Wild goat meat is tasty but tough. To make it softer and beat off a specific smell, the meat is marinated in a mixture of table vinegar and wine, with the addition of garlic and pepper.
Pick your recipe
You will need
-
- For the first recipe:
- pickled wild goat meat;
- lard;
- tomato sauce.
- For the second recipe:
- pickled wild goat meat;
- bay leaves;
- bow;
- vinegar;
- salt;
- walnuts;
- garlic;
- cilantro;
- hops suneli.
- For the third recipe:
- pickled wild goat meat;
- prunes
- vegetable oil;
- bow;
- flour;
- tomato paste;
- cloves;
- vinegar;
- sugar.
Instruction manual
1
In order to cook a fried goat, take 500 grams of already pickled meat, remove all tendons and films. Fill with 70 grams of lard and place on a deep baking sheet. Fry in an oven at 200 degrees Celsius. Periodically pour pieces of meat leaked onto a baking sheet juice. Determine readiness with a fork. As soon as the transparent yellowish juice comes out of the puncture, turn off the heat. Cut the prepared meat into slices and serve with tomato sauce.
2
Cook wild goat stew with nuts. To do this, cut into small pieces 600 grams of pickled goat, put in a pan and fill with water, add 3 bay leaves, cover with a lid and simmer over the smallest fire. Peel and chop as finely as possible 5 heads of onions. After 20 minutes, add it to the meat, then pour 3 tablespoons of wine vinegar and salt to taste. Pass one cup of walnuts and 2 cloves of garlic through a meat grinder. Grind 3 sprigs of cilantro, mix with nuts and garlic, add 1 teaspoon of suneli hops, mix everything thoroughly and transfer the resulting mass to a pan with meat. After 25 minutes, turn off the heat.
3
To prepare a meat dish with prunes, chop 200 grams of pickled goat in small pieces. Rinse and chop 150 grams of prunes. Pour 6 tablespoons of vegetable oil into a deep pan and lay the meat. Peel one large onion and chop into small cubes. Fry the meat over medium heat for 5 minutes, and then put the onions. After 7 minutes, add 2 tablespoons of flour, the same amount of tomato paste, prunes and 200 grams of water. Season with a pinch of cloves, salt and add vinegar and sugar to taste. Cover and simmer until most of the liquid has evaporated.