Quail Egg Recipes
Cooking with quail eggs opens up a new realm of possibilities in the kitchen. Their delicate size, resulting quick-cooking time, and slightly less-breakable yolk make quail eggs a beautiful accent on everything from avocado toast to pasta. Add them to ramen, shakshuka, or fried rice. Hard-boiled, their delicate size makes them the perfect bite-sized ingredient for appetizers or salads. May we suggest:
Easy-peel hardboiled quail eggs
Jamie Oliver’s scotch quail eggs
Feuillete of poached quail eggs with Hollandaise sauce
Foolproof shakshuka (just sub quail eggs instead of chicken eggs and decrease cook time)
Tea-marbled quail eggs with dipping salt
Goat-Related Links
The Local Food and Slow Food movements, which emphasize sustainable agriculture, have inspired more and more people to consider raising Boers for meat. As a result, there is a fair bit of recent coverage of our industry, especially since many Americans are less familiar with goat meat than other types of meat sold in the United States. Here are a few fun articles about goat meat converts and the growing domestic goat meat industry.
USDA Fact Sheet: Goat from Farm to Table
“Fresh Goat Meat Finding Favor in Upscale Restaurants,” Janet Fletcher, San Francisco Chronicle, June 30, 2008.
“Trendlet: The New Kid on the Block,” Robin Raisfeld & Rob Patronite, New York Magazine, August 10, 2008.
“With Goat, a Rancher Breaks Away From the Herd,” Kim Severson, New York Times, October 14, 2008.
“How I Learned to Love Goat Meat,” Henry Alford, New York Times, March 31, 2009.
“Get Your Goat: Catch This Trend By Its Global Tail,” Cheryl Sternman Rule, Culinate, February 15, 2011.
“Goat Meat, the Final Frontier,” Mark Scarbrough & Bruce Weinstein, The Washington Post, April 5, 2011.
“Goat: It’s What’s For Dinner,” FOX News, May 3, 2011.
“Table Talk: ‘Bizarre Foods’ Star Headlines Third Annual Foodie Experience,” Richard Gorelick, The Baltimore Sun, May 1, 2012.
“Should We Eat More Goat Meat?,” Bob Granleese, The Guardian, May 30, 2012.
“Goat Meat: The Other Red Meat,” Andrew Darin, The Epoch Times, June 18, 2012.
“Ask the Foodist: Is Goat Meat the Next Big Thing?,” Andrew Knowlton, Bon Appetit, June 30, 2012.
“Getting Goat Meat to a Clamorous Public,” Deborah Geering, Atlanta Magazine, August 15, 2012.
“The Goat: Why You Should Eat It . . . and a Recipe,” Susan Pagani, Heavy Table, September5, 2012.
Fellow Breeders
For us, one of the best parts about raising goats has been meeting other great people in the industry who share our passion. When we first got started, we had lots of questions and found plenty of people who were happy to share their expertise and teach us what they know. Now, with a little more experience under our belts, we are likewise thrilled when we can help out fellow goat breeders. Below is a list of farms we have worked with, sold to or bought from, and generally find to be great folks.
Cedar Hawk Ranch Boer Goats - Cedar Ridge, California
HCC Boer Goats - Springdale, Arkansas
Little Creek Farm - Lyons, Colorado
MAX Boer Goats - Lykens, Pennsylvania
Open A Lazy S Ranch - Riverton, Wyoming
Rising Sun Farm & Ranch - Delta, Colorado
Thompson Creek Boer Goats - Clovis, California
3DK Family Boer Goats - Urbana, Ohio
Recipes
Although we raise goats primarily for sale to show and breeding homes, we also realize that the Boer breed’s original purpose was to produce meat and often raise a meat wether each year for our family’s larder. We appreciate being able to have meat from a humanely-raised, free-range animal and we have been finding and adapting goat meat recipes to suit our tastes. For beginners and those who want more background on cooking with goat meat, we highly recommend Goat: Meat, Milk, Cheese by Mark Scarbrough and Bruce Weinstein. We also post links and recipes as we find them.
Barbacoa de Cabrito.pdf, Epicurious, October 2012. Marinated overnight and then cooked in a slow cooker all day over low hear. We couldn’t find avocado leaves, so we used a mixture of bay leaves and crushed anise seeds, as suggested by Gourmet Sleuth.
Barbeque Goat Riblets.pdf, adapted from Recipezaar.
Bobotie.pdf, Wall Street Journal, May 25, 2012. Even though this dish calls for lamb, we made it using ground goat meat with delicious results.
Braised Goat Shank.pdf, adapted from Cafe Aion’s lamb shank recipe.
Braised Goat Shoulder Rubbed with Spanish Spices.pdf, New York Times, October 15, 2008.
Mexican Goat and Hominy Soup.pdf
Mutton Do Pyaza.pdf (goat cooked with five whole spices), New York Times, September 18, 2012. We added spinach and many more onions than called for - delicious with rice or quinoa.
Sweetrobin's Stewed Goat.pdf. This is a hearty, warming stew made for me by a co-worker - yum!
Stir Fried Goat with Fresh Coriander.pdf, New York Times, January 9, 1991.
Tandoori Leg of Goat.pdf, Bare Ingredients. This was delicious, although it probably would have been more tender cooked in the slow cooker.