Crispy Goat Leg Steak
A crispy, grass-fed, goat leg steak with goat milk gravy is a great twist on a classic chicken fried steak recipe. The meat from the goat leg is tender when seared over high heat, rested, and thinly sliced.
But, just like many other meats, you want it to stay tender,–so allow it to rest for a few minutes before digging in, and be careful not to overcook. A little patience will pay off, and give you a tender, juicy result. The leg steak alone can be a great base of a dinner, or add some eggs fried with butter and herbs as we’ve done here for late breakfast or brunch.
Ingredients
You’ll need some eggs, butter, oil for frying, herbs, spices and cornmeal. If you want to make goat milk gravy, you’ll need a few cups of goat milk.
Chef’s Tip: rice bran oil is a good cheap alternative to peanut oil and other oils if you can find some. It’s easy to fry a few slices in a cast iron skillet.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
More Lamb and Goat Leg Steak Recipes
Grilled Goat Leg Steak with Chickpea Salad
Grilled Lamb Leg Steak with Serviceberry Sauce
Crispy Goat Leg Steak
Equipment
- 1 Cast iron skillet for frying
- 1 non stick skillet for the eggs
Ingredients
- 2 Shepherd Song Farms goat leg steak
- 3 cups goat milk or whole milk
- 3 eggs
- 2 eggs to serve optional
- 1 cup cornmeal
- 2 Tablespoons sweet paprika
- 1 lb lard
- 1 oz Italian parsley
- 2 teaspoons chopped tarragon optional
- 3 cups flour
- 1 oz butter
Instructions
Gravy
- Melt 2oz butter and add 1oz flour and cook until flour is cooked out and forms a roux, about 4 min.
- Add goat milk slowly until combined and thickened and cook until lump free (roughly 5 min) season to taste and keep warm, covered to prevent a skin from forming.
Goat Leg Steak
- Cut out the bone from the goat leg steak
- Cover meat with plastic wrap and evenly flatten with meat mallet to tenderize it.
- Season meat with salt and pepper
- Whisk 1 oz of milk with 3 eggs for the egg wash
- Mix remaining flour with paprika and cornmeal
Finish and Serve
- Dip goat leg steak in flour, then dip in egg wash, and finally flour-cornmeal mix.
- Meanwhile, melt lard in cast iron pan and heat to about 350⁰ F.
- Add leg steak and allow to cook 4 minutes on each side.
- Remove steak and reserve. Allow to rest for a few minutes before slicing.
Optional Eggs
- Add 1 Tablespoon of butter to a saute pan.
- Remove bone marrow from the leg bone and add to saute pan.
- Add the number of eggs desired.
- When egg begins to set add an additional 1Tablespoon of butter and herbs.
- Baste eggs with hot butter until they reach desired doneness, and season with salt and pepper.
- Serve the leg steak on a plate with toast, fried eggs and the gravy.
Video
Notes
Nutrition