Homemade goat meat recipes. Goat meat - the best cooking recipes

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.

Every year there are more and more people wanting to start raising goats. All over the world, raising these unpretentious animals that can provide humans with milk, skins, wool and meat is becoming increasingly popular.

Those who are interested in raising goats need to know that there are such breeds:

• meat goats;
• dairy goats;

Unique properties of goat meat

There is a misconception that goat meat has a specific repulsive odor, but this is not always the case. If the animal is carefully skinned and hands are washed, there is no need to be afraid of the “aroma”.

Even ancient healers were well aware of the beneficial properties of goat meat. It has long been considered a storehouse of valuable minerals and trace elements that can heal many ailments.

The meat of wild and domestic goats is tender and juicy, it is quickly digestible and contains less fat than water. It contains several times less cholesterol than cow meat or pork, so goat meat dishes can be eaten by those suffering from atherosclerosis and many other diseases of the cardiovascular system.

1 kg of meat contains a record amount of amino acids and valuable vitamins: riboflabin, retinol, etc.

For those interested in raising goats, it will be useful to know:

In recent years, raising goats for meat up to 1.5 months has become popular. To give the meat a special taste, they are fed milk and bran. Raising vulkhs (castrated rams) is considered an equally profitable activity. Recipes for preparing their tender and juicy meat are passed down from generation to generation.

Goat meat - benefits and harms

What's the benefit?

The beneficial properties of wild or domestic goat meat are explained by the presence in it of trace elements and amino acids necessary to maintain human health.

1 kg of meat contains a large amount of fat, protein and vitamins, so if you need to prepare hearty meals, goat meat is the best choice. Calorie content of 0.1 kg of meat – 216 kcal.

People with weakened immune systems, suffering from endocrine diseases and diseases of the gastrointestinal tract are also recommended to eat goat meat dishes.

What is the harm?

To date, scientists have not established any harm from eating food from wild or domestic goats. Minor health problems: discomfort and a feeling of heaviness can only be obtained if it is consumed excessively in case of individual intolerance.

Therefore, we can safely say that the benefits of eating a dish made from wild or domestic goat meat are obvious.

What you need to know when choosing goat meat

When choosing meat, you need to remember that only a fresh product has beneficial properties. It's better to go to the market to buy. You can also go to the store, but in this case the risk of buying stale goods will be much higher, and the price per kg of meat may differ significantly.

The first thing you need to pay attention to is the color of the meat, it is an indicator of freshness and quality.

The surface of the meat should be tight, elastic, without any stains or mucus. You can apply your palm, it should remain dry. The product should not have any odor.

Storage conditions

The storage conditions for goat meat are the same as for beef, chicken, etc. It should only be stored frozen.

If you bought a piece of goat meat weighing several kg, then separate the flesh from the bone. This way it can be stored longer. The dishes can be prepared within three days, only during this time the meat contains all the most valuable microelements and minerals. Unused meat is frozen.

What can you cook from goat meat?

In the cuisine of many nations, not only the Asian region, there are dishes whose recipes contain wild or domestic goat meat.

The meat of wild and domestic goats is unique in that dishes made from it are juicy, but not fatty.

Any dish can be prepared from the meat of young animals, but old meat must first be marinated.

How to prepare the marinade?

There are different marinade recipes, here is one of them. You need to take red wine, add grape vinegar, garlic and spices to it, and mix it all in an enamel container. Soak the meat in the marinade for 24 hours and feel free to experiment, but first you need to learn the recipes for cooking.

The most common goat meat recipes:

• stewed meat and potatoes;
• chops with coconut milk;
• meatloaf;
• stir fry with beans, etc.

Delicious meat combined with legumes, rice, goat dishes with dill, parsley, tarragon and other seasonings are organically combined.

In cookbooks from around the world you will find recipes for goat meat dishes. Some recipes have been preserved from ancient times, but are still in demand and popular in the most famous restaurants in the world.

Raising meat goat breeds is a profitable and profitable activity. It should be noted that almost all dairy breeds are not inferior in meat quality. The only difference is that dairy goats produce less meat productivity not in quality, but in quantity.

Many people believe that lamb and goat meat are similar in taste, but in terms of nutritional value, this type of meat is actually the same as beef. It is better for everyone to give preference to young animals in order to avoid an unpleasant odor and get tender and very appetizing meat. Goat meat can be marinated, but it can be cooked immediately.

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 please 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:

To begin with, the meat must be boiled until cooked, and after that, it should be cut into small slices. After this, approximately 900 ml of broth should remain.

Peel the vegetables, cut the onion into strips and the carrot into cubes. Fry vegetables and meat in hot oil.

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 ready.

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!

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.

How to make goat stew

How to cook goat stew with rice
1. Wash the goat meat, separate it from the bones, and cut it into pieces about a centimeter thick.
2. Place the goat meat in a cup, add salt and pepper, add a pinch of nutmeg, and mix with your hands so that the spices are evenly distributed.
3. Cut the peeled onions into small cubes, chop the garlic.
4. Pour vegetable oil into a deep frying pan and heat over high heat until bubbles appear.
5. Place goat meat in hot oil and fry for 7 minutes until any moisture has evaporated.
6. Add chopped onion and garlic to the goat meat and fry for several minutes.
7. Put tomato paste in a frying pan with goat meat, mix, pour boiling water so that it completely covers the meat.
8. Reduce heat to low, add bay leaf and cloves to the stew, leave to simmer for 2 hours.
9. Remove the finished meat from the broth with a slotted spoon, put it in a warm place, and leave the frying pan with the broth on the burner.
10. Change the temperature under the broth to medium and let it boil.
11. Rinse the rice in cool water.
12. Add rice and curry to the boiling broth, add hot water if necessary, keep on the burner for 20 minutes with the lid closed.
13. Serve the cooked meat and rice in sauce separately.

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 portioned pieces, 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.

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