Got your goat? I got mine. And these days, it's getting easier to come by, as are pheasant and rabbit. Long perceived as too gamey by some, goat is quite palatable. Despite the fact that goat is the most consumed meat in the world, it's been largely overlooked in the U.S.
I love the depth of flavor of this slightly sweet, mellow red meat. It's also as high in protein as beef, if not higher, and lower in fat than chicken. And it's higher in iron than either beef or chicken.
Because of its leanness, it does run the danger of being tough if mistreated. There are some winners in town — the traditional bone-in goat curry at Dobhan and the herbaceous goat meatballs at Graze. Recently I got acquainted with the goat salami from Underground Meats. Pork shoulder and fatback add luster to the sausage; cinnamon and rosemary add a dash of pine-like sweetness to the earthiness and mineral tang of the goat.
The sausage is one of Underground Meats' bestsellers. The group also produces goat hot dogs and charcuterie: coppa, bacon, prosciutto and 'nduja, a spreadable salami.
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