Recipes – How to Cook Kid
Because goat meat is low in fat the cooking method must ensure that the meat stays moist and tender. Therefore, there are two basic rules for cooking Kid:
- Cook it slowly (low temperature)
- Cook it with moisture.
For this reason marinating meat is a good option, particularly if you plan dry, hot of fast cooking methods such as barbequeing.
Some or our favourite flavours for cooking with Kid are thyme, olive oil, citrus and white / red wine. Many combinations of these flavours are delicious.
Cootamundra Kid offers a range of recipe ideas for each cut we supply.
If you haven’t cooked Kid meat before we have specially developed a number of recipes, which are easy to follow and 'fail safe'. For more adventurous cooks we also have some other recipes sure to impress.
The Chevon Guide published by the Meat and Livestock Australia also includes some good recipes (link to Chevon Guide (198Kb PDF)
Recipes for First time Kid Cook's
#
1. Pot-Roast Kid (by Sheriden Rogers)
|
Recommended Cut: Rolled Leg / Rolled Loin
Serves 3 - 4
Ingredients:
1 x 750g boned-out rolled leg of kid
1-2 tablespoons of olive oil
1 onion finely chopped
2 cloves garlic finely chopped
125ml red wine
250ml chicken stock
1 sprig rosemary
1 bay leaf
Salt and pepper (freshly ground)
Balsamic vinegar (a few drops)
|
Dry the leg of kid (if necessary). Pre-heat the oven to 160 degrees C. Heat the oil in a medium/small casserole dish. Brown the kid, sealing it all over. Remove it from the pan and add the onions and garlic to the oil. Cook until soft. Pour in the wine and simmer until reduced by half. Return the kid to the pan, add the chicken stock, herbs, salt and pepper. Bring to a simmer, cover with a lid, and transfer to the pre-heated oven.
Cook for about one-and-a-half hours or until tender, turning the meat occasionally and spooning the liquid over the meat. Add more wine and stock as required. Remove from the oven and let the dish rest for 10-15 minutes before slicing.
For gravy, reduce the liquid on top of the stove and skim off any fat before adding the balsamic vinegar.
|
#
2. Braised Rack of Kid (by Sheriden Rogers)
|
Recommended Cut: Rack
Serves 2 - 3
Here are two different marinades - try to marinate overnight or for at least 3 - 4 hours.
Ingredients:
|
1 rack of kid (about 8 cutlets)
Marinade 1:
1/3 (one third) cup white wine
1/3 (one third) cup olive oil
3 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
Marinade 2:
1/3 (one third) cup lemon juice
1/3 cup olive oil
1 preserved lemon, skin only, finely chopped or zest of 2 lemons
1 cinnamon stick
1 bay leaf
3 - 4 cloves
6 - 7 peppercorns
|
Combine the ingredients from either marinade in a non-corrosive bowl. Add the rack of kid and spoon marinade alll over. Cover and refrigerate overnight, turning occasionally. Remove from refrigerator.
Preheat oven to 160 degrees Celsius.
Place kid and marinade in an ovenproof dish, cover with a lid or with foil and braise for 1 – 1 ¼ hours, basting occasionally with the marinade. Remove foil and leave to cook another 15 minutes to lightly brown the meat. Allow to rest for ten minutes then slice into cutlets. Good with couscous or roasted vegetables and a mesclun or watercress salad, dressed with a light salad dressing.
|
#
3. Osso Bucco
|
Recommended Cut: Shanks or Neck Chops
Serves 6
Ingredients:
6 slices of osso bucco
four to coat
salt and pepper to taste
3 tblsp olive oil
3 tblsp butter
3 cloves garlic
1 Spanish onion, chopped
1 parsnip, chopped
200ml stock
250ml dry white wine / or red
4 tblsp tomato paste
2 anchovy fillets chopped
4 tblsp chopped Italian parlsey
zest of ½ lemon
|
Dredge the osso bucco in flour, season with salt and pepper and brown in a flame proof dish with combined butter and oil.
Add half diced garlic, all onion and parsnip and pour over the, stock, wine and paste. Cover and bake at 198 degrees for 2 hours. Add remaining garlic plus anchovy and combine well.
Tip the flame proof dish saves time as it can be used on top of the stove plus in the oven. Serving Suggestion - serve with parsley and zest of lemon.
|
#
4. Cootamundra Kid Khorma
|
Recommended Cut: Diced
Serves 6.
Ingredients:
2.5kg kid meat (trimmed and diced)
90 gms butter
3 large onions
3 cloves garlic
Grated ginger
1 teaspoon cinnamon
1 teaspoon ground cardamom
2 teaspoons garam marsala
2 tablespoons curry powder
400gms full cream plain yogurt
(eg. European style);
3 cups water
¼ cup tomato paste
½ teaspoon chilli powder
¼ cup lemon juice
2 chicken stock cubes
Salt & pepper
|
Heat butter in large pan, add meat a few portions at a time, brown on all sides, remove meat from pan, repeat with remaining meat.
Put peeled and chopped onions, peeled garlic peeled and chopped ginger, cinnamon, cardamom, garam marsala, curry powder and chilli powder in a blender, blend on medium until mixture is a fine puree.
Add to pan in which meat has been cooked, stir until onion mixture is very thick. Add yogurt, water, crumbled stock cubes, salt, pepper, lemon juice and tomato paste. Stir until combined. Return meat to pan, stir until combined.
Bring to boil, reduce heat and simmer covered for 45 minutes. Remove lid, simmer a further 30 minutes or until meant it tender and sauce is thick.
|
#
5. Mediterranean Casserole
|
Recommended Cut: Diced / Kid Pieces
Serves 6
This is a hearty, succulent braised dish featuring Kid cooked with carrots, celery, mushrooms and pickling onion flavoured with thyme, cognac and red wine and served with croutons.
Preparation time 15 minutes
Cooking time – 2 hours 30 mins
Ingredients:
1 kg chevon forequarter, diced
3 tblsp olive oil
1 onion roughly chopped
4 cloves garlic
2 carrots, chopped
4 sticks celery, chopped
2 tblsp butter
12 pickling onions
4 sprigs fresh thyme
250ml shiraz
2 tblsp cognac
2 tblsp chopped parsley
12 bread croutons
|
Brown the Kid in the olive oil over high heat and set aside. Soften the onion and garlic until translucent and add the caramelised meat, carrots, celery baby onions, thyme red wine and cognac. Bring to the boil and turn the heart to a simmer and cook slowly for 2 hours. Saute the mushrooms in 2 tablespoons of butter and add to the dish 10 minutes before the end of cooking. Season and add the chopped parsley. Fry the croutons in oil and serve with casserole.
|
Recipes for More Experienced Kid Cooks
#
6. Abbacchio Alla Romana – Wet Roast of Suckling Kid with herbs, breadcrumbs and Parmigiano-Reggiano (by Guy Grossi)
|
Recommended Cut: Diced or Kid Pieces
Serves 4.
Ingredients:
2.5kg suckling kid pieces (leg and loin);
1 small onion – finely chopped;
2 tomatoes – chopped;
½ cup finely chopped sage;
leaves from 3 sprigs rosemary – finely chopped;
2 bay leaves;
1 cup freshly chopped flat leaf parsley
3 cloves garlic – finely chopped;
1 chilli, seeded – finely chopped;
500ml white wine;
sea salt and freshly ground black pepper;
200ml olive oil;
2 litres chicken stock;
100gms breadcrumbs;
150gms freshly grated Parmigiano-Reggiano.
|
Preheat oven to 180 C. Put the kid pieces in a deep roasting tray and add the onion, tomato, herbs, garlic, chilli and white wine. Season with salt and pepper and drizzle with the olive oil. With your fingertips, massage the oil into each piece of lamb. Pour in the stock and sprinkle with the breadcrumbs and Parmigiano-Reggiano. Bake for 45-50 mins (or less for very young kid), until the meat is very tender and has a golden – brown crust. Serve with roasted potatoes or baked artichokes.
|
#
7. Young Goat Braised with Chesnut Flower Honey Served with Polenta (by Guy Grossi)
|
Recommended Cut-Diced or Kid Pieces
Serves 4-6
Ingredients:
Oil for seasoning meat;
1 kid goat (or various cuts, cubed)
2 carrot – diced;
2 onions – diced;
3 sticks celery – diced;
4 cloves garlic;
2 potatoes (spunta) – diced;
1 leek – diced;
250ml chesnut flower honey;
¼ cup Rosemary – finely chopped;
¼ cup Sage – finely chopped;
¼ cup Parsley – finely chopped
salt and pepper;
1lt chicken stock;
1lt meat glaze – demi;
1lt white wine;
6 crushed juniper berries;
2 crushed cloves garlic;
3 bay leaves.
|
Bone out goat legs and cut into cubes. If using ribs cut into cutlets. Seal meat and place in baking tray (or oven pot) for braising.
In a separate pan place 200ml olive oil and sauté mirepoix (carrot, leek, onion, celery, 4 cloves garlic) then transfer to baking tray with meat.
Add potato, white wine, stock, honey, meat glaze, spices, herbs and seasoning to baking tray with meat and place in oven. Braise at 180 C for approx 45 minutes to 1 hour or until meat is tender. Serve with soft polenta.
|
|
