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Jerked Goat




Source of Recipe


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List of Ingredients






Serves 2 to 4

� 2 cups onion, chopped

� 4 to 6 cloves of garlic, finely chopped

� 1 tablespoon fresh thyme leaves (or 2 tablespoons dried leaves)

� 2 teaspoons salt

� 2 teaspoons freshly ground black pepper

� 1 tablespoon allspice

� 1/2 teaspoon ground nutmeg

� 1 teaspoon ground cinnamon

� 3/4 teaspoon cayenne

� 1/4 cup of soy sauce

� 1 hot pepper, or to taste, chopped, or teaspoon hot pepper oil

� 1 leg of goat with bone in

Directions

1. Mix or puree together the onions, garlic, soy sauce and spices to form a paste.


2. Pierce the leg of goat and rub the paste over the meat; cover or wrap in foil and refrigerate overnight. (Any unused paste can be stored in a glass jar in the refrigerator for up to a month.)

3. Preheat the oven to 325 degrees.

4. In a large pan (cast iron is best) on a hot stove sear the meat well on all sides.

5. Cover meat loosely with foil and cook for one to two hours or more depending on weight -- until the internal temperature reaches 150 to 160 F. Remove the foil for the last 15 minutes of cooking.

Note: If you use a tougher cut, such as a neck roast, marinate the meat in a mixture of beer and lemon juice overnight. Apply the rub in the morning and refrigerate for four more hours.


Recipe