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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

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
  • Charts of goat cuts
  • Baked goat cheese medallions
  • Baked goat cheese
  • Brandied goat cheese
  • Chèvre
  • Goat cheese
  • Goat cheese and leek quesadillas
  • Dates with lemon feta and walnuts
  • Fruited goat cheese ball
  • Gingered goat cheese ball
  • Goat liver rumaki
  • 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
Shanks and Chops
  • 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
Soups, Stews, and Casseroles
  • 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
  • Birria
  • Irish stewed goat and potatoes
  • Thai-style chevon stew
  • Thai curry goat stew
Ground Goat
  • 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
On the Side
  • Ginger and red onion chutney
  • Gremolata
  • Hummus
  • 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
  • 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
About Sand Lily Farm
How to Get Your Goat
  • 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
The Cheese Stands Alone
How to order this book

HTML Michael Everson, Evertype, 73 Woodgrove, Portlaoise, R32 ENP6, Ireland, 2009-05-01

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