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Author: SPENCER, CORREA PubID: UNP-0123 |
Title: | GOAT CUISINE: A CULINARY DELIGHT |
Pages: 0
Status: WEB ONLY |
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Goat Cuisine: A Culinary Delight
Served Around the World
For
centuries, people around the world have enjoyed the culinary delights
of goat meat. Goats are a major source of protein in North Africa,
the Middle East, Southeast Asia, the Caribbean, and in other tropical
regions.
Preferences and consumption patterns of goat meat lovers depend on cultural, traditional, and religious backgrounds, as well as the socioeconomic status of a community. For example, Cabrito, a delicacy in Central and South America, is meat from young goats (kids) that are slaughtered at 1 to 3 months of age and weighing fewer than 50 pounds. Chevon is meat from older goat kids that are slaughtered at 6 to 9 months of age and weighing between 50 and 75 pounds. Cabrito and Chevon are usually cut in bite-size or larger pieces to be eaten stewed, baked, or grilled. Meat from mature goats is usually ground up in processed foods such as sausage or chili.
Although the United States continues to
have an increasingly diverse population, the long-term success
of the goat meat industry in the United States will be determined
by its nutritional value.
Goat Meat Does a Body Good
Goat meat has been established as a lean meat with favorable nutritional qualities. It's an ideal meat choice for health-conscious consumers. As shown in Table 1, goat meat is lower in calories, total fat, saturated fat, and cholesterol than traditional meats.
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| Calories |
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| Fat (g) |
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| Saturated Fat (g) |
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| Protein (g) |
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| Cholesterol (mg) |
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| [1] Per 3 oz. of cooked meat [2] USDA Nutrient Database for Standard Reference, Release 14 (2001) |
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According to the Harvard School of Public Health, saturated fats (bad fats) increase the risk for cardiovascular disease and other chronic conditions, while unsaturated fats (good fats) improve blood cholesterol levels, ease inflammation, stabilize heart rhythms, and play a number of other beneficial roles. Based on these findings, a health claim can be made that goat meat helps to lower blood cholesterol and reduces the risk for atherosclerosis and coronary heart disease. Therefore, goat meat can be included in a heart-healthy diet.
Additionally, goat meat has higher levels of iron (3.2 mg) compared to a similar serving size of beef (2.9 mg), pork (2.7 mg), lamb (1.4 mg), and chicken (1.5 mg). Comparatively, goat meat also contains higher potassium content with lower sodium levels. Regarding essential amino acid composition, goat meat closely resembles that of beef and lamb. Because goat meat offers great nutritional value, it is an ideal candidate for "the other red meat." Be sure to consult with your physician or a certified dietitian about eating healthy foods.
A Culinary Delight
Goat meat is a dietary staple and a delicacy served in many specialty dishes prepared around the world, particularly at special gatherings. Each population has different preferences for the type and weight of goat they purchase. For example, some people in Latin American countries prefer meat from younger high-quality goat kids, while people of Caribbean heritage and the Muslim faith prefer meat from older goats of lesser quality, and frequently intact males.
If goat meat is to make its transition into mainstream America, consumers need to learn a few basic rules regarding cookery. First, it's important to cook goat meat at low temperatures. Goat meat gets tough and loses moisture quickly because of its low-fat content and lack of marbling. Marbling is the small streaks of fat found within the muscle. Second, cook goat meat with moisture. To enhance flavor and to increase tenderness, use a marinade on the meat before cooking and cook with moist heat, such as stewing.
Here are a few goat recipes to get you started.
Goat Recipes
Creole Cabrit
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6 |
goat chops or 1 roast |  |
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1 |
can chicken or beef broth (may need extra broth for roast) | |
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1 |
can tomato sauce or paste (may need an extra can for roast) | |
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1 |
medium onion | |
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1 |
tsp minced garlic | |
| Pepper sauce or other spicy peppers | ||
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1 |
tsp salt | |
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1 |
tsp pepper | |
| Preparation Mix meat and seasonings in stew pot or roasting pan. Slow cook or bake at 350 degrees F until done. |
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| Servings: 8 | ||
Goat Burgers
2 |
lb ground goat meat |
 |
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1/2 |
package dried onion soup mix (packet weighs about 1 oz) | |
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1 |
tsp minced garlic | |
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1 |
tsp salt | |
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1 |
tsp pepper | |
| Condiments: Buns, cheese, pickles, onion, mustard, mayonnaise, ketchup, relish, etc. | ||
| Preparation Mix ingredients to taste thoroughly. Then cook in skillet or grill. |
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| Servings: 46 | ||
Mixed Vegetable Goat Soup
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1/2 |
lb ground goat meat |  |
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2 |
medium potatoes, peeled and cubed | |
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1 |
whole lemon | |
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10 |
oz frozen mixed vegetables | |
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2 |
tsp soy sauce | |
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1 |
small onion, chopped | |
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1/2 |
tsp red pepper | |
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6 |
oz can tomato paste | |
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1/2 |
tsp black pepper | |
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1 |
cup tomato ketchup | |
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1 |
tsp salt | |
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1 |
tsp sugar | |
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6 |
cups of water | |
| Preparation Squeeze the juice of one lemon over ground goat and sprinkle with soy sauce. Refrigerate and let marinate overnight in a covered container. Brown the ground goat meat in a small frying pan. Drain and sprinkle with black pepper, red pepper, and salt, and set aside. Add water, potatoes, onions, and mixed vegetables in a large saucepan. Bring to a boil and cook for about 15 minutes or until desired tenderness is reached. Add paste, ketchup, sugar, and ground goat. Reduce heat to medium and cook for about 30 minutes. |
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| Servings: 46 | ||
Grilled Goat Chops With Salad and Couscous
Mediterranean dish
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6 |
goat chops |  |
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1/2 |
oz goat cheese | |
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1 |
small red or green bell pepper | |
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1 |
small red onion | |
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1 |
cup couscous w/ parmesan seasoning | |
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1 |
can low-sodium chicken broth
(optional liquid for couscous) |
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1/2 |
head lettuce | |
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1/2 |
head of red cabbage | |
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1 |
large carrot | |
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1 |
tsp minced garlic | |
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1 |
tsp rosemary | |
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2 |
tbsp salad dressing | |
| Cooking spray | ||
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Preparation Couscous Salad Serve meat and couscous on large platter garnished with slices of bell peppers and red onion. |
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| Servings: 6 | ||
Slow Goat in a Curry
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34 |
lb goat roast |  |
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1 |
can chicken broth | |
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1 |
lb carrots, sliced | |
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1 |
cup rice, cooked per directions | |
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1 |
cup green pepper, cubed | |
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1 |
tsp salt | |
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1 |
tsp pepper | |
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1 |
tsp garlic powder | |
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1 |
onion, cubed | |
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1 |
tsp minced garlic | |
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15 |
oz can light yellow cling peaches | |
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1 |
package curry sauce mix (3 1/2 oz) | |
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Preparation Sauté other half of onion and green pepper in 2 tablespoons olive oil for 3 to 5 minutes until onion is clear. Add meat and crumbled curry sauce mix. Stirring constantly, begin adding contents of crock pot by the ladle full. Bring to a simmer and, stirring constantly, simmer 5 minutes. Finish by stirring in juices from can of peaches. Then cut each peach slice into three pieces and add to mixture. Warm and serve over rice. |
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| Servings: 8 | ||
Estofado de Cabrito
Goat Meat Stew
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4 |
lb young goat (kid) meat |  |
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1 |
Seville or sour orange | |
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1 |
tsp salt | |
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2 |
tsp crushed garlic | |
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1 |
teaspoon ground black pepper | |
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1 |
teaspoon ground or leaf oregano | |
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2 |
tbsp cooking vinegar | |
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8-10 |
small, peeled cooking onions | |
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1/4 |
lb cooking bacon | |
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1/4 |
lb cooking ham | |
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1/2 |
cup olives | |
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1/3 |
cup raisins | |
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1/4 |
cup capers | |
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1 |
cup olive oil | |
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1 |
cup diced tomatoes | |
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1 |
bay leaf | |
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1/4 |
cup Spanish red peppers | |
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3 |
cups chicken broth | |
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1/2 |
cup white rum | |
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1 |
cup red wine | |
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Preparation Heat 2 tablespoons olive oil in a deep pan. When hot, add the meat slowly and turn the pieces frequently to sear the entire meat surface. Add white rum and carefully apply a match to light the rum. It should extinguish itself after a few seconds. Add cooking bacon, turning frequently. After 1 or 2 minutes, add cooking ham. Add peeled cooking onions, olives, raisins, capers, olive oil, diced tomatoes, bay leaf, Spanish red peppers, and chicken broth. Then bring to a boil. Reduce heat to medium-low, cover, and cook until the meat is tender. If necessary, add water to create thick gravy. Add red wine shortly before serving. |
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| Servings: 8-10 | ||
Cabrito en Fricasé
Goat Meat Fricassee
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3 |
lb tender young goat (kid) meat |  |
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1/2 |
cup lemon juice | |
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2 |
chopped cloves of garlic | |
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1 |
tsp ground marjoram | |
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1/4 |
tsp black pepper | |
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4 |
tsp salt | |
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12 |
stuffed olives | |
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1 |
lb potatoes | |
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2 |
oz bacon | |
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2 |
oz ham | |
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1 |
lb onions | |
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1 |
bay leaf | |
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1/2 |
cup tomato sauce | |
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1 |
can tomatoes | |
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1 |
tbsp vinegar | |
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Preparation Put chopped bacon and ham in a kettle and sauté lightly. Add chopped onions, bay leaf, tomato sauce, tomatoes, and stuffed olives. Add tomatoes, liquids, and boil. Add kid meat, mix, and let boil. Cover kettle and boil over medium heat for 2 hours. Add sliced potatoes. Season to taste and let the mixture boil for 30 minutes or until potatoes are tender and the sauce thickens. Serve hot. |
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| Servings: 6-8 | ||
References
American Meat Goat Association. (2008). Chevon recipes. Retrieved October 19, 2009.
Cammack, R., Atwood, T., Campbell, P., Parish, H., Smith, T., Stirling, J., & Vella, F. (2006, August) (Eds.). Oxford dictionary of biochemistry and molecular biology (2nd ed.). Oxford: Oxford University Press.
Casey, N. H. (1992). Goat meat in human nutrition. Proceedings V International Conference on Goats. Indian Council of Agricultural Research, New Delhi.
Gebhardt, S. E., and Thomas, R. G. (2002, October). Nutritive value of foods. Home and Garden Bulletin, No. 72. Retrieved October 19, 2009.
Harvard School of Public Health. (2008). Fats and cholesterol: Out with the bad, in with the good. The Nutrition Source. Retrieved October 19, 2009.
La Asociación de Madres Puertorriqueñas, Inc. (1996). Cocina Puertorriqueña. Puerto Rico.
Lewandowski, R. (2003). Goat: The other red meat. Buckeye Meat Goat Newsletter. The Ohio State University Extension. Retrieved October 19, 2009.
National Heart, Lung, and Blood Institute. (2008). What are lipoproteins? National Institutes of Health. Retrieved October 19, 2009.
Pinkerton, F., Harwell, L., Drinkwater, W., and Escobar, N. (1994, April). Consumer demand for goat meat. Goat Research. Retrieved October 19, 2009.
UNP-0123, November 2009, Robert Spencer, Urban Regional Extension Specialist, and Julio Correa, Associate Professor and Extension Animal Scientist, both with Alabama A&M University
Recipes submitted by Jannie Carter, Extension Assistant Director; Julio Correa, Associate Professor and Extension Animal Scientist; Jean Hall Dwyer, Extension Communications Specialist; and Robert Spencer, Urban Regional Extension Specialist all with Alabama A&M University.
For more information, contact your county Extension office. Visit http://www.aces.edu/counties or look in your telephone directory under your county's name to find contact information.
Published by the Alabama Cooperative Extension System (Alabama A&M University and Auburn University), an equal opportunity educator and employer.
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