How to cook goat meat? Video
Goats were domesticated by humans for a long time, their milk, skins and meat have been used since time immemorial. But today, pork, beef and lamb have become traditional on the tables of most Europeans. It is believed that goat meat, especially wild goat, is harsh and has an unpleasant aftertaste. But if you choose and cook the goat meat correctly, you can please your family with the delicate taste of this dietary meat.
Goat meat and its beneficial properties
Goat meat contains very little fat, so it is considered a dietary product. In addition, in terms of its beneficial properties and qualities, goat meat is very similar to lamb and is very popular in the southern regions of Europe – in Spain and Italy.
Meat of young animals under the age of one and a half months or from older specimens, which are kept on special fattening, is used for cooking.
Goat meat contains essential amino acids, vitamins A, B1 and B2. It is very low in cholesterol – much less than beef and pork. Goats are immune to many diseases that affect other domestic animals, and parasites are not found in their meat.
The meat of young dairy goats is used for making soups and main courses, it makes an excellent roast, stew. Meat of wild goats or those animals that were slaughtered in adulthood should be soaked in salt water for several hours before cooking, and then pickled. For the marinade, it is best to use dry white or red wine, wine vinegar. Plain, table, will make the goat meat tough, so it is not added to the marinade. Meat is marinated with herbs, onions, garlic and spices, and then it can be stewed to become tender and soft. For the same purpose, goat meat is passed through a meat grinder and excellent cutlets or meatballs are prepared from it. The taste of goat meat is well set off by boiled rice, potatoes, legumes, they are used as a side dish.
If you are boiling goat broth, drain the water after it boils. Pour in fresh water, put the meat in it and continue to cook the broth as usual
To prepare tender goat cutlets for 4 servings, you will need:
- 300-350 g boneless pulp
- 50 g of lard
- 50 g white roll
- ¼ glass of milk
- 1 tsp dry herbs: dill, basil, oregano, marjoram
- 1 bulb
- 2-3 garlic cloves
- ground black pepper
- 2-3 tbsp. vegetable oil
- salt
Pass the goat meat, lard, onion and garlic through a meat grinder, put everything in a large bowl. Soak a white roll in milk, mash it well with your hands, chop it into a bowl, if there is milk left, pour it there.
Add salt, spices, herbs, knead the minced meat, close it with a lid and refrigerate for 20-30 minutes
Form cutlets from minced meat, roll them in breadcrumbs or flour. Preheat a frying pan, pour oil on it, fry the patties on each side for 3 minutes over high heat. Then lower the temperature, cover the pan with a lid and simmer the patties for another 5-6 minutes.