Author Notes: So we bought a goat. A dead and butchered goat, I mean, though given the weedy state of my garden I sometimes wish I had a live goat. Goat is one of the most commonly eaten meats in the world, and I have had quite a time reading about preparation, flavors and traditions. I would say that most of what I have made so far are still works-in-progress, but there are not many goat recipes on Food52 (or anywhere, for that matter) and I figure I should probably get mine out there so others can be commenting and suggesting and considering. I’m sure that everyone under the sun uses this marinade for lamb and it was the first thing I tried with my first bit of goat. It was a nice fit. If you can find sheep’s milk yoghurt I recommend that, and I recommend hitting it hard with the garlic and oregano – goat seems to be able to stand up to a lot of flavor. We’ve been very happy with our experience and I hope this will encourage others to consider goat as well. - checker
- 2 goat steaks, about 1 inch thick each
- 1 cup sheep’s milk yoghurt
- 4 medium gloves garlic, minced
- 2 packed tablespoons fresh oregano, chopped
- plenty of sea salt and freshly cracked pepper
- Season the goat with salt and pepper, being sure to rub it in very well.
- Combine the yoghurt, garlic, and oregano and add this to the goat, again, rubbing it in very well. Allow it to sit overnight.
- Heat your cast iron skillet to medium-high heat and add a small amount of vegetable oil. Cook the steaks quickly – about 2 minutes per side. Goat can dry out very quickly (as I have learned) so watch it closely and don’t hesitate to take it off the heat if you think it is drying too much. You are probably right.
- Remove from heat and tent with foil for a few minutes before serving.
- Lastly, if anyone has experience with cooking goat I would love to hear from you. Please feel free to leave suggestions in the comments. Thank you.