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Old 03-04-2012, 05:47 AM   #11
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@ Gravy Queen: Castilla La Mancha, Spain

Good Morning Gravy Queen,

Castilla La Mancha, Spain has quite a " kid " culture ... It is normally roasted, in the same way a lamb ( lechal or lechazo ) is ... Either with a pork lard called manteca de cerdo or olive oil with herbs ...

I have not had goat curry however, I have had roasted kid which is Cabra Manchega Asada which is renowned in Jadraque, Guadalajara (famed for its´castle and shepherds) province ( 60 km from Madrid ) and it is divine ...

Have nice wkend. Thanks for posting.
Margi Cintrano.
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Old 03-04-2012, 05:49 AM   #12
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Oh, I am so looking forward to seeing what others come up with. I've had goat a few times, and have to say, wasn't fond of it, and I like most gamy meats. I think it was a couple of times in Vietnamese dishes (more marinated and grilled) and once in an African preparation (more stewed, with peanuts). Where do you live that you bought a goat?
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Old 03-04-2012, 05:58 AM   #13
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This reminds me of the time that a friend called me (we were in Hawaii at the time) and said, "Claire, I can't stand it any more! My husband brought home a pig again." The said feral pig had been properly butchered, and was still warm. (feral pigs can be a big problem on pacific islands). My parents were visiting, and were quite amused when I took the pig and tossed it in the freezer. (actually, it was a half, and I think I halved that before freezing it).

This was a number of years ago, and I think some applies. By now you've already done ... but for anyone reading, I slow-cooked the front half, picked it, and made barbecue sandwiches (and threw a party). The hind I made kabobs with, then stewed the bones (as with the front) and made stock for something.

It was a number of years ago (that number coming close to 30).
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Old 03-04-2012, 08:58 AM   #14
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Quote:
Originally Posted by Claire View Post
This reminds me of the time that a friend called me (we were in Hawaii at the time) and said, "Claire, I can't stand it any more! My husband brought home a pig again." The said feral pig had been properly butchered, and was still warm. (feral pigs can be a big problem on pacific islands).
There are two kinds of places in the world, places where feral hogs are an enormous problem and places where they will be a problem in the future. In Texas they are everywhere and in huge numbers. A state biologist said it best, "The feral hog typically has a litter of eight, of which twelve survive." My next door neighbor woke up one night and counted 65 in his two acre yard. He built a trap and began keeping the little ones in a pen and fattening them.

One time, the trap was found tripped each morning. He installed a game camera. It was being tripped by a huge hog, to big that he could just get his head in the trap.
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Old 03-04-2012, 12:45 PM   #15
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Do you like Mexican chorizo? It was originally made with goat.


2 pounds ground goat
4 cloves mashed garlic
6 Tbs chili powder

2 Tbs oregano
2 Tbs olive oil
2 Tbs water
2 Tbs vinegar
1˝ tsp sugar

1 tsp paprika
1 tsp ground cumin
1 tsp salt

1 tsp crushed red pepper flakes
˝ tsp fresh ground black pepper

Mix all ingredients together in a bowl, divide into quarters, roll each quarter into a log, and tightly wrap each log with plastic wrap, twisting the ends to secure. If you like it mild, use Ancho chili powder, if you like it spicy, use New Mexico chili powder
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Old 03-04-2012, 03:25 PM   #16
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I've never cooked goat, and the feral pig I mentioned had no gamy flavor at all (heck, would you taste gamy if you lived in paradise?), whereas the goat I've eaten was domestic and very strong.

I find strong meat takes well to chilies (of any sort, Tex-Mex, Cincinnatti, NM green), curries (as already mentioned) and stroganof. Recipes with a lot of spices and herbs, cooked low and slow in liquid (braising, stewing, crock-pot)
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