Marinated Goat Tenderloin

Goat meat is a great option for New Englanders who are interested in locally raised hormone-free, grass-fed sources of animal protein. Many small-scale local farms are now raising goat, which makes it not too difficult to find at farmers markets and natural food stores. I buy my goat meat from Riverslea Farm in Epping, New Hampshire. Their goats and lambs are pasture-raised without antibiotics or hormones.

As you can imagine, goat tenderloin is quite small, compared to that of pork. The meat is also much leaner, making a quick high-temperature sear a good option for cooking. Marinating tenderizes the meat nicely, and since the tenderloins are thin, an hour is enough time for the meat to absorb the flavor and soften.

In this case I used a dry tempranillo to break down the meat and a little bit of dried thyme to impart an herbal flavor. The result is tender and juicy with a flavor richer and more earthy than beef.

Marinated Goat Tenderloin – serves 2

4 goat tenderloins
1/3 C dry red wine
1/3 C olive oil
1 t dried thyme
1 clove garlic, crushed and diced
1/2 t salt
olive oil

Whisk together the wine, oil, thyme, garlic and salt.

Arrange the goat tenderloins in a marinating dish, pour the wine mixture over the meat and toss to be sure the meat is coated. Refrigerate 30 minutes.

Flip the meat and continue to return to the refrigerator for another 30 minutes.

Remove from marinade and drain well.

Heat a slick of olive oil on a griddle over medium high heat. Place the tenderloins on the griddle and cook 2 -3 minutes on either side until crisp and brown. Using tongs, be sure to sear the entire surface.

Serve hot over a nice starchy, buttery side. It is almost winter after all.