Goat

[Jinmyo]

Well?

[Nick]

Well... I just took a boneless goat shoulder out of the freezer which I am hoping to cook tonight. I've never had nor cooked goat before so since Jimmy has brought this to our attention, Mr. Cutlets, do you have any suggestions? I haven't weighed it (wait, I will weigh it) - it's as I thought, about two pounds. My present plan is to braise it. Mire poix, a little red wine, etc. But, maybe you have a better idea - which I would appreciate. This is a good piece of goat meat from Nezinscot Farm. (I'll be putting this up on the cooking forum, but if you've got some ideas I'll be listening.)

Thanks

[Mister_Cutlets]

Nick,

If it's kid, I would treat it just as you would a lamb shoulder -- i.e., brown it well on all sides in olive oil, and then either braise or slow-roast it for a long time. If it's adult goat, you might want to consider adding some kind of slight sweetening element to cut against the gamy taste. A little orange zest, maybe.

Good luck!

Mr. Cutlets

[Nick]

I had pretty good luck. I'm now a confirmed lover of goat meat. Sweet. Different. Next time I think I'm going to do a braise with apples and onions. Thanks.

[soupkitchen]

Lamb curry(braise/stew), especially if it is an older animal.