How to properly cook a kid?
Goat. Goat kid.
I have a three month old goat kid that recently had to be moved to the freezer.
Most of the goat recipes that I see call for long braising in strong flavors. I assume they are using older animals with a lot of connective tissue and goaty flavor.
Is this true of kids as well? Can I just grill the meat like chicken or should I plan on doing a slow braise? Will this work for the rack of ribs as well as they seem to have more connective tissue?
I am going to be experimenting with this new meat but I want to waste as little as possible in my experiments.
Best Answer
Older goat tends to have a very strong flavor, hence why many suggest braising in strong flavors. You can braise your kid following these recipes - just remember to use 3/4th the amount of strong seasonings as you would for a regular goat.
As for grilling the meat, you could try to marinate the meat overnight with herbs and spices. Unlike chicken, which is a fairly blank canvas taste-wise, goat has a strong taste (even kid meat has a slight gamey/goat-y flavor). As I said, if grilling, marinate.
If you're braising or stewing, toss in a beer, some mint or basil and a few other herbs.
For the ribs - you could french them to get rid of some of the connective tissue and then marinate and roast them at low heat for a few hours to break down some of the connective tissue.
Good luck and great eating!
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