Home Cooking 5

Half a goat but not an 8-12 week old one.

ospreycove | Sep 27, 201110:15 AM

A friend of mine raises goats for her dairy, she has finally after a year agreed to sell me raw milk goat cheese, both fresh and "cave" aged, a real trick in Florida! Anyway she had a "young" doe that was not up to her milking standards, as far as quantity; so she offered me a half of this failed addition to the dairy herd. I readily accepted, not knowing that a "young" milk goat was about 18 months old. Problem is cuts such as ribs and chops are very mild and tasty BUT as tough as a grass fed, pastured, chuck steak. Any ideas on how to prepare the balance of the cuts' I prefer grilling goat vs always doing a braise or other low and slow method.
I was thinking are there any proven tenderizing marinades that you know of and have tried?....Thanks.....

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