Thursday, January 28, 2010

Silly Conversations That Come Up When You Decide to Cook a Goat....

Conversation #1
Me: Do you sell goat shoulder?
Butcher: We have a bunch of goat; you come in; take a look around; pick out the goat you like, I cut you the shoulder.

Conversation #2
Uncle: We’re having goat for dinner.
Young Niece: No, you can’t!
Uncle: Why not?
Young Niece: You just can’t!  I read somewhere it’s not good for you.

Conversation #3
Me: We’re cooking goat tonight.
Mother: What sound does a goat make?
Me: I don’t know. Can’t wait to try it.
Mother: What sound does a goat make?

Conversation #4Me: If I can find a goat can you take me to the butcher to pick it up?
Carpooler: Please tell me I’m misunderstanding this. I assume you mean the butcher is going to do what he has to do with it and that you aren’t asking me to have a live goat in my car??

Conversation #5
Husband: I’m going out early tomorrow.
Me (1/2 asleep): Whatever floats your goat.

Conversation #6
Crazy girl in Pilates class: Are you have a bahhhd day?

If you haven't figured it out by now....yes, we cooked our first goat this past weekend.  It was delicious; very tender and tasty.  I loved the cinnamon in this recipe.  I can't wait to eat it again...which will probably be real soon.  A 51/2 lb goat shoulder for 2 people yields lots of leftovers.  I'm looking forward to goat sandwiches.

Braised Goat with Tomatoes, Rosemary, Cinnamon and White Wine (adapted from A16 Food +Wine)

51/2 pounds bone-in goat shoulder cut into 4-8 ounce pieces
2 tablespoons kosher salt
1/4 cup extra virgin olive oil
3 cloves garlic, smashed with the side of a knife
2 cups dry white wine
2 sprigs rosemary
1 (28 ounce) can San Marzano tomatoes with juice
1/2 tsp ground cinnamon

Season the goat with salt. Cover and refrigerate overnight. Preheat oven to 275.

In a heavy bottomed pot, heat olive oil over medium heat. Add the garlic and cook, stirring occasionally, for about 3 minutes, or until softens and starts to turn golden. Add the wine and rosemary and boil for about 8 minutes, or until the wine has almost fully evaporated.

Meanwhile, place the tomatoes and their juice in a bowl and crush with your hands or the back of a wooden spoon. Once the wine has reduced, stir in the tomatoes with their juice and the cinnamon. Bring the sauce to a boil, then remove from the heat.

In a large roasting pan, evenly distribute the goat pieces. Carefully pour the sauce over the goat. Cover the roasting pan with aluminum foil and transfer to the oven.

Braise the goat for about 31/2 hours or until the meat pulls away from the bone.

Remove the pot from the oven when done and let the meat cool in the braising liquid. Lift out the goat from the sauce and pull the meat from the bones, removing it in large chunks if possible. It should come away easily from the bone and the connective tissue. Skim off most of the fat from the sauce, remove and discard the rosemary, taste for seasoning and add more salt if needed.

To serve, return the meat to the sauce and bring to a simmer. Ladle the meat with some of the sauce into warm bowls and finish with a drizzle of olive oil. Serve immediately.


  1. sounds should try some indian recipes with this meat !!! lots of varieties and flavors !!

  2. In my head I imagine that goat tastes a lot like lamb - which I LOVE.

    This sauce sounds delicious...I love cinnamon-flavored meat!

  3. The goat recipe sounds so good! I've never cooked goat before but I bet it's excellent. Cute post!

  4. WOW this looks great, makes me very curious. Never tried goat but would love to sample this!

  5. Looks and sounds delish, I would love to try this dish!
    Thank You

  6. I have never had goat but yours does sound delicious. I could use this recipe with chicken. It is a lot more likely that I will have a chicken in my freezer than a goat.

  7. I have never seen goat at the butcher here? I'll have to keep my eyes open and try this!

  8. I just ate an entire 5-course dinner all centered around goat. It was at a restaurant in San Francisco a few weeks ago. It was my first time really experiencing so much goat in so many different cuts and preparations. It was spectacular.

  9. As sad as I am to think of my kids as dinner, P loves it--so long as they're not ours. I'm actually not too crazy about the taste itself, but it could be because I just can't separate MY kids from those on the plate :(

  10. omg I have never had goat... but it certainly looks delish!

  11. Interesting conversations! I love goat curry which is easily available in Malaysia but haven't never cooked it at home.

  12. well, I am saving this one... I am moving to an area that has more goat than chicken, and almost no beef (well, as much as you want to pay for, $8 a pound Ground beef). So Goat for me!

    Never had one, never cooked one, but will come back an expert