Each of us in our lives, some less often, some more often, encounters real goats.

I'm not an exception. Yesterday I encountered a real goat, or rather part of his hind leg. At the instigation of his relatives, who shot him somewhere in the Sayan Mountains. I understand that most visitors to the site encounter such a representative of a wild animal rather than the human world (like me) extremely rarely, but still I present to your attention my attempt to defeat a goat, in the culinary sense of course.

I myself also wear a beard, but no one has ever called me an old goat (or just a goat either), so I approached this matter very harshly. And in general, dear friends, my culinary experience has convinced me that you should always deal with meat laconically and unceremoniously, truly like a man. Meat doesn't like weaklings!

The first problem I encountered was the specific smell of game. It smells like hay or manure. Moreover, the animal was no longer one of the young goats, but such a seasoned goat, so another indescribable smell was added here.

So, I cut the meat into very large pieces.

In a blender, I finely chopped a large onion and marinated the meat, additionally adding ground black pepper for good measure.

I forgot for two hours.

My wife reminded me, saying: “What the heck does that stink?”

Hmm, it won’t be enough, I thought, and ground a large head of garlic in a blender along with cucumber brine and added it to the meat. To be sure, I also ground a mixture of spices from “Kamis” for meat. Mixed it up. Again I forgot it in the refrigerator for an hour.

Game, it’s like a game of chess, you prepare an attack, think through the enemy’s possible options and, of course, strive for victory. I prepared well. It's time to fry.

Yes, exactly fry! I think everything that the meat has been saturated with should be tested first with fire, and then with water.

I pour olive oil into a hot cast iron (there is no other oil left), heat it to blue smoke and begin to lay out large pieces of meat, trying to clear it of the marinade.

I fry it intensely.

You can’t spoil the meat with onions, my grandmother said so, so I generously add onions chopped into rings. Stir and fry for another five minutes over high heat.

Also, without much ceremony, I cut the carrots into rings about a centimeter thick, and add a lot of them to the meat.

I fry for another five minutes.

Then I add the rest of the marinade, a spoonful of tomato paste, parsley root, reduce the heat to low, add water, add some salt and forget about it for three hours.

The wife asked: “Why does this smell so good?

I said this is meat honey, just meat.

Although you know, the aroma of fried onions, garlic and spices combined with real and already defeated game is something stunning.

During the three hours that my now mountain friend was stewing, I managed to drink beer, call potential guests (after all, today is Christmas!) and prepare a simple side dish. Namely: round potatoes greased with butter over low heat in the oven. Served on a large platter with potatoes and a generous amount of parsley.

That's all. The goat went through fire and water, and I got copper pipes from the guests, who after each toast trumpeted at the top of their lungs what a great cook I was.

I failed this test. I really love it when people praise me, but...hmm...in this case it’s quite deserved.

I made it! Here's a goat!

If you don’t currently have game, you can successfully use meat from domestic animals.
And the result will exceed all expectations!
Dishes from small and large game - WILD GOAT
WILD GOAT DISHES

HUNTER'S CUTLETS

Ingredients:
For 800 g of game (roe deer, wild goat, hare): 200 g of wheat bread, 300 ml of milk, 150 g of butter, 100 g of crackers, 100 g of beef fat, 200 g of fresh mushrooms, 100 g of sour cream, salt, pepper.

Cooking method:
Pass the pulp through a meat grinder, combine with bread previously soaked in milk, salt, pepper and grind again.
Mix the mixture with softened butter and cut into flat cakes 1 cm thick (2 per serving).

Prepare the filling: boil the mushrooms in salted water, squeeze, finely chop and fry. Pour in sour cream, boil until thickened and season with salt and pepper. Wrap the filling in meat cakes.
Bread the cutlets in breadcrumbs, fry and cook in the oven until done.

When serving, pour over melted butter and meat juice made from fried game bones.
Place potatoes or a complex vegetable side dish nearby.

SUNDAY STYLE GOAT MEAT

Ingredients:
For 6 servings: shoulder blade, 25 g melted butter, 275 ml red wine, 275 ml broth, 1/2 teaspoon tomato ketchup, 1 teaspoon mushroom ketchup (a mixture of pickled mushrooms with walnuts), salt, pepper and red hot pepper.

Cooking method:
Weigh the meat, calculate the baking time at the rate of 20 minutes for every 450 g plus 20 minutes for the entire piece. Heat the oil and pour it over the lamb, place it in the oven on a wire rack or grill, and keep it at 180°C for half the estimated time.
Then warm the wine with broth, ketchup and spices.
Allow the fat to drain from the meat and pour the sauce and its own juices over it and put it back in the oven until the end of the estimated time. Baste the meat with juice from time to time.

Serve with fried potatoes.

GOAT CHOPS

Ingredients:
Serves 4: 4 tail chops, 4 dessert spoons of layered marmalade.

For ginger sauce for goat chops: 2 tbsp. spoons of caramel sugar, 2 tbsp. spoons of wine vinegar, 1 tbsp. spoon of lemon juice, 1 teaspoon of ground ginger, a little corn flour.

Cooking method:
Place the chops on a baking sheet and place a dessert spoon of marmalade on each, mix together all the ingredients for the sauce, except the cornmeal, and baste the chops with it. Let the meat soak in the sauce for an hour. Then cover with foil and bake in the oven for an hour at 180°C. Before serving, thicken the gravy with flour.

NOTE. This is a recipe from the Beechwood Country Inn in Moffat. The town is located in the river valley. Annan is south of the Gray Mare Tail Falls and a huge natural depression - Devil's Beef Tub, where the Scots in the old days hid cattle stolen from the English during border incidents.

GOAT MEATBALLS IN SAUCE

Ingredients:
For one serving: 75 g goat meat, 15 g wheat bread, 25 ml water, 25 g onions, 10 g flour, 10 g fat, 75 g sauce, 150 g garnish, herbs, salt, pepper.

Cooking method:
Prepare a cutlet mass from goat meat in the same way as from beef, but with less bread content, add chopped sauteed onions or green onions to it and mix well.

Cook and serve the same way as beef meatballs.

GOAT MEATBALLS BAKED WITH SAUCE

Ingredients:
For one serving: 75 g goat meat, 15 g wheat bread, 25 ml milk or water, 10 g onions, 150 g legume puree, 10 g melted butter, 100 g sauce, 5 g cheese, 5 g crackers, salt, pepper , greenery.

Cooking method:
Pass the pulp of fatty goat meat and wheat bread soaked in milk or water through a meat grinder, add salt, add raw finely chopped green or onions, ground pepper, water (10% by weight of meat) and mix everything well.

Add 10-12% raw fat tail fat or pork fat to lean goat meat.

Cut the resulting mass into 10-12 g balls, place them in one layer on a greased baking sheet, and place in a hot oven for 5-6 minutes.

In a portioned frying pan, greased, place the prepared bean, pea or chickpea puree in a heap, and place the prepared meatballs on it, pour them with thick red sauce with chopped mushrooms and onions, sprinkle with grated cheese mixed with breadcrumbs, sprinkle with oil and bake in the oven.

Serve the meatballs in the same pan in which they were baked, pour oil over them and sprinkle with herbs.

Meatballs can also be prepared with mashed potatoes, boiled beans, rice, wheat or barley crumbly porridge, horns, noodles or other pasta in milk or sour cream sauce.

ROASTED WILD GOAT

Ingredients:
For 1 serving: 150 g wild goat meat, 75 ml marinade, 20 g bacon, 5 g lard, 150 g side dish, 75 ml sauce, salt, pepper.

Cooking method:
Clean the back and kidney parts of the carcass, as well as large pieces of the hind legs from films and tendons, put in the marinade and keep for 2-3 days in a cold room. In the marinade, vinegar can be replaced with white or red dry grape wine.
Instead of marinating, the meat can be hung and kept in a dry, cold room for 3-4 days, after which the tendons can be removed.
Stuff the meat prepared in this way with lard. Roast on a spit or on a baking sheet with fat in an oven.

Cut the finished meat into slices across the grain (2-3 pieces per serving) and pour in the meat juice.
Serve with fried potatoes in wedges or wedges.

Serve hunting or red pepper sauce separately in a gravy boat.

WILD GOAT CUTLETS

Ingredients:
For 1 serving: 150 g wild goat meat, 15 g lard, 5 g butter or 30 ml meat juice, 150 g side dish, 75 ml sauce, salt, pepper.

Cooking method:
Prepare natural cutlets and chops (in breadcrumbs) in the same way as veal cutlets.

Fry in melted pork lard, and when serving, pour in butter or meat juice.

Serve with chestnut puree, fried potatoes, sticks, and shavings.
Separately, serve red sauce with tarragon or tomato in a gravy boat.

GOAT KEBAB

Ingredients:
For 4 servings: 600-700 g boneless goat meat, 3 onions, 2 carrots, 1 slice of celery, 5-6 mushrooms, 1 teaspoon mustard, 4-5 black peppercorns, 1 clove garlic, 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of vinegar, 2 tbsp. spoons of wine, 3-4 tomatoes, 1-2 tbsp. spoons of flour, bay leaf, salt.

Cooking method:
Remove fat from meat, cut into small pieces and boil in 1/2 cup of water with 1 onion and 1 pinch of salt. Leave in the cold so that excess fat hardens on the surface and comes off easily.
Prepare a marinade of mustard, vegetable oil, garlic, vinegar, wine, black pepper, bay leaf and salt, into which place meat cut into large pieces and chopped vegetables. Let stand for several hours in a cool place, let it strain and simmer in prepared fat with occasional stirring. Bring the meat to a light brown color and add the marinade and broth formed when cooking the fat. Bring over low heat until the meat is tender.

The sauce can be seasoned with flour diluted in the broth obtained by cooking the fat. Add to the dish a few minutes before removing from heat.

Serve with a side dish of boiled rice.

ORMAN-KEBAB (WOOD KEBAB) FROM GOAT

Ingredients:
For 4-5 servings: 600-700 g goat meat (boneless), 2 onions, 2 tbsp. spoons of lingonberries, 2 tbsp. spoons of blackberries, 1 pine paw, about 10 mushrooms, celery leaves, parsley, mint, 2 glasses of dry table wine, 3-4 tbsp. tablespoons of vegetable oil, 2-3 tomatoes (or 1 teaspoon of tomato puree), red pepper, salt.

Cooking method:
Separate the fat from the meat, chop finely and melt together with vegetable oil. In hot fat, successively add meat, cut into small pieces and salted, chopped onions, mushrooms and berries. Bring until soft, pour in the wine and cover with sliced ​​tomatoes. Sprinkle with ground red pepper and finely chopped celery leaves, parsley and mint.
Place a pine foot in gauze on top of everything. Cover tightly with a lid and simmer over low heat for 1 hour.

Serve with hominy.

Some people think that goat meat is very similar. However, this one is not entirely true. In terms of composition and dietary substances, it is closer to beef. If a dish made from meat such as goat meat is properly prepared, then there is no specific smell, which inexperienced cooks are so afraid of. After studying several recipes, any housewife can cook up a delicious soup, appetizer and main course.

Delicious shurpa and meat with rice

Shurpa or soup will not make you stand at the stove for a long time, but both adults and children will like the result. For this goat meat dish you need to take:

• goat meat (pulp) – 450 g;
• carrot – 1 pc;
• onion – 1 piece;
• potatoes - 3 pcs;
• tomato paste – 2 tbsp;
• oil, salt, spices.

Attention! Goat meat must come from a young animal. If the goat was old, the meat will be tough.

The recipe looks like this step by step:

An incredibly tasty goat dish is obtained in combination with rice. In order to prepare it you will need:

• goat meat – 1 kg;
• oil – ½ tbsp;
• rice - 1 tbsp;
• onion – 1 piece;
• pepper, salt.

Attention! Be sure to add aromatic herbs and spices to goat meat dishes. This will muffle the specific smell.

The cooking process goes like this:

1. Goat meat is washed well and cleared of films.
2. The pieces are rubbed with salt and pepper. Fry until half cooked.
3. The onion is chopped and sautéed in a frying pan.
4. The washed rice is mixed with onions. Add the required amount of water and simmer.
5. When the goat meat is well browned, it is mixed with rice.

In order for the dish to acquire the proper aroma, chopped dill and mint leaves are added at the end.

Meat in bechamel sauce

There is nothing complicated about cooking goat meat. If you cook strictly according to the recipe, you will get a tender and tasty dish. A prerequisite is to use meat not from an old animal, but from a kid. To prepare you will need:

• goat meat – 0.5 kg;
• onion (preferably white variety) – 1 piece;
• cream – 500 ml;
• butter – 100 g;
• flour – 100 g;
• spices (necessarily nutmeg), salt.

Prepare the dish according to the following points:

Advice. To prevent the food from being too fatty, you can use milk instead of cream.

Spicy cutlets

Minced meat from an old or wild goat is suitable for making cutlets. To avoid an unpleasant odor, pieces of meat are first marinated in a mixture of vinegar, wine and spices.

Required ingredients:

• goat meat – 500 g;
• lard – 100 g;
• vinegar – 50 ml;
• dry wine – 100 ml;
• onion – 1 piece;
• garlic - a few cloves;
• dry loaf – 1/3 part;
• breadcrumbs;
• milk;
• salt, spices.

Goat meat is cut into pieces and poured with marinade. It is kept for 1 hour in the refrigerator.
The marinated pieces and lard are twisted in a meat grinder. Onions and garlic are also added there. The loaf is soaked in milk, after which it is also chopped.

The resulting mass is thoroughly mixed. Use your hands to form cutlets of the desired size, roll them in crushed breadcrumbs and place them on a slightly warmed, greased baking sheet. Bake for 30 minutes in the oven.

Advice. The cutlets will turn out incredibly tasty if you cover the baking sheet with foil for the first 20 minutes.

Appetizing basturma

Goat basturma or dried meat coated with spices is considered a delicacy in some countries. To prepare this goat meat dish at home, you will need the following products:

• lean goat meat – 2 kg;
• alcohol – 100 ml;
• cognac – 50 ml;
• pepper mixture – 1 tbsp;
• sea ​​salt – 2 kg;
• cumin, coriander, chaman seeds - 1 tsp each;
• laurel leaves – 5 pcs;
• allspice peas – 5 pcs.

The delicacy is prepared in the following steps:

1. The tenderloin is cut into several even, long pieces.
2. The pieces are doused with alcohol. Vigorously rub the liquid into the pulp.
3. Select a suitable container, preferably enamel or glass.
4. Cover the bottom with a layer of salt.
5. Lay out the meat and sprinkle the remaining salt on top.

Goat meat is placed in the refrigerator for 4 days or more. To ensure even salt soaking, turn over daily. After the specified time has passed, remove the salt from the tenderloin with a kitchen knife and soak the meat in water for about 2 hours. Take it out, wrap it in several layers of gauze and place it under pressure in the refrigerator for 4 days. Meanwhile, prepare the spices for coating:

1. Add peppercorns and bay leaves to 400 ml of boiling water. Leave for 1 hour. Remove leaves and peas.
2. Everything else is ground in a mortar.
3. The resulting powder is poured into the broth, stirred, cognac is added and placed in the refrigerator for a day.

Coat the meat with a thick layer, wrap it in gauze and hang it to dry for 10 days in a ventilated place.

Goat meat dishes are tasty and nutritious. When cooked correctly, the meat literally melts in your mouth, and there is no unpleasant odor.

The meat that you got during the hunt (such a hunt is most often collective, so the game is divided among everyone) must be soaked in water for several hours, changing the water, to rinse it from blood. For cooking, we will take a piece of about 800 g.

Rub it generously with garlic, squeezed through a garlic press. We will make cuts in the meat, into which we will also try to place garlic. Salt a piece of meat, rub it with spices, pepper, sprinkle with vegetable oil and leave for marinating. It’s good if it is possible to marinate the product for 8-10 hours, but if this is not possible, then at least 2-3 hours.

Cut the lard into thin slices. As mentioned, goat meat is tough and dry, so lard will provide some fat.

Some of the lard, cut into cubes, can be placed into the cuts in the meat. Cover the piece of meat on all sides with the main part.

Today we will bake goat meat in the oven in a thick-walled fireproof glass pan. If you don’t have such a pan, you can bake it in aluminum molds that are sold in the store, wrapping the top of the mold with foil. Put a little lard on the bottom of the pan, meat on it, and put a bay leaf.

Peel some potatoes and add to the pan. This way we will have both meat and a delicious side dish, saturated with the aromas of spices and garlic.

Cover the baking dish with a lid and place in the oven for 1.5-2 hours. During this time, the lard will turn into cracklings, and the meat, saturated with the contents, will become soft and juicy.

Chapter:
Hunter's kitchen
6th page

If you don’t currently have game, use domestic animal meat with success.
And the result will exceed all expectations!

Small and large game dishes
WILD GOAT

WILD GOAT DISHES

HUNTER'S CUTLETS

Ingredients :
For 800 g of game (roe deer, wild goat, hare): 200 g of wheat bread, 300 ml of milk, 150 g of butter, 100 g of crackers, 100 g of beef fat, 200 g of fresh mushrooms, 100 g of sour cream, salt, pepper.

Preparation

Pass the pulp through a meat grinder, combine with bread previously soaked in milk, salt, pepper and grind again.
Mix the mixture with softened butter and cut into flat cakes 1 cm thick (2 per serving).
Prepare the filling: boil the mushrooms in salted water, squeeze, finely chop and fry. Pour in sour cream, boil until thickened and season with salt and pepper. Wrap the filling in meat cakes.
Bread the cutlets in breadcrumbs, fry and cook in the oven until done.
When serving, pour over melted butter and meat juice made from fried game bones.
Place potatoes or a complex vegetable side dish nearby.

SUNDAY STYLE GOAT MEAT

Ingredients :
For 6 servings: shoulder blade, 25 g melted butter, 275 ml red wine, 275 ml broth, 1/2 teaspoon tomato ketchup, 1 teaspoon mushroom ketchup (a mixture of pickled mushrooms with walnuts), salt, pepper and red hot pepper.

Preparation

Weigh the meat, calculate the baking time at the rate of 20 minutes for every 450 g plus 20 minutes for the entire piece. Heat the oil and pour it over the lamb, place it in the oven on a wire rack or grill, and keep it at 180°C for half the estimated time.
Then warm the wine with broth, ketchup and spices.
Allow the fat to drain from the meat and pour the sauce and its own juices over it and put it back in the oven until the end of the estimated time. Baste the meat with juice from time to time.
Serve with fried potatoes.
This is a recipe for a 19th century dish. in modern processing.

GOAT CHOPS

Ingredients :
Serves 4: 4 tail chops, 4 dessert spoons of layered marmalade.
For ginger sauce for goat chops: 2 tbsp. spoons of caramel sugar, 2 tbsp. spoons of wine vinegar, 1 tbsp. spoon of lemon juice, 1 teaspoon of ground ginger, a little corn flour.

Preparation

Place the chops on a baking sheet and place a dessert spoon of marmalade on each, mix together all the ingredients for the sauce, except the cornmeal, and baste the chops with it. Let the meat soak in the sauce for an hour. Then cover with foil and bake in the oven for an hour at 180°C. Before serving, thicken the gravy with flour.
NOTE. This is a recipe from the Beechwood Country Inn in Moffat. The town is located in the river valley. Annan is south of the Gray Mare Tail Falls and a huge natural depression - Devil's Beef Tub, where the Scots in the old days hid cattle stolen from the English during border incidents.

GOAT MEATBALLS IN SAUCE

Ingredients :
For one serving: 75 g goat meat, 15 g wheat bread, 25 ml water, 25 g onions, 10 g flour, 10 g fat, 75 g sauce, 150 g garnish, herbs, salt, pepper.

Preparation

Prepare a cutlet mass from goat meat in the same way as from beef, but with less bread content, add chopped sauteed onions or green onions to it and mix well.
Cook and serve the same way as beef meatballs.

GOAT MEATBALLS BAKED WITH SAUCE

Ingredients :
For one serving: 75 g goat meat, 15 g wheat bread, 25 ml milk or water, 10 g onions, 150 g legume puree, 10 g melted butter, 100 g sauce, 5 g cheese, 5 g crackers, salt, pepper , greenery.

Preparation

Pass the pulp of fatty goat meat and wheat bread soaked in milk or water through a meat grinder, add salt, add raw finely chopped green or onions, ground pepper, water (10% by weight of meat) and mix everything well.
Add 10-12% raw fat tail fat or pork fat to lean goat meat.
Cut the resulting mass into 10-12 g balls, place them in one layer on a greased baking sheet, and place in a hot oven for 5-6 minutes.
In a portioned frying pan, greased, place the prepared bean, pea or chickpea puree in a heap, and place the prepared meatballs on it, pour them with thick red sauce with chopped mushrooms and onions, sprinkle with grated cheese mixed with breadcrumbs, sprinkle with oil and bake in the oven.
Serve the meatballs in the same pan in which they were baked, pour oil over them and sprinkle with herbs.
Meatballs can also be prepared with mashed potatoes, boiled beans, rice, wheat or barley crumbly porridge, horns, noodles or other pasta in milk or sour cream sauce.

ROASTED WILD GOAT

Ingredients :
For 1 serving: 150 g wild goat meat, 75 ml marinade, 20 g bacon, 5 g lard, 150 g side dish, 75 ml sauce, salt, pepper.

Preparation

Clean the back and kidney parts of the carcass, as well as large pieces of the hind legs from films and tendons, put in the marinade and keep for 2-3 days in a cold room. In the marinade, vinegar can be replaced with white or red dry grape wine.
Instead of marinating, the meat can be hung and kept in a dry, cold room for 3-4 days, after which the tendons can be removed.
Stuff the meat prepared in this way with lard. Roast on a spit or on a baking sheet with fat in an oven.
Cut the finished meat into slices across the grain (2-3 pieces per serving) and pour in the meat juice.
Serve with fried potatoes in wedges or wedges.
Serve hunting or red pepper sauce separately in a gravy boat.

WILD GOAT CUTLETS

Ingredients :
For 1 serving: 150 g wild goat meat, 15 g lard, 5 g butter or 30 ml meat juice, 150 g side dish, 75 ml sauce, salt, pepper.

Preparation

Prepare natural cutlets and chops (in breadcrumbs) in the same way as veal cutlets.
Fry in melted pork lard, and when serving, pour in butter or meat juice.
Serve with chestnut puree, fried potatoes, sticks, and shavings.
Separately, serve red sauce with tarragon or tomato in a gravy boat.

GOAT KEBAB

Ingredients :
For 4 servings: 600-700 g boneless goat meat, 3 onions, 2 carrots, 1 slice of celery, 5-6 mushrooms, 1 teaspoon mustard, 4-5 black peppercorns, 1 clove garlic, 3 tbsp. spoons of vegetable oil, 2 tbsp. spoons of vinegar, 2 tbsp. spoons of wine, 3-4 tomatoes, 1-2 tbsp. spoons of flour, bay leaf, salt.

Preparation

Remove fat from meat, cut into small pieces and boil in 1/2 cup of water with 1 onion and 1 pinch of salt. Leave in the cold so that excess fat hardens on the surface and comes off easily.
Prepare a marinade of mustard, vegetable oil, garlic, vinegar, wine, black pepper, bay leaf and salt, into which place meat cut into large pieces and chopped vegetables. Let stand for several hours in a cool place, let it strain and simmer in prepared fat with occasional stirring. Bring the meat to a light brown color and add the marinade and broth formed when cooking the fat. Bring over low heat until the meat is tender.
The sauce can be seasoned with flour diluted in the broth obtained by cooking the fat. Add to the dish a few minutes before removing from heat.
Serve with a side dish of boiled rice.

ORMAN-KEBAB (WOOD KEBAB) FROM GOAT

Ingredients :
For 4-5 servings: 600-700 g goat meat (boneless), 2 onions, 2 tbsp. spoons of lingonberries, 2 tbsp. spoons of blackberries, 1 pine paw, about 10 mushrooms, celery leaves, parsley, mint, 2 glasses of dry table wine, 3-4 tbsp. tablespoons of vegetable oil, 2-3 tomatoes (or 1 teaspoon of tomato puree), red pepper, salt.

Preparation

Separate the fat from the meat, chop finely and melt together with vegetable oil. In hot fat, successively add meat, cut into small pieces and salted, chopped onions, mushrooms and berries. Bring until soft, pour in the wine and cover with sliced ​​tomatoes. Sprinkle with ground red pepper and finely chopped celery leaves, parsley and mint.
Place a pine foot in gauze on top of everything. Cover tightly with a lid and simmer over low heat for 1 hour.
Serve with hominy.

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