We got ground goat from our meat share this past Saturday. It is safe to say this is now my favorite meat. We cooked it up today with sauteed carrot, onion, and apple, with a little cream cheese and no other seasoning, and it came out awesome. Goat is lean, tender, very mild and a little bit sweet. The apple actually almost overpowered the meat. I'm hoping our farm will start giving us more of that; if not, I might just have to buy it separately.
Speaking of the farm, our winter CSA is working out fairly well. We've gotten a lot of non-paleo stuff, including maple syrup, root beer, and chocolate sauce, but even those are at least local and essentially organic. The veggies, eggs, and cheese have been mostly making up for it. This past week we got a turnip, lots of parsnips, some very large carrots, lots of apples, and even more little red potatoes. Oh and some mescalin mix and a couple tomatoes and some mushrooms and two dozen eggs and some bleu cheese and goat cheese. I'm not as impressed with the winter share as I was with the summer share, but it seems to be working out well. I definitely like not shopping!
We also made jerky again. One large 4lb roast yielded two batches of jerky. In addition, there was enough suet on the roast to render down, so I finally get to try making pemmican! The jerky recipes we used are, unfortunately, not quite paleo, but they're fairly tasty.
Recipe 1, for 2 lbs meat:
1.5 tsp ground ginger, 2 tbsp salt, 1 tsp garlic powder (we used 1 clove minced), 1 tsp onion powder, and 1/2 cup brown sugar. Rub mix on meat pieces. Tweaks for next time: more ginger & garlic, less sugar.
Recipe 2, also for 2 lbs meat:
1 cup whiskey or bourbon, 1 tsp coarse-ground black pepper, 1 tbsp salt, 1/2 cup soy sauce, 1/2 cup water, 2 cloves minced garlic, 2 tbsp Worcestershire. This one tastes pretty good as-is, though I think I'll sprinkle pepper on the pieces after draining next time.