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
                                                    OTHER GOAT RECIPES

BOER GOAT MEAT LOAF using goat mince


500g minced boer goat meat / goat meat   
250g pack of smoked back bacon 
1 onion grated                        
1 crushed clove garlic                       
2 level teaspoons of tomatoe puree
1 level teaspoon of mustard                                                                     
1 teaspoon of paprika
salt and pepper to season
Olive oil for frying / or frylite spray                     

Take some of the bacon slices and line a meat loaf tin on the base and the sides.
Add onion, garlic, tomato puree, mustard, paprika, egg and seasoning into a large bowl and mix well.
Finely chop the remainder of the bacon and add to the boergoat meat / goat meat mince.
Add to the mixture in the bowl and mix well together.
Spoon the mixture into the bacon lined meat loaf tin and cover tightly with foil.
Bake in the oven at 180C for 1 hour.
Remove from the oven and allow to stand for 10 minutes.
Remove the foil and drain off any liquid and discard the liquid or use in a gravy if serving hot with vegetables.
Invert the meatloaf onto a plate and slice.
Serve hot with carrots, boiled potatoes, broccoli and cabbage or serve cold with a salad.


BOER GOAT MEAT TANGINE using diced goat meat


450g cubed boer goat meat     
1 onion sliced                         
1cm long fresh ginger diced                        
2 rushed garlic cloves
4 teaspoons Sainsburys Moroccan spice blend
Tin chopped tomatoes                      
2 tablespoons honey                         
100ml water
50g dried apricots                      
Tin of chick peas in salted water
Olive oil for frying / or frylite  

Brown the boer goat meat with the onions, ginger and garlic using fry lite or olive oil
Add the Moroccan spice blend and tin of tomatoes
Add the honey water and dried apricots
Add chick peas
Cover and cook slowly in a slow cooker or for 3 hours on stove top on low heat stirring regularly

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