While this recipe take a while to cook, it is so worth it. You'll have a super tender, braised goat meat dish with a flavorful Thai sauce.

I will often make it before I go to bed. When I wake up, I'll put it in the fridge and then re-heat (and add the veggies) in the slow cooker before dinner.

Braised, Thai Goat Curry in Slow Cooker - Recipe 
Serves 4-6 
 
Ingredients:

• 2 tbs. butter, divided
• 2-3 lbs. goat roast or stew meat/curry cubes
• 1 onion, sliced
• 2 tsp. jarred garlic in water
• ½ tsp. ginger 
• 1 13.5-ounce can, full-fat coconut milk
• 2 large fresh, red tomatoes quartered
• ½ cup Thai red curry paste
• 2 tbs. fish sauce
• 2 tsp. lime juice
• 2 tsp. sea salt
• 2 cups broccoli, florets 
• 1 cup of carrots, thinly sliced

 
Instructions:

1. Heat 1 tbs. of butter in a pan. Brown the meat on all sides. If using a goat roast, slice it into several chunks so it is submerged under the sauce while it cooks.
2. While the meat is browning, blend the quartered tomatoes in a blender or food processor. Set aside.
3. When the meat is done browning, transfer the meat into the slow cooker. 
4. Add remaining butter into the pan. Saute onion and garlic over medium heat for 5 minutes.
5. Pour in coconut milk, stir well.
6. Add tomato purée curry paste, fish sauce, lime juice, salt and ginger. Mix well. Pour sauce over the goat meat in the slow cooker.
7. Cook on low for 10 hours. Add the vegetables during the last 30-60 minutes. 

 
Serve with rice, cauliflower rice, naan flatbread or double the veggies while cooking. 
 
P.S. I’m working on an Instant Pot version of this recipe that I’ll share in the future. I need a little more work on getting the right timing for the goat meat to be the perfect tenderness. 
 
Inspiration from Danielle Walker’s Crockpot Thai Beef Stew at AgainstAllGrain.com at ​https://againstallgrain.com/2014/07/07/crockpot-paleo-thai-stew/

Order your goat stew meat (curry cubes) or roasts from our Farm Store. For more goat meat recipes, cooking tips, promotions, and to know when goat meat is available, sign up for our email list here.

Goatober is just around the corner – it’s an international celebration of goat meat. 
 
Join in and Celebrate Goatober Locally

• Celebrate Goatober! An educational program about Goatober and goat meat will be Thursday, Oct. 17, 6:30 p.m. at the Deer Park Public Library. It will feature local goat farmer, Leslie Svacina of Cylon Rolling Acres (that’s me!)

• Eat out and try a goat dish at the Farm Table restaurant in Amery – throughout October

• Try goat meat at home: Select cuts of meat are available at Jewelltown Roastery in Star Prairie, and at our Cylon Rolling Acres Farm Store in Deer Park

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• Check out the Goat: Cooking and Eating, an extensive goat meat cookbook by James Whetlor through the More Library System. Whetlor is a James Beard Foundation Award winner and a director of Goatober.

 
Whether you eat out or at home, share your experience on social media with the hashtag #Goatober. Learn more about Goatober at www.goatober.com
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​Have you ever wondered: Is buying a whole goat right for me? The reality is that buying a whole goat isn’t for everyone. So how do you know if it’s for you?
 
Here are seven questions to ask yourself if you’re considering ordering a whole goat for you and your family. 

1. Are you willing to try new cuts of goat meat? 
Are you willing to eat all your cuts of goat meat? Part of the experience of purchasing a whole goat, may also mean trying out new recipes and ways to cook goat.

If you only want goat chops and shanks, buying a whole goat isn’t for you. 
 
A whole goat order typically includes ground meat, leg, shoulder roast, shoulder steaks, chops, rack or rib chops, ribs, shanks, stew meat (curry cubes) and an option for organ meat (liver, heart, tongue, and kidney), as well as bones. You do have the option to leave out some cuts and opt for more ground or stew meat.
 
How do you feel about trying new cuts of goat meat? 

• Yes, I’m up for it.
• No, I’m not so sure.

3. Will you eat it within a year?*
Typically, a whole goat will give you about 22-30 lbs. of usable meat (this is different from hanging weight, see this article for more details).  Depending on your recipes or cuts of meat, this could work out to 10-15 meals, or a recipe using pound of goat meat every two weeks. 
 
Are you able to eat all of your goat meat?

• Yes, of course
• No, I’m not sure

*Note: The USDA says frozen meat can be stored up to a year.  

5. Do you want to know your farmer? 
Knowing your farmer is important, because you’re able to know how they raise their goats for meat. This includes where the goats live (Do they have enough room to move around? Do they have access to pasture?), how the goats are being fed (pasture, hay/grain combination, heavy grain), how the goats are being handled and so on. Ask about these farming practices to know what you’re getting. 
 
By supporting local farmers, you know your meat is coming from a local source, and not imported from thousands of miles away, which is often the case with most goat meat found in grocery stores in the U.S.
 
Do you want to support local farmers?

• Yes, I want to know where my meat comes from.
• No, it doesn’t really matter.

7. Are you willing to wait to order your whole goat? 
Typically farms who sell whole goats, will offer the opportunity to order once or twice a year. 
 
Usually, this happens because farms raise goats on a seasonal basis, meaning goat kids are born once a year and are ready for market (the general term for sale!) during that year. 
 
While some goats might have multiple groups of goat kids born throughout a year, it is not as common. 
 
Are you ok with waiting to order your whole goat once a year? 

• Yes, I can do that. 
• No, I might not be able to wait. 

I’m honored, and a bit humbled, to share that I’m featured in the most recent issue of the Rural Route magazine, which goes out to farm families and others involved in agriculture in Wisconsin. You can read the full article below to learn more about how I got my start in farming, as well as raising meat goats and direct marketing goat meat in western Wisconsin.

I’d also like to give a big thank you to Amy Eckelberg from the Wisconsin Farm Bureau for asking me to do the interview and coming all the way to northwestern Wisconsin to take photos for the story in one of the hottest times of the year.

She also started to learn the art of taking pictures with livestock guardian dogs sniffing and licking you and figuring out how to get a good shot of grazing goats. This includes not just getting them to face you but attempting to not get too many goat rear ends or anyone taking care of business in the shot. I think Amy did ok, if you look at her pictures! 
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Enjoy the read! 

P.S. The magazine also featured a number of grilling recipes in the Farm Flavor section from my personal food Instagram account: @GrillingLikeSteven You can check those out here. 
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If you want to see the whole magazine, click here to read it.

If you haven't joined our Meat List, you can sign up here. We share goat meat recipes, cooking tips, promotions, and let you know when goat meat (including when to order whole goats). 

If you're raising meat goats or are thinking about rasing meat goats, you can sign up for our online community here to learn more about what we do on our farm raising goats for meat. 

Electric fence is a must for keeping goats on pasture: keeping them and our livestock guardian dogs in, AND keeping predators out. 

As good as electric fence is, it isn't foolproof. Sometimes it's not working as well as it could be. 

The only way you might not know is if... hmm... a goat breaks out of your paddock fence, or you find one of your livestock guardian dogs roaming the whole pasture. Thank goodness for perimeter fence! (Learn how we use permanent, perimeter fence and temporary paddock fencing in this article).

So how do I know if the fencer is working like it should be? I will look at the fencer itself (see picture below) and check to see if it's fully energized, with the lights flashing all the way up to green. If it's not something could be grounding it out. But, do I always want to run back to the barn and troubleshoot? No. 

So, enter in one of my favorite grazing / electric fencing tools -- a fence tester. I have the Fault Finder by Gallagher.

When I suspect the fence might not be as hot as usual, or not even on at all, I'll take out the Fault Finder and test the fence. It will show the KV running through the fence, and if there's a grounding issue it will point an arrow to direct you in the direction it's at. It gives me a general idea of where to check the fence to look for down trees, areas where deer may have knocked down the top high tensile wire and it's now touching the woven wire, or other issues. These tend to be my most common issues. 

I also like to use the fence tester when I'm running more temporary fence than usual, or running temporary fence outside of our permanent fenced in pasture. These are instances where I want to be especially certain the fence is HOT. The more electric wire I put on my energizer, the greater odds it might drop the KV. Usually, in these instances, I might also need to do more trimming or knocking down grass and brush to make sure there's no other grounding issues, which impact how hot the fence is.

If you're going to use electric fence and graze, this is a tool to have. There are several options out there to choose from. I happened to use Gallagher's Fault Finder since I use a lot of their fencing products and have been happy with the quality and performance.

if you're interested in learning more about more of my favorite goat things and how we’re raising meat goats on pasture, join our online community for raising goats for meat here.

I’m honored, and a bit humbled, to share that I’m featured in the most recent issue of the Rural Route magazine, which goes out to farm families and others involved in agriculture in Wisconsin. You can read the full article here to learn more about how I got started raising meat goats in western Wisconsin. 

The magazine also featured a number of grilling recipes in the Farm Flavor section from my personal food Instagram account: @GrillingLikeSteven You can check those below. My food account follows my grilling and smoking adventures, mostly following recipes and cooking techniques from one of our family favorite grilling gurus / personalities, Steven Raichlen of the Barbecue Bible. He is also a regular on PBS.
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If you’re on Instagram give my farm a follow at @CylonRollingAcres, and if you like a good food feed add my “fun” handle at @GrillingLikeSteven. 

​If you want to see the whole magazine, click here to read it.