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CUISINE


This recipe brings Far East dish to down home Texas


In February, many of us think about


Valentine’s Day and anticipate some sort of romantic celebration with our sweetie. Per- haps you receive a Hallmark card, a box of chocolates or cut flowers. Because my wed- ding anniversary falls just a few days after Valentine’s Day, I usually get some sort of “combo gift” to cover both occasions! This year, with health concerns still foremost in our minds, we’re celebrating both events close to home. Because we live in a rural area, our choice of restaurants is limited to the usual fast food chains, barbe- cue joints and Tex-Mex. Don’t get me wrong, they all have items on their menus that I enjoy, but fine dining it is not! Our lack of ethnic restaurants is not a surprise since most immigrants in the last 50 years have primarily settled in cities rather than the countryside. So, no Chinese, Thai or


West African restaurants in our neighbor- hood.


I found this recipe in a cookbook enti-


tled Peachtree Bouquet/Junior League of DeKalb County, Georgia (ISB:0-9618508-1- 7). It was created for lamb, but adapted nicely to goat meat cubes. The major change I made in the recipe was to omit adding salt to the recipe until it was completely cooked — research has shown that cooking goat with salt draws out moisture from the meat leav- ing it dry and tough. Keep this fact in mind when you are preparing goat meat at home — avoid using rubs or marinades with a high sodium content since this will result in less than stellar results.


When we visited China a few years ago, I learned that birthday meals featured specially made very long noodles (some as long as 100 feet) that were cooked and


BY SUZANNE STEMME


shared with all the party celebrants. Since I haven’t found any birthday noodles in this country, I guess we’ll have to serve the dish with regular noodles or cooked rice and for- tune cookies for dessert. 


Sweet and Sour Goat


3 ½ lb. goat meat, cut in cubes 2 T. vegetable oil 1 c. water


1 c. apple juice


1/3 c. vinegar (I used apple cider) 3 T. light brown sugar ¼ tsp. dry mustard ½ tsp. chili powder 1/8 tsp. ground ginger 1 clove garlic, minced 1 large onion, minced 1 large green bell pepper, cut in 1 inch pieces


1 c. celery, chopped 3 T. cornstarch ¼ c. water


1 c. peeled, seeded and chopped toma- toes


In a large, deep skillet over low heat, brown goat meat on all sides in oil. Add water, cover with tight lid, and simmer for 30 minutes. Add apple juice, vinegar, sugar, mustard, chili powder, ginger, and garlic. Cook covered on low heat for 45 minutes. Add onion, green pepper and celery and simmer for 15 more minutes. Combine cornstarch, water and soy sauce and slowly add to the meat mix- ture. Continue to simmer, stirring often, until thickened. When sauce has thick- ened, add tomatoes and heat through. Correct seasonings. Serve immediately over hot rice or noodles. This recipe serves approximately 6.


(Suzanne Stemme lives with her hus-


band, Dr. Kraig Stemme, DVM, in Alba, Texas. The Stemmes raise Kiko breeding stock at Lake Fork Kikos. You can reach Su- zanne via their website: www.lakeforkkikos.com.)


14 Goat Rancher | February 2021


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