Grilled Goat, two ways
Goat, or "chevon" as it is now being marketed, is the most popular meat outside of the United States. It can be grilled, stewed, and roasted just like any other cut of meat. We had the pleasure of having Matt Gennuso of Providence, Rhode Island's Chez Pascal restaurant take us through two easy and wonderful ways to prepare goat on the grill.
Goat meat is becoming increasingly more popular inside the U.S. borders. It is touted as being an eco-friendly herd, since raising goats for meat requires much less land. Goats thrive in rocky weedy soil and forage rather than graze, making them suitable for tough terrain. It is now possible to purchase goat meat online, where it often comes frozen.
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From: bbirch — May 11, 2010
Ingredients
Goat Shoulder
1, (3-5 pound) shoulder of goat, bone in
½ cup sliced onions
½ cup sliced fennel
¼ cup crushed green olives
1 teaspoon coarse lemon zest, made from a zester, not a microplane
2 sprigs fresh oregano - stripped
1 sprig fresh rosemary
1 head garlic, cut in half, outer skins intact
3 tablespoons extra virgin olive oil
salt and black pepper
1 large sheet of aluminum foil 18"/18"
Grilled Leg of Goat
1 boned-out goat leg (about 4 pound leg)
¼ cup sliced fennel
¼ cup sliced onion
2 crushed garlic cloves
½ cup red wine
2 Tablespoons blended oil
2 fresh bay leaves
1 small sprig fresh rosemary
1 small sprig fresh thyme
Olive Oil Potatoes on the Grill
5 pounds, Yukon gold potatoes, the smallest possible
4 cloves garlic
3 Sage leaves
1 sprig fresh rosemary
3 Tablespoons water
1 Tablespoon olive oil
Salt and pepper to taste
1 sheet aluminum foil 12" x 12"
Green Olive Tapenade
1 cup pitted green olives
½ clove garlic, crushed
½ cup extra virgin olive oil
1 teaspoon lemon zest
1 teaspoon orange zest
1 teaspoon chopped rosemary
Preparation Instructions
For the Goat Shoulder:
1. Preheat the grill to 350 degrees.
2. Put a sheet of foil on work surface. Put goat shoulder in center of foil and add all ingredients. Season with salt and pepper and drizzle with the olive oil. Fold foil up and over goat to create a pouch.
3. Put foil pouch on pre-heated grill and cook until meat falls off the bone, about 1 ½ - 2 hrs.
4. Pull meat off of bone, shredding it as you work (it should resemble pulled pork). Serve with Olive Tapanade, Grilled leg of goat and olive oil potatoes, if desired. (See assembly, below).
For the Grilled Leg of Goat:
1. Put goat meat into a large glass bowl. Add all of ingredients, mix well and refrigerate, cover and let marinate overnight.
2. Pre-heat grill on High heat.
3. Remove goat leg from marinade and discard marinade. Season with salt and pepper and put on grill. Cook until meat is medium rare or until it reaches 140 degrees. This will take about 8 minutes (roughly 5 minutes on the first side and three minutes on the second side).
4. Remove meat from grill and let it rest for 10 minutes. Slice against grain and serve with Olive Tapanade, Pulled Goat Shoulder and Olive Oil Potatoes, if desired. (See assembly, below).
For the Potatoes:
1. Pre-heat grill.
2. Wash potatoes in cold water and place in center of aluminum foil and add all of the ingredients.
3. Fold foil up and around potatoes to make a pouch. Put pouch on grill. Cook potatoes until they are fork tender.
4. Remove potatoes from foil packet and put them in a mixing bowl. Take garlic cloves from packet and mash/squish them into the potatoes with a fork. Season with salt and pepper. If potatoes are a little dry, drizzle with a little extra virgin olive oil. Serve with Olive Tapanade, Grilled leg of goat and Pulled Goat Shoulder, if desired (see assembly, below)
For the Tapanade:
1. Put all ingredients into a food processor and puree until smooth. Put into a small container, cover and refrigerate. Will keep refrigerated for up to 3 weeks.
Cooks Notes
Special Thanks:
Matt Gennuso
