Cooking / Using Ground Elk and Goat?

[Shel_B]

This afternoon I visited a market I've not been to in years. I went because I just discovered that they carried frozen or refrigerated coconut chunks which I plan to use with home made almond milk in both a drink and in a version of Haytaliyeh, a Lebanese milk pudding.  While exploring the store, I made discoveries of various items I'd not seen elsewhere. A return trip when I have more time is in order to both explore more and purchase some of the intriguing and interesting items I found.

 

Today I came across these items and purchased a package of each, thinking that the good folks here might have some thoughts about cooking and preparing them:

 

 

I've eaten goat a few time when living in Mexico, but that was many years ago and it was prepared by someone else and it wasn't ground meat. Elk was enjoyed during a visit to Washinton state, also years ago, and also not ground.

 

Any ideas on how these items can be enjoyed?

Edited 2 hours ago by Shel_B (log)

[liuzhou]

In the case of elk,  the same way as you would use any ground red meat. It is lower in fat so may need some help in that department. @KennethT often cooks with elk, so you may want to look at some of his posts.

 

In fact, in many cultures, lamb and goat  are not differentiated, at all. Use it the same as ground lamb. Goat can be gamier but that depends largely on how it was raised. - often they are indistinguishable.

 

Of course, both these proteins have dedicated topics already which you could have consulted.

 

 

Edited 1 hour ago by liuzhou (log)