I was lucky enough to have the most amazing opportunity this weekend at Blue Duck Station, a conservation and outdoor enthusiast station in the heart of the Ruapehu district. As well as looking after the environment for local protected species, including weta, native bats, fish and of course the endangered blue duck, the station offers a range of hunting options, including goat hunting – a species that’s abundant in the area. While goats and other non-farmed animals are controlled in many places by culling, often indiscriminately and without care for the animal, the team at Blue Duck have put a lot of thought into how they control the goat population, and as a result, I was able to teach my 12 year old son where meat comes from, and how to respect the animal whose meat ends up on his plate.
While there will always be some who will argue against hunting, I believe that controlling the animal population needs to be given the thought and care that these guys put into it. I’ll be writing more about Blue Duck station and the fantastic options provided to help keep this corner of New Zealand pure, abundant and well. But for now, I wanted to share with you the first recipe I came up with using this wonderfully tasty and lean meat: creamy goat curry.
Don’t have goat, or don’t fancy it? This recipe works well with other strong flavoured meats like brisket, lamb or venison.
Crockpot Creamy Goat Curry
Ready in 4 hours. Serves 4-6
- 400g wild goat meat (I used leftover cooked meat from the shanks)
- 1 onion, quarted and separated into rough petals
- 3 carrots, peeled and cut into chunks
- 1 parsnip, peeled and cut into chunks
- 200g potatoes (I used leftover roast potatoes)
- 1.5l meat stock (I used beef)
- 1/4 teaspoon chilli flakes
- 1 heaped teaspoon curry powder
- 1 heaped teaspoon mixed herbs
- 1 heaped teaspoon turmeric (fresh or powder)
- 1 slice dried galangal
- Generous pinch of salt and freshly-ground black pepper
- 1 cup cream
Cut goat meat into bite-sized pieces. If you’re using raw meat, season with rice flour, salt and pepper and sear until brown; if using leftovers or meat that’s already cooked, place in the crockpot along with onion, carrots, parsnip and potatoes.
Add the meat stock and stir through so the meat and veg aren’t on the bottom. Add chilli, curry powder, mixed herbs, turmeric, galangal and seasoning. Stir through and cook for 3 hours.
Stir curry and taste, adding more chilli or salt if necessary. Add cream and stir. Cook for a further hour.
Serve with wholemeal rice.