Lake Macquarie Field Archers Inc

General Hints on cooking game meat:

Game meat is very low in fat which means they can easily dry out during the cooking process:

Meat should be marinated for at least 15 minutes prior to cooking. Quickly turn the meat over to ensure all sides are seared – this will seal the meat and prevent moisture loss

Do not add salt to meat prior to cooking as it will draw out the juices, prevent browning and result in dry meat.

After cooking meat it should be covered with foil and rested for 5-10 minutes

Allow approx 150g of meat for a main course serving and 80g for an entrée

Goat Rendang
INGREDIENTS
1.2kg Goat forequarter, diced
30g tamarind pulp
100ml boiling water
2 onions, sliced
2 tbsp peanut oil
1 cinnamon stick
2 cardamom pods
3 star anise
425ml coconut milk
kaffir lime leaves
salt
Spice paste
3 tsp coriander seeds
3 tsp cumin seeds
3cm ginger, peeled and sliced
3 slices fresh galangal, finely chopped
3 lemongrass stalks, chopped
4 red chillies, seeded
3 cloves garlic
4 tbsp shredded dried coconut

Soak the tamarind in the boiling water for 1 minute. Pour through a fine sieve, discard the pulp and set the liquid aside.Heat the oil in a large saucepan and cook the onions until soft. Add the spice paste and fry for five minutes. Add the meat and stir. Continue to add the remaining ingredients, except for the salt and lime leaves. Bring to the boil and then gently simmer, uncovered, until the goat is tender, approximately 1½ hours. Slice the kaffir lime leaves and add to the saucepan and season with salt in the final half hour. To make the spice paste: dry fry the coriander and cumin seeds over medium heat until fragrant. Place in a spice grinder when cool, and grind to a powder. Place in a food processor along with the ginger, galangal, lemongrass, chillies, garlic and a little water if necessary to blend to a smooth paste. Toast the coconut in a frying pan until golden brown. When cool, place in a spice grinder and grind as finely as possible.

Moroccan Goat kebabs with lemon couscous

Ingredience
1kg trimmed chevon rump,
cut into 2cm dice
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp harissa
1 tsp ground coriander
1 red capsicum, cut into 2cm dice
1 green capsicum, cut into 2cm dice
Lemon couscous
2 leeks, sliced thinly
1 tbsp olive oil
4 tbsp butter
3 cups vegetable stock
1 tsp salt
375g instant couscous
grated rind of 1 lemon
2 tbsp shredded mint

Combine the goat with the oil, lemon juice, harissa and coriander, mix well. Refrigerate for three hours or overnight. Thread the chevon and capsicum alternatively on to metal skewers. Ensure barbecue or barbecue char-grill plate is hot before you cook. Let the kebabs cook on one side until moisture appears on the top before you turn. Cook for a further 2-3 minutes. Remove from the heat and cover loosely with foil to rest for two minutes before serving. Serve kebabs with lemon couscous. To make the lemon couscous: cook the leeks in the oil and 2 tbsp of the butter until soft. Set aside. Bring the stock to the boil with the salt and pour over the couscous. Stand for 10 minutes until the couscous has absorbed the stock. Fluff the couscous with a fork, add the remaining butter. Stir through the cooked leeks, lemon rind and mint.

Cooking Different Cuts of the Goat

Goat is similar to mutton except it has a gamier taste, but basically goat meat can easily be cooked in the same manner as lamb or mutton. Here are a few ways of serving goat:

* The neck:
Place the neck cutlets in a baking dish. Cover the cutlets with sliced onions and heaps of crushed garlic. Then cover the lot with a tin of tomato soup. Marinate for five hours or even a day in the fridge. Cover the meat with foil and cook in a preheated oven at 150°C for four to five hours. Let it cool and skim off any fat. Reheat and serve on a bed of noodles or rice - absolutely fabulous.

* The leg, loin or flap:
Garnish the leg with rosemary, thyme, salt and pepper. Slice little pockets in the leg and place in slivers of fresh garlic. With loin and flap use crushed garlic. Place the meat in an oven bag and cook in preheated oven at 150°C for three to four hours and serve with baked vegetables such as potatoes, pumpkin, carrots and onions.

* The shoulder:
A Greek friend once told me that if you want to make tough meat tender, cook it for a very long time with a gentle, low heat. One of the easiest ways to do this is to cook any tough meat in a crock-pot set on the low setting. Garnish the same as you would the leg. I once cooked a shoulder from an old nanny in a crock-pot for 22 hours and it was very tender and succulent.

* A boned-out leg:
Place the leg in a baking dish and garnish as follows:
o 3 tablespoons of oil
o 1 tablespoon of vinegar
o 1 bay leaf
o Light sprinkle of chilli powder
o Pinch of garlic salt
o Thyme
o Parsley
o 3 tablespoons of soy sauce
Cover and marinade in the fridge for 24 hours and then cook covered in foil or in an oven bag at 150°C for three or four hours. Serve with roast vegetables. This marinade is excellent for lamb and steak as well. Remember, the quality of the meat is important. Young goats (one year or younger) are better to eat, as their meat is not as strong as older animals. If older animals are taken, make sure they are females that are not in oestrous, which can toughen the meat.