Delicious dishes from goat meat: cooking features, recipes

Goat meat, delicious and unusually nutritious, is not so frequent a guest on our tables. Usually it is prepared in families that are breeding these animals. Or in those houses, the owner of which is a hunter. As a rule, goat meat can only be purchased on the market, and even then not always. As for the stores, on the shelves of ordinary supermarkets it does not appear at all. Most likely, it is because of the inaccessibility of our housewives that the dishes of their goats are not popular. In addition, there is an opinion that this meat has a specific smell and it turns out to be tough, no matter how it is cooked. It is worth noting that all this is nothing more than myths. If you follow the algorithm of actions, which are suggested for the preparation of any dish from goat meat recipes, as well as competently approach the choice of meat, then you can get an exquisite and delicious food on the way out. In addition, it is also extremely useful.

So, how to cook goat meat?

Rules of choice and storage

Goat is considered a dietary product. However, in a greater degree this refers to the meat of young individuals. In old it is covered with yellow fatty layers, in addition, much darker in color. By the way, it is knowledge of this nuance that in many respects contributes to the right choice. In addition, the notorious specific smell is peculiar to the skin of the animal, therefore, getting meat without it, you will not feel any additional flavors. But for lack of other smells and mucus, which are inherent in any stale product of such a plan, attention must be paid necessarily.

According to the culinary experts, all their useful properties (which, by the way, a lot) goat in fresh form retains for three days. Therefore, if you bought a not very large piece and only a few dishes, then first of all separate the meat from the bone. So it will be kept longer. If the product is a lot, then the best immediately after the cutting is to send to the freezer.

Features of preparation

Getting under the influence of the same myth about the "goat's" smell, many before preparing almost any dish will marinate this meat. This is not entirely correct. Good meat of young domestic goats, and even without skin, should be subjected to this procedure only if the recipe requires it. Another matter - forest individuals. Their meat is really harsh, and smells a bit even after a thorough dressing. It is for this reason that when preparing any dish from wild goat meat, recipes, almost all of them, have an item in their composition that indicates the need for pickling.

As for the marinade itself, it can be different, but most often dry wine (preferably white), as well as fruit vinegar - grape, apple. In all other respects, the preparation of this meat is no different from other species. The only thing that sometimes the time of temperature processing should be slightly increased, so that it becomes softer.

Well, let's go directly to the conversation about how and what you can cook delicious dishes from goat meat.

Roast

Many housewives, who love and know how to cook dishes from goat, give preference to the fry more often. It is understandable. Goat meat in general for quite a long time, so I want to make the process as productive as possible. The roast turns out extremely tasty and nutritious. If you cook this dish in large quantities, you can feed your family for a few days, and no one will say that "today we have the same lunch for lunch". Plates of family in an instant empty. And some family members will also require supplementation.

And to cook such a culinary masterpiece, you need to stock up: a kilogram of goat meat (you can take and ribs), beans (preferably green, and take 300 grams), two onions, a kilogram of potatoes, a glass of milk, flour (enough and half a glass), half Butter cakes.

How to cook

As we already mentioned, when preparing dishes from young goat, pickling is not required. Unless, of course, the animal jumped not so long ago in the forest, but peacefully grazed behind the house. The meat should be put in a saucepan, add salt and simmer for about an hour. At the same time, cook potatoes. And with a peel. Take the form for baking and make it a "pillow" of green beans and chopped onion rings. We put meat on top. We cover it with peeled and chopped potatoes large enough. And prepare the sauce. In the melted butter add flour, stir, then pour in the milk. And cook for about five minutes. Do not forget to stir it. Then, salt-pepper, you can optionally add finely chopped garlic. Fill sauce with roast and send it to the oven. All. For an hour you can forget about the hot. After this time we take out the form, sprinkle the dish with lemon juice and spread the dish on plates. It's time to the table!

Pilaf

What else can be made from goat meat? What are some interesting recipes? From goat it turns out just an excellent pilaf. It is believed that this meat is very similar to lamb, which, as a rule, is the main ingredient of this famous oriental dish. Therefore, when preparing dishes from goat meat, in no case should we not lose sight of this moment. And if you have your own pilaf recipe, which you think is very successful, then if you have goat meat in the house, you can safely put it in this dish instead of lamb. We, on our part, will offer you our option. And this pilaf can be cooked equally successfully both on the plate and in the multivark.

Cooking

Round rice (kilogram) soak for an hour in cold water, then rinse it and let the liquid drain. Meat (also kilogram) cut into random pieces and put it in a frying pan in its own juice, trying to get a crusty crust after its evaporation without adding oil. To do this, just enough to have quality dishes and constantly stir the meat. At the end of the cooking, add the randomly chopped onion, then, after five minutes, the grated carrot. Stirring, cook for about 5 minutes. Then pour in water and simmer until the mixture is almost viscous. After that, transfer it to the pan / cauldron / bowl of the multivark, pour rice and, without adding water, cook for half an hour. Then add seasonings and salt, stir, stew the dish for another ten minutes. If you cook in a multivark, the optimal mode is "Pilaf". If it is not, it's best to take "Baking".

Shurpa

Above we talked about how to prepare dishes from the young goat. But what if the animal's meat is not young enough? Try to make a shurpa. Such a dish is prepared, as a rule, long enough, so that the meat of the "veteran" in any case will acquire the necessary softness.

A kilogram of goat meat, cut into large pieces, put in a saucepan, pour water and cook for an hour and a half. After that, you need to get it and cool it. And then cut into small pieces. Fry onions with onion rings and one large carrot cut into cubes. Then add the meat, a glass of broth, mixed with two spoons of tomato paste, put it out for half an hour. After that, the resulting mass should be put in a saucepan, pour the remaining broth (it will take one liter for the indicated amount of ingredients, so if you do not have enough, just add water), pour the diced three potatoes, salt-pepper and cook for another hour. When serving on the table, sprinkle with herbs directly in the plates.

Cutlets

Do not think that the dishes from goat meat are prepared only with the use of whole meat. You can make from it and a good stuffing. Incidentally, it is ideal for those at the disposal of whom there was a whole goat carcass. The best meat can be left for cooking delicious dishes, and from all sorts of scraps and not very mouth-watering pieces to make mincemeat. Only it is advisable to add to it a little pork fat or fat, so that the cooked dishes are juicier.

How to cook minced meatballs? Yes, in principle, almost exactly the same as from any other. Only many experienced housewives recommend adding a soaked loaf in the milk. And in everything else - everything is traditional. In minced meat, except for the loaf, add onions or garlic, spices, egg. We form cutlets and fry for at least five minutes on each side.

Barbecue

Telling about what there are dishes from meat козлятины, it is impossible to ignore and shish kebab in any way. Correctly cooked, he will surprise his taste even the experienced gourmet.

So, what needs to be done. First of all, the pieces cut and cut from various films and veins of meat (the recipe is given, based on two kilograms) is soaked for about three hours in salt water. After that, the liquid merges. Meat is dried and sent to a large bowl, covered with chopped onions rings (five pieces). And then poured four liters of water, which added two spoons of grape vinegar (you need to take 9 percent), three leaves of laurel, a dozen black peppercorns and salt. The last ingredient, as well as favorite seasonings are added arbitrarily, to taste. Marinuem about 12 hours, while holding the container in a cool place. Well, then you can go on a picnic and fry such shish kebab in the traditional way.

A few words about meat of wild animals and pickling

We have already mentioned that when cooking dishes from goat meat is wild, it is desirable that this basic ingredient be marinated. And if you properly carry out this procedure, you can fry it on the grill in fairly large pieces, without worrying at the same time that the meat will be hard and exude a bad smell. On the contrary, having prepared it in this way, one can only surprise guests during the party, boasting at the same time both their culinary abilities and hunting skills. As for the marinade recipe, the most popular is the following: one should take half a liter of dry white wine and add to it wine or grape vinegar. To own taste. There also send a pinch of salt, as much mixture of black and red peppers, a few leaves of a laurel, two or three cloves of chopped garlic very finely. Slightly heat on fire, and then pour marinade meat. Exposure time - at least a day.

And finally, we will present you an interesting recipe for a dish of wild goat.

Goat in coconut milk

A half kilogram of meat pour the marinade, prepared according to the above recipe. Endure the day. Then put into a pan, add the previously finely chopped tomato, Bulgarian pepper, onion. Pour three tablespoons of olive oil, add water to cover the meat, and simmer until soft. When the goat is ready, add two glasses of coconut milk to the pan, keep for another ten minutes. If there is a hunter in your family, and as a trophy he brought a goat home, be sure to try to cook her meat in this way. You will not regret!