Goat Meat Marinade Recipes

GOAT MEAT MARINADE

Steps:

• Last year, when I grilled a goat leg for Easter, I used the following to make a marinade for the goat. Please remember that the measurements are quite approximate because I just put to taste. (You can use more prepared mustard if you like. Use a very good Dijon.) Also, use some Italian wine such as marsala--dry, not sweet--about 1/2 cup or a little more. Mix all together and paint the goat with the mixture. Keep basting while you are grilling the goat. I did it on a gas grill. Hope you have good luck. Diane M. Ferrell [email protected] REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

GOAT IN CHILE MARINADE, PIT-BARBECUE STYLE

Steps:

• Wash and griddle-dry the chiles by the directions below. Place in a deep bowl and cover generously with boiling water. Let soak for at least 20 minutes.
• Grind the cumin, cloves, allspice, oregano, and dried thyme (if using) together in an electric coffee or spice grinder or with a mortar and pestle.
• Drain the soaked chiles. Working in batches as necessary, place them in a blender with the ground herbs and spices (add fresh thyme at this point if using), garlic, onion, vinegar, salt, and about 1/2 cup water (or enough to facilitate the action of the blades). Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula. With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl. It should have the consistency of a thick but still moist paste.
• Season the pieces of goat or lamb with salt and pepper. Slather the seasoning paste all over the meat. Arrange in a large bowl (or any non-reactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours. Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature.
• Preheat the oven to 325°F.
• Choose a deep roasting pan or baking dish large enough to hold the meat snugly. Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them. Scatter the remaining leaves over the meat. Cover the pan (wrapping very tightly with several layers of foil if there is no lid) and bake 6 to 7 hours (4 to 4 1/2 hours for the lamb). The meat should be almost falling off the bone.

BRAISED GOAT

Steps:

• Lightly season legs with salt and pepper.
• Place legs with other ingredients for marinade in a sealed plastic bag or bags and leave in refrigerator overnight.
• Remove from marinade and pat dry; discard marinade.
• Heat butter over medium high heat in a Dutch oven or other casserole large enough to hold goat meat until it starts to sizzle.
• Add goat legs and brown slowly over medium low heat, basting frequently for about 10 minutes until golden brown on each side.
• Remove legs and drain off all but a few tablespoons of butter.
• Heat oven to 400 degrees. Put onion and garlic in Dutch oven.
• Saute over medium heat until onions are soft and translucent, adding more butter if needed.
• Pour in wine, bring to a boil and reduce by half (about 10 minutes).
• Add enough stock to almost cover meat.
• Add rosemary and remaining thyme.
• Turn heat to high, bring to a boil, then reduce to a low simmer.
• Add meat, cover and place in oven for about 3 hours, basting occasionally.

MEAT MARINADE

Steps:

• Use a flat container large enough to hold meat in a single layer. Combine oil, soy sauce, Worcestershire sauce, mustard and lemon juice. Season with garlic powder, onion powder, salt and pepper. Place meat in the marinade and turn to coat both sides.
• Cover and refrigerate for at least 2 hours, shaking or turning meat occasionally.