Cooking with kid: Heart and tongue

We consider heart and tongue to be delicacies. I don’t remember ever encountering these on a plate before we started raising and eating our own animals, but I had no problem learning to love them. Both are muscles, and don’t convey the strong innard-y smells and flavors that challenge my quest to love liver. However, as very specialized muscles, their textures differ from each other and those of other muscles, and so certain preparations are preferable.

heart_and_tongue

The photos above show the tongue and heart of the goat kid featured in this series. For the preparations described here, I also used the heart and tongue of a second kid that we butchered on the same day.

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Cooking with kid: Introduction to a series on preparing goat

Joanna and CrystalWe recently butchered our last two goat kids of 2014, and we’ve designated one of them for a bloggable project in the tongue-to-tail cooking genre. I’m taking responsibility for preparing one whole goat, cooking it in many different ways to practice as many different meat-cooking techniques as possible to compensate for the fact that I’ve never really learned how to cook meat.

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