Wood Fired Goat (Capretto al forno)

[Ageo308]

Ok guys i finally cooked up my 1st meal in the brick oven.

Just a small batch of wild goat leg and shoulder

click to enlarge pics

Soaked it in milk for 20min (normally i do it for 1 hour) to remove the gamey taste and just leave the sweetness of the meat to taste.




Rubbed some olive oil and sea salt into the meat. Then cutting some slits and putting some garlic cloves in them.



Then basted it with a famous home made italian sauce i have learnt to make (and hopefully soon market to the public) "cuccio marro" is the name which is a combination of so many fresh ingredients. I normally marinate the meat for 2 hours but in this case i was in a rush so i threw it straight in the oven with some white wine on the base to keep it moist and covered it with foil.

[Ageo308]

In the oven it goes (taken with a flash on the camera) (removed the foil just for the photo)*




Here it is at half way when i had to turn it over (i tried some and the meat was fantastic already).




Here you can see it cooking back in the oven without the flash (the red coals).

[Ageo308]

The finished result



They were very tender and to my amazement could only taste the sweetness of the meat coupled with the fantastic sauce. Edit: forgot to add total cooking time 2 hours (although i would prefer 3-4 hours on lower heat to make it even more tender).

Got the thumbs up from my mum and old man

[Richard]

none of the pictures came through

[DrakeRemoray]

I can see the pictures...

How long did you fire the oven?
How hot do you think it was when you put the goat in? When you took it out?

Looks excellent! Can't get goat readily in the US, but I had some AMAZING goat in Italy.

Thanks for the pics!

Drake

[Ageo308]

Originally Posted by Richard

none of the pictures came through

try another browser, but it works on many computers i have used.

Originally Posted by DrakeRemoray

I can see the pictures...

How long did you fire the oven?
How hot do you think it was when you put the goat in? When you took it out?

Looks excellent! Can't get goat readily in the US, but I had some AMAZING goat in Italy.

Thanks for the pics!

Drake

The oven was fired to cook pizzas (they came out O.K but need some work), about 1 1/2 hours as the bricks went white, cooked the pizzas then as the oven settled i threw it in (not sure how hot, but i need to buy the thermometer). When i took it out the oven was less (probably still over 200 *C). The goat we used was from a couple of weeks back when we went hunting. Wild meat is always better than domestic.

[asudavew]

Originally Posted by DrakeRemoray

Looks excellent! Can't get goat readily in the US, but I had some AMAZING goat in Italy.

Thanks for the pics!

Drake

Believe it or not Drake... Here in West Texas you can buy it at the local supermarket.
We have a large Hispanic population and it is popular in their culture. I used to eat Capretto with my best friend and his family when I was a youngster. His family cooked it in pit in the ground... coals, rocks, etc. Tasty stuff!

I will have to give it a try in my WFO.

[tommo]

what's in your special sauce? That's if you want to share it, is it better to soak the goat in milk for 2 hours?

[Xabia Jim]

Adrian:

you should post that recipe in the roasting section below. There have been some roasted goat discussions but that sauce would be a great addtion.

XJ

[BaconGrease]

Here in Richmond, VA you can score some goat at the latin markets and the asian markets, there is also a great butcher (Butcher at Belmont) seems you can get most anything there.