What I Did With The Goat

[pantryslut]

I braised my pound of goat ribs with olive oil, white wine, oregano, and lemon juice.

Two impressions:

1) I think in the future I could treat these just like lamb shanks, except...

2) Goat is actually milder than lamb. The sauce I used to braise this at times actually overpowered the taste of the meat. (Less lemon juice, especially.)

But it was yummy! I can't wait to roast a hip bone of goat.

Comments

[cornbreadboi.livejournal.com]

I ate my first goat last year. I found that I wanted more of the taste to come through as well.

On a side dish note: I will make almost anything to be one of the guests at your table when you make it next time.

[pantryslut.livejournal.com]

I promise to take you up on this and extend an invite.