As a niche protein, the key to success with goat is finding an easy entry point. Aside from the ethnic classics like curries and stews, we recommend swapping it into a familiar favorite, like pastas or handhelds. We checked in with some of our favorite chefs for ideas – you’re going to want to try these!
Because the answer to the question “Will it empanada” is always yes, we’ll start with Chef Jeff McInnis’ goat empanadas with plantain-coconut curry. It’s slow-braised Aussie goat shoulder, tucked inside empanada dough and served with a coconut-plantain curry for dipping. A little bit islands, and a hint of Thai…so, so good!
“Because of the way it’s raised, I find Aussie goat to be much like Aussie lamb - it’s mild, soft, and takes less technique to get a tender, tasty result. Tuck it in an empanada, put it on a flatbread with goat cheese and some fig jam, it’s surprisingly versatile.” -Chef Jeff McInnis
Chef Jessica Tomlinson’s goat tacos are a masterclass of global flavor inspiration, with layers of depth, texture and balance.
Australian goat cubes are dusted with 5-spice, seared off and braised until falling off the bone in a beef broth scented with star anise and cinnamon, and given kick and depth with chili garlic paste and honey.
The wrappers are scallion pancakes like the kind you’d get with Peking duck or served as a starter at Chinese restaurants. Ingenious, simple, and a definite upgrade from a plain-old tortilla. They look great on the plate, too!
Inspired by the counterpoint quick-pickled veggies give to a banh-mi sandwich, the veggie garnishes add that crunch and acidic bite to balance everything out. Yes Chef!
Chef Venecia Willis went for comfort and familiarity in her goat bolognese - “Adventurous, but not too adventurous” as she put it. The build is classic bolognese, with lots of finely diced mirepoix veggies, tomato paste and crushed tomatoes, with a little whole milk at the end for even more tenderization, richness, and subtle sweetness.
“Goat has a richer, more pronounced mineral flavor than that of beef, but a similar texture to a venison or a lean, grass-fed beef,” says Willis. “Cooking the finely minced meat over a low temperature for a long period helps to break down the muscle fibers in the meat, making it tender and delicious.”