Tuesday, August 5, 2014

Goat Twilight Tour & Tasting

Approximately 80 people attended the Goat Twilight Tour & Tasting, held July 31 at the University of Maryland's Western Maryland Research & Education Center in Keedysville.

The tour highlighted the Western Maryland Pasture-Based Meat Goat Performance Test and pen vs. pasture study.

For the tasting part, a local chef (Todd Morren) prepared six dishes made from goat meat (chevon), including Birria Mexican Goat & Chili Stew, Citrus-Cured Goat Salad (Tai De) Jaffna Goat Curry (Sri Lankan) Pappardelle with Goat Ragu, and Roasted Goat for Tacos.

The Goat Twilight Tour & Tasting was sponsored by the Maryland Grain Producers Utilization Board, which funds the pen vs. pasture study.

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