Kia Ora, I’m Kaelah (@kaelahs_wild_kai_kitchen), a mother of two boys with a passion for hunting, gathering, and cooking my own Kai. If you’re looking for me, I’ll either be in the ocean with a speargun, on the water with a rod, or stalking the hills back home in Kaikōura. One of my favourite wild meats to cook with is goat. They’re a delicious, sustainable food source found running wild all over Aotearoa. Being fairly lean, they’re best suited for long, slow cooking, which makes the meat meltingly tender and versatile. Think goat ragu, goat curries, and even a goat, plum sauce & blue cheese pizza.
Ingredients
- 1 goat leg
- 2 tsp paprika
- 2 tso garlic powder
- 1 tsp onion powder
- 1 tsp chilli powder
- 1/2 tsp cumin
- 1/2 tsp chipotle powder (or smoked paprika for less heat)
- 1 tsp sea salt
- 1/2 tsp pepper
- 1 tbsp brown sugar
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 carrots, roughly chopped
- 2 red onions, quartered
- 1 whole bulb of garlic, top sliced off
- 2 cups beef stock
- 1/2 cup Barkers Rich Red Plum Sauce
- 2 tsp arrowroot flour
- 1/4 cup water
- 1 cup sliced jalapeños (adjust to taste)
- 2 cups grated cheddar cheese
- 1 pack of puff pastry
Instructions
- Marinate the Goat: Combine paprika, garlic powder, onion powder, chilli powder, cumin, chipotle powder, sea salt, pepper, brown sugar, olive oil, and lemon juice in a bowl to form a thick paste. Rub the paste evenly over the goat leg. Wrap tightly in cling wrap and refrigerate for at least 6 hours (overnight is better).
- Slow-Cook the Goat: Place chopped carrots, red onions, and the whole garlic bulb into the slow cooker, then pour in the beef stock. Place the marinated goat leg on top of the vegetables. Cook on low for 12 hours, turning the goat halfway through. Once cooked, discard the vegetables. Shred the goat meat and set it aside.
- Prepare the Plum Sauce: Pour the cooking liquid from the slow cooker into a pot, add Barkers Rich Red Plum Sauce, and simmer for 10 minutes to reduce and concentrate the flavours. Adjust seasoning with salt or more plum sauce, if needed. In a small bowl, mix the arrowroot flour with water to form a slurry. Stir it into the pot and continue to simmer until the sauce thickens. Add the shredded goat meat and sliced jalapeños, mix well, and let it cool.
- Assemble the Pies: Preheat the oven to 180°C (fan bake). Roll out the puff pastry until thin and line greased pie tins, leaving about an inch of overhang. Fill each pie with the goat mixture and top with grated cheddar cheese. Cover with a puff pastry lid, seal the edges, and brush with egg wash.
- Bake: Place pies in the oven and bake for 30 minutes or until the pastry is golden brown. Serve hot with a slice of lemon on the side, if desired.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
