I made fajitas tonight using the backstrap from my son's Catalina goat he shot at Buff's place. We had tried a small piece while butchering and didn't find the flavor of the meat too strong, just way chewy.
First I soaked the backstrap overnight in buttermilk just in case. Then this morning I rinsed it off and soaked it in pineapple juice along with some skirt steak.
Got home tonight and turned the grill on full blast. Butterflied the backstrap and cut some additional shallow lines through it and then coated both sides with El Vanado red fajita seasoning.
Grilled it hot and fast and took it off at medium rare. I sliced it thinner than the skirt steak and of course across the grain, and the whole family tore it up!
Sliced thinly it is only slightly tougher than fajita meat, which borders on melting in your mouth after the one two punch of the pineapple juice and El Vanado.
So if you happen to stick a goat don't be afraid. The meat is very edible, and not just marginally so. I've had whitetail that is considerably tougher and more gamey.
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First I soaked the backstrap overnight in buttermilk just in case. Then this morning I rinsed it off and soaked it in pineapple juice along with some skirt steak.
Got home tonight and turned the grill on full blast. Butterflied the backstrap and cut some additional shallow lines through it and then coated both sides with El Vanado red fajita seasoning.
Grilled it hot and fast and took it off at medium rare. I sliced it thinner than the skirt steak and of course across the grain, and the whole family tore it up!
Sliced thinly it is only slightly tougher than fajita meat, which borders on melting in your mouth after the one two punch of the pineapple juice and El Vanado.
So if you happen to stick a goat don't be afraid. The meat is very edible, and not just marginally so. I've had whitetail that is considerably tougher and more gamey.
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