Post by Penny on Nov 4, 2009 22:27:26 GMT -5
I know what you are thinking... "goat? are you kidding?", but after trying to find meats that are nutritious that still have flavor I have experimented with chicken breast, turkey, lamb, buffalo, venison and goat.
I, too, was a little nervous about the idea of eating goat (silly when you think that goat is the main meat staple of 70% of the world population) so off I went to a local meat packing/butcher store and asked "do you have any ground goat?"
I have tried all the other meats and when cooking I noticed that venison and buffalo had very little 'fat' come off, lamb just a little bit more than that and I was wondering how goat would stack up.
What do I use to test how much fat comes off?
It is very scientific... I use the 'meatloaf' test! I make a meatloaf using the ground meat and when it is done I look at how much 'fat' is simmering around the loaf.
I made a goatloaf and when it came out of the oven I was shocked... there was absolutely NO liquid on the bottom of the pan...
What does it taste like?
Buffalo- tastes like beef with a little brown sugar added, a sweet firm meat
Venison- tastes like chuck roast with just a bit of "wild" flavor, think of green onion and sage added to beef
Goat- tastes like lamb (light, slightly sweet) and venison mixed with high quality veal... by far my favorite of the bunch!
To see the nutritional value of goat meat, simply click this link www.aces.edu/pubs/docs/U/UNP-0061/
Just remember, meats with less fat need to be cooked at lower temperatures or they will get tough or dry out.
I took 1 pound of ground goat and my normal meatloaf fixxins and put them in a pre-heated 350 degree oven for 30 minutes then lowered the tempature to 325 for 30 more minutes.
I, too, was a little nervous about the idea of eating goat (silly when you think that goat is the main meat staple of 70% of the world population) so off I went to a local meat packing/butcher store and asked "do you have any ground goat?"
I have tried all the other meats and when cooking I noticed that venison and buffalo had very little 'fat' come off, lamb just a little bit more than that and I was wondering how goat would stack up.
What do I use to test how much fat comes off?
It is very scientific... I use the 'meatloaf' test! I make a meatloaf using the ground meat and when it is done I look at how much 'fat' is simmering around the loaf.
I made a goatloaf and when it came out of the oven I was shocked... there was absolutely NO liquid on the bottom of the pan...
What does it taste like?
Buffalo- tastes like beef with a little brown sugar added, a sweet firm meat
Venison- tastes like chuck roast with just a bit of "wild" flavor, think of green onion and sage added to beef
Goat- tastes like lamb (light, slightly sweet) and venison mixed with high quality veal... by far my favorite of the bunch!
To see the nutritional value of goat meat, simply click this link www.aces.edu/pubs/docs/U/UNP-0061/
Just remember, meats with less fat need to be cooked at lower temperatures or they will get tough or dry out.
I took 1 pound of ground goat and my normal meatloaf fixxins and put them in a pre-heated 350 degree oven for 30 minutes then lowered the tempature to 325 for 30 more minutes.