|Looks like a huge amount of food but the plate is only 6" across.|
Pictured here is a 1" thick section of the loin of "Whitey" or "Todd". Yeah, we name our food.
These boys were dam raised, forage fed dairy goats, a yearling buck and a 2 year old wether. The oysters are still in the freezer, I admit, I am not sure what to do with them.
I like my meat seared in coconut oil on the outside and rare/raw on the inside. Raw meat is easier to digest than cooked and the inside of a steak is sterile....so no worries on contamination.
Goat chops (approx 1/4 lb/person )
Gelatin (1 TBS/person)
Sugar/Cream of Tartar (approx 1 tsp/TBS vinegar)
Maple Syrup/Cream of Tartar (1 TBS/onion)
Apple Cider Vinegar (2 TBS/person)
Any meat cooks better at room temperature. These were frozen, so I soaked in warm water while I loaded the dishwasher and started on the onions. The onions sautéed in coconut oil while I prepared the potatoes. I added the diced potatoes, stirred to coat with oil and cooked covered for 7 minutes on medium low (egg temp). Meanwhile, I preheated some oil for the meat in a separate pan. After 7 minutes, I stirred the potatoes to unstick them from the bottom and covered again for another 7 minutes.
While the potatoes were finishing, I prepped the glaze and started on the first chop. The chops cooked one at a time for about 1-2 minutes per side on medium heat. In between flipping, I soaked the gelatin with the sugar mix in the maple syrup mix with the ACV and salt and stirred. When the chops were done, I added the glaze to the potatoes and mixed in. It doesn't take but a few seconds to melt the gelatin.
Quick and easy, what more could you want?
I saved my scraps from the meal (bones, onion skins etc.) in a baggy in the freezer for making broth later.
Hearth and Soul Hop
Gluten Free Wednesdays
Simple Lives Thursday
Fight Back Friday