Recipes
 
Capretto Roast  

Ingredients:

500gms kid leg or shoulder
25gms flour
1 tblspn olive oil
2 onions
250gms tomatoes
1 tblspn tomato puree or paste
1or 2 cloves of garlic
1 teaspn sugar
salt and pepper to taste
white vinegar


Place the meat in a dish and cover with a mixture of 1 part vinegar to 16 parts water. Refrigerate. Leave overnight if possible or for at least 2 hours. Remove, wash well and flavour with salt and pepper. Leave for about 1/2 an hour.

Cut the meat into small pieces and flour lightly on both sides. Brown gently in a pan with oil. Remove meat and fry the onions, sliced, until golden brown. Add the tomatoes, peeled and chopped, and fry until cooked. Add the garlic, finely chopped and fry until soft. Stir the tomato puree or paste into the mixture, adding a little water to create a smooth liquid sauce. Add sugar and salt and pepper to taste. Place the meat in the sauce and simmer for 1/2 hour. Add a glass of red wine, if desired and continue to cook until tender.

Serve with pasta and parmesan cheese or a mixture of roast vegetables.

 

 

MEAT CHART
 3 oz. cooked
(roasted)
calories Fat
(g)
 Saturated
Fat
(g)
 Protein
(g)
Iron
(g)
 GOAT  122  2.58  0.79  23  3.2
 BEEF  245  16.00  6.80  23  2.9
 PORK  310  24.00  8.70  21  2.7
 LAMB  235  16.00  7.30  22  1.4
 CHICKEN  120  3.50  1.10  21  1.5

 

 

 

GOAT Meat - Rissoles


Ingredients:

500gms minced goat meat
125gms bacon( minced)
1 finely chopped onion
teaspn ground cloves
teaspn ground coriander
teaspn ground nutmeg
2 tblspns soy sauce
1 beaten egg
a little flour or breadcrumbs

Salt and pepper to taste

 

Add seasonings, sauce and egg to mince, bacon and onion. Mix well. Shape into  Rissoles and roll in flour or breadcrumbs. Fry in a pan with hot oil until cooked as you like them and Serve with selected  vegetables or salad.

 

 

 

Capretto Medallions

30 X 70g  TOPSIDE MEDALLIONS
SALT AND PEPPER TO TASTE
90ml OLIVE OIL
GROUND PAPRIKA
200ml WHITE WINE
12 TARRAGON SPRIGS
900ml REDUCED BROWN STOCK
OR JUS
300g OYSTER AND BUTTON MUSHROOMS
300g TOMATO CONCASSEE
CHOPPED PARSLEY TO GARNISH
30 NEW POTATOES, STEAMED

 

METHOD

Prepare CAPRETTO: Season medallions with a little salt, pepper, oil and paprika.

Seal CAPRETTO in a hot pan or char grill for I minute until pink.

Prepare sauce: Deglaze pan with white wine, fresh tarragon and reduce by half,
then add reduced brown stock.

To serve: Arrange mushrooms, saute tomato concassee, CAPRETTO and tarragon jus.

Garnish with chopped parsley and new potatoes.

 

 

 




Goat Meat
Orange CHEVON CHOPS

Ingredients:
1kg forequarter chops
1 tblspn butter
125mls orange juice
1 teaspn dried mustard
Salt and pepper to taste
Grated rind of 1 orange
1 tblspn honey
1 teaspn fresh chopped mint
2 teaspns cornflour

Heat butter in a pan and brown the chops on each side over a high heat, then reduce the heat. Combine rind, juice, mustard, honey and mint and pour over the chops. Add salt and pepper, cover and simmer gently for 11/2 hours until tender. More juice or water may need to be added during cooking. When cooked, thicken if desired with the cornflour mixed to a paste with a little water. Meat must not be allowed to dry out. 

 
 
 

Home  |  Health & Handling  |  1st Aid Kit for goats  |  Mating/Pregnancy/Kidding  |  Goat Meat  |   Recipes 
Boer Goat Gallery | Awards | Links |  Contact Us

 

Website created byAgriSupportOnline
Copyright 2001-2009 AgriSupportOnline