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Cooking With Goat Meat

Goat meat is similar to lamb, but perhaps a bit less fatty.  With the fat content being fairly low there are certain procedures to use while cooking the goat meat. Two very important rules to follow are to cook the goat meat slow and to provide a source of moisture for the meat. The moisture can consist of a broth, vinegar, dressing, or wine. This ensures that the meat will not become tough because of the lack of fats.


Goat roasts are best prepared by using a slow cook method such as a crock pot for shoulder roasts, or using a baking bag with added moisture for rear leg roasts.


When cooking goat chops it is best to use a scorch method. Basically you would cook both sides of the goat chop at a high heat (just enough to brown both sides), searing in the moisture,  Once browned you would cook the goat chop at a very low heat. The scorching method insures that you essentially “trap” the moisture in the goat meat which prevents drying out.


Here are a few goat meat recipes that you may find of interest.


Goat Stew


2 Ibs. boneless goat stew meat

2 tbs. flour

1 ½ tsp. salt

¼ tsp. pepper

2 tbs. vegetable oil

1 clove of garlic

½ cup chopped celery

½ tsp. dill seasoning

2 cups water

1 ½ tsp. sugar

1 cup diced carrots

1 cup green beans

1 cup diced white onion


Coat goat stew meat in flour, salt, and pepper. Brown slightly in hot oil in frying pan. Add garlic, onion, and celery to meat as it browns. Add dill seasoning and water; cover and simmer until meat is tender (about 2 hours). Add sugar and remaining vegetables, and simmer until they are tender. Thicken liquid with a little additional flour mixed with cold water, if desired. Makes 6 to 8 servings.


Goat Tenderloin with Cranberry Wine Sauce


½ cup dry red wine

1 tbs. Dijon mustard

1 Ib goat tenderloin

¼ tsp. Salt

¼ tsp. Pepper

1 tbs. Olive oil

½ cup beef broth

½ cranberries

2 tbs. Apple jelly

1 tbs. Butter or margarine

2 medium green onions, chopped


Begin by mixing wine and mustard together, then poor mixture in a large zip-lock bag. Place goat tenderloin inside bag. Marinate for 2 hours while making sure that the goat tenderloin is fully coated with sauce. Remove goat tenderloin from bag (be sure to save the sauce). Add salt and pepper to the top of the goat tenderloin. Heat oil in large skillet. Cook goat tenderloin in oil until both sides are browned. Add broth to skillet and reduce heat to low. Cover and cook about 10 minutes (turning once). Remove goat tenderloin from skillet. Pour remaining sauce into skillet. Cook on medium for 5 minutes. Stir in cranberries, jelly, butter, and onions. Cook for 1 to 2 minutes or until butter is melted and mixture is hot. Serve sauce over goat tenderloin.


Barbecued Goat Leg


A whole bottle of wine is the base of the marinade for the goat leg. Best used with white wine.


1 large goat leg

2 tsp. salt

½ tsp. pepper

1 ½ tbs. of each curry powder and whole oregano

1 tbs. minced garlic

1 bottle dry white wine


Butterfly (split open) goat leg. Combine salt, pepper, curry, oregano, and garlic in bowl. Take seasonings and rub over goat leg. Put goat leg in bowl that is proportional to the size of the meat. Pour in wine and let marinate 5 to 6 hours or overnight. Turn occasionally. Remove goat leg from marinade and place on grill about 4 inches from flame. Quickly brown both sides. Move goat leg farther up from flame and grill on low heat for 45 minutes to an hour. Meat temperature should read 140° for medium-rare. Turn occasionally to cook evenly. Baste as needed with marinade. Slice and serve. Makes 8 to 10 servings.


Indian Goat Meat Curry


2 tbs. butter

2 Ibs. boneless goat, cut into cubes

4 medium onions

3 large tart apples

2 cloves garlic, minced

2 tbs. each of flour and curry powder

1 ½ tsp. ground ginger

1 tsp. salt

1 cup dry red wine

1 tsp. lemon juice

3 cups cooked rice

Melt butter in a large pan; add meat and brown both sides. Slice onions and add to pan; sauté until golden. Peel and slice apples and sauté until slightly limb. Add garlic, then sprinkle with flour, curry powder, ginger, and salt. Stir well. Add wine and lemon juice. Simmer slowly for 2 hours or until meat is tender. Serve on rice. Makes 4 to 6 servings.


Goat Meat Parmesan


1 boned goat leg

1/3 cup flour

1/3 cup olive oil

2 cloves garlic, crushed

1 can cream of mushroom soup

1 can tomato sauce

2 cups Marsala

2 tbs. sour cream

1 onion, thinly sliced

1 cup whole medium-sized mushrooms

1 tbs. chicken stock base

2 tsp. salt

¾ tsp. pepper

½ tsp. marjoram seasoning

½ cup shredded Parmesan cheese


Cut goat leg into ¼ inch slices. Coat lightly with flour; shake off excess. In a frying pan brown slices in olive oil with one of the cloves of garlic. Place as browned in large casserole. Blend remaining garlic clove, soup, tomato sauce, Marsala, sour cream, onion, mushrooms, stock base, salt, and pepper and pour over sliced goat leg. Sprinkle with cheese and bake at 350° for 1 hour, stirring twice. Serve over rice. Makes 6 to 8 servings.


Goat Chops with Mandarin Sauce

3 tbs. currant jelly

1/3 cup orange juice

½ cup dry red wine

2 tbs. lemon juice

1 tsp. dry mustard

½ tsp. ground ginger

½ tsp. cornstarch blended with 1 tbs. cold water

4 goat chops

Salt and pepper

1 can mandarin oranges, drained


In a small pan, heat together the jelly, orange juice, wine, lemon juice, mustard and ginger, stirring until blended and sauce is hot through. Blend cornstarch with water to make a paste and stir into hot wine mixture; stirring, cook until thickened. Season goat chops with salt and pepper and broil 3 to 4 inches from heat for about 4 minutes per side or to desired doneness. Place goat chops on platter. Add oranges to wine sauce, heat until hot through, and spoon over chops. Makes 4 servings.





Please feel free to email us your recipes and we can place them online with your name and comments!  Email to Grandemeats@gmail.com


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