Goat might not be as common as beef or chicken but it is equally great for making crockpot recipes. Goats have been used for their meat, milk, skins, and hair all over the world for centuries and there are more than three hundred goat breeds.
This animal is closely related to the sheep. The meat tastes like spring lamb meat and the word “mutton” is used to describe both sheep and goat meat in India, Pakistan and on some Caribbean islands. The flavor can also be reminiscent of venison or veal, depending on the condition and age of the goat.
The meat can be barbecued, stewed, curried, grilled, baked, canned, minced, or made into sausages. The New Zealand Kiko, which originated in Tennessee, is a popular breed of goat for eating, as is the South African Boer, which was introduced to North America in the early 1990s.
Goat is wonderful for making casseroles and stews and if you fancy a change from the kinds of meat you normally use in your crockpot recipes why not try some goat? You can buy the meat fresh or frozen in larger grocery stores or Caribbean grocery stores.
Slow Cooked Goat Leg with Garlic and Vegetables
This is a very simple recipe, combining the goat meat with potatoes, carrots, garlic, wine, shallots, and tomato paste. Most of the flavor comes from the goat; if you like hearty dishes you will love this one because it is simple yet very satisfying and flavorful.
What you will need:
- 1 goat leg, de-boned or folded
- 3 red potatoes
- 3 cloves garlic
- 3 carrots
- 1 cup water
- 1 cup white wine or chicken stock
- 8 oz tomato paste
- 8 shallots
- Salt and black pepper
How to make it:
Put the water, wine, goat and tomato paste in your crockpot and stir the mixture. Cook it for four hours on low. Peel and chop the carrots, potatoes, garlic, and shallots and add these to the pot as well as the salt and black pepper. Cook for another three hours or until the meat is falling off the bone. Serve with couscous or rice.
Recipe for Goat in Red Wine
You can adapt this recipe if you have other vegetables to use up. Carrots, mushrooms, zucchini, eggplant, and squash are all good. The goat will come out very tender and moist and you can serve this taste recipe with mashed potatoes or rice. If you want the gravy to be thicker, you can stir a teaspoon of cornstarch into the beef stock before you add it to the crockpot.
What you will need:
- 1 lb goat stew meat
- 1/2 bottle red wine
- 3 bay leaves
- 6 oz tomato paste
- 6 peeled, chopped carrots
- 1 chopped onion
- 1 teaspoon chopped fresh thyme
- 14 oz beef stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to make it:
Put the vegetables and herbs in the bottom of the crockpot, then pour in the liquids and tomato paste and stir the mixture well. Add the goat and make sure it is covered in liquid.
Add the salt and pepper, cover the crockpot and cook the stew on high for three hours, then low for two hours. Alternatively, you can cook it on low for eight hours or nine if you are using frozen meat.