Average Reviews:
(More customer reviews)I recently started my own little dual purpose goat herd and up till now have only found "goat" recipes that were nothing more than beef recipes using goat meat. This book actually focuses on regional and ethnic recipes that were designed to use goat meat from the start. It is well organized, with chapters broken down by cuts/type of meat (example: roasts, stew meat, ground meat, etc.) and indexed by region (Middle Eastern, African, etc.). None of the recipes feature obscure or impossible-to-obtain ingredients and all seem to require nothing more than a reasonable amount of time to prepare. There are also fantastic chapters on appetizers, complimentary side dishes, goat milk desserts and a misc. chapter devoted to things like soap and dog treats.
The one caveat is that it was written with Boer goats in mind. I raise a miniature breed so will probably mostly use the ground/cubed meat recipes. If you raise a breed large enough to provide you with decent sized cuts and roasts you will get even more out of it.
For a narrow-scope cookbook dedicated to goat dishes this is a keeper!
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Goats have been a major source of food since time immemorial. Ancient cave paintings show the hunting of goats. They are also one of the oldest domesticated animals on earth. Goat meat can be stewed, curried, baked, grilled, barbecued, minced, canned, or made into sausage. Goat milk and the cheese made from it has remained popular throughout history and still is consumed on a more extensive basis worldwide than cow's milk. In addition to food, goats provided early man with skins to make into cloaks, their hair was woven into yarn, and was then-as it is now-a symbol of wealth. To own many goats meant you were well-off and would never face starvation. This book contains recipes from all over the world. They are easy, many of them quick to prepare, and all are absolutely delicious.
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