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goat

post #1 of 10
Thread Starter 

I have been asked to prepare a three course dinner using goat as the main ingredient. I have decided on a roast vegetable and goats cheese tart for entree. Want something impressive for main, any sugestions? Desert? I haven't worked with goat before, so I would appreciate any advice / ideas.

post #2 of 10

I used to do a Red Wine braised Cabrito served over Risotto pretty regularly on my menu and it sold well.

 

Goat is pretty gamey and grassy so maybe a Spit Roasted Leg that is de-boned and butterflied,  marinated in orange, onion and garlic paste, tequila, cilantro, Serrano or Jalapeno and S&P. 

 

For the app or first course maybe meatballs or skewered and marinated or even ground with caramelized onion and garlic in a tart.

For the dessert do a sweet and savory Goat Milk Cheese cake or a Ricotta and Goat Cheese Cheese cake. 

 

Good Luck, it sounds like a fun dinner.

Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #3 of 10

Goat Biryani with Eggplant Boorani, a Parsnip and Raisin Raita, and a Punjabi Pickle of Cauliflower, Turnips and Carrots

 

Goat Shank Osso Bucuo with a fire roasted Tomato Sauce and served on a bed of White Cheddar Polenta

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 10

Goat's Milk Mozzarella with Bulls' Blood Micro Greens, Lemon Cucumbers, Bread & Butter Pickled Onions, and Arugula Pesto

 

Chevre, Cracked Black Pepper, and Basil Ice Cream with fresh Strawberries and a Honey drizzle

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 10
Thread Starter 

Thanks, great ideas !

You have given me lots to think about.

Can't decide wether to braise or roast, which will give a better result ? May be braising?

post #6 of 10

Goat's lean and stringy...I'd actually maybe grill it for some char, then braise it.  Just my 2 cents.

post #7 of 10
Thread Starter 

Well the " goat dinner " is over and was a huge success.

 

Decided to grill, then braise ( thanks RBandu ) worked well.

Couldn't have been happier with the result , really tender and full of flavour

 

Ended up doing a  goat rogan josh , basmati rice, cucumber and tomato raita and chapatti

 

 

 

 

post #8 of 10

I am big on doing Jerk Goat.  I marinate it over night and cook it asado over wood fire.  People seem to love it and it is very easy.  I serve it on soft taco shells and DSC_0645.JPG

post #9 of 10

CONGRATULATIONS ON THE SUCCESS OF YOUR DINNER!

 

The last time I had goat was while I was traveling in the Marquesa Islands and was amazed when I read about your last culinary venture.  For future reference, when I was in French Polynesia, they usually stewed goat in coconut milk similar to braising, as it can be so tough.  The results were quite tender but had a residual 'gaminess', something I found unappealing.  Perhaps, if they marinated the goat in wine...

 

If you want an interesting vacation, try taking the freighter, Aranui, that sails regularly (?) from Tahiti to the Marquesas; it delivers mail and freight as well as providing an inter-island ferry service for the Marquesans.  The food onboard is superb (after all, you are still technically in France!) but dining while in port can be a culinary awakening.  Goat was NOT served onboard but we did sample it at the various island stops; the freighter trip was about 1-1/2 weeks.  I treasured every moment of that experience and would do it again in an instant!  :-)

post #10 of 10
Thread Starter 

Looks awesome, great setup JB Bannister, thanks for the picture

 

Thanks Ferryman, sounds like an amazing holiday,

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