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!

Irina Gulevskaya

Many people believe that lamb and goat meat are similar in taste, but in terms of nutritional value this type of meat is almost identical to beef. It is best to give preference to young animals to avoid unpleasant odors and get tender and very tasty meat. Goat meat can be marinated, or you can cook it right away.

Recipes for original 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, you can prepare a delicious dish that can decorate any holiday table and please your family at dinner.

Ingredients:

• 350 g meat;
• onion;
• a head of garlic;
• 2 tbsp. spoons of peas;
• 2 tbsp. spoons of green beans;
• 2 tbsp. spoons of butter;
• 2 large tomatoes;
• 40 g champignons;
• 2 teaspoons honey;
• 2 teaspoons soy sauce;
• 1 tbsp. dry red wine;
• basil;
• seasonings

Cooking method:

1. First, salt and pepper the loin, and then fry in hot oil until golden brown.
2. Then transfer the pieces into a deep frying pan or cauldron.
3. Put chopped garlic and any seasonings there, for example, rosemary, 1 teaspoon of honey and wine.
4. It is important that the loin is completely covered with liquid.
5. Cover the pan with a lid and simmer over low heat until soft, about 2 hours.
6. 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.
7. The finished pieces of loin should be rolled in breadcrumbs and placed in the oven for 15 minutes.
8. After that, place them on a dish, cover with prepared vegetables, chopped tomatoes and chopped herbs.
9. Pour the sauce left over from braising the loin over everything.

Shurpa

This simple goat meat recipe allows you to prepare a delicious soup that will attract both children and adults to the kitchen with its aroma.

Ingredients:

• 450 g pulp;
• carrot;
• onion;
• 3 potatoes;
• 2 tbsp. spoons of tomato paste;
• 3 tbsp. spoons of butter;
• salt;
• spices;
• greenery.

Cooking method:

1. First, you need to boil the meat until cooked, and then cut it into small pieces.
2. After this, approximately 900 ml of broth should remain.
3. Peel the vegetables, cut the onion into strips and the carrot into cubes.
4. Fry vegetables and meat in hot oil.
5. After this, add a little broth with pasta and simmer for 5 minutes.
6. Once the time is up, transfer the contents of the pan into the pan with the rest of the broth.
7. Add diced potatoes there too.
8. Add chopped herbs, salt and spices and cook until the potatoes are ready.

Goat shish kebab

Meat cooked over a fire turns out tasty and very tender. You can cook shish kebab in the same way as with other types of meat.

Ingredients :

• 2 kg pulp;
• 2 tbsp. spoons of wine vinegar;
• 4 liters of water;
• 5 onions;
• 8 large tomatoes;
• 3 bay leaves;
• pepper pot;
• tarragon;
• carnation;
• salt.

The goat shashlik recipes are similar, and using the proposed option, you can prepare others.

Cooking method:

1. The first thing to do is to thoroughly rinse the meat and, if necessary, remove films and veins.
2. After this, dry the pulp with paper towels and cut it into equal pieces weighing 40 g.
3. Place them in a saucepan and add 2 liters of water, leaving for a couple of hours.
4. 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.
5. Mix everything well.
6. After the time has passed, drain the water from the meat and fill it with marinade.
7. Place the container in the refrigerator for 12 hours.
8. Thread the meat onto skewers, alternating with onion and tomato rings.
9. You need to cook, turning occasionally until golden brown. This will take approximately 20 minutes.
10. 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 is incredibly juicy and flavorful.

Ingredients:

• 1 kg of meat;
• 2 tbsp. dry white wine;
• 2 heads of garlic;
• 3 bell peppers;
• juice of one lemon;
• 150 g olive oil;
• salt.

Cooking method:

1. The first thing to do is wash and cut the goat meat into large pieces.
2. Then salt them well and fry in their own juice until a beautiful crust forms.
3. After this, add wine and leave to simmer over medium heat.
4. Separately, brown the crushed garlic in oil and add it to the meat.
5. Repeat the same with pepper.
6. Add lemon juice there and simmer for 5 minutes. over high heat.
7. After this, reduce the gas and continue to simmer until done.
8. During this time, approximately half of the liquid should boil down.
9. 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 tasty.

Ingredients:

• 1 kg of meat;
• bulb,
• 350 g honey mushrooms or other mushrooms;
• 1.5 tbsp. mayonnaise;
• 225 g cheese;
• 2 teaspoons mustard;
• vegetable oil;
• salt and pepper.

Cooking method:

1. First, peel the onion and cut it into half rings, and then fry in vegetable oil.
2. Cut the meat into small pieces, rinse it with water and add to the onion.
3. Pour 3/4 tbsp there. water and add salt and pepper.
4. Simmer covered for 20 minutes. After the time has passed, transfer the meat to a baking sheet.
5. Separately, prepare the sauce, for which combine mayonnaise, mustard and beat well. Add it to the meat and mix.
6. Cover the baking sheet with foil and place in the oven, preheated to 200 degrees for 40 minutes.
7. At this time, we move on to the mushrooms, which should be washed and cut into small pieces.
8. Place in a frying pan, add salt and fry for 15 minutes.
9. After this, send them finely grated cheese and 0.5 tbsp. mayonnaise.
10. Take out the baking sheet, place the mushrooms and cheese on the goat meat, cover again with foil and place in the oven for 20 minutes.
11. After the time has passed, the dish is considered ready.

Goat meat in a slow cooker

There are many different recipes, we offer a universal option - a full-fledged second course that is suitable for both a holiday and a regular family dinner. Thanks to the multicooker, the cooking process is greatly simplified.

Goat meat tastes a little like lamb, and its nutritional properties are almost as good as beef. It is especially rich in vitamins A and B. The meat of young domestic goats is considered the most valuable; it has a very delicate taste and does not have a specific smell that scares off some gourmets. Meanwhile, any goat meat can be prepared so deliciously that it will become a signature dish even at a holiday meal.

List of recipes in the article:

Goat meat dishes: marinate and bake

Marinating goat meat

It is customary to marinate the meat of old and wild goats before cooking to make it more tasty and aromatic. Goat meat must first be washed very well in running water and chopped into pieces.

As a filling, you can use a mixture of the following products (for 1.5 kg of goat meat):

• mayonnaise (0.5 cups)
• tomato sauce (5 tablespoons)
• semi-sweet red wine (200–250 ml)
• onion (1 head)
• allspice, table salt and any other spices and spices to taste

Thoroughly mix all the marinade ingredients, then place portioned pieces of meat into it so that they are completely immersed in the liquid. If necessary, you can add wine. Leave the goat meat to soak in the acid, fat and assorted spices overnight in a cool place, but do not freeze. After this, the meat can be cooked: fry or simmer in a saucepan until cooked.

It is recommended to cook marinated goat meat only in an environmentally friendly glass or ceramic container. Plastic or metal utensils can irreversibly spoil the nutritional value and taste of the product.

Goat meat in the oven

The tender loin of a young domestic goat does not need to be marinated before subsequent cooking. The washed meat can be cooked immediately: fried and baked in the oven.

To make a chic holiday meat dish, for one serving you will need:

• goat meat (about 300–350 g)
• bulb
• garlic (1 head)
• green peas (2 tablespoons)
• green beans (2 tablespoons)
• tomatoes (2–3 pcs.)
• marinated champignons (30 g)
• vegetable oil (2 tablespoons)
• natural honey (2 teaspoons)
• dry red wine (1 glass)
• soy sauce (2 teaspoons)
• sprig of basil
• table salt, ground pepper and seasonings to taste

Wild meat is considered a real delicacy for any table, since it is impossible to simply find it at the market; to do this, you must either go hunting yourself, or find a person who sells such rare meat. It is very difficult to cook this meat, since it contains factors that are not very easy to get rid of. First of all, it is the smell and harshness. Wild meat is very healthy and tasty if cooked correctly.
For cooking wild meat you will need the meat itself, 5-6 large potatoes, three onions, 3-4 tomatoes, spices: dill, parsley,
bay leaf, pepper, salt, baking dish, foil.

Wild meat can be prepared in any way you like; it can be fried, boiled, or stewed. But it is best not to cook this meat, as it loses all its beneficial properties. And also taste. But, if you want to cook borscht, then you can’t do it without cooking. If you want to cook cutlets, it is best to add half and half wild meat with pork or veal. Then the cutlets will turn out more tender and tastier. It’s also not worth frying such meat, as it will probably be tough. Of course, this does not apply to barbecue. Thanks to an excellent marinade, dryness and toughness can be avoided. It is best to use marinades that do not have vinegar, because wild meat during frying It’s already a bit dry, and the bite makes it even more dry. The recipe for onion marinade is simple. You need to cut the onion into rings, add salt and wait until the onion releases its juice. Next, add the meat and stir until the meat is saturated with juice. He can only stay in this marinade for half an hour.
The best way to cook wild meat is to bake it. It is then that it enhances its taste and at the same time does not become tough, but on the contrary, becomes more tender.

How to cook wild goat meat

Wild goat meat has a specific smell that needs to be removed. This can only be done with the help of a marinade. For it you need table vinegar and wine, add garlic and pepper, mix it all. You can cook wild goat either stewed, fried or boiled. In order to cook fried wild goat, you need to remove all tendons and membranes from the meat. You need to put pieces of lard on the pan, cover it completely, and then put the meat on top. Place in the oven, preheated to two hundred degrees until done. While frying, pour the juice that drains from the lard and meat over the meat.
If we talk about how to cook wild goat meat, then, in principle, cooking follows the same principles. True, wild goat meat is a little more tender and does not have such a strong specific smell. This meat can be stewed deliciously with nuts. To do this, you need to put the meat in a pan and add water, put three bay leaves and put it all on low heat. Let it simmer slowly. Then peel the onions and add to the pan. After a while, add a tablespoon of vinegar and chopped nuts. And wait until the meat is stewed.

Read also:

How to deliciously cook wild meat

In order to cook wild meat deliciously, you need to follow some rules. The most important thing is to regulate the balance of dryness and toughness of the meat. Namely, before how do you fry meat, it must be boiled with spices and salt, or just a bay leaf. Next, you need to remember about the smell, which distracts from the pleasant impression of wild meat. You can easily get rid of it using various marinades, or rinse thoroughly with water, let the meat sit in the water for a while, and change the water after a while.

Chapter:
Hunter's kitchen
6th page

If you don’t currently have game, use domestic animal meat with success.
And the result will exceed all expectations!

Small and large game dishes
WILD GOAT

WILD GOAT DISHES

HUNTER'S CUTLETS

Ingredients :
For 800 g of game (roe deer, wild goat, hare): 200 g of wheat bread, 300 ml of milk, 150 g of butter, 100 g of crackers, 100 g of beef fat, 200 g of fresh mushrooms, 100 g of sour cream, salt, pepper.

Preparation

Pass the pulp through a meat grinder, combine with bread previously soaked in milk, salt, pepper and grind again.
Mix the mixture with softened butter and cut into flat cakes 1 cm thick (2 per serving).
Prepare the filling: boil the mushrooms in salted water, squeeze, finely chop and fry. Pour in sour cream, boil until thickened and season with salt and pepper. Wrap the filling in meat cakes.
Bread the cutlets in breadcrumbs, fry and cook in the oven until done.
When serving, pour over melted butter and meat juice made from fried game bones.
Place potatoes or a complex vegetable side dish nearby.

SUNDAY STYLE GOAT MEAT

Ingredients :
For 6 servings: shoulder blade, 25 g melted butter, 275 ml red wine, 275 ml broth, 1/2 teaspoon tomato ketchup, 1 teaspoon mushroom ketchup (a mixture of pickled mushrooms with walnuts), salt, pepper and red hot pepper.

Preparation

Weigh the meat, calculate the baking time at the rate of 20 minutes for every 450 g plus 20 minutes for the entire piece. Heat the oil and pour it over the lamb, place it in the oven on a wire rack or grill, and keep it at 180°C for half the estimated time.
Then warm the wine with broth, ketchup and spices.
Allow the fat to drain from the meat and pour the sauce and its own juices over it and put it back in the oven until the end of the estimated time. Baste the meat with juice from time to time.
Serve with fried potatoes.
This is a recipe for a 19th century dish. in modern processing.

GOAT CHOPS

Ingredients :
Serves 4: 4 tail chops, 4 dessert spoons of layered marmalade.
For ginger sauce for goat chops: 2 tbsp. spoons of caramel sugar, 2 tbsp. spoons of wine vinegar, 1 tbsp. spoon of lemon juice, 1 teaspoon of ground ginger, a little corn flour.

Preparation

Place the chops on a baking sheet and place a dessert spoon of marmalade on each, mix together all the ingredients for the sauce, except the cornmeal, and baste the chops with it. Let the meat soak in the sauce for an hour. Then cover with foil and bake in the oven for an hour at 180°C. Before serving, thicken the gravy with flour.
NOTE. This is a recipe from the Beechwood Country Inn in Moffat. The town is located in the river valley. Annan is south of the Gray Mare Tail Falls and a huge natural depression - Devil's Beef Tub, where the Scots in the old days hid cattle stolen from the English during border incidents.

GOAT MEATBALLS IN SAUCE

Ingredients :
For one serving: 75 g goat meat, 15 g wheat bread, 25 ml water, 25 g onions, 10 g flour, 10 g fat, 75 g sauce, 150 g garnish, herbs, salt, pepper.

Preparation

Prepare a cutlet mass from goat meat in the same way as from beef, but with less bread content, add chopped sauteed onions or green onions to it and mix well.
Cook and serve the same way as beef meatballs.

GOAT MEATBALLS BAKED WITH SAUCE

Ingredients :
For one serving: 75 g goat meat, 15 g wheat bread, 25 ml milk or water, 10 g onions, 150 g legume puree, 10 g melted butter, 100 g sauce, 5 g cheese, 5 g crackers, salt, pepper , greenery.

Preparation

Pass the pulp of fatty goat meat and wheat bread soaked in milk or water through a meat grinder, add salt, add raw finely chopped green or onions, ground pepper, water (10% by weight of meat) and mix everything well.
Add 10-12% raw fat tail fat or pork fat to lean goat meat.
Cut the resulting mass into 10-12 g balls, place them in one layer on a greased baking sheet, and place in a hot oven for 5-6 minutes.
In a portioned frying pan, greased, place the prepared bean, pea or chickpea puree in a heap, and place the prepared meatballs on it, pour them with thick red sauce with chopped mushrooms and onions, sprinkle with grated cheese mixed with breadcrumbs, sprinkle with oil and bake in the oven.
Serve the meatballs in the same pan in which they were baked, pour oil over them and sprinkle with herbs.
Meatballs can also be prepared with mashed potatoes, boiled beans, rice, wheat or barley crumbly porridge, horns, noodles or other pasta in milk or sour cream sauce.

ROASTED WILD GOAT

Ingredients :
For 1 serving: 150 g wild goat meat, 75 ml marinade, 20 g bacon, 5 g lard, 150 g side dish, 75 ml sauce, salt, pepper.

Preparation

Clean the back and kidney parts of the carcass, as well as large pieces of the hind legs from films and tendons, put in the marinade and keep for 2-3 days in a cold room. In the marinade, vinegar can be replaced with white or red dry grape wine.
Instead of marinating, the meat can be hung and kept in a dry, cold room for 3-4 days, after which the tendons can be removed.
Stuff the meat prepared in this way with lard. Roast on a spit or on a baking sheet with fat in an oven.
Cut the finished meat into slices across the grain (2-3 pieces per serving) and pour in the meat juice.
Serve with fried potatoes in wedges or wedges.
Serve hunting or red pepper sauce separately in a gravy boat.

WILD GOAT CUTLETS

Ingredients :
For 1 serving: 150 g wild goat meat, 15 g lard, 5 g butter or 30 ml meat juice, 150 g side dish, 75 ml sauce, salt, pepper.

Preparation

Prepare natural cutlets and chops (in breadcrumbs) in the same way as veal cutlets.
Fry in melted pork lard, and when serving, pour in butter or meat juice.
Serve with chestnut puree, fried potatoes, sticks, and shavings.
Separately, serve red sauce with tarragon or tomato in a gravy boat.

GOAT KEBAB

Ingredients :
For 4 servings: 600-700 g boneless goat meat, 3 onions, 2 carrots, 1 slice of celery, 5-6 mushrooms, 1 teaspoon mustard, 4-5 black peppercorns, 1 clove garlic, 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of vinegar, 2 tbsp. spoons of wine, 3-4 tomatoes, 1-2 tbsp. spoons of flour, bay leaf, salt.

Preparation

Remove fat from meat, cut into small pieces and boil in 1/2 cup of water with 1 onion and 1 pinch of salt. Leave in the cold so that excess fat hardens on the surface and comes off easily.
Prepare a marinade of mustard, vegetable oil, garlic, vinegar, wine, black pepper, bay leaf and salt, into which place meat cut into large pieces and chopped vegetables. Let stand for several hours in a cool place, let it strain and simmer in prepared fat with occasional stirring. Bring the meat to a light brown color and add the marinade and broth formed when cooking the fat. Bring over low heat until the meat is tender.
The sauce can be seasoned with flour diluted in the broth obtained by cooking the fat. Add to the dish a few minutes before removing from heat.
Serve with a side dish of boiled rice.

ORMAN-KEBAB (WOOD KEBAB) FROM GOAT

Ingredients :
For 4-5 servings: 600-700 g goat meat (boneless), 2 onions, 2 tbsp. spoons of lingonberries, 2 tbsp. spoons of blackberries, 1 pine paw, about 10 mushrooms, celery leaves, parsley, mint, 2 glasses of dry table wine, 3-4 tbsp. tablespoons of vegetable oil, 2-3 tomatoes (or 1 teaspoon of tomato puree), red pepper, salt.

Preparation

Separate the fat from the meat, chop finely and melt together with vegetable oil. In hot fat, successively add meat, cut into small pieces and salted, chopped onions, mushrooms and berries. Bring until soft, pour in the wine and cover with sliced ​​tomatoes. Sprinkle with ground red pepper and finely chopped celery leaves, parsley and mint.
Place a pine foot in gauze on top of everything. Cover tightly with a lid and simmer over low heat for 1 hour.
Serve with hominy.

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