Quote:
Originally Posted by ottopottomouse
I've had it in France. Tough and they had cooked it with far too much garlic so the meat could have actually tasted of old shoes and I wouldn't have been able to tell  |
A touch of vinegar tenderizes goat meat if it's from an older goat.
Also when cooked slowly or in a pressure cooker it is "cut with a fork" tender.
Curried goat w/ white rice and plantain is one of my favourite meals