Suppliers of Boer goat meat, pork, gluten free sausages, burgers and meatballs and breeders of free range boer goats, boer crosses, and rare breed pigs
                                                            SCRAPIE MONITORED, CAE ACCREDITED, JOHNES MONITORED WITH SAC
 

                                             ENGLISH GOAT RECIPES



SLOW ROASTED BOER GOAT KID MEAT

INGREDIENTS

Leg
or shoulder of boer goat kid meat, approx 1 kg
5 or 6 sprigs of fresh rosemary 2-3 cms long
Sea salt to rub lightly on the skin
1 or 2 Cloves of garlic, crushed
1 small glass of red wine (optional)
3 tbsp Olive oil or to cover bottom of roasting dish

METHOD


Preheat oven to 100° C 
Mix Sea Salt and garlic and rub into skin of joint. 
Pierce skin of joint in 5 or 6 places and insert sprigs of rosemary into meat. 
Place in a roasting dish with the olive oil and red wine. 
Cover with tin foil and roast for 3 hours.  
Uncover and finish off in oven for 15 to 20 mins. 
Remove from oven and leave covered to rest.  
Drain off excess oil from roasting pan and use juices for gravy. 

On occasions we also roast whole cloves of garlic with the joint. 

Serve with seasonal vegetables and crispy roast potatoes.


BOER GOAT MEAT CHOPS

INGREDIENTS

2 boer goat meat chops
Frylite or olive oil
Dried Rosemary herbs

METHOD

Spray a frying pan with frylite or use olive oil to coat the bottom of the pan
Heat the frying pan up.
Place the goat meat chops in the pan and sprinkle the top with rosemary herbs.
Once one side is seared then turn the chops over and sprinkle some more Rosemary on the chops and sear the other side.
Turn the heat down and cook on low.
Cooking time will be about 15 to 25 minutes, but the time will vary depending on the thickness of the chops and whether you like the meat pink or well done.
Serve with mixed roasted vegetables
Or serve with mashed potato and a selection of green vegetables


BLACK PEPPER BOER GOAT MEAT STEAKS WITH MUSHROOMS

INGREDIENTS

2 boer goat meat steaks
Olive oil for frying / or frylite
Crushed black pepper
10 medium sliced mushrooms 
   

METHOD                

Heat up the frying pan with fry lite / olive oil.
Put boer goat meat steaks in the hot pan and then sprinkle with crushed black pepper.
Once seared, turn steaks over and put crushed black pepper on other side
When second side is seared, turn the heat down to low and turn every few minutes and cook for 15 to 25 minutes adding the mushrooms to the pan to cook at the same time.  This will give the steaks some of the mushroom flavour and the mushrooms will pick up the meat and black pepper flavour.
Cooking time will depend on thinckness of steak and how well cooked you like it.  I had fairly thick steaks but I like mine pink [rare to medium] so they were cooked for a bout 20 minutes

To reduce cooking time, you could tenderise the steaks before cooking with a meat tenderizer, use the side with multiple raised points. The goat meat steaks can then be cooked at a slightly higher temperature for less time.
 
Serve with

Jacket potato and a selection of vegetables

Or

Chips, grilled tomato and a fried egg


IRISH GOAT MEAT STEW

INGREDIENTS

500g of Devese Farm Animals diced goat meat
4 tablespoons of seasoned flour
1 red onion (half sliced and half diced)
1 white onion (half sliced and half diced)
2 large carrots sliced
1 large leek sliced
2 large potatoes quartered
1 herb infusions knorr stock pot
1 vegetable knorr stock pot
2 table spoons knorr touch of taste vegetable liquid
2 pints hot water

METHOD

Place meat in a plastic bag with the seasoned flour and coat the meat.
Take meat out of the bag and put it in the bottom of an oven proof pan or slow cooker
Layer the onions, carrots, leek and potatoes
Mix stock ingredients with hot water until dissolved and then pour into pot
Cover and put into a hot oven (200C) for 10 minutes
Reduce temperature to 140C and cook for a further 3 hours

Serve with green vegetables and boiled potatoes or rice
Enjoy



GOAT SCOTCH BROTH

INGREDIENTS

400g goat meat [in form of neck fillet / chops / diced / noisettes / mince]
400g Pearl Barley
3   Leeks
1 Turnip
4 Sticks of celery
4 carrots
1 chicken / beef stock cube
1 teaspoon salt

Optional extra vegetables
½ Savoy cabbage shredded
100g peas
250g swede
250g potatoes

METHOD

Slow roast the goat meat at about 120C or slowly brown the mince. Once cooked cut into small pieces and set aside
Cook the pearl barley as per packet instructions, drain and set aside
Dice the vegetables
Place all ingredients in a pan with water stock cube, meat and pearl barley and salt
Bring to the boil and then simmer for 20 minutes
Serve with crusty bread

GOAT APPLE AND CINNAMON STEW

INGREDIENTS

15 grams flour (I used gluten free)
8 grams salt
2 grams ground black pepper
2 grams thyme (dried)
500 grams diced goat meat
Olive oil
400mls Hill Farm Apple Juice (I used Braeburn)
120 mls water
40 mls cider vinegar
4-5 bay leaves
1 stick of cinnamon
2 medium sized carrots peeled and cut into chunks
Stick of celery (optional)
2 medium potatoes peeled and cut into chunks
1 medium sized onion diced
3 apples peeled cored and cut into chunks (I used English Gala apples)

METHOD

Gently fry the onion in a large saucepan until soft but not browned, put to one side.
Mix flour, black pepper, thyme and salt together in a bowl
Coat the meat chunks with the seasoned flour and fry in small batches to seal.
When all the meat is sealed and browned put fried onions back into pot.
Add the water, apple juice, cider vinegar bay leaves and cinnamon and bring to the boil.
Lower temperature to simmer and cook for approx 2 hours or until the meat is tender.
Add in potatoes, celery, carrots and apples bring to the boil again and then simmer until vegetables are cooked.  If the stew is looking dry add additional water

Notes : If the meat chunks are large I cut them into pieces about 1 cm square, the same with the vegetables.  This makes it easier to cook and to eat.
The recipe has quite a sharp flavour for a sweeter taste cut out the cider vinegar and add an additional 40 mls of water

Serving suggestions:
Either serve with green vegetables or keep quite souply and serve in a bowl with crusty bread to mop up the gravy!

GOAT LANCASHIRE HOTPOT

INGREDIENTS

1kg goat meat [in form of chops / diced / noisettes / steaks]
800g medium sized potato peeled and cut into ¼ in [5mm] slices
2 teaspoons thyme leaves
2 large onions, peeled and thinly sliced
2 large carrots, peeled and sliced
Lamb or beef gravy granules

METHOD

Preheat oven to 140C / gas 2.
Line a casserole dish with a layer of potatoes. Season with salt, pepper and half the chopped thyme
Layer the goat meat, onions, carrots on top of the potato slices. Season with salt, pepper and remaining thyme.  Finish with a neat layer of overlapping slices of potato
Cover the casserole dish with foil and bake in the oven for 2 ½   hours. Then uncover and cook for a further 20 minutes to brown and crispen the potatoes
Serve with spring greens / broccoli / cabbage

 



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