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Goat Ossobucco
(Unless you have a gigantic pot, you will need to chop or saw the goat leg into four to six pieces.
When ordering, you can request that the leg be sectioned on your order form.
If you note this on your form, Galen at the slaughterhouse will saw the leg into pieces for you.
By doing so, you will miss out on the fun of getting a whole goat leg and whacking it into pieces with a hammer and a big cleaver.
Ingredients: One whole goat leg (sawed or chopped into four to six pieces)
about 4 cups chicken broth (2 14-ounce cans is good enough)
12 oz. dry white wine (I sometimes have substituted a hearty red like chianti)
1 large onion
1 large carrot
3 large garlic cloves
3 bay leaves
2 medium celery sticks
one 14.5-oz. can of diced tomatoes (drained).
Preparations
1. Finely dice the onion, celery, and carrots.
2. Mince 2 garlic cloves.
3. Salt and pepper the goat leg.
4. Preheat the oven to 350°F (175°C).
5. Melt 4 tablespoons butter over low heat in a Dutch oven or wide stock pot.
6. Brown the goat leg (this should take about ten minutes)
7. After browning both sides, remove the goat leg and set aside on a large plate.
8. Add the diced onions to the pot and stir with a wooden spoon or spatula until golden brown.
9. After about five minutes of stirring, the onions should be golden brown.
Add the carrots and celery to the onions and stir until softened and celery is slightly translucent, about five more minutes.
Stir in the garlic and cook for one more minute.
10. Pour in the wine and increase the heat to medium high.
Bring the mixture up to a full simmer.
Using a wooden spoon or spatula, scrape off any remaining bits of fond from the pot.
Simmer until the wine has reduced by about half.
11. Add the tomatoes, chicken broth, and bay leaves to the pot. Stir until it simmers.
12. Add the browned goat leg to the pot. Make sure the liquid covers the shanks. Bring it to a slow boil.
13. Cover the pot and place it into the oven. Braise until the meat is almost falling off the bone--about 2 hours.
14. While the Ossobuco is cooking, prepare the gremolata.
(Gremolata is a traditional garnish for Ossobuco. It can also be stirred into the sauce just before serving.)
15. Gather about ten sprigs of parsley, 1 clove of garlic, and a lemon.
16. Mince the garlic and parsley. Zest the whole lemon.
17. Mix together and set aside in the refrigerator to chill as the Ossobuco finishes.
18. When the meat is tender to the point of almost falling off the bones, remove the pot from the oven, scoop the goat leg out, and place it on a hot plate.
19. If the sauce is still liquidy at at this point, put the pot on the stove and boil to reduce the sauce , adding a little cornstarch if needed.
20. Place the goat meat onto a plate of steaming risotto or just plain white rice. Serve with the sauce and gremolata on top.
Here's a much easier Goat Leg recipe:
Jerked Leg of Goat
Ingredients
1 leg of goat trimmed of fat and membranes
1 yellow onion, roughly chopped
1/2 cup chopped green onions
4 garlic cloves crushed
2 to 3 Scotch bonnet peppers, seeded, stemmed and roughly chopped
2 tablespoons chopped fresh ginger
2 tablespoons dark brown sugar
4 teaspoons ground allspice
2 teaspoons fresh oregano leaves
1 tablespoon salt
1 teaspoon ground black pepper
3/4 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup olive or vegetable oil
4 tablespoons dark rum
4 tablespoons fresh lime juice
Preparations
- Wash the goat leg and then stab it in a number of places with a thin paring knife (this is so the marinade penetrates the meat)
- Place the goat leg in a large, re-sealable plastic bag.
- In a blender or food processor, combine all the remaining ingredients and process to make a smooth paste.
- Pour the ingredients into the bag with the goat leg, rubbing or shaking to coat evenly.
- Make sure the bag is sealed. Refrigerate and marinate overnight.
- Preheat the oven to 375 degrees F.
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Remove the goat from the bag and place in a roasting pan to come to room temperature.
- Roast until at least medium-rare, and an instant-read thermometer registers 145 to 150 degrees F
- An hour to an hour and a half depending on the size of the goat leg and desired doneness.
Jamaican Curried Goat Stew
This is traditionally made from cut up shoulder meat.
Jamaican Curried Goat Stew can also be made from regular stew meat.
When we sell goat leg, the goat shoulder comes attached to the top of the leg, We also sell the goat shoulder separately.
Whether made from goat stew meat or cut up shoulder meat, this recipe is absolutely delicious
INGREDIENTS
3 lbs. of cubed goat meat (reduce recipe for smaller quantities)
Four or five tablespoons of lime or lemon juice
3-4 tablespoon curry
2 large chopped onion,
1 teaspoon full of thyme or 5 thyme leaves
6 cloves of garlic
3 tablespoons of olive or canola oil
1 teaspoon sugar
5 green onions, chopped (about 1 cup)
¼ teaspoon of finely chopped Scotch bonnet pepper black pepper and salt
2 Small carrots cut in slices
Preparations:
- Wash the defrosted goat leg in & then stab it in a number of places with a thin paring knife (this is so the marinade penetrates the meat).
- Place leg in a sealable plastic bag with curry, thyme, garlic, black peppers, scotch bonnet peppers, salt, onions, and lemon/lime juice.
- Shake, stir, or rub (preferably all three) the marinade all over the leg to cover the meat.
- Let meat marinate overnight in a sealed plastic bag in the refrigerator
- When ready to cook, pour the oil into a pot and heat
- In a large pot over medium heat, warm the oil and sugar, stirring until the sugar is brown.
- Add the goat with marinade, green onions, and curry.
- Stir thoroughly.
- Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes.
- If the meat is tough, pour ¼ cup of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).
- Add the potatoes and ¼ cup water; stir thoroughly.
- Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft.
- Crush some of the potatoes to thicken the sauce, if desired.
- If there is not enough sauce, add ¼ cup water and simmer for another 5 to 10 minutes.
- Serve over rice.
Apricot Mustard Glazed Leg Of Goat
Ingredients
1/4 cup Apricot jam
2 tablespoons Honey mustard
2 Garlic cloves chopped
2 tablespoons Soy sauce
2 tablespoons Olive oil
1 cup lemon or lime juice
1 teaspoon Dried rosemary
3 lb Goat leg
1/2 cup Red wine
1 cup Beef stock
As much salt and pepper as desired
Preparations
- Wash the defrosted goat leg and then stab it in a number of places with a thin paring knife (this is so the marinade penetrates the meat)
- Combine jam, mustard, garlic, soy sauce, olive oil and rosemary into a marinade.
- Reserve 2 tablespoons of the marinade for sauce.
- Brush the remainder all over goat.
- Season the goat leg with salt and pepper.
- Place the goat leg in a sealable plastic bag
- Add 1 cup of lemon juice to the bag and shake the bag so the lemon juice runs all over the leg.
- Seal the bag and marinate the leg in the bag in the refrigerator overnight
- When ready to cook, first broil the goat leg over high heat for 3-5 minutes per side.
- Then bake goat at 425F(220C) fat side up for 20 minutes or until just pink.
- Remove from oven and let rest on a serving dish for 10 minutes.
- Pour off any fat in pan.
- Add red wine to pan and reduce to 1 tb.
- Add beef broth, reserved marinade and any extra goat juices from the serving dish.
- Bring to boil and boil for 2 minutes.
- Slice goat in thin slices against the grain.
- Serve with some sauce poured over.
Marinated Sweet Goat Tenderloin
Ingredients
Boneless Goat Tenderloin
4 garlic cloves
About 2 teaspoons of salt and pepper
1 lime or 2 or 3 tablespoons of lime juice.
1 small onion, chopped
1 tablespoons oregano
1 tablespoons thyme
2-4 bay leaves
3-4 sweet peppers, chopped.
A handful of cilantro
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1/2 - 1 cup of tomato sauce or 2 tbsp of tomato paste myself,
1 tablespoon sugar
2 -3 tbsp oil
1/2 - 1 cup cooking wine
Preparation:
- Rinse the defrosted goat tenderloin and then trim the outer membrane and fat from the tenderloin
- Place the trimmed tenderloin into a sealable plastic bag
- Mix together the garlic, pepper and salt, pounding until almost pasty
- Add the juice of the lime to the garlic paste
- Add to the mixture the vinegar, oregano, thyme, bay leaves, onion, cilantro, sweet peppers and Worcestershire sauce
- Spread or shake the mixture over the goat tenderloin so that it covers the meat
- Seal the now marinated goat tenderloin into the bag and let it marinate in the refrigerator overnight
- When ready to cook heat the oil in a large pan
- As the oil begins to heat up, add sugar
- Before the sugar caramelizes, add the goat tenderloin to the pot, trying to keep out the ingredients in which the goat was marinating
- Sautee the goat in hot oil for a couple of minutes, watching that it does not burn.
- Reduce heat to medium, then add about 1 cup of water
- Simmer
- When the water is almost gone, add the remaining marinade from the bowl
- Add the tomato sauce/paste and cooking wine
- Cover and cook on medium low heat for about 45 minutes
- If needed, add a little more wine.
- Remove from pot and serve
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