Another Smoked Goat Chop Adventure

Why didn't I buy about 50# of these??

1½# smoked goat chops

2T butter

fresh ground pepper

fresh ground garlic sea salt

6 cloves garlic - minced

1 lg. purple shallot - minced

1c dry white wine

Trim the goat chops of all exterior fat then put in a large non-stick or cast iron pan, with the simmering ingredients.  Simmer these on medium heat to evaporate the wine and sauté everything together to bring out all the fabulous flavors.

When the wine begins to disappear, increase the heat and let the 'chops' brown.  As this happens, add more butter or wine as needed to keep them from sticking.  Simmer, covered, with more liquid added as needed.  At the end, remove the chops and make gravy from the cooking liquid, mashed up shallots and garlic.  Add a flour roux if necessary as well as some beef soup base to up the flavor a bit.  This would be just wonderful with garlic mashed potatoes, but today I opted for steamed carrots and green beans.  .  .Lin

Smoked Goat Chops. . .Oh My. . .These Were AWESOME

3-4# smoked goat chops, trimmed
LOTS of garlic - finely chopped

1c dry white wine

2-3T butter

a few red potatoes - chopped

1 med. sweet potato - scrubbed, sliced and chopped

1 lg. onion - chopped

water and butter for sautéing

I tilted the pan and covered it with a paper towel to absorb the grease.  I really like the taste of 'gamey' meat.  Lamb, Venison, Elk and now also Goat.  These goat chops were just extraordinary.  They were still a bit on the tough side, even after cooking long and slow, but the flavor was The Best!!

I sautéed the goat chops in butter and garlic, which was just on the top, not touching the pan at this point.  I added a little water early on and then the white wine.  Covered it all and simmered for over an hour.  At the end I added some beef soup base then thickened the gravy with flour and water.

I'm amazed at how well all this turned out.

Goat Meat Rocks!!

Be Bold - Be Creative. . .

Try New Things!!! . . . Lin