Mørning av geit? Oppskrifter?

[icecool]

Avlivet noen geiter for naboen igår, di ble slaktet og hengt til mørning slik som vi er vant til med hjort.

Men hvor mange døgngrader bør geit henge?

 

Noen gode oppskrifter? Finner endel på kje men lite for voksen geit.

[6x47]

Ingen oppskrift. Men bruk det samme som sau.

Ville ikke servert stek som ikke er utbeinet.

Geit har en tendens til å ha byller ved den store kjertelen i steika(og mange andre plasser).

Litt skarpere smak, og mange synes denne er god og litt annerledes. Som gammel slakter har jeg litt avsmak på geit.

Da dette er ett super seigt dyr å flå for hand.

Dette snudde en kjøttfag lærer vår oppfatning på geit, da han serverte mange gode standard saue retter av geit.

Jeg er veldig glad i sau kjøtt. Men blir fort lei den kraftige smaken.

[spets]

Ulike gryteretter burde passe bra. Om du har køkebøker for indisk eller (nord)afrikansk mat så ville jeg ha bladd i disse. Det bør nok koke en stund for å bli mørt og godt. Tipper du også kan bruke oppskrifter på sau.

[Blood Trail]

Curry Goat

In the past, this dish was prepared only for grand celebrations and weddings, but as people became more health-conscious they began serving it more frequently. Goat meat is one of the healthier meats because it is so low in fat.

Yield: 4 to 5 servings

Preparation & Cooking Time: 1 to 1½ hours (not including marinating)

Ingredients:

• 3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes

• 1 lime

• 1 large onion, sliced

• 6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)

• 2 teaspoons / 10 mL salt

• 1 teaspoon / 5 mL black pepper

• 1 teaspoon / 5 mL thyme leaves

• ¼ teaspoon / 1 mL finely chopped Scotch bonnet pepper

• 2 tablespoons / 25 mL canola or vegetable oil

• 1 teaspoon / 5 mL sugar

• 5 green onions, chopped (about 1 cup / 250 mL)

• 2 teaspoons / 10 mL curry powder

• 2 potatoes, peeled and cut into ½-inch / 1-cm cubes

Method:

Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

 

In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ¼ cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

 

Add the potatoes and ¼ cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ¼ cup / 60 mL water and simmer for another 5 to 10 minutes.

 

Serve with rice or roti and a salad.

[Blood Trail]

Har laget den ett par ganger, smaker ganske godt.