Goat meat stew is a very tasty homemade meat preparation. It is not at all difficult to prepare, and its taste is very rich. This wonderful stew can be used to prepare soups, stews, stews and many other simple dishes. The meat turns out very tasty in a delicate jelly filling and with a very appetizing meat aroma. The process of preparing goat stew is quite long, but the result is worth it.
- Cooking time: 8 hours or more
- Main ingredient: goat meat
- General name: stew
Cooking method
Wash the goat meat, dry it and cut into pieces. Place in a saucepan, place on the stove and pour in 2 tablespoons of water. Stir, cover and simmer over low heat for 4 hours.
After time, add salt, bay leaf and peppercorns to the goat meat. Stir and cook for another 6 hours. Then remove the pan of goat stew from the stove and let it cool completely. Place the stew in a compact or other hermetically sealed container and place in the refrigerator.
Domestic goats are quite popular animals all over the world. They bring people a lot of useful products, including meat, which we will talk about in this article.
Since time immemorial, goat meat has been consumed by almost all nations of the world.
Goat meat is slightly lighter in color than lamb. Fat is pure white in color and the largest amount of fat accumulates in the abdominal part of the body. In general, goat meat contains a very small amount of fat, so this product can be considered dietary.
In terms of taste, beneficial and nutritional properties, goat meat is in no way inferior to lamb. Goat meat, which was obtained from small kids aged 4-8 weeks, has a special taste. The meat from slaughtered goat kids is very tasty, the smell and taste are completely absent.
Many people believe that a specific smell is inherent in all goat meat, but this is nothing more than a misconception. Goat urine and sweat have an unpleasant odor; these secretions end up on the meat during slaughter. This can be prevented very easily; you just shouldn’t touch the meat with your hands after skinning.
The meat from a young animal is very tender and tasty; you can cook anything from it. There are many recipes for cooking goat meat: goat meat with beans, goat meat with prunes, Sunday goat meat and many others.
Goat meat obtained from old goats is best marinated first and then cooked in any way. The fact is that meat from an old goat is quite tough and marinating helps soften it. Usually goat meat is served with a side dish of potatoes; it goes well with legumes and rice.
Useful properties of goat meat
Goat meat is a very healthy dietary product. Its benefits are due to the fact that it contains no cholesterol. At the same time, goat meat contains essential fatty acids in excess. In addition, goat meat contains a lot of different essential amino acids (amino acids that are not produced by the human body).
Goat meat cannot be affected by parasites harmful to humans. This product is recommended for use by people who have weakened immune systems, who have heart problems and who suffer from atherosclerosis.
Goat meat contains a very minimal amount of fat (less than in pork and lamb), so this product is considered dietary. Goat meat is very rich in vitamins A, B1, B2. The vitamin content is significantly higher than other types of meat from domestic animals.
Goat products
I would also like to tell you what products are prepared from goat meat. A huge number of dishes can be prepared from goat meat. Many people prepare this meat for future use: they salt it, make stew, smoke it, dry it, freeze it. Below we will tell you how to make this or that product at home.
Goat stew
Stew is a very good way to preserve the product. It can later be used to prepare various dishes. The problem with preparing stew is creating the required temperature to sterilize the product and container. It should be around 120-140 degrees.
To sterilize jars, you can make a press with your own hands. Two circles are cut out according to the size of a large pan, and holes 6-8 millimeters thick are made in each. A sheet of flat rubber is lowered onto the lower cut circle. Cans are placed on top. Next, a second metal circle is applied and secured with screws. The jars should be attached very tightly, without touching each other. This device is placed in a pan and filled with water. From the moment the water boils, 3 hours are noted and at this time the water should boil. After removing from heat, wait until it cools completely. After this, the jars can be removed from the press.
After sterilization, the meat is placed in large pieces into the jar. To taste, add bay leaf, a few black peppercorns and salt. In this case, salt and pepper are placed on top of the meat.
It is better to fry or boil the meat a little beforehand. When boiling, you can fill jars with meat with broth.
Smoking goat meat
A lot of people smoke goat meat. The result is a very tasty product with a specific aroma. Smoking goat meat is not very difficult, we’ll just describe a few recommendations for this process.
You can use both hot and cold smoking. It is best to use soft wood. It is better to use slightly damp wood. The best quality smoke is obtained from alder, oak, and apple trees. Before smoking, the wood must be processed into chips. When smoking, it is necessary to maintain high temperature and low humidity, then the meat will be dehydrated and a pleasant crust will form on the surface.
Goat sausage
Goat meat makes a very good sausage. There are a lot of different goat sausage recipes on the Internet. Below we will still give a couple of sausage recipes.
Semi-smoked goat sausage. To begin with, prepare the minced meat, add 3% salt from the amount of meat, just a little sugar, pepper and garlic. After preparing the minced meat, it is packaged into loaves and hung in a cool room for 3-5 hours. Then the sausage is smoked with hot smoke at a temperature of 70-90 degrees for 30 minutes. After this, the sausage is cooked at a temperature of 75-80 degrees for one hour. After this, they are smoked again at a temperature of 40 degrees for 30 hours. After secondary smoking, the sausage is dried at a temperature of 15 degrees for 4-5 days.
Homemade sausage. To prepare, you first need to rinse the intestines very well and scald them with boiling water. After this, they are cut into pieces of 30 centimeters. The meat is finely ground in a meat grinder. Add chopped garlic, salt and pepper to the resulting minced meat. Then the intestines are stuffed with minced meat, the ends should be tied with twine. The sausage is boiled for 20 minutes, then fried and placed in a container. Boiling fat is poured into the container.
We master the intricacies of the process in a slow cooker, oven and autoclave
Some important tips for those who use different recipes for making stewed meat at home:
- It is better to cook stew from tougher meat varieties in a slow cooker . You must select the “Extinguishing” mode. Any meat in a slow cooker will reach exactly the condition that we need to prepare the product. Cooking must be done under pressure. The fastest way to cook is rabbit, as well as poultry, in particular chicken. Pork and beef take a little longer. The longest process is beaver, roe deer, lamb and goat meat.
- If you are going to cook in the oven , never forget: the oven must be cold when you put the jars in there. If the oven is already heated, the containers will simply burst. And at the end of cooking, do not take them out immediately - a temperature difference can have the same effect - the jars may burst. Let them rest in the oven for half an hour.
- In an autoclave you can cook stewed pork and other meats in half an hour at a temperature of 120°Ϲ. The pressure should be 1.5-2 atmospheres. After half an hour, start cooling the autoclave to 30°Ϲ. This is done gradually. By no means right away. Then it is necessary to release the pressure gradually. It is important to turn the jars over so that the fat flows to the lid. This is a guarantee that the product will be stored for many months.
- Cooking stew in a saucepan probably has only one trick: the saucepan must have sufficient thickness of the walls and bottom.
- When sterilizing jars with finished products, always place a towel on the bottom of the pan to prevent them from bursting.
Experiment, create and put a piece of your soul into what you cook. Then everything will be extremely tasty.
Stew for the winter at home, recipe
In the era of variety of grocery products, not every housewife decides to prepare homemade stew for the winter. The process, to put it mildly, is lengthy and not entirely simple. But in this case, the game is worth the trouble. As a result, meat stewed in a jar turns out incredibly tender, tasty and aromatic.
Recipes for stew prepared for the winter involve the use of almost any type of meat: pork, lamb, chicken, turkey, rabbit, veal. Fans of fish dishes may prefer crucian carp, mackerel, pike, silver carp, and catfish. Whatever the choice, the meat for harvesting must be fresh and clean.
Depending on the raw materials, the cooking time can be significantly reduced. Stew for the winter in a slow cooker or pressure cooker is prepared much faster. But if you don’t have such appliances in your home kitchen, you can use a typical large saucepan or baking tray. You will also need the necessary list of products and jars with a capacity of 0.5 or 0.7 liters.
Small tricks
For beef or pork stew, it is better to buy fresh filleted meat. The pulp, cut into goulash pieces, is also suitable. To prepare goose or chicken stew, the meat must be cleared of skin and large bones, washed and cut into small pieces. To prepare stew for the winter, it is not recommended to use the product after freezing. The quality of the finished canned food may unpleasantly surprise you.
During preparation, only sterilized jars and high-quality metal or plastic lids are used. If the technological rules are followed, canned meat and fish will retain their taste properties and nutrients for up to 5 years. Store the finished product in a cellar, refrigerator or other cool place.
How to cook goat meat without smell
To eliminate the unpleasant odor, you need to soak the meat in vinegar essence (dissolve 25 ml of 9% vinegar in a liter of water). Goat meat is also aged in wine and soda. This method eliminates unpleasant odors and softens meat fibers. The duration of marinating is 1-3 hours, depending on the age of the animal.
Sometimes soaking does not remove the smell. In such cases, it is worth boiling the goat meat in the essence for 1/3 of the time (drain the water), and bring it to readiness in a new, similar solution (the remaining time). You can get rid of the smell after 20 minutes. Seasonings and spices added during the cooking process also help cover the smell.
Homemade duck stew, recipe
It is not always possible to find meat in a store-bought stew. Everything is there (from fat to bones) except what we are looking for. Another thing is home preparation. It's worth putting in a little work and time so that the whole family can enjoy natural preserved meat. And by adding a couple of spices or fresh vegetables to the traditional recipe, you will get an unusual, but very tasty delicacy.
Required ingredients:
- fresh duck – 1 piece
- onion - 1 pc.
- carrots - 1 pc.
- sugar - 1 tsp.
- sea salt - 2 tsp.
- cloves, bay leaf, cardamom, allspice - 1 pinch each
Goat stew, original recipe
Goat meat is a healthy dietary product. Despite the specific smell, it is often used to prepare delicious dishes. Goat meat is salted, smoked, dried, frozen and, of course, stewed for the winter. Stewed goat meat is an excellent way to preserve the product and all the beneficial substances it contains. To prepare it correctly, it is necessary to maintain the optimal temperature range for stewing: 120 - 140C.
Required ingredients:
- goat meat
- vegetable oil
- salt pepper
- bay leaf and spices
Cooking method
- Wash the goat meat, separate from the bone and cut into large pieces.
- Fry the goat meat in vegetable oil at high temperature.
- Place the meat and broth in sterilized jars, add salt and pepper to taste, and sprinkle with seasonings.
- Place the jars on a baking sheet and simmer in the oven at 130C for at least 4 hours. Add broth as it boils.
- After the time has passed, take out the hot canned food, place it on a flat surface and roll it up with high-quality lids.
We use minced meat and cognac
This option is quite convenient. You can eat it with a side dish, spread it on bread and prepare baked goods with filling.
What will be needed for minced meat stew:
- flour - 80 g;
- cognac - 60 g;
- broth - 370 ml;
- chicken eggs - 2 pcs;
- pork ham - 1.5 kg;
- smoked bacon - 250 g;
- melted fat - 150 g.
Preparation:
- We beat the pork and lard in a blender.
- Beat the eggs, add flour to them. Pour in the broth and cognac.
- Add the minced meat to the mixture.
- We coat the jars with fat. We put minced meat in them.
- Cook in a steam bath for two hours.
Homemade pike stew for the winter, recipe
The recipe for pike stew for the winter is simple, but at the same time universal. Almost any type of fish can be prepared this way. To say that the finished dish will be delicious is to say nothing. Fish in a jar is simply delicious, especially when the fishing season has long been closed.
Required ingredients:
- pike carcass – 1 piece
- vegetable oil - 300 ml
- salt, pepper, bay leaf
Cooking method
- Start by processing the fish: clean, remove fins, entrails and tail. Cut the carcass into small pieces, salt and pepper.
- While the fish is soaking in seasonings, wash and sterilize jars (0.5 l). Place a bay leaf and a few peppercorns on the bottom of a clean container. Place pieces of pike on top, lightly compacting them.
- Cover the filled jars with pieces of foil, place on a baking sheet and simmer at a temperature of 150C until boiling. After 40 minutes, turn the heat down to 110C and leave the canned food for another 3 hours.
- Boil vegetable oil and pour 50 - 70 ml into each jar. Continue cooking the stew for another 50 minutes.
- Then remove the containers from the oven, roll up with clean lids and turn over until completely cool.
Canned meat and fish prepared for the winter are a lifesaver for every housewife. With such preparations, you can prepare delicious and quick dishes in any situation. Whether it’s an unexpected arrival of guests or the arrival of relatives, you can always quickly set the table and please everyone present with a delicious delicacy.
How and how much to cook goat meat for soup
The cooking time depends on the age of the animal. Young goat meat needs to be cooked for 1 hour, adult meat for 2.5-3 hours. Use small pieces for dishes.
Ingredients
- goat meat on the bone – 1 kg;
- carrots – 3 medium;
- onions – 4 large;
- lemon – medium;
- salt - to taste;
- water – 5 l;
- black peppercorns – 5 pcs.;
- carrots – 3-4 pcs.;
- potatoes – 300 g;
- celery - a bunch;
- cloves – 2 pcs.
Cooking method step by step
- Chop the goat meat into small pieces, add 2 liters of water, add the juice of ½ lemon. Soak for an hour.
- Drain the liquid and add the remaining water.
- Prepare vegetables: peel and cut 1 carrot into cubes, peel and cut the onion into 4 pieces. Add the ingredients to the pan, add salt, pepper, cloves.
- Put on fire, from the moment of boiling, cook for 15-20 minutes, skimming off the foam.
- Reduce heat and cook for another 2.5 hours.
- Strain the liquid, discard the vegetables and spices.
- Peel the vegetables. Cut the carrots into slices, potatoes into 4 parts.
- Cook over medium heat for 10 minutes after boiling (skim off foam).
- At the end add chopped celery and juice of ½ lemon.
The soup should be eaten hot, fat hardens quickly. The taste of a cold dish is lost and so is its appearance.
