Don’t Call It Goat—Just Call It Good

NASHVILLE, Tenn. -- Call it chevre, call it capron, call it chivo, call it anything you want—but don’t stay away from Tammy Algood’s latest recipe just because you don’t want to call it a goat meat recipe.

Chivo Pilaf is a traditional rice pilaf with pine nuts and “a great introduction to goat,” says Algood. “It’s super simple and amazingly tender. This is a curried dish, with a little heat on the back end.”

“Ninety-five percent of the world’s population eats goat meat, and not because it’s the only available meat,” says Algood, food expert and spokesperson for the statewide Pick Tennessee Products campaign. “People all over the world love the flavor and versatility of goat.”

Pick Tennessee Products is the promotion developed by the Tennessee Department of Agriculture to help consumers identify and choose food products grown or processed in Tennessee. Algood develops recipes that feature Tennessee farm or processed products and highlights seasonal products that can be purchased direct from farms or farmers markets. Chivo Pilaf and other recipes that feature Tennessee farm products can be found on the Web at www.picktnproducts.org.

Goats are a flourishing new livestock industry in the state, with Tennessee ranking second only to Texas in the nation’s goat production. “A fast-growing and diverse immigrant population in the U.S. has put goat meat in great demand, giving many farmers an alternative livestock crop that’s easy to raise with traditional farm facilities and know-how,” says Algood. “It’s a wonderful opportunity not just for our farmers, but for us to introduce ourselves to this globally enjoyed food.”

The most important thing to remember about making this particular dish a success is to start early. “You can’t rush this one,” says Algood. “It takes up to two and a half hours for this recipe to works its magic, and that last half hour is just to let the dish rest, just sitting with the heat completely off, before serving.

“Low and slow is the way to go. You could even do this in the crock pot if you want to.”

Algood recommends visiting the Tennessee Department of Agriculture “Pick Tennessee Products” Web site at www.picktnproducts.org for listings of meat producers and processors across the state. Click on “Food and Beverages” and then to “Gourmet and Manufactured Foods.” Scroll down to find “Meats, Poultry and Fish.”

“There are numerous processors in our more rural areas who now sell goat meat as a matter of course. Another great place to find fresh goat meat is at international grocery markets and at area farmers markets.”

“Goat has so many beautiful names in so many languages, and there are words we use every day that were inspired centuries ago by the fact that everybody once used and understood goats,” says Algood.

“Take the word ‘capricious,’ for instance— a caprice is the sudden, unpredictable little dance that young goats do at play out in the pasture. If you think the word ‘goat’ doesn’t happen to sound very appetizing, just call it by its lovely French or Spanish or Greek name.

“One thing is for sure—once you’ve tried it, you’ll always call it delicious.”

For more information about Tennessee farm products, farmers markets, for more recipes or to browse the “Pick Your Products” online store, visit www.picktnproducts.org.

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Please find a hi-res downloadable photograph of the recipe below at www.picktnproducts.org. Click on the featured recipe.

Pick Tennessee Products Featured Recipe for March/April

Chivo (Goat) Pilaf

1-1/2 pounds boneless goat meat, cut into 1-1/2-inch pieces

3 tablespoons vegetable oil

2 cups finely chopped onion

1 tablespoon grated fresh ginger

2 teaspoons minced garlic

2 teaspoons ground cumin

1 tablespoon ground coriander

1/ 2 teaspoon ground red pepper

1 tablespoon paprika

1 teaspoon tumeric

1 cup tomato puree

Coarse salt to taste

Hot cooked rice pilaf

Cilantro for garnish

Heat 1 tablespoon of oil in a heavy saucepan over high heat until hot. Add goat and sear meat, tossing until nicely browned. Transfer meat to plate. Add remaining oil to pan and when hot, add onions. Stir often and allow to brown, about 10 minutes. Stir in ginger and next 6 ingredients and cook 3 minutes more. Add puree, meat, salt and enough water to fully cover meat (about 1-1/2 cups). Bring to a boil. Reduce heat and simmer, covered for 1-1/2 hours or until meat is cooked and very tender. Let rest for 30 minutes before serving. Serve over rice pilaf and garnish with fresh cilantro. Yield: 4 servings.

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This and other news releases from the Tennessee Department of Agriculture can be found at http://tennessee.gov/agriculture/news/index.html

Market Development/Pick Tennessee Products news releases can also be found at http://picktnproducts.org/press/index.html