Category Archives: Goat

Goat Gratin

I keep exploring new recipes with goat meat, and I tinkered with this recipe a bit until it worked well for us. We use the tender young goat (chevon or cabrito) already cut in stew pieces, and it works great. This takes a bit of time to put together, but it tastes fantastic and even freezes & reheats well! Enjoy!

Goat gratin - done

Goat Gratin
Adapted from Epicurious, Dec 2010
Serves 6

1 pound boneless trimmed goat stew meat
1 Tbsp extra-virgin olive oil
1 pound yellow onions, sliced thin
1/2 tablespoon chopped garlic
2 Tbsp parsley, chopped
2 tsp thyme, chopped
1/2 cup low sodium beef broth
1 pound gold potatoes, sliced 1/2 inch thick (I used a mix of white, gold, and purple)
Salt and pepper
1/2 cup low sodium beef broth
1/2 cup panko*
2 oz goat cheese, crumbled*

1. Slice meat thin, and pat dry. Season with salt and pepper to taste, and then brown meat in a large sauté pan in the olive oil. Remove meat. Sauté onions in same pan until slightly golden; add garlic, parsley, and thyme. Cook for 10 minutes and set aside. Deglaze the pan with 1/2 cup broth.
Goat gratin - cooking goat Goat gratin - sauteeing onions

2. Layer the bottom of a casserole dish with half the onion mixture. On top, place the goat and then the potatoes in a layer; finish with remaining onions. Almost fully cover top layer with deglazing liquid from pan and additional 1/2 cup broth. Mix bread crumbs with goat cheese and sprinkle over gratin.
Goat gratin - layer 1 Goat gratin - layer 2 Goat gratin  - layer 3 Goat gratin - layer 4 Goat gratin - pre bake

3. Cover and cook in 350°F oven for 1 1/2 hours; uncover and cook for another 20 minutes, until cheese and bread crumbs are toasted and liquids are bubbling.
Goat gratin - baked

Nutritional info:
Calories: 228.6
Total Fat: 6.4 g
Cholesterol: 47.8 mg
Sodium: 160.9 mg
Total Carbs: 23.9 g
Dietary Fiber: 3.2 g
Protein: 22.1 g


Jamaican Coconut Goat Curry

Don’t be intimidated by a goat recipe. Really. Several years ago, I thought that goat recipes would be similar to the goat curries that you find in the buffet-style Indian restaurants – old, chewy, gamey goat. Ick.

But then I tried young goat meat (chevon) at an event at a local restaurant. At first I didn’t even know it was goat meat – I thought the dish I had tried was either veal or tender beef. Then the chef told us that it was goat meat! Surprise!

It was after that meal that I found several vendors for goat meat at local farmer’s markets and specialty stores. Hmmm. Maybe I should buy it? Would it be strange to cook goat meat at home? Only one way to find out!

So, we bought some goat stew meat, and I looked through the recipes I had from one of the farmers. It was this recipe (more or less), and I modified it to fit our tastes and the ingredients available. The result? Wow – it was amazing! And since we tried this recipe, I have not been afraid to cook with goat meat!

Goat curry with lentils and rice 2

Jamaican Coconut Goat Curry
Adapted from unknown source
Serves 4

2 tsp canola oil
1 lb goat stew meat
1/2 medium onion, chopped
1 Tbsp curry powder
1 Tbsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp tumeric
1 small habenero chile, seeded and chopped(can sub one jalapeno or 1-2 cayenne peppers if you want it less spicy)
1/4 cup chopped cilantro
1/2 cup chopped leek
1/2 cup chopped tomato
1/4 cup water
1/2 cup light coconut milk
2 Tbsp chopped cilantro, for garnish

Pat the goat meat dry. In an uncovered pressure cooker, heat oil and add goat meat, onion, curry powder, chili powder, cumin, salt, & tumeric. Cook until onions are soft and meat is browned.

Add habenero (or other peppers), cilantro, leek, tomato, and water. Stir to combine.

Cover and seal the pressure cooker, and cook at high pressure for 45 minutes. Remove pan from heat, and let the pressure cooker cool.

Once cool, remove the lid and stir in the coconut milk. Serve curry over rice & red lentils and sprinkle with chopped cilantro.

**Note** If you can’t find goat meat (I use young goat, called chevon), you can easily substitute beef.

Nutritional info:
Calories: 192.6
Total Fat: 7.3 g
Cholesterol: 64.0 mg
Sodium: 407.4 mg
Total Carbs: 6.6 g
Dietary Fiber: 1.9 g
Protein: 26.0 g