What Other Ways Can I Cook Goat?

Blogevening readers. No meal tonight as I'm still answering the questions left by readers.

A good friend of mine recently bought what they decribed as goat. The meat was used in a curry, and the reported result was excellent!

The question was: What other way can I cook goat?

Before I get to answering anything about cooking goat, I'd just like to crap on abit first.

World wide meat consunption by type:

1: Guinea pig.

2: Chicken.

3: Goat.

4: Mutton.

5: Rat.

6: Pork.

Freaky...

Goat, although very widely consumed throughout the world, is bearly given a look in at Australian diner tables. Domestic goats have run wild in Asutralia for over a hundred years. As a result there is an abundence of high quality free range organic goat just wandering about the country side. Wild goat make for exelent hunting, and being an introduced speices that causes great damage the the environment, I would sugest going out and blowing a few away.

The Grover Response:

I was left a comment on the venison pie posting.

Lots of questions were rased.

I'll try to answer them.

That was like an EMO poem^

Q1: Pie pastery recipe.... Try Stephanie Alexanders cook book. As far as new fangled Australian cooking goes, it's kinda like the bible. The book's a bit pricey, but I promise you'll use it all the time.

Q2: What to do with the "chin" (thanks Dan) bones? To make shin bones totally awsome cook them with the meat for extra flavor. You end up with a subtle, creamy taste and texture.

Or: If you get the butcher to slice them into disks about 25mm thick, you can fry them gently in a little butter. The idea is to brown the marrow. Shin bones done like this become a taste sensation. Just crack a bit of pepper on top, and scoop out the suculent marrow. No bull shit mate, one of the most incredable things I have ever tasted!

Q3: Can Kangeroo be used instead of venison, as mentioned in the pie posting? Yes..! Eastern grey is similar in texture to venison, both being very lean and deep red colour.

Q4: Why use button mushrooms? I chose button mushrooms because I wanted the visual effect of peices of mushroom in the filling. If larger mushrooms were used, they would have to be cut down to size so much that they would no longer look like mushrooms. The Ideal flavor would be something like Portabelo, but there to big. Button mushroom cut into quarters are small enough to match the size and texture of the filling. Even the strongest mushroom flavor is mostly absorbed by the intense taste of the gravy. Eyes are a significant aspect of taste. Haveing the visual que helps to identify the mushroom after taste, thereby adding to the complexity of the filling.

Flakey no bolg blog long time!

OK....... So it's been a hell of a long time... I 'know'... OK.

Good....

I cooked a bloody good flake the other day. I did the whole tempura batter thingy. Light, crunchy, but tender and juicy... Mmmm. Have a look!