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 1/2 cup shredded cheddar cheese
1 medium onion, chopped
2 cans instant crescent rolls
Brown ground goat and drain. Mix cheese and onions, then crumble into
meat. Put 1 spoonfull of the mixture onto each crescent roll, then fold
up roll over mixture. Place on ungreased cookie sheet, then bake at 350
degrees for 8 minutes or until light brown.