Getting Your Goat: The Gourmet Guide
Patricia A. Moore with Jill Charlotte Stanford
First edition. Cathair na Mart: Evertype, 2009. ISBN 978-1-904808-25-1.
Price: €13.95, £9.95, $14.95.
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Getting Your Goat: The Gourmet Guide
Goats have been a major source of food since time immemorial.
Ancient cave paintings show the hunting of goats. They are also
one of the oldest domesticated animals on earth. Goat meat can be
stewed, curried, baked, grilled, barbecued, minced, canned, or
made into sausage.
Goat milk and the cheese made from it has remained popular
throughout history and still is consumed on a more extensive basis
worldwide than cow’s milk.
In addition to food, goats provided early man with skins to make
into clothing, with hair to spin into yarn and weave into cloth, and
were then—as they are now—a symbol of wealth. To own many
goats meant you were well-off and would never face starvation.
This book contains recipes from all over the world. They are easy,
many of them quick to prepare, and all are absolutely delicious.
About the authors
Patricia A. Moore spent 25 years in horticulture, running a landscape maintenance business in the San Francisco Bay area before
moving to Central Oregon in 1988. She raises Boer goats, serves on
the State Board of the Oregon Meat Goat Producers and is involved
with her local chapter of the OMGP. Cooking is Patricia’s passion.
This book contains many wonderful recipes from her own kitchen,
as well as recipes from other goat gourmets.
Jill Charlotte Stanford has been a writer, editor, and author since
1978. She is the author of Lamb Country Cooking (Culinary Arts
1994), The Cowgirl’s Cookbook (Globe Pequot 2008), and Going
It Alone (Evertype 2008). As a Restaurant Reviewer as well as a
Lamb Cook-Off Judge, she has a highly developed sense of good
food. Jill lives and writes in Sisters, Oregon, with her faithful
Australian Shepherd Elsa.
About the illustrator
Susan Koch studied life drawing and watercolor at the American
Academy of Art in Chicago, Illinois. Over the past thirty-five years
her paintings have won many awards, including “Best of Show”
and “Peoples’ Choice” several years running in the Watercolor
Society of Oregon annual shows.
Table of Contents
About Goat Meat
- Baked goat cheese medallions
- Baked goat cheese
- Brandied goat cheese
- Goat cheese
- Goat cheese and leek quesadillas
- Dates with lemon feta and walnuts
- Fruited goat cheese ball
- Gingered goat cheese ball
- Goat liver rumaki
Shanks and Chops
- Leg of goat
- Butterflied leg of goat
- Sunday leg of goat
- Pot roast of goat
- Goat rack with hazelnuts
- Roasted kid
- Whole roast of kid
Soups, Stews, and Casseroles
- Goat shanks and beans
- Chevon osso buco
- Jamaican jerk goat
- Herbed shanks
- Mshikaki (Skewered grilled goat)
- Oven barbeque spareribs
- Wine-braised goat shanks
- Sate kambing (Coconut goat satay)
- Sambal ulek (Ground chili paste)
- Sweet and sour goat shanks
- Barbecued goat
- Rosemary goat shanks
- Chevon Moroccan
- African goat soup
- Cabrito en mole verde picante
- Chevon casserole
- Braised goat stroganoff for the slow cooker
- Sauerkraut goat
- Curried cabrito
- Egyptian goat casserole
- Goat daube Provençal
- Greek goat stew
- Jamaican curried goat
- Middle Eastern goat
- Nigerian goat stew
- Simple goat stroganoff
- ¡Olé! goat chili
- Slow-cooker goat stew
- Irish stewed goat and potatoes
- Thai-style chevon stew
- Thai curry goat stew
On the Side
- Chevon vegetable pie
- Curry of goat
- Pat’s goat-loaf muffins
- Goat quesadillas
- Greek goat loaf
- Mediterranean goat burgers
- Porcupine meatballs
- Mexican goat and vegetable pie
- Sesame goat meatballs
- Sunday brunch chevon
- Swedish meatballs
- Sweet potato goatherd’s pie
- Three-layer goat casserole
- Patty’s wonderful meatballs
- Ginger and red onion chutney
- Moroccan chickpea ragout
- Raisin and almond couscous
- White bean and rosemary ragout
- Scalloped potatoes à la Zap
- Stuffed peppers
- Tomato comfit
- Zorba’s potatoes
- Goat cheese custards
- You scream for ice cream
- An Irish ice cream secret
- Carrot cake with goat-cheese icing
- Fromage blanc cheesecake
About Sand Lily Farm
- Cooking with a slow cooker
- Lavender goat milk soap
- About raw dogfood
- Luscious goat dinner for dogs
- Fido’s favorite dog treats
- “Good dog!” dog treats
How to Get Your Goat
The Cheese Stands Alone
- National goat associations in the U.S.
- State and regional goat associations in the U.S.
- State dairy goat associations in the U.S.
- Regional dairy goat associations in the U.S.
- Combined sheep and goat associations in the U.S.
- State meat goat associations in the U.S.
- Regional meat goat associations in the U.S.
- Boer goat associations in the U.S.
- National and regional goat associations in Australia
- National and regional goat associations in Canada
- National goat association in Denmark
- National goat association in Ireland
- National goat associations in New Zealand
- National goat associations in South Africa
- National goat associations in the U.K.
- International goat association
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