I like hearing back from our customers. It gives me an idea of how we’re doing in terms of raising our livestock and producing quality meat. I also love trying out new recipes to cook goat meat.
Here’s a recipe one of our customers shared with me recently, broiled rosemary garlic goat chops served with sautéed mushrooms and onions, wild rice and asparagus. It looks wonderful. I’m definitely putting this on my to-cook-list. In fact as the weather is warming up with spring, this would be a perfect recipe for the grill, also paired with freshly grown asparagus from our garden. So, thank you David for sharing!
Here’s the recipe, with three cooking options: broiling, pan frying and grilling.
Rosemary Garlic Goat Chops Three Ways (Broiled, Pan Fried or Grilled)