Goat meat might not be on your table every week, but if you peeked into kitchens around the world, you’d see it being served more than you think. Goat meat is a central part of the cuisine in many cultures, showing up in stews, braises, curries, kabobs and ragus. In fact, many sources claim goat meat is the most widely consumed meat on the planet.
Curious about what you’re missing out on? As many Primal readers here will tell you, goat meat has a flavor and texture that is incredibly delicious. It’s a bit like a cross between lamb and beef: less gamey than lamb can be, a little oilier than beef. If you don’t see it being sold at your local grocery store, ask your butcher to bring some in for you. Like any type of meat, goat is sold in a variety of cuts, such as leg, loin, rack or shoulder/ stew meat. Stewing and braising tend to be the best cooking methods for goat, as the meat can be tough and needs some time to become tender. However, in many cases, you can substitute a similar cut of goat meat in recipes that call for beef or lamb.
We’ve included a simple recipe for stewed goat, which is a good place to start if you’ve never cooked goat before. But don’t be timid – get yourself some goat and start experimenting. Goat meat pairs well with sweet spices like cinnamon, cardamom and allspice and with the bold, spicy flavors in harissa and curry. Vegetables like carrots, parsnips and sautéed greens pair well as side dishes.
If the idea of eating goat meat doesn’t have you salivating, it may just be the normal hesitation many people have over eating an animal they’ve never eaten before. Once you take your first bite, however, you’ll find goat to be a rich, flavorful and interesting new addition to your protein rotation.
4 1/2 pounds goat stew meat
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons coriander
1 teaspoon cinnamon
1 onion, sliced
3 carrots, sliced
3 garlic cloves, chopped
1 cup dry white wine
2 cups chicken or beef stock
2 bay leaves
Preheat oven to 350 degrees Fahrenheit.
Season meat with salt, pepper, coriander and cinnamon. In a large Dutch oven or deep oven proof pot, warm several tablespoons of oil or butter. Sear meat in batches, browning all sides of the meat. Set the meat aside.
Add a little more oil to the pot, then the onion, carrot and garlic. Saute several minutes then add wine, stock and bay leaves. Scrape up any browned bits on the bottom of the pot. Bring to a simmer and add meat back to the pot.
Transfer the pot to the oven. Cook covered for 1 hour then tilt the lid slightly so it’s not completely tight and cook at least 1 1/2 hours more until meat is tender.
If there is excess oil on top of the broth, it can be skimmed off if desired. Remove the meat from the pot and cut it off the bones, then return it to the pot.
Serve with a garnish of fresh mint or parsley and a side of cooked vegetables that will soak up the liquid, such as mashed cauliflower or parsnips.