editor's note: This is the first in a series of recipes contributed by Krista Darnell. We'll be featuring her recipes on a weekly or biweekly unscheduled schedule.
The most common question people
ask me when they find out I raise
goats, is "Why". When I tell them I eat
them, the next question is always,
"HOW?". They invariably tell me
about such and such time when they
ate goat and it was horrible. Dry and
stringy are usually the words they use
to describe it. This is like driving a
wrecked Viper and then deciding all
Vipers drive like crap. Goat will easily
dry out if overcooked, but that's not
to be blamed on the goat. Sticking it
in the oven and then running off to
play in chat rooms will not contribute
to a juicy dinner.
Goat in Honey
Yield 4 servings
1/2 lb (250 g) lean boneless goat
1 tablespoon hosin sauce (available from Chinese stores)
1/2 teaspoon sesame oil
2 tablespoons cornstarch (cornflour)
3 tablespoons groundnut peanut oil
For the seasonings:
1 tablespoon light soy sauce
1 teaspoon brown vinegar
1 teaspoon Shaoxing rice wine (available at Chinese stores) or dry sherry
1 teaspoon ginger juice (use a garlic press)
1 teaspoon honey
2 teaspoons sugar
1/2 teaspoon cornstarch (cornflour)
Slice the goat across the grain into thin slices. Place in a dish and
mix well with the hoisin sauce and sesame oil. Dust with the
cornstarch to coat the meat pieces evenly. Heat the groundnut oil
in a preheated wok until moderately hot. Stir-fry the goat for 1-2
minutes, stirring constantly to separate the slices. Remove and
drain well.
Pour off the oil, leaving 1 tablespoon behind, and stir in the
seasonings ingredients. Bring to a boil. Return the goat to the wok
and stir quickly over maximum heat until the seasoning ingredients
coat the goat slices. Serve immediately.
Enjoy!
Krista
Outlaw Boers