This goat meat recipe utilizes Cushaw winter squash

Many of us juggle several balls in the air at one time — we cor- ral kids and grandkids, help with farm/ranch chores and run a kitchen that supplies dozens of meals every year. Whew! With such a monu- mental “to-do list” on all of our personal agendas, it’s a wonder we still have a sense of humor!

Cushaw squash can be large.

One of the things that bolsters my sometimes flagging enthusi- asm for being in the kitchen is getting great recipes from fellow goat breeders. During the past several years I’ve shared great recipe ideas gleaned from Liz, Tom and Carolyn and now want to add my friend Alice Simmons to the list. Alice and Steve’s two kids are grown and out of the nest but she still teaches school (and serves as the women’s assistant volley ball coach) in rural Kansas. We recently saw them at a goat conference and sale in Oklahoma, and after catching up with them, Steve said he wanted Alice to write out the recipe for

something she recently prepared — Alice sheepishly admitted that she started to make one dish and found that she didn’t have all the ingredients so “improvised” with other stuff. The end result, accord- ing to Steve, was really delicious! In this recipe Alice uses her favorite winter squash, Cushaw, but she explains that you could substitute butternut or pumpkin if you can’t find Cushaw. Alice said you don’t usually find Cushaw in the grocery store because they are so large (around 20 lb. each), but often they can be found at a pumpkin patch stand where decorative gourds are sold along with pumpkins.

She also confiscated one of her husband’s cans of Dirty Bastard

Scotch Ale for the recipe but feels that any dark beer (such as Guin- ness or Blonde Guinness) would work. Remember, you aren’t going to get to drink it, just cook with it! In her instructions, Alice gives some flexibility with amounts. Because winter squash can sometimes be very firm and other times a bit softer, it is difficult to be precise. Also, some folks like a very thick soup/stew while others prefer a thinner consistency. The more water you add, the thinner the end result will be.

Goat and Cushaw Surprise By Alice Simmons

1 lb. goat bratwurst 1 bottle/can dark beer 1 small diced onion 1-2 T. minced garlic 2-3 T. minced peeled ginger 6-8 cups cooked Cushaw, butternut, or pumpkin 1-2 T. hoisin sauce

28 Goat Rancher | November 2020

1-2 T. oyster sauce Salt and pepper to taste

In a large pot, lightly sauté goat brats until cooked; remove and set aside. Add the bottle of dark beer to the pot and when heated, add onion, garlic and ginger. Simmer for 10 minutes to cook vegetables. Next add the squash and simmer for 10-15 more minutes. Add the hoisin sauce and the oyster sauce and while the mixture continues to simmer, slice the brats and set aside. Check the consistency of the mixture, and if it is too thick, add a little water. Place the sliced meat into the soup pot then correct the seasonings.

Note: I cut the Cushaw squash into large chunks (removing seeds and strings of fiber) and baked them, cut side up, in a 250-degree oven for several hours until tender. I then let them cool and using a plastic spoon, scooped the squash into freezer containers. One Cushaw produced enough for four recipes.

(Suzanne Stemme lives with her husband, Dr. Kraig Stemme,

DVM, in Alba, Texas. The Stemmes raise Kiko breeding stock at Lake Fork Kikos. You can reach Suzanne via their website: www.lakefork-

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