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What to do with a goat or two...

I just finished dressing out two of our Boer goats, so we'll be eating goat this weekend.

My idea was to make curried goat, but my wife said she's curried out. So I told her, "Sweetie, goat and curry go together like peanut butter and chocolate", but she wouldn't hear it.

So while I'm sitting here, breaking in my new pipe, I'm looking up recipes for goat that do not have curry.

I showed her the recipes listed here;
And I got the "meh" look from her...

To top it all off I don't have the time this weekend, or I'd just chuck one of the goats in the smoker.

So does anyone have any ideas?

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  1. I was going to recommend birria, but I guess it didn't do it for her.

    1 Reply
    1. re: mike0989

      Well that's was I was going to suggest, birria or just doing one whole on the smoker.

    2. I've braised goat shoulder and hearts (separately) with garlic, rosemary, and white wine. (Borrowed from Hazan's panroasted chicken/veal breast--brown meat and garlic cloves in olive oil (+butter optional), add rosemary branch, add white wine and bring to boil, cut heat and cover, cook slowly until done, at end reduce liquid if needed.) Delicious.

      1 Reply
      1. re: Aromatherapy

        I've got the hearts ready to braise.

          1. re: Kris in Beijing

            Thanks Chris, I just showed the wife the recipes, and she likes this one the best.

            Also, I've a large jar of tamarind paste I've been looking for a reason to use.

          2. My BIL does grilled goat chops that where surprisingly good.

            4 Replies
            1. re: Shrinkrap

              I took the other goat to our neighbor, who is butchering it as write this.

              The I'll be grilling chops the weekend after next.

              1. re: deet13

                Aunt in AL, and BIL in NC both raise goat. Extended family in the Caribbean ( and my husband from Jamaica), does not seem impressed.

                  1. re: hill food

                    I just meant that that part of my family raised around goats, and raised eating goat, don't seem to want to raise and eat it.

                    My BIL was raised around chickens, and won't eat them, but as an adult, raises and eats goats!

                    My uncle raised them to sell to others, but his wife treats them like pets.

              1. re: debbiel

                Hmm, the wife gave me the meh look...

                1. lamb burgers? rack of lamb? lamb pot roast? lamb tartare. braised shank, kebabs...oooh i like kebabs.

                  1 Reply
                  1. re: chartreauxx

                    Weekend after next we're doing kebabs and chops on the grill.

                    I can't wait.

                  2. time challenged? then pit roast, get it started, chuck it in, bury it and go away for hours.

                    2 Replies
                    1. re: hill food

                      You know I was thinking about it, but the water table on my property during this time of year is high. It's the rainy season down here.

                      I can only dig a few feet down before I'm hitting water. So I have to wait for fall (October/November) before I can dig any pits.

                      1. re: deet13

                        it's labor intensive, but given some spare bricks or cinder blocks a pit can be built above grade/water table.


                    2. Last time I cooked two goats was way back when. We simmered them in a wash pot with onions, peppers, garlic, S&P etc. until tender. ~ Then over to the pasture by the lake to BBQ on a medium grill. Three Number 3 Wash tubs full of beer, iced down with ice cream salt.. Lots of women, and skinny dipping in the lake.

                      So maybe something like that?? ;)

                      1. I love to sub goat into any beef stew recipe. Adjust coriander up a bit.

                        Also, I've subbed it nicely into chicken-apricot tagine recipes.

                        1. My Moroccan wife loves goat and here is a great recipe in the North African tradition.

                          1. I made goat Adobo (Filipino not the pepper) recently which was delicious.