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.
1 pound ground goat
1/3 cup chopped onion
1 can (11 ounces) condensed Cheddar cheese soup
1 cup frozen mixed vegetables, if desired
2 cups bisquick or substitute
1/4 cup milk
3/4 cup water
1 cup shredded Cheddar cheese (4 ounces)
salt, pepper to taste
Preheat oven to 400F.
Generously grease rectangular baking dish, 13x9x2 inches.
Cook ground goat (salt/pepper to taste) and onion in 10-inch skillet over
medium heat, stirring occasionally, until meat is brown; drain. Stir in soup,
vegetables and milk.
Stir biscuit powder/bisquick and water in baking dish until moistened; spread
evenly. Spread meat mixture over batter. Sprinkle with cheese. Bake 30
I also add a 7 ounce can of mushrooms to this, which I think really helps the
taste. This is one of our favorites.