Local recipes of dishes of goat and kid goat.

Desserts of fruit and berries

Kirsti Indreeide Dale


2 decilitres Orange juice
2 decilitres White wine
1 sliced lemon
4 tablespoonfuls Olive oil
4 tablespoonfuls Vinegar
? tablespoonfuls Soya sauce
2 teaspoonfuls Salt
2 teaspoonfuls Barbeque spice
1 teaspoonful Garlic powder

Cut the ribs in peaces and leave in the marinade for 2 hours.

Put the ribs in the roasting tin and roast in 30 minutes on 150-175 Celsius. Check and see if the meat side is facing up. Roast in additional 15-20 minutes on 180 Celsius. Make sure that the ribs do not get too roasted. Temperature and time depends on the meat and the oven, so you just have to proceed tentatively.

Serve with tomato salad.

Good luck!

Use leg of kid goat of 6 kg.

“Soak” the leg with olive oil. Spice well with salt, pepper, paprika, game spice and thyme. If you do not have game spice, use some whole juniper berries in the roasting tin. Roast the round steak of kid goat the same way as for the “kid goat”.

Let the steak rest for 5 minutes. Cut the meat in 1 cm thick slices. If the meat is too tender, cool it off and cut it and heat it up before serving it.

I usually serve round steak of kid goat with boiled potatoes, salad and cowberry sauce, often with sauce too. You can serve with either “kid goat sauce” or game sauce .

Cowberry sauce:

2 decilitres sour cream
2 decilitres cowberry jam
2 teaspoonfuls thyme
1 teaspoonful mixed spice

If you serve with creamy potatoes, it becomes a meal for special occasions. Dessert is of course homemade Crème Caramel made on goat milk.

Use sides of kid goat over 3 kg. 3-4 sides are enough for one roll, depending on the size of the kid goats.

Spice mix:

Make a spice mix of salt, pepper, thyme, Italian seasoning, some paprika, basilica and rosemary.
Put a lot of spice on the sides together with some gelatine powder.

Put the sides on the bench and make them form one piece. Make sure you have a bone and solid edge in one end of the piece. This end shall be on the outside of the roll. Sow the roll together with thin twine. Put also twine around the roll.

The roll shall be in pickle for 2 hours. The roll must be fully covered by pickle.


for 3 litres pickle you need:
2 tablespoonfuls Salt
2 tablespoonfuls Juniper berries
1 tablespoonful Oregano
1 small leek in slices

If you also have wild marjoram, put some straws in the pickle.

Boil up the pickle before you put the roll in. Turn the heat down, the pickle shall almost boil.

Let the roll rest in the pot in 1 hour after the heat is turned off. Take out the roll and put it under pressure over night.

Based on an old recipe from Norddal.

Use the whole kid goat and cut it in suitable pieces. Usually the leg and the shoulder are cut in two. Put the meat in the roasting tin. Do not give the meat too much space in the roasting tin, or else the meat dries out. Soak the meat with olive oil.


Lots of salt, some pepper and paprika.
Each piece shall have spice on both sides.

Roast the meat in about 40 minutes on 130-175 Celsius, or until the top layer of the meat has got a light brown colour. Take out the roasting tin and change places for the meat, the brown ones goes in the bottom. Roast for additional 40 minutes.

If the meat looks dry, put some cooking foil over the roasting tin, or put some water on. The meat is done when you can loosen the meat from the bone with a fork.

Kid goat meat sauce:

Make a light brown sauce.
If the meat is in the oven long enough, you will always have a good basis for the sauce. Some milk or cream in the sauce gives a mild taste. Spice with salt, pepper and cowberry jam.

Serve with potatoes and boiled vegetables, especially carrots and cauliflower.

The best drink to go with this meal is homemade apple juice.

For a small Crème Caramel you need:

6 decilitres Goat milk
4 Eggs
1 tablespoonful Sugar
1 tablespoonful Vanilla powder

Boil up milk and sugar, and cool off as quickly as possible. Whip eggs and vanilla powder and put it in the cold milk. Whip together thoroughly.

Filter the mixture in order to get a smooth pudding. Put the mixture in a form with caramel in the bottom. You can either make the caramel yourself or use a thick layer (1/2 cm) caramel sauce in the bottom of the form.

Set the form in a roasting tin the lowest you can in the oven. Put as much hot water in the roasting tin as possible. Roast the pudding in 90 minutes at 120-120 Celsius. When the pudding is done, turn off the oven, open the oven door and let the pudding cool off until you can take it out without burning your hands.

Caramel sauce:

Put 2 decilitres sugar into a casserole and stir until the sugar is melted has got the light brown colour of caramel. Use low temperature to avoid burning. Pour the caramel sauce into the bottom of the form.

Make sure the Crème Caramel is cold before you turn it upside down on a tray. Remember to loosen it with a knife along the sides of the form before you turn it upside down.

Decorate with whipped cream and chopped almonds.

Good luck!

200 grams Margarine or butter
2,5 decilitres Sugar
3 Eggs
4 decilitres (240 grams) Wheat Flour
1 teaspoonful Baking powder
0,5 decilitres Milk
4 Apples, peeled and cut in pieces.
Butter a form with diameter 24-26 cm.

Whip margarine and sugar until the mixture turns white.

Mix wheat flour and baking powder and put it in the margarine/sugar mix. Put in the milk and until the mixture is even. Use an electric mixer.

Put the mixture in the form, put the apple pieces around the edge of the form, and also in the middle. Put on sugar and cinnamon.

Roast in the bottom of the oven in 45 minutes at 150 Celsius.

Open the oven door and leave the cake a few minutes before you take it out.

If you have any questions, please do not hesitate to contact me.

Good luck!

Squeeze the juice of grated apples. Kirsti Indreeide Dale uses an old device designed for this purpose. The apples are grated, and then packed in clothes that are put on a tray. The trays are stacked and pressed together with a large screw. The juices will the filter through the clothes. The raw juice can be frozen, but in earlier days it had to be bottled in order to be preserved. When bottling the juice was warmed up till about 80&Mac176;C and, filled on bottles and corked.
Sometimes there was some noise from the cellar. The juice had fermented and the cork had been “blown away”. Kirsti has therefore developed a slightly different method. She warms up the juice almost to boiling, she takes away the foam on top of the juice, and she also adds 1 decilitre sugar pr litre juice before bottling the juice on warm bottles with screw cork. She has never experienced fermented juice. This way the juice gets fresh and sourish, and can be mixed with water if necessary.

Boil up fruit cut in pieces in syrup. Take the syrup off the heat and take up the fruit. Add a thickening of potato flower and water, until the syrup gets thick. Add the fruit.

Kirsti serves her old-fashioned Stewed fruit with cream, milk, vanilla sauce or whipped cream.