I made a casserole recently and it was pretty good… none left for the freezer kind of good. So I was going to make another and bought stuff for that. Miniest wanted me to experiment with a chicken and broccoli casserole, so I bought stuff for that too. With today and tomorrow off I’d have plenty of time, I reasoned. Came home yesterday to a freezer which contained a goat’s leg, a whole skinned rabbit and some duck breasts. Mr P was so proud, you’d think he hunted them himself (a friend of his has dropped it round). No room for casserole 😬. Also not a fan of duck or rabbit. Don’t know a thing about goat. If anyone has any tried and true family ways of cooking a whole goat’s leg I will need to hear them please!
I have been told that you can use goat anywhere you would use lamb but slow cook it. I have made goat curry (a massaman type) but don’t have the recipe anymore
I’ve had goat before, and I found the flavour a bit too strong for my liking. It’s like lamb, but stronger. Agree slow cook would be the way to go, with some strong seasonings to balance it out. Never had rabbit. Duck I’ve never cooked myself but had it at restaurants and it’s delicious. Recipes to try might be Chinese style or go fancy with a duck l’orange.
Slow cooking goat is def the best for a 1st time as it’s usually pretty light on for internal fat. Go heavy on the flavourings too. The texture is lovely - a little bit more chewy than lamb but still succulent. I like it baked middle eastern style in yoghurt with spices and almond meal mixed in to the yog. Slow cook to begin with, but for the last hour take the lid off and baste with the liquid which forms a lovely creamy/spicy crust around the leg. The meat inside will be incredibly tender and juicy too.
Rabbit is nice when done well, but it’s very easy to stuff it up. The meat is very lean, and has a distinctive flavour. I like to joint it, wrap each piece in bacon/prosciutto and then stew it slowly in diced tomato (tinned) with sauteed onion etc. The bacon makes the meat go a nice pink color - if you don’t wrap it in bacon or something like it the meat cooks up grey and does not look nice. The I slip the meat from the bones and use as a pie filling - rabbit pie is food of the gods. I would not recommend roasting it to begin with - very hard to get the timing right and you have to baste every few minutes it feels like. Wild rabbit can be spiced up to the nines and maybe should be. Domestic rabbit is a bit more forgiving.
Duck is a whole other ball game - maybe go asian as there’s a lot of recipies from those cuisines.
I made a casserole recently and it was pretty good… none left for the freezer kind of good. So I was going to make another and bought stuff for that. Miniest wanted me to experiment with a chicken and broccoli casserole, so I bought stuff for that too. With today and tomorrow off I’d have plenty of time, I reasoned. Came home yesterday to a freezer which contained a goat’s leg, a whole skinned rabbit and some duck breasts. Mr P was so proud, you’d think he hunted them himself (a friend of his has dropped it round). No room for casserole 😬. Also not a fan of duck or rabbit. Don’t know a thing about goat. If anyone has any tried and true family ways of cooking a whole goat’s leg I will need to hear them please!
I have been told that you can use goat anywhere you would use lamb but slow cook it. I have made goat curry (a massaman type) but don’t have the recipe anymore
I hear goat goes well in a curry.
No it’s more “Curry disguises the taste of goat well” :)
I’ve had goat before, and I found the flavour a bit too strong for my liking. It’s like lamb, but stronger. Agree slow cook would be the way to go, with some strong seasonings to balance it out. Never had rabbit. Duck I’ve never cooked myself but had it at restaurants and it’s delicious. Recipes to try might be Chinese style or go fancy with a duck l’orange.
Slow cooking goat is def the best for a 1st time as it’s usually pretty light on for internal fat. Go heavy on the flavourings too. The texture is lovely - a little bit more chewy than lamb but still succulent. I like it baked middle eastern style in yoghurt with spices and almond meal mixed in to the yog. Slow cook to begin with, but for the last hour take the lid off and baste with the liquid which forms a lovely creamy/spicy crust around the leg. The meat inside will be incredibly tender and juicy too.
Rabbit is nice when done well, but it’s very easy to stuff it up. The meat is very lean, and has a distinctive flavour. I like to joint it, wrap each piece in bacon/prosciutto and then stew it slowly in diced tomato (tinned) with sauteed onion etc. The bacon makes the meat go a nice pink color - if you don’t wrap it in bacon or something like it the meat cooks up grey and does not look nice. The I slip the meat from the bones and use as a pie filling - rabbit pie is food of the gods. I would not recommend roasting it to begin with - very hard to get the timing right and you have to baste every few minutes it feels like. Wild rabbit can be spiced up to the nines and maybe should be. Domestic rabbit is a bit more forgiving.
Duck is a whole other ball game - maybe go asian as there’s a lot of recipies from those cuisines.