GOAT MEAT

The Growing Trend

(Goat meat?)  I heard they ate that in Afghanistan or something!  To a lot of American’s the thought of eating goat meat is out of the question, but it shouldn’t be.  There are two factors that may soon bring goat meat, also known as “Chevon”, to the meat counter in your local grocery store.  First, the changing ethnic makeup of the United States, Hispanics, Africans, and people of Middle Eastern descent find goat to be to their liking.  Second, the healthy makeup of goat compared to traditional American meats such as beef and pork.  These two items could soon bring a (great goat recipe) to the American dinner table.  You can buy goat meat online at:  http://cabrito-goat-meat.com/

GOAT CHOPS ARE DELICIOUS

For those Americans not accustomed to the taste of goat here are some healthly tips to keep in mind.

A 3-oz. portion of goat meat has 122 calories, which is considerably less than beef’s 179 and chicken’s 162. In terms of fat, goat is much leaner than other, more readily available meats. Goat meat’s 2.6 g of total fat per 3-oz. serving is about one-third of beef’s 7.9 g and roughly half of chicken’s 6.3 g. A serving of goat meat represents just 4 percent of your daily value of total fat.

Red meat is notoriously high in saturated fat, which can boost cholesterol levels in the blood and contribute to heart disease. But with just 0.79 g of saturated fat per serving, goat is a heart-healthy alternative to beef and chicken’s 3.0 g and 1.7 g, respectively. The U.S. Food and Drug Administration recommends you eat less than 20 g of saturated fat daily. A serving of goat meat contains about 4 percent of your daily value.

Chevon is a nutritious alternative to other meats. Goat’s 63.8 mg of cholesterol per 3-oz. serving is considerably less than beef and pork’s 73.1 mg and chicken’s 76 mg per serving. Eating goat won’t cause you to sacrifice the important blood component, iron, either. Goat meat’s 3.2 mg of iron per serving is well ahead beef’s 2.9 mg and double that of chicken at 1.5 mg.

Most American’s struggle to balance meat’s high protein and high fat content. Goat’s 23 g of protein per serving is comparable to the 25 g in a serving of beef and chicken.  In fact, a 3-oz. serving of goat fulfills 46 percent of most people’s daily value of protein.

(So where do I find goat meat)?  Chevon sold in retail outlets is still subject to United States Department of Agriculture inspection. It does not contain any growth hormones because the USDA has not approved their use. Also note, because of its lower fat content and the lack of marbling in its meat, goat must be prepared over low heat to preserve tenderness and juiciness.

So now you’ve decided you want to give Chevon a try….  But how do you cook it?  There are many methods from recopies with a Hispanic flair to traditional flavors from the Mediterranean.  And still there’s becoming an American style to cooking a goat with influences from Texas where goat consumption has been around for a while.  Here’s a recipe with a southwest flavor.

1 cup white wine or vinegar
1 cup vegetable oil
2 cloves garlic, minced
1 bay leaf, crumbled
2 teaspoons salt
1 teaspoon rosemary
1 teaspoon sage
1/2 teaspoon red pepper flakes
1 (5- to 7-pound) leg of goat, boned
3 large potatoes, quartered
3 onions, quartered
3 large chilies or peppers, seeded and sliced
2 garlic clovers, skin removed

Preheat oven to 325 degrees.

Combine vinegar, oil and seasonings and pour over goat meat in a glass baking dish. Cover and marinate in refrigerator 12 to 24 hours, turning often.

Remove goat, strain marinade and reserve. Place potatoes, onion, chilies and garlic in shallow roasting pan and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast for approximately 25 minutes per pound.

Serve with vegetables. Use drippings for gravy, if desired.

Makes 8 to 10 servings