Yoghurt marinated goat steaks
Steaks
So we bought a goat. A dead and butchered goat, I mean, though given the weedy state of my garden I sometimes wish I had a live goat. Goat is one of the most commonly eaten meats in the world, and I have had quite a time reading about preparation, flavors and traditions. I would say that most of what I have made so far are still works-in-progress, but there are not many goat recipes on Food52 (or anywhere, for that matter) and I figure I should probably get mine out there so others can be commenting and suggesting and considering. I’m sure that everyone under the sun uses this marinade for lamb and it was the first thing I tried with my first bit of goat. It was a nice fit. If you can find sheep’s milk yoghurt I recommend that, and I recommend hitting it hard with the garlic and oregano – goat seems to be able to stand up to a lot of flavor. We’ve been very happy with our experience and I hope this will encourage others to consider goat as well.
Share:
0
20
0
Comments