Rachael got a sous vide (water based) cooker which is supposed to be good for cooking lean meat. To try it out, I bought a couple of goat tenderloins. I've tried goat on a number of occasions and I find that unless it is marinated quite awhile and cooked slowly, it can be really tough. This would be a perfect meat to see what magic the sous vide could perform.
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| Two 8 ounce goat tenderloins. |
Unfortunately, our freezer door was left ajar and we found ourselves with a bunch of defrosting meat, including our goat tenderloins. Rachael and her sous vide were not available, so I put olive oil on the tenderloins, salted them and tossed them on our outdoor gas grill.
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| Grilled goat tenderloins. |
It turns out the sous vide was not necessary. This goat was moist, juicy and very tender. It has a stronger flavor than beef, a taste I would take over beef anytime. The sous vide would not have been a good test on this goat. This goat would have made the sous vide seem like a miracle worker, when in fact it was just some really good cuts of goat.
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| Moist, tender, flavorful. |
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