This recipe is more of a guide to cooking goat stew meat with a pressure cooker like the Instant Pot. You'll find that after you follow the directions, you may make adjustments on when you add ingredients and other seasonings (before the pressure cook or after), as well as how much cooking liquid to remove.  

By using the pressure cooker, this is a no fail way to easily cook your goat meat so it's tender and flavorful without spending hours in the kitchen. It allows you to use your favorite goat recipe or keep it simple with a seasoning kit or a jar of sauce from the grocery store. 

Ingredients 
1 lb. – Stew goat meat or roast or shanks chopped into cubes – order here
1 tbs. – Butter or your favorite fat/oil for sautéing 
1-2 cups – Bone broth – goat or beef, bullion/water mix or water
 
Your choice of sauce, curry or scratch sauce recipe 
Your choice of veggies
Your choice of side rice, noodles, flat bread, tortillas 
 
Directions

1. Thaw goat meat if frozen. Lightly salt and other seasonings to the meat, if desired.
2. In the pressure cooker’s inner pot with the lid off, sauté the meat on medium heat in butter or your favorite fat or oil to brown the meat. It does not need to be fully cooked.
3. Add any chopped vegetables for the purpose of adding flavor to the meat during the cooking process. I added chopped onion. You can sauté them with the meat, or just add with the next step. This is optional. If you’d like vegetables in your dish as a side, wait to add them after the pressure cooking is complete. 
4. Add any sauces or seasonings, pre-made or scratch recipe. If the sauce includes any cream/milk (dairy or coconut) or yogurt, wait to add them until after the pressure cooking. After following this recipe, you may find it more ideal to add your seasonings or sauce afterwards or before. 
5. Add 1-2 cups of bone broth (bullion/water or water) to the mix. If you’re not adding a sauce until after the cooking is complete, add 2 cups of broth to make sure the meat is completely submerged. Mix ingredients in the inner pot until everything is combined.
6. Put the lid on and properly secure it. Set it for 45 minutes, high pressure, with a natural release (let it slowly release the pressure on its own).
7. Once the natural release is complete
   1. Your dish is ready if it’s already seasoned and no vegetables need to be added. You may wish remove half of the liquid, but it is not necessary. 
   2. If your recipe calls for cream/milk/yogurt, remove at least half of the liquid (about 1 cup), then mix in the cream/milk/yogurt and any other ingredients and vegetables. Set to the simmer setting at medium with the cover off. Cook for about 15 minutes. Stir frequently to make sure it doesn’t stick. Turn down temperature if needed. 
   3. If you want to just add vegetables, remove about half of the liquid (about 1 cup), then mix in the vegetables. Set to the simmer setting at medium with the cover off. Cook for about 10-15 minutes. Stir frequently to make sure it doesn’t stick. Turn down temperature if needed.
8. You’re ready to serve your dish with your other sides of choice, such as rice, noodles, flat bread or tortillas, depending on your type of recipe. 

Other tips:

• If you want an easy, no fuss option, you can opt for a sauce in jar. When I made this recipe last, I used a Tikka Masala Curry that I bought off the shelf at the grocery store. 
• This works well with curries or for Mexican or other Latin American dishes as goat barbacoa for tacos or birria. There are a lot of options.

Making bone broth is quite simple to do and is way more beneficial for your health than those hard bouillon cubes or even a simple stock. Since the bones are simmered for a longer time with bone broth, it allows for more time to release more collagen, bone marrow, amino acids, and minerals, such as calcium, zinc and magnesium (Cleveland Clinic, 2018). It’s also more economical than the alternative.
 
You can drink it like a cup of tea. Or, I typically will I freeze or can it, and then use it in recipes that call for broth or stock, such as soups, gravies and other dishes. When I made this recipe recently, I used a combination of goat and beef bones.

Nutrient-Dense Bone Broth – Instant Pot or Slow Cooker
Ingredients

• Enough bones to fill the bottom of your slow cooker or Instant Pot – recently I used a mix of beef and goat bones
• 2 tbs. apple cider vinegar 
• Vegetables, such as onion and celery, if you wish
• 1 tbs. refrigerated minced garlic
• 2 tsp. sea salt
• Fresh herbs, if you wish
• Water

 
Instructions

1. Pre-heat oven to 450 F degrees.
2. Rinse bones, layer on sheet pan to roast in oven.  Include veggies, if you wish. I usually will add the onions, but not other veggies at this point. Roast for 1.5-2 hours until the bones are browned, even a little crispy looking. Time may vary on the type of bones you are using.
3. Remove the bones and place in your slow cooker or Instant Pot. If there’s any extra fat or brown crispiness left on the pan, scrape it off and add it to the cooking pot.
4. Add apple cider vinegar, vegetables, garlic, herbs, and sea salt. Fill the cooking pot with water to the top, covering all the ingredients. In the Instant Pot, be sure to keep the water below the max line. I like to fill a cup below this line.
5. Cooking Instructions: Slow cooker: Cook on low for 48 hours. Instant Pot: Set on low pressure, cook for 30 minutes.
6. After cooking is complete, remove bones, vegetables and herbs. You can strain any other residue at the surface. I prefer to keep the extra fat on the top, but some may want to take it off. 
7. Prepare for storage: Freeze in mason jars or zip top bags (leave room for expansion, or they’ll pop). If I have enough time, I’ll can the bone broth so I can store it in my pantry and keep my freezer space for other items. 

 
Uses:

• Drink hot, like tea for an extra daily immunity boost 
• Ingredient for recipes, such as soups, gravies or other dishes. I also like to swap bone broth for the water when cooking rice

 
Tips:

• Keep a gallon size zip top bag in your freezer to add veggie scraps and bones when cooking other meals. Use these items as future broth ingredients. I save chicken bones, bones from steaks, onion ends, veggies that start to go soft, etc. 
• You don’t have to roast your bones. It just adds an extra depth of flavor. If the bones are from another meal where the meat/bones are already cooked, I usually don’t roast the bones.
• If we have a whole chicken for dinner, I’ll debone it after and then put the whole carcass with some of our frozen veggie scraps into a slow cooker to start a batch of bone broth.
• If you order whole/halves/quarters of meat from a farmer through a butcher, ask for the bones. Sometimes they’re aren’t on the cut sheet, but typically you can still get them.

Order your goat bones 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.

When it comes to goat meat, it can be a challenge to find in grocery stores. Sometimes specialty markets will carry it. But, if you do find it, it is likely imported all the way from Australia. 
 
Australia is one of the world’s largest exporters of goat meat. Most of the goat meat found for sale in grocery stores in the U.S. is sourced from Australia. According to Meat and Livestock Australia:

• imports of goat meat into our country have more than doubled in the last 10 years
• 98 percent of goat meat imported into the U.S. is from Australia
• In 2015, imports were about 40 million pound of goat meat to the U.S.

 
Most of these goats are semi-wild (feral), sourced from Australia’s rangeland.
 
Sourcing goat meat in the U.S.
So how can you find goat meat in the U.S., that’s raise right here in our own country? 

1. If a store in your area carries goat meat, check the label to see where it is from. If you can’t tell ask the manager to know if it’s imported or raised in the U.S. Food co-ops often carry food sourced from local farmers. You can ask the same question at restaurants as well.
​
2.  Look for farms that raise and sell their meat direct to customers. It’s not always easy to do, but with a little homework you can hopefully find some good options. Several places to start include farmers markets, local foods listings and goat breeder organizations. Even an online search can help as well since many farms have an online presence and may even have online ordering options. 

Often buying direct from the farmer means purchasing a whole goat, cut and packaged to your liking. Sometimes you can also purchase individual cuts of meat, which can be convenient if you don’t have a lot of freezer space or want to enjoy a special recipe without needing to purchase large quantities of meat.  

Let us be your choice for enjoying goat meat raised in the Upper Midwest on our farm. Sign up for our email list to know about upcoming sales, recipes and tips for cooking goat meat and updates on what's happening from our farm. In spring of 2020 we will be launching a new ordering website, with an option for shipping right to your doorstep. 

​In celebration of Goatober, we’ve partnered with the Farm Table Restaurant in Amery, Wis., to bring a brand-new dish to highlight flavorful goat meat, with the Smoked Philly Goat with meat from our farm.  The sandwich is a special at the restaurant throughout the month of October. 

If you’re not local, I’m excited to share the full recipe below for you to enjoy at home. A big thanks to the Farm Table staff for celebrating goat meat and sharing this recipe with our farm customers and community.

Thank you to the team at the Farm Table Restaurant in Amery, Wis., for creating this wonderful, smoked Philly Goat Sandwich and sharing the recipe with our community. 

Makes 6-8 sandwiches

Full Ingredient List for rub, braise and sandwiches
1 – 4-pound Goat Roast (leg or shoulder) 
3 - Yellow Onions
3-4 - Heirloom Tomatoes 
2 – Bell Peppers, thinly sliced
1/2 bunch - Fresh Rosemary
½ bunch - Fresh Thyme 
½ Tbs. - Cinnamon
6 - Bay Leaves, divided
1/8 cup - Hungarian Wax Pepper, dried
6 - Garlic Cloves, divided
1 1/2 Tbs. - Oregano, dried, divided
Salt and Pepper
1 Qt. Stock 
1/4 cup - Red Wine Vinegar 
1 1/2 Tbs. – Dijon
Mayo, to taste
8 slices – Provolone 
8 – Hoagie rolls, or other bread of choice
Butter for sautéing and grilling bread
Mesquite pellets for smoking

Directions
Goat Rub Directions

1. Put 1 onion, cinnamon, 2-3 bay leaves, Hungarian wax pepper, 2 garlic cloves and ½ tbs. of oregano into blender.
2. Blend until relatively smooth. 

Goat Braise Directions

1. Rub goat roast thoroughly with pepper and the goat rub
2. Season with salt and pepper additionally, and then let sit over night
3. **(Optional, if you can, do it!) Smoke goat at 220 degrees with mesquite pellets for 1.25 hours
4. If not smoking, sear goat roast on all sides until caramelization is achieved
5. Place roast in deep pan and cover in rough chopped tomatoes, rosemary, thyme, remaining 4 garlic cloves, remaining 2-3 bay leaves, remaining 1 tbs. oregano, stock, red wine vinegar, Dijon, and another seasoning of salt and pepper all over
6. Cover pan in plastic wrap first (if you have restaurant grade wrap, otherwise omit), then foil
7. Put in 300-degree oven for about 6 hours, flipping roast halfway through
8. Finish roast by taking off wrap and foil and allow to brown in over another 15-20 minutes
9. Allow meat to cool in its juices or use right away!

Assemble Philly Goat Sandwiches 

1. Sauté thinly sliced bell peppers and remaining onions in butter, seasoned with salt and pepper
2. Toast hoagie rolls, or bread of choice with butter
3. Brush mayo on both insides of roll
4. Fill with about ½ cup of goat meat and ½ cup of the pepper/onion mix
5. Place slice of provolone over meat and vegetables, then place in broiler to melt cheese
6. Enjoy delicious goat meat!

Recipe and photos by the Farm Table Restaurant, Amery, Wis.

Order your goat roasts or leg of goat 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.

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.

We’re excited to share that we’ve joined the New Richmond Chamber of Commerce. To celebrate, we’re offering a special sale to Chamber members and their employees: 15% off the purchase of our goat meat in stock at our farm store near Deer Park. Sale is good until Aug. 31, 2019.
 
To order, visit our online Farm Store and promo code “NR Chamber.” You’ll receive an email confirming your order is in stock and then arrange to pick up your order at the farm store. 
 
As a member of the New Richmond Chamber of Commerce, we will now accept Chamber Gift Certificates for the purchase of goat meat at our farm store.
 
About Our Farm and Goat Meat
We know it often can be hard to find goat meat in the grocery store and if it is available it’s often imported all the way from Australia. At our farm, Cylon Rolling Acres, we raise Boer-Kiko cross meat goats on pasture using rotational grazing practices. The farm is located east of New Richmond, just a few miles past the “four corners” of highways 64/46/63.
 
We offer cuts of goat meat, gyro meat, organ meat and bones for sale at our licensed farm store. A whole goat can be ordered for bulk pricing in fall-winter. All meat is cut and packaged at a USDA inspected facility to ensure quality and safety standards. Limited retail cuts of meat are also for sale at Jewelltown Roastery in Star Prairie and seasonally on the menu at the Farm Table in Amery.

​For more goat meat recipes, cooking tips, promotions, and to know when goat meat is available, sign up for our email list here.

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)
Ingredients:
½ c fresh rosemary, chopped
5 garlic cloves, minced
Sea salt
Ground black pepper
2 lbs. goat chops or rib chops (order Cylon Rolling Acres chops here)
1 tbsp. olive oil

Instructions:

1. Pull chops out of fridge to allow to come to room temperature
2. Mix olive oil, rosemary, garlic, salt and pepper together to form rub
3. Rub all sides of chops

Cooking options:

Pan-fried goat chops:

1. In a pan, heat olive oil or butter on medium heat.
2. When hot, pan fry about 3-5 minutes on each side.
3. After cooking let chops rest for 2-3 minutes. Then enjoy!

Broiled goat chops:

1. Place chops on a greased sheet pan.
2. Turn on broiler to high. Place chops about 8 inches from the heat source.
3. Broil for about 10 minutes, flip half way through for desired browning.
4. After cooking let chops rest for 2-3 minutes. Then enjoy!

Grilled goat chops:

1. Preheat grill to high.
2. Cook for 4-6 minutes on each side. For thicker chops (3/4 inch) grill for 6-8 minutes on each side.
3. After cooking let chops rest for 2-3 minutes. Then enjoy!

Order your goat chops or rib chops from Cylon Rolling Acres here. For more goat meat recipes, cooking tips, promotions, and to know when goat meat is available, sign up for our email list here.