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.
Download recipes
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.
Download recipes
