Goat in Creole Sauce is considered a staple food in Haiti. Goat meat is widely eaten roasted, grilled, with sauce, with veggies, etc. Everyone has his or her recipes and to tell you the truth and I don’t think everyone makes it the same way all the times.
To make this beautiful dish, the sour orange juice is a must ingredient to use. Many may choose to use lime, but the sour orange juice is the best citric agent that helps remove most of the “particular” smell and tenderizes the meat. Like I always say, balsamic vinegar is the best friend of lamb meat, the sour orange juice is the best friend of goat meat.
Goat in Creole Sauce is best made with the leg part of the goat. The legs are meatier compared to the other parts of the animal. The meat is marinated for a long time and boil on low heat until tender. A cooker pressure may also be used. From that point, a creole sauce is created and mixed with the meat to create more flavor.
When serving Goat in Creole Sauce, root vegetables are usually present as well as rice. As it is one of the staple foods in Haiti, goat meat it is also well liked by many other cultures.
When buying goat meat, I would also suggest buying fresh goat meat if possible. Usually, meat markets have prepackaged meats that are already cut into small pieces. These prepackaged meat are not the best cuts. They may contain a lot of fat and therefore will be a waste of money.
Try looking for prepackaged meat with less fat and meat cuts that are lean and look fresh and not too frozen with frostbites. You may also prefer to buy a whole leg which is sometimes more beneficial and my preferred way of buying meat. Choose your goat leg with caution and ask the butcher to cut the meat about 3 – 4 inches as the meat will shrink in size when cooked.
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When preparing goat, a good spice mixture is necessary. A blend of fresh spices is the way to go. Usually, the mixture will have garlic, parsley, thyme, scallions, onion, salt, pepper, whole cloves and hot pepper.
The fresh spices may be mashed in a pestle and mortar, the old fashion way, or processed in a blender or food processor as the modern way of preparing spices. After cleaning, the meat cuts are mixed well with the spice mixture and marinated for an extended period. Marinating time is recommended for all gamy meat.
Enjoy my recipe for Goat in Creole Sauce. Don’t forget to drop me a comment.