Free range Goat
I am always looking for different proteins to cook, and one of my favorites is Free range goat. I am looking for classical ideas and resort to Italy when I decide to cook goat. I find that when grilled whole and roasted with EVO, garlic and Balsamic over mire poix, then pulled as the best way to cook this animal. We can serve it over polenta, or use it in a starter course. The possibilities are endless. We source our goat from a local farm named Moon Star farms. Don and Mary Bub are the owners and they are organic, and produce the best product around. We buy a young goat and its hanging weight is around 16 to 25 pounds. If you are looking for some recipes, try using the word Kid, as many countries in Europe use this name for young goat.
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