2 minute read
Classifieds
from Sept Oct 2015
by legacyiw
Kid meat lends itself to all recipes for lamb: chops, leg or shoulder, crown roasts, rack or saddle, and kebabs. Goat meat is generally quite lean and higher in moisture content so it is tender when handled properly. The meat of adult goats is almost always subjected to stewing because of its relative toughness, but in stews it is flavorful and tender.
For safety, cook ground goat meat to 160° F or until juices are clear with no trace of pink or cloudiness. Roasts, steaks and shops can be cooked to medium rare (145° F), medium (160° F) or well done (170° F). Less tender cuts should be braised (roasted or simmered with a small amount of liquid in a tightly covered pan) or stewed.
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What’s cooking tonight?
A recipe for you...
• 1-1.5lbs goat stew meat or ground goat • 1 lg chopped onion • 2 celery stalks • 4 med size potatoes (cubed) • 1 lg can corn (drained) • 1 lg can diced tomatoes • 2 15oz cans pinto or borracho beans (drained) • Tbsp Worcestershire sauce • 2 pkg McCormick or other stew seasoning • 1/2 cup flour • 1qt chicken stock
Southwestern Goat Stoup
Moore Family Goat Ranch
Trim and cut stew meat into bite-sized pieces. In a bowl, combine 1/2 cup flour and 1/2 pkg stew seasoning. Toss meat into cup and coat. In frying pan, with just enough oil to coat bottom, brown floured stew meat. Drain and add to large crock pot with chopped onion, cubed potatoes, diced celery, drained corn, Worcestershire sauce, 1.5 pkg stew seasoning and diced tomatoes. Stir in stock and cover mixture by 1 inch. Cook in crock pot on high for 6 hours or on low for 10 hours. Check liquid level half way. Add drained beans during the last hour.
Serve topped with shredded cheese, sour cream and avocado slices. We hope you family enjoys as much as our did.
- Nicole & JP Moore
