Countess gets the goat

The newest member of the Stiening family wanted to visit the Charlotte Regional Farmer’s market on Saturday, intrigued with the idea of buying fresh goat meat, which we did.

She followed the advice of the woman who was selling the meat to cook it very slowly and long and to not let it dry out. There was minimal spices involved – the woman said if we didn’t like the taste, you could always drown it in BBQ sauce.

It didn’t really taste like any other meat I’ve had. Even with the slow cooking, it was stringy. The taste was not unpleasant but also wasn’t prime rib of beef. If you’re trying to survive in a desert, it is probably quite good, however the Countess is ready to move on to more exotic foods like Stouffers Macaroni and Cheese.

Whew!

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2 Responses to Countess gets the goat

  1. briand75 says:

    Brave soul! I would be reluctant to try goat other than in the throes of starvation. Lamb, on the other hand, is quite tasty and can be a rare find in your butcher’s shop. For anyone who hasn’t done lamb: It is fatty and therefore, caloric. Lamb chops, rack of lamb or leg of lamb are all very fine repasts. If you are unsure of the taste, look to mint – mint sauce, mint jelly, etc. Any of these mint items will make the lamb very enjoyable.

  2. haiti222 says:

    We have had a fair amount of curried goat, with much of the family being from Jamaica. I do like it. The heat level of the curry (most Caribbean yellow curries come in regular and hot) and the tenderness of the meat are two differences in how individuals make the dish. I kind of like some toughness left in the meat, not everyone agrees. Also, the traditional Caribbean way of cutting the meat leaves bone-on in the pieces. It may make the stew part taste better, but I don’t like cutting the meat that way or eating it that way very much.

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