John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Jamie Olivers: Chichinga: suya goat kebabs

by

Ingredients

  • KEBABSGoat Kebabs
  • 450 g boneless leg of kid goat , diced
  • 1 large red onion
  • 1-2 red, green or yellow peppers (mixed colours if possible)
  • groundnut or vegetable oil
  • a few sprigs of fresh coriander
  • SPICE RUB
  • 125 g roasted peanuts
  • 3 cloves of garlic
  • 5cm piece of ginger
  • 1 teaspoon cayenne pepper or red chilli flakes (for extra heat)
  • 1 teaspoon smoked paprika
  • 2 tablespoons groundnut or vegetable oil

Method

  1. Use a pestle and mortar to grind the peanuts, keeping them fairly coarse. Reserving a small handful to serve, place the nuts in a large bowl.
  2. Peel and grate in the garlic and ginger (keep the ginger skin on if organic), then stir in the remaining spice rub ingredients along with 1 pinch of sea salt and 1 teaspoon of coarse black pepper.
  3. Add the diced goat and massage the rub thoroughly into the meat. Peel and quarter the red onion, then deseed and cut the peppers into chunks.
  4. Thread the onion, peppers and goat onto your skewers. As ever, the longer you can leave your meat to marinate the better it will be, so if you have time, leave the skewers in the fridge for at least 1 to 2 hours, or preferably overnight.
  5. Take the skewers out of the fridge and sit at room temperature for a few minutes while you get the grill or griddle pan hot.
  6. Baste the meat with a little oil, sea salt and black pepper before putting it under the grill or on the griddle – it should sizzle but don’t move it! Turn only every 2 minutes, until each side is seared through (for medium-rare) or every 3 minutes on each side for well done.
  7. Allow to rest for 2 minutes, then scatter over the reserved peanuts and a small pinch of chilli powder. Tear over the coriander leaves, then serve with a fresh seasonal salad. Boom! Summer spice in your mouth!

(Jamie Oliver, 2014)

Greek Style Baby Goat

by

Ingredients

Goat

  • SMBEpisode8_SHOULDER_OF_GOAT1 ½ cup olive oil
  • Baby goat, flattened
  • Juice of 4 lemons
  • 2 head garlic, peeled, roughly chopped
  • 1 bunch rosemary
  • 1 cup white wine
  • ¼ cup cider vinegar
  • 1 bunch thyme
  • ½ cup honey
  • Salt & pepper

  • Veggies

  • 1 onion, finely sliced
  • 5 potaotes, cubed
  • 3 bay leaves
  • 1 ½ cup stock, chicken or beef
  • ¼ cup oil

  • Garnish

  • 1 red onion, finely sliced
  • ½ bunch flat leaf parsley, roughly chopped
  • ½ cup red wine vinegar
  • ½ bunch coriander
  • Juice of 2 lemons
  • 2 tbs baby capers
  • Extra-virgin olive oil
  • Salt

Method

  1. Preheat oven to 160C.

  2. In a large oven tray make some incisions into the goat with a sharp knife. Season with plenty of salt and pepper. Sprinkle over fresh rosemary, thyme and garlic pieces. Pour over lemon juice, wine, vinegar and honey. Drizzle liberally with olive oil.

  3. Roast in the oven for 1 to 1 ½ hours, basting the meat every 15 minutes with the juices from the pan until meat is tender and falling off the bone.

  4. Meanwhile, in a oven proof baking tray, arrange the onion, potatoes and bay leaf. Pour over enough stock to cover onions. Drizzle with olive oil and a good pinch of salt and pepper. Transfer baking tray to oven for 40 minutes to 1 hour or until potatoes are golden and crispy.

  5. For the garnish, combine all ingredients, gently toss and serve with fresh lemon.

(Adrian Richardson, 2013)

Goat Ragu with Red Wine

by

Ingredients

1.5kg goat meat on bone, chopped into chunks

2 tbsp olive oilMJwide-20140602110659531011-620x0

2 onions, halved and sliced

2 carrots, peeled and sliced

2 celery stalks, finely sliced

2 garlic cloves, finely sliced

300ml good red wine

400g canned tomatoes

2 tbsp tomato paste

1 tsp sugar

300ml of chicken stock

3 bay leaves

1 tbsp chopped thyme or rosemary, and extra for serving

1 tsp dried oregano

good pinch of dried chilli flakes

sea salt and pepper

Method

1. Rinse the goat, pat dry, and season well. Heat one tablespoon of oil in a lidded ovenproof pan and brown the meat in batches, on both sides, then remove.

2. Add remaining oil and cook the onion, carrot, celery and garlic for 10 minutes until softened.

3. Add the red wine, tomatoes, tomato paste, sugar and stock, and bring to the boil, stirring.

4. Heat oven to 160C. Return the meat to the pan with bay leaves, thyme, oregano, chilli, sea salt and pepper, cover and cook in the oven for 1 ½ to 2 hours until tender. Skim off any excess surface fat, scatter with extra herbs and serve.

(Good Food AU, 2014)

Slow Cooked Goat Shoulder with Hummus, Mint Salsa and Salad of Chickpeas and Tomatoes

by

Slow Cooked Goat Shoulder with Hummus, Mint Salsa and Salad of Chickpeas and Tomatoes

Ingredients

  • Brining solution

  • 100 g table salt
  • 4 litres warm water
  • 1 head garlic, halved
  • 2 rosemary sprigs
  • 2 bay leaves
  • 2 thyme sprigs

  • Hummus

  • 100 g dried chickpeas, soaked overnight in cold water, drained
  • 25 ml olive oil
  • 15 g tahini
  • 1 clove garlic, peeled
  • ½ lemon, juice of
  • 1 teaspoon ground cumin
  • ½ cup water
  • Salt and pepper

  • Mint salsa

  • 10 gm crustless sourdough bread, coarsely torn
  • 30 ml milk
  • ½ bunch mint
  • ¼ bunch flat-leaf parsley
  • ½ garlic clove
  • 150 ml extra-virgin olive oil
  • 25 ml Chardonnay vinegar
  • Salt and pepper

  • Salad of chickpeas and tomato

  • 60 g dried chickpeas, soaked overnight in cold water, drained
  • 1 punnet cherry tomatoes, halved
  • ½ Spanish onion, thinly sliced
  • 3 basil leaves
  • 3 coriander leaves
  • 3 sprigs of dill
  • 3 sprigs of flat-leaf parsley
  • 20 ml olive oil
  • 10 ml Chardonnay vinegar
  • 1 tablespoon dukkah

Method

  1. To make the brining solution, dissolve the salt in water in a large saucepan and add the garlic and aromatic herbs.

  2. Place the goat shoulders in the brine, then refrigerate for at least four hours to brine. Drain well (discard the brine), then pat dry with absorbent paper.

  3. Preheat oven to 115°C. Place the goat shoulders in a roasting pan, drizzle with the oil and

  4. Season to taste, then scatter the herbs and garlic over the top. Add stock to pan, cover with foil and roast for 3½ hours or until the meat is tender and falls from the bone.

  5. Remove the foil, increase the oven to 220°C, then return the goat to the oven for 10-12 minutes to caramelize and crisp the skin.

  6. To make the hummus, combine the chickpeas and enough cold water to cover generously, bring to the boil over medium-high heat and cook for 30-40 minutes or until tender. Drain and combine the chickpeas, olive oil, tahini, garlic, lemon juice and cumin in a blender and blitz for 1 minute or until a paste is formed, add the water gradually until a puree consistency forms, then season to taste and refrigerate until needed.

  7. To make the mint salsa, soak the bread in the milk for 5 minutes or until softened then squeeze out all excess milk. Combine the soaked bread in a blender with the mint, parsley, garlic and olive oil and blitz for approximately 30 seconds or until all the herbs have broken down. Just before serving, add the vinegar and season to taste.

  8. To make the salad of chickpeas and tomatoes, combine the chickpeas and enough cold water to cover generously, bring to the boil over medium-high heat and cook for 30-40 minutes or until tender. Drain and combine the chickpeas with the cherry tomatoes, spanish onion and herbs in a bowl, drizzle with vinegar and olive oil then mix well to combine. Sprinkle with dukkah and season to taste.

    To Serve:

  1. Spread some hummus on a serving plate. Slice the goat, place on the hummus, then place some salad beside. Spoon some mint salsa over the goat and serve.

(Lifestyle Food, 2012)