I’m so excited to share with you this cookbook. It’s been in the back of my mind for many years now.
As you may know, there aren’t many cookbooks that focus on goat, let alone include it as an ingredient. The how-to cooking resources are pretty sparse as well.
While I didn’t grow up eating goat, I’ve learned a lot about the meat by simply learning from my farm customers who purchase our goat meat and friends and colleagues who work in the food space.
Wanting to know more, I’ve dove in the last few years and learned how to cook goat and prepare it in many different ways. I’ve learned a lot, and to be honest, I’m still learning. It’s a journey I love.
As a farmer who raises goats, it’s a privilege and honor to see the day-to-day work on the farm transform into food that not only nourishes families, but also brings back experiences of grandparents, family celebrations, and world travel.
I’ve been told I should write a cookbook for goat meat. This is a mini-cookbook of sorts, and my first approach to creating such a project.
I’m often asked what is my favorite way to enjoy goat. It’s a hard question to answer since goat can take on so many different flavor profiles from a wide range of cultural cuisines and cooking styles. That’s what I think I like the most about this animal protein, is its true versatility.
Since goat is a lean protein it does really well in a slow and low style cooking approach, such as braising or stewing. The great part of this style of cooking is that it is fairly simple and is hard to not mess up.
Given that simplicity, I’m focusing this cookbook on meals that use a slow and low cooking method. Each recipe can use stew meat or a larger cut of meat cut into cubes. You can choose to use your oven, slow cooker or even an electric pressure cooker, such as an Instant Pot.
I hope you find this cookbook helpful in not only creating delicious meals with goat, but also useful in understanding more about the meat.
Author and owner of Cylon Rolling Acres
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