Amber Waves Pygmy Goats

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Caprine Cuisine Recipe - "Pit Goat"

Amber Waves Pygmy Goats
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Submitted by Garry Vroegh

I just got a request for Pit-Goat. Here is one that I got some time back...from (?) It works well. And with excellent results on Lamb/Mutton too. The absolute best way is the one my husband's family has used for years!!! Take a 55 gallon barrel and dig a hole deep enough that the top of the barrel is flush with the ground. In the bottom of the barrel start a really hot fire--and keep it burning until when the flames are allowed to go out there is approximately 4 inches or more of coals that are still active (red hot).

Place a grill top from an old barbeque or a large flattened bunch of wire over the coals. Place the butchered animal in the bottom of barrel--either whole or piece by piece, i.e. ribs, legs, etc. make sure it is evenly distributed. Place a flat piece of metal over the top of the barrel making sure that it is about 2-3 inches larger than the barrel. Place a second flat metal piece on top of this and then cover with dirt and then wet the soil thoroughly. Leave the meat on the coals over night at least 12-14 hours. In the morning, uncover the top very carefully and using a long handled fork or something of that order, retrive the meat. It will be DELICIOUS!!. Over the top we use a barbeque sauce which makes it all perfect.

For the sauce:

    2 packages of very large dried chilies--
    Remove the seeds by opening the chilies from the top and pulling then seeds out. Place all of the chilies after removing the seeds into a pan of boiling water and boil for approximately 30 minutes. After boiling place chilies in a blender and use a little bit of the water in which they were boiled to use until the sauce is the consistency of catsup which has been slightly thinned. Add salt, garlic and cumin to taste.

    The sauce can either be poured directly on top of the meat on a platter or served on the side so that everyone can flavor to taste.

We also serve hot tortillas, have sliced limes, diced onions and cilantro which can be put over the top of the meat in the tortillas. Sometimes we even make a "Salsa Baracho" which is diced chilies, tomatoes, onions, cilantro and avacado which can be added to the taco. Finger licking good--and even though you may not like spicy things the red sauce is not hot--the other salsa can be HOT!!!

Try this you'll like it.

Garry W. Vroegh
Dutch Heritage Farm
Tropical Sheep International

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