezed out.

With wet hands, form goat meat cutlets and roll them in breadcrumbs. Heat a frying pan with vegetable oil and place the cutlets.

Enjoy your meal!

Meat contains nutritious and healthy elements, but we love it for its first-class taste and aroma. Who wouldn't want a fatty piece of meat with a crispy crust? To enjoy this product, it must be prepared correctly. And if everything is very clear with most “varieties” of meat, then not every cook can cook goat meat.

As many might have guessed, the whole point is the unpleasant smell of “fresh meat” of goats, often, neither onions nor strong spices can help get rid of it.

The note! Young goat meat does not have such problems. Goat meat has a pleasant aroma and a sweetish taste that is not found in any other “grade” of meat.

What to do in this case? It is necessary to choose the right recipe and method of preparation, which were and are used by the majority of mountain peoples of the world, for whom goat meat has become an integral attribute of food life.

It’s worth starting with the simplest thing, soups. This dish will not make you stand at the stove for a long time, and the result will delight your friends and family.

Shurpa

All goat dishes are very simple, but at the same time they can give an unforgettable dining experience.

For shurpa we need:

1. Goat meat (pulp is best) – 450 g.
2. Carrots – 100-150 g.
3. Onion – 100-150 g.
4. Potatoes – 400 g.
5. Tomato paste – 2 tbsp. l.
6. Salt, spices, sunflower oil.

Almost every housewife has similar products at hand.

1. It is necessary to cook goat meat broth. Check the readiness of the product with a wooden toothpick: the meat should begin to boil.
2. We take out the goat meat and cut it into small cubes for further processing.
3. Chop carrots and onions for frying.
4. Heat a frying pan, pour oil into it and begin to fry the goat meat until golden brown.
5. When the meat acquires the desired color, add tomato paste and chopped vegetables to taste.
6. The frying is boiling. It is poured into the broth and the potatoes are crumbled into it.
7. 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.

On an open fire

It doesn’t matter whether you raise goats at home or a wild goat has come to your table, the meat of these animals has a specific smell that only an open fire can cope with. Of course, no one will refuse a delicious barbecue.

The note! For the dish, they take the meat of young animals, but if you get the meat of a goat or an old goat, you first need to marinate it in cheese in order to soften the meat.

What you will need:

1. Goat meat – 1 kg (young animals are best).
2. Onions – 2 pcs.
3. Dried chopped basil – 1 tbsp. l.
4. Red, black pepper and salt - to taste, but the main thing is not to overdo it.

Step-by-step recipe for marinating meat:

1. First, thoroughly rinse the goat meat under running water.
2. Remove excess fat and films from the meat and chop it into portions.
3. Chop the onion into small cubes: for goat meat this is a better option than rings.
4. Grind the pepper until powdery.

Important! Do not take ground ready-made pepper from the store; it is better to take peas and grind it yourself. In this case, the spice will not lose its aroma and aroma.

1. Transfer the chopped meat, onion, and basil to a bowl and add pepper and salt to taste.
2. Stir the goat meat until it and the onion release juice, in which the kebab will be marinated.
3. We put it in the refrigerator for a day and everything is ready, it’s time to light the grill and fry the kebab until fully cooked.

There are other recipes for how to cook tasty shish kebab from this animal, but this one is the simplest and most popular among many goat breeders and hunters.

From simple recipes it is worth moving on to more complex dishes. This is a roast goat. It is prepared in the oven in a cooking sleeve.

What will you need for this?

1. Goat meat - 2 kg (absolutely any kind will do, but ideally it should be pulp).
2. 3 onions – 250-300 g.
3. 1 head of garlic.
4. 2 carrots – 200-250 g.
5. Lavrushka.
6. Salt, black pepper.

And, in fact, the baking sleeve itself. Now we need to properly prepare our meat before putting it in the oven.

1. The fresh meat is cut into portions, a hole is made in each piece and each piece is marinated with a clove of garlic.
2. Chop the onion and carrots into small rings.
3. Now let's move on to preparing the “pickling injection”:

• prepare the marinade itself, mix 100 g of pomegranate juice with soy sauce to taste;
• draw the marinade into a syringe and carefully inject the substance into each piece of goat meat.

1. We place the meat in the sleeve mixed with vegetables so that the goat meat has more contact with them than with other pieces of the goat.
2. Place some bay leaf and basil on top (optional).
3. A pinch of salt and pepper and the dish is ready to go into the oven.

The dish must be simmered for three hours at low temperatures: 160-180 degrees. The taste of such a dish is difficult to describe in words; every stewed piece melts in your mouth.

Important! Do not cook goat meat in a slow cooker. Due to the airtight lid, the meat will suffocate, which will give it a not very pleasant aroma. It is best to cook goat meat over a fire, in a frying pan or in the oven.

We're talking about smoking. This is the most universal way to get rid of unpleasant odor, not only from goat meat, but also from any other animal.

We need:

1. Cold smokehouse.
2. Salt, red and black pepper.
3. Cinnamon, cloves and coriander.

Cut the meat into thin portions and marinate with garlic. Mix the crushed spices and herbs and rub it all into the goat meat. We leave to marinate for about 2 days, after which we put it in the smokehouse. The cooking process will take approximately 3-4 weeks. After cooking, such meat can be stored for many months and delight your friends and family with its aroma and taste.

Is 4 weeks a long time? Then you need to turn to the hot smoked recipe. This method is much more labor-intensive, but can please you with a delicious product in just 6 hours. First you need to salt the goat meat.

We need:

1. Water – 1 liter.
2. Salt – 30 g.
3. Sugar – 10-15 g.
4. 9% vinegar - 3-4 tbsp. l.
5. Lavrushka – 3-4 pcs.
6. Ginger – 0.5 teaspoon.
7. Garlic – 5-7 cloves.
8. Cinnamon – 0.5 kg.
9. Juniper – 5-10 berries.
10. Black pepper – 10-15 peas.

The resulting brine should cover the entire mass of meat; if it is not enough, you can prepare more brine, proportionally increasing the above ingredients.

1. Boil water and cool it to 4 degrees (this will kill all microorganisms and bacteria in the water).
2. Add all the above ingredients to it and mix well.
3. The meat is kept in brine for 4-7 days, turning it over from time to time.
4. The goat meat is removed from the brine and stuffed with garlic.
5. The meat is placed between two wooden boards and thoroughly beaten with a hammer, crushing the bones and cartilage (otherwise the liquids that will evaporate from these tissues will not allow the meat to be smoked near the bones).
6. Now the goat meat is hung up and put into the smokehouse.

The product will be ready in 6-7 hours. Half an hour before the product is ready, 5-6 juniper branches are thrown into the heat. The smoke of this plant has strong antiseptic properties; smoking will be stored for a long time in any conditions.

Now you know what to cook from goat meat and how to get rid of the unpleasant, specific smell of these animals.