While the meat was marinating I made a simple cole slaw. I used cabbage, celery, carrots and some onion. I found an easy recipe on the internet and when it called for sugar I substituted honey. Our kids are accustomed to honey as their sweetener instead of a lot of sugar. The dressing was perfectly flavored, I mixed it in with the veggies and let it sit in the fridge while I prepared the rest of the pulled goat sandwich.
I took the leg out of the fridge half hour prior to cooking to let it come up to room temperature. I seared it in a skillet on the stovetop for about 5 minutes each side. I then slow roasted the leg for about 3 hours at 200 degrees in the oven. When it was done it fell off the bone and was very juicy and tender. I then prepared a Carolina BBQ sauce on the stovetop and mixed the meat into it and let it sit for a few minutes.
Dinner time. We called the kids in for dinner and made them all pulled pork sandwich on a bed of cole slaw on french bread and all 3 of our kids ate it without hesitation. In fact our oldest had a second helping.
Myself and our oldest son are the worst food critics in our house. We are the finicky eaters. In fact he enjoyed the sandwich so much that the next day he asked for it again, now knowing that it was goat meat. He chowed it down without any reservations whatsoever. Just when I thought it couldnt taste any better I can say that it is definately more flavorful the second day.
The moral of this story is that if I am a finicky, pickey eater and I enjoyed it then it should please most palats. This is only one of the many ways to prepare goat and I look forward to serving it again!