Take a goat roast and marinade over night.
Place in a pot of water with an average size river rock (granite is the best).
Cover with water and cook for 6 hrs.
Drain, through out the goat and eat the rock.
Enjoy.
kenny
I was looking for recipes for my Mountain goat I harvested this season and came across this one. I thought I’d was a good one!🙂
I must say that the goat is some of the best meat I’ve ever tasted, but there is no denying that it’s tough.
"A true conservationist is a man who knows that the world is not given by his fathers, but borrowed from his children." John James Audubon
I just made this with deer neck meat. It was fantastic. Because it’s a slow cook, it should work with goat.
Beef Bourguignon
Beef bourguignon is a classic comforting French stew that combines chunks of beef braised until tender in a red wine broth with carrots, onion, and herbs, and topped with sauteed mushrooms and pearl onions.
Prep Time 15 minutes
Cook Time 3 hours hrs 30 minutes
overnight time (optional) 1 day
Total Time 3 hours hrs 45 minutes
Ingredients For the stew
1/2 pound (226g) thick cut bacon cut into 1" pieces
3 pounds (1.4kg) beef chuck trimmed of fat and cut into 2" cubes
1 large white onion chopped
2 large carrots cut into 2" chunks
6 cloves garlic minced
1/2 cup (65g) flour
8 sprigs thyme tied together
3 cups (720g) Burgundy wine or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef broth or stock see notes below
1/4 cup (60g) tomato paste
salt and pepper to taste
For finishing
4 tablespoons (56g) butter divided
2 tablespoons (30g) olive oil divided
16 pearl onions
1 pound (454g) cremini mushrooms quartered
3 tablespoons minced flat-leaf Italian parsley
2 teaspoons fresh thyme leaves
salt and pepper to taste
Instructions
Preheat oven to 350f and set the rack in the middle level, allowing enough room to accommodate a large Dutch oven with a lid.
Heat a large Dutch oven to medium heat and add the bacon. Cook the bacon until most of the fat has rendered (7-10 minutes) then remove the bacon with a slotted spoon to a paper towel lined plate to drain.
Pat the beef cubes very dry then season with salt and pepper to taste. Toss the beef cubes with flour then shake off all of the excess, making sure to save the flour for later. Sear the beef until well browned on all sides, working in batches if necessary. Place all of the beef onto another plate and set aside.
Remove excess bacon and beef fat from the pot, leaving approximately a quarter cup in the pot. Add the onions and cook for 3-5 minutes or until they begin to soften then add the carrots and continue to cook until they get a bit of color (about 5-7 minutes more).
Add the garlic to the pot and cook until fragrant (about 1-2 minutes) then add the tomato paste and cook for another 3-4 minutes, stirring frequently to avoid burning. If it starts to burn just add a couple of ounces of water into the pot to lower the temperature.
Add all of the remaining flour to the pot and use a nylon whisk or wooden spoon to incorporate. Cook until none of the flour is white (about 2 minutes).
Slowly add the wine and beef base to the pot while whisking to avoid any lumps. Using a flat wooden spoon, scrape the bottom of the pot to remove all of the brown bits. Add the beef, bacon, thyme, and bay leaves to the pot and turn off the heat.
Cover the pot and place it in the oven to cook for 2 1/2-3 hours or until the beef is very tender. Note:Check on the beef at the 90-minute mark and if the sauce is too thick and sticking to the bottom of the pot, add a 1/2 cup of water and mix well, before returning the pot back to the oven.
For finishing
Once the beef is tender remove the pot from the oven and taste test. Season with salt and pepper if required. At this time, discard the bay leaves and thyme.
Skim any visible fat from the top or use a few paper towels laid on top of the sauce to capture some of the fat.
If the sauce is too thin, drain the contents into another pot, separating the liquid from the other ingredients. Place the pot onto a burner and turn the heat to medium-high. Simply cook until the sauce coats the back of a wooden spoon then combine the ingredients back together. Make sure to keep the pot covered while moving on to the final step below.
Heat a large pan to a touch higher than medium heat. Add the olive oil along with the pearl onions. Cook the onions until tender (about 4-5 minutes) then remove with a slotted spoon into a plate that is covered with foil.
Add the mushrooms to the same pan and cook until they release their water and start to brown (about 5-8 minutes). Once they begin to brown add the butter and cook until they are glistening (about 2-3 minutes). Return the pearl onions back to the pan and toss/mix to coat. Turn off the heat and season with salt and pepper and the thyme leaves.
Mix the parsley into the pot. You can mix all the mushrooms and pearl onions into the pot before serving or divide them onto plates so that each person gets a few pearl onions and mushrooms. Serve with mashed potatoes or crusty bread. See notes below about serving the next day which is preferred.
Notes
If possible, it's best to let the pot cool and then refrigerate overnight. The flavors will be much more concentrated and the taste will be that much better. To reheat the next day, simply simmer on the stovetop at medium to medium-low heat until hot. If the sauce is too thick, just add a bit of water to loosen it up.
Makes 6 large or 8 moderate-sized servings.
Homemade beef stock is the best, but beef base is vastly superior to most boxed beef stock. Low sodium-beef base tends to be on the saltier side so be sure to season with salt and pepper to taste before serving and after any liquid reduction has occurred.
As said above this dish will be better the next day making leftovers is preferred to eating right away. Leftovers can be saved for up to 3 days in the fridge and can be frozen for up to 6 months.
Your asking in the wrong place. This is the tinfoil hat capital of the internet
Reading the replies, I'm offended hahaha wtf is wrong with these people, no boiling, slow cooker, no over cooking, treat it like the delicacy it is..honestly how many people have eaten mountain goat in the world, it's a very rare meat in the grand scheme of things.
Ive had a 4.5 year old Billy and a 8.5 year old nanny so far.('22/'24)
If you cook goat to 135-145* you can treat it like beef. I make as many steaks as I can, then everything gets ground or cubed, if ground make burgers or meat balls or anything you would ground beef, if cubed or in strips use it as beef again, (tacos, chilly, fajitas, kabobs, everything)
The best recipe for goat steaks is
1/4 cup of olive oil
1 tbsp of lemon juice
1 tsp salt
1 tsp pepper (white pepper if you want more spice)
2 tbsp rosemary
Mix all together in a large mixing bowl,
add goat steaks,
stir 5 minutes, mixing well
Let sit 2 hours (stir it up a few times over the 2 hours)
Cool on BBQ pre heated to 700
Cook to internal temp of 135-145 (no more then 145 that's the max)
Take off heat and let sit 10 minutes
Eat them.
Make sure you cut across the grain when you cut the steak, no matter what shape it is. The cut pieces shouldnt have the grain going long ways with it.
So I ended up braising the goat. The cut was a large roast. The recipe was very similar to the one that Treed sites above.
I browned the goat in bacon fat on all sides and set it aside
In the pot went finely chopped onion, a large carrot and a handful of dried morels(crushed) until the onions were softened, then I added a large minced garlic.
I then deglazed the pan with a couple glugs of red wine and reduced it to nearly nothing.
In went a cup and a half of beef stock, two table spoons of tomato paste, one can of tomatoes, dried basil, oregano, and a bay leaf. I then dropped the meat back in the pot draped two thick strips of bacon over the meat and placed two sprigs of rosemary on top.
I then dropped the lid on the Dutch oven and put it on the wood stove for the day and went out for a snowshoe adventure with the family.
when we got home 5 hours later the wife roasted some vegetables and I took the meat out of the braising liquid and set it aside. I then blended the liquid to smooth out the solids and then added some fresh parsley to the top. This liquid was delicious and could have been easily eaten as a soup with bread on its own. I used it as a gravy for the sliced goat.
The meat turned out to be very nice. Much like beef. All the toughness was gone from the long braise. It was was complimented well with the roast potatoes, squash and beets with a side of corn.
All in all, the meal was very good., but no where near as good as the hunt to get the goat!
"A true conservationist is a man who knows that the world is not given by his fathers, but borrowed from his children." John James Audubon
HuntingBC Champ
Originally Posted by kennyj
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