Wild goat meat is tasty but tough. To make it softer and to fight off the specific smell, the meat is marinated in a mixture of table vinegar and wine, with the addition of garlic and pepper.
It is necessary
-
- For the first recipe:
- pickled wild goat meat;
- lard;
- tomato sauce.
- For the second recipe:
- pickled wild goat meat;
- bay leaves;
- onion;
- wine vinegar;
- salt;
- walnuts;
- garlic;
- cilantro;
- hops-suneli.
- For the third recipe:
- pickled wild goat meat;
- prunes;
- vegetable oil;
- onion;
- flour;
- tomato paste;
- cloves;
- vinegar;
- sugar.
Instructions
Step 1
In order to cook a fried goat, take 500 grams of already marinated meat, remove all tendons and films. Fill with 70 grams of lard and place on a deep baking sheet. Fry in the oven at 200 degrees Celsius. Sprinkle the juice that has leaked onto the baking sheet from time to time. Determine readiness with a fork. As soon as clear yellowish juice comes out of the puncture, turn off the heat. Cut the cooked meat into slices and serve with tomato sauce.
Step 2
Make wild goat stew with nuts. To do this, cut 600 grams of pickled goat meat into small pieces, put in a saucepan and cover with water, add 3 bay leaves, cover and simmer over the smallest heat. Peel and chop 5 onions as small as possible. After 20 minutes, add it to the meat, then pour in 3 tablespoons of wine vinegar and salt to taste. Grind one glass of walnuts and 2 garlic cloves. Chop 3 sprigs of cilantro, mix with nuts and garlic, add 1 teaspoon of hops-suneli, mix everything thoroughly and transfer the resulting mass to a saucepan with meat. Turn off the heat after 25 minutes.
Step 3
For a meat dish with prunes, cut 200 grams of marinated goat meat into small pieces. Rinse and chop 150 grams of prunes. Pour 6 tablespoons of vegetable oil into a deep frying pan and add the meat. Peel one large onion and chop into small cubes. Saute the meat over medium heat for 5 minutes, then add the onion. 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. Close the lid and simmer until most of the liquid has evaporated.
