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Goat


Jinmyo
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Well?

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Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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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

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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

Mr-Cutlets.com: your source for advice, excerpts, Cutlets news, and links to buy Meat Me in Manhattan: A Carnivore's Guide to New York!
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