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Had a friend give us some goat chops and goat tenderloin from their
Grand Champion and Reserved Grand Champion 4-H goats (the goat kids
came from our farm). I fixed the goat chops in mushroom soup and it
was good, but nothing really to write home about.
But, tonight I wanted meat to gnaw on, nothing smothered in sauces or
gravies. Couldn't find anything in my cookbooks on cooking goat
tenderloin, so I lightly salted it, rolled it in flour, and put it in
a covered baking dish with olive oil on the bottom and baked at 350
degrees for 30 minutes. Lee was going to pick up truck parts after
work and was going to be late, so I baked it another 30 minutes at
350. And, looked like he was going to have to run to another parts
store so I baked it another 30 min. and reduced the heat to 325. Oh
dear, I thought.
You know, that meat still came out tender and absolutely delicious.
Now that baked goat tenderloin was something to write home about.
Amazing it didn't dry up and wither away.
THE END
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