Boiled goat meat. Delicious goat meat dishes: cooking features, recipes. Meat in bechamel sauce

List of recipes

Ingredients:

  • Dry white wine – 500 ml;
  • Wine vinegar - to taste;
  • Spices;
  • Garlic;
  • Salt - to taste;
  • Meat – 700 g.

Preparation:

  1. Mix dry white wine with wine vinegar, add spices to the resulting mixture ( Bay leaf, black or other varieties of pepper, garlic).
  2. First cut the meat into pieces.
  3. When the marinade is ready, add it to the meat and leave to marinate.
  4. The smell will completely disappear, and the meat will be more tender.
  5. You can cook dishes from wild goat meat. These goat meat dishes are slightly different in taste from regular domestic goat meat.

Grilled meat

Ingredients:

  • Meat – 500 g;
  • Salt;
  • Sauce - to taste;
  • Fat - optional.

Preparation:

  1. It is important that the meat is not old. How to distinguish old and young meat? It must be remembered that in old goats the fat has a yellow tint.
  2. But if there is no choice, you should definitely soak the meat in a salty solution and only then marinate.
  3. Before starting cooking, thoroughly clean the meat from films and veins. Then marinate for several days (3-4 days), this will remove the specific smell.
  4. Goat meat can be hung on hooks in the basement or any dark place, be it a cellar or a barn.
  5. When the marinating process is completed, cut the meat across the running fibers and add fat.
  6. Fry the goat dish.
  7. Goat meat goes well with spicy sauces.
  8. You can use potatoes as a side dish. The recipe is very simple. Bon appetit!

How to cook goat cutlets? Cutlets are favorite dish many gourmets. This unusual recipe Goat meat cutlets can decorate any table, both on weekdays and on holidays.

Ingredients:

  • Goat meat pulp (preferably from the bone) – 350-400 g;
  • Pork lard or fat – 55 g;
  • White loaf – 50 g;
  • Milk – 1/4 cup;
  • Dried herbs;
  • Salt;
  • Pepper - to taste;
  • Onions – 1 piece;
  • Garlic – 3 cloves;
  • Sunflower oil – 2.5 tbsp. l.

Preparation:

  1. Prepare minced meat.
  2. Cut the meat into pieces and carefully place in a meat grinder, then add onion, garlic and fat.
  3. Place the resulting mass in a bowl.
  4. Soak the loaf in milk, leave for a while to soak well, then mash and add to the bowl with the minced meat.
  5. Pour the remaining milk into a bowl too.
  6. The minced meat is ready.
  7. You can cook cutlets in a slow cooker or in a frying pan.
  8. Pour oil and place the already formed cutlets, fry for 2 - 3 minutes on each side. Bon appetit!

Pilaf according to this recipe can be prepared from goat or lamb. After all, these two types of meat are very similar in taste.

Ingredients:

  • Meat – 1 kg;
  • Round rice – 1 kg;
  • Carrots - 1 kg;
  • White onion – 5 pcs.;
  • Spicy spices - to taste.

Preparation:

  1. What is pilaf in a slow cooker? This stewed rice with carrots and a third element (in this case, goat meat).
  2. Pilaf can be combined with various dishes, For example stewed eggplant and pilaf, or pilaf with ribs and sauce. For cooking delicious pilaf Some rules must be followed.
  3. The rice must be washed, filled with water and left to swell.
  4. Cut the meat, removing unnecessary elements (veins, skin, etc.). Place goat meat in a bowl. Evaporate the juices that separate the meat as it needs to be fried.
  5. Add onion and fry until golden brown.
  6. Add carrots. When the carrots are half cooked, add water.
  7. Achieve a viscous mixture of meat and vegetables.
  8. When the mixture is ready, add rice and simmer for 30–40 minutes, selecting the “Pilaf” program in the multicooker.
  9. If you don’t have goat meat, then you can replace it with lamb, or make an assortment - goat meat with lamb.
  10. Cooking in a slow cooker is very simple. The recipe is simply amazing! Bon appetit!

Products:

If the meat of wild or old goats is chosen for preparing a dish, then it must be marinated, otherwise the goat meat will turn out dry and tough, and the marinade will remove the specific smell inherent in this meat.

First, the meat must be thoroughly washed in running water and cut into pieces.

Marinated goat meat

Ingredients:

100 g mayonnaise
5 tbsp. spoons tomato sauce or ketchup
250 ml semi-sweet red wine
1 large onion
salt and allspice (peas) to taste

How to marinate goat meat:

    Cut the onion into thin half rings and add the rest of the ingredients to it. Mix all the ingredients thoroughly; if the marinade does not seem spicy enough for you, add your favorite spices to it.

    Place pieces of meat into the mixture so that the goat meat is completely immersed in the marinade. Leave the meat to marinate in a cool place for 12 hours.

    After this, the goat meat can be cooked: stewed, baked or fried.

Goat stew

It is not at all necessary to marinate the tender meat of a young domestic goat before cooking. Washed young goat meat can be cooked immediately, for example, fried or baked in the oven.

Ingredients(per serving):
350 g goat meat
1 small onion
1 head of garlic
2 tbsp. spoons of green beans
2 tbsp. spoons of green peas
2 small fresh tomatoes
30 g pickled champignons
2 teaspoons honey
2 tbsp. spoons of vegetable oil
200 ml dry red wine
2 teaspoons soy sauce
1 sprig basil
2 tbsp. spoons of breadcrumbs
salt and pepper to taste

How to cook goat stew:

    Pepper the prepared goat meat pieces and sprinkle with salt. Fry the meat in vegetable oil until lightly browned and place in a saucepan or deep frying pan.

    Pass the garlic through a press and add it to the meat. Season the goat meat with spices, pour red wine into the saucepan and season with 1 teaspoon of honey.

    Now you can start stewing the meat. Make sure that the pieces of goat meat are completely covered with liquid; if the sauce in which the meat is stewed is not enough, you can add a little water or broth to the saucepan.

    Cook the goat meat over low heat until softened. Approximate cooking time is 2 hours.

    While the meat is cooking, fry the vegetables in a separate bowl, adding soy sauce and remaining honey. Roll the finished goat meat in breadcrumbs and keep in the preheated oven for about 15 minutes.

    After this heat treatment the pieces will be covered golden brown crust. Serve the meat on a flat platter with vegetables, tomato slices and basil leaves.

    Pour the gravy in which it was stewed over the meat.

1. Rinse goat meat.
2. Place the goat meat in a bowl, add milk or water with 1 tablespoon of 9% vinegar to remove the specific smell from the meat and make the boiled dish softer.
3. Transfer the goat meat to a saucepan, add water, and put on fire.
4. After boiling, remove the foam with a slotted spoon, change the water and put the pan back on the fire.
5. As soon as the water boils, reduce the heat and cover the pan with a lid.
6. Cook the young goat meat for 1 hour, and if it remains firm, continue cooking for another 1 hour.
Serving boiled goat meat with Bechamel sauce or mushroom sauce is delicious.

How to make goat stew

Products
Goat meat - 1 leg
Onions - 2 heads
Long grain rice - 500 grams
Garlic - 2 cloves
Vegetable oil - 30 milliliters
Tomato paste - a third of a glass
Curry - 1 tablespoon
Nutmeg powder - a pinch
Bay leaf - 2 leaves
Dry cloves - 2 pieces
Black pepper - teaspoon
Salt - half a teaspoon

How to cook goat stew with rice
1. Wash the goat meat, separate it from the bones, and cut it into pieces about a centimeter thick.
2. Place goat meat in a cup, add salt and pepper, add a pinch nutmeg, mix with your hands so that the spices are distributed evenly.
3. Cut the peeled onions into small cubes, chop the garlic.
4. Pour into a deep frying pan vegetable oil, heat over high heat until bubbles appear.
5. Place goat meat in hot oil and fry for 7 minutes until any moisture has evaporated.
6. Add chopped onion and garlic to the goat meat and fry for several minutes.
7. Place in a frying pan with goat meat tomato paste, mix, pour boiling water so that it completely covers the meat.
8. Reduce heat to low, add bay leaf and cloves to the stew, leave to simmer for 2 hours.
9. Remove the finished meat from the broth with a slotted spoon, put it in a warm place, and leave the frying pan with the broth on the burner.
10. Change the temperature under the broth to medium and let it boil.
11. Rinse the rice in cool water.
12. Add rice and curry to the boiling broth, add hot water if necessary, keep on the burner for 20 minutes with the lid closed.
13. Serve the cooked meat and rice in sauce separately.


Calories: Not specified
Cooking time: 120 min

Many people probably love baked meat in the oven. In my opinion, it always turns out elegant and festive. Today I want to tell you how to cook goat meat in the oven. You can use lamb in this recipe. You can also fry it.
Some people are afraid to cook goat meat because it doesn’t give off a very pleasant smell. I believe that if you marinate it correctly and then bake it, there will be no smell. And your guests, if you don’t tell them that it’s a goat, won’t even understand it. The meat will be soft and will fall off the bone.
Preparation time: 1-2 hours.
Baking time: 1-1.5 hours.
Number of servings: 4-5 servings.



Ingredients:
- goat leg 1800 g;
- rosemary 2 sprigs;
- zirra pinch;
- ground ginger pinch;
- dry adjika pinch;
- mixture ground peppers pinch;
- Provencal herbs pinch;
- a pinch of spices for roasting meat;
- honey 1.5 tbsp. l.;
- soy sauce 50 ml;
- vorc sauce 30 ml;
- kiwi jam (any sour berries or fruits) 1 tbsp. l.;
- mustard grains 1.5 tbsp. l.;
- olive oil 50 ml;
- carrot 1 pc.;
- garlic 1 head;
- coarse salt 1 tbsp. l.

How to cook with photos step by step





Mix all the ingredients for the marinade in a bowl: dry spices and herbs. If you don't have a spice, you can replace it with something similar in your opinion. This recipe does not have an exact and unchangeable composition of the marinade; I constantly change some spices for others.




The main aromatic and spicy herb spice in this recipe is the presence of rosemary (fresh or dry). It goes well with baked meat, especially lamb or goat. Also, if you have thyme, use it here as well.




In addition to spices, an unpleasant odor may remain in baked goat meat due to excess fat; be sure to trim it off.






Peel the head of garlic and carrots and chop coarsely.




Using a sharp, thin knife, make deep slits in the meat. Place pieces of carrots and garlic into the resulting pockets. If you have fresh bell pepper, you can also add it by inserting it into the slits. These vegetables will flavor the goat meat from the inside and make it juicier.




Pour vorc and soy sauce into a bowl with spices, a little olive oil. Add also a tablespoon of sour jam.






Stir the marinade and add salt directly to the top of the meat.




Coat the leg thoroughly with the marinade and wrap it cling film. Leave the meat for several hours to marinate well. If you don't have much time to wait those few hours, there is one a good option, after which the meat will be soft. In addition to the marinade, coat the leg with finely chopped kiwi, then set the meat aside for 30-50 minutes. Kiwi acid softens meat fibers well.




Preheat the oven to 190 degrees, remove the leg from the film.




Place the meat in a baking bag, after sprinkling it with coarse salt, tie the ends. Bake the leg for 40 minutes, then reduce the temperature to 170 and cook for another 20-25 minutes.






Lightly pierce the meat through the bag with a fork to ensure it is cooked. Leave the meat in the switched off oven for 20 minutes. Then remove the goat's leg and pour the broth into a separate container. Serve the oven-baked goat meat with this broth poured over it. When serving, I remove the meat from the bones, put it in a large dish and fill it with the resulting broth and sauce.




Serve boiled or baked vegetables as a side dish.




Elbi told us how to cook goat meat deliciously and aromatically in the oven.
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