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Outlaw Boers
Krista Darnell
Childress, Texas
Krista's Kabrito
by
Krista Darnell

editor's note: This is another in the 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.

Apricot Mustard Glazed Leg Of Goat
Yield 6 servings


The crisp coating keeps the goat succulent and juicy. Bake 10 minutes longer for medium-done. If you use frozen goat, defrost in the refrigerator overnight.

1/4 c Apricot jam
2 tb Honey mustard
2 Garlic cloves; chopped
2 tb Soy sauce
2 tb Olive oil
1 ts Dried rosemary
3 lb Goat leg; butterflied
1/2 c Red wine
1 c Beef stock; canned/homemade
Salt/Ground pepper; to taste

Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over goat. Season well with salt and pepper.

Marinate for 30 minutes.

Broil goat for 3 minutes per side. Then bake goat at 425F(220C) fat side up for 20 minutes or until just pink. Remove from oven and let rest on a serving dish for 10 minutes. Pour off any fat in pan.

Add red wine to pan and reduce to 1 tb. Add beef broth, reserved marinade and any extra goat juices from the serving dish. Bring to boil and boil for 2 minutes.

Slice goat in thin slices against the grain. Serve with some sauce poured over. Serve with a Merlot wine from Ontario Canada, California USA, or St Emilion. A chianti is another fine match.

Enjoy!

Krista

 

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