SSAA NSW

Our friends at Hunting the Menu have created this hearty winter warmer that has real wow factor on the plate. Sporting Shooters Association of Australia (NSW) Inc. 21 Hunting the Menu Lightly smoked, honey goat frame with roasted vegies 1. Soak wood chips before you start to give them time to soak up the water. 2. Boil potatoes until they start to split, then let cool. 3. Prepare the goat frame, cut through or saw the bottom of the chest to separate. Then saw down the back to separate the two sides. Next cut away at the bottom of the ribs at the joins and clean to start to form the racks, removing any muscle or tissue that covers the ribs. Now cut between the ribs – no need to go all the way to the bottom. 4. For the marinade, blend the basil, salt, pepper, sugar and paprika with a mortar and pestle. Add garlic oil and honey and blend to a paste. add a couple of leftover basil leaves for added effect. 5. Wearing a rubber glove, evenly rub the paste all over the two racks and wrap in foil or cling wrap. Leave a couple of hours or overnight to marinate. Stand the two racks together, criss-crossing the ribs to hold them up. Make a foil tray, spray the base with canola then stand the ribs in this to keep the juices from running away. 6. Prep the smoker, getting the temperature to 80–100 0 C. Wait until chips start to smoke then place rack in the foil tray on a shelf and smoke for an hour. 7. Lightly grease two baking trays with olive oil. Put carrots, mushrooms, onion, corn, capsicum and broccoli in one tray, add rosemary, a good hit of olive oil and some rock salt. (You could also add fresh garlic.) In the second tray put sweet potato, pumpkin (I like to score these) and crush the potatoes with your hand for a smashed look. Give this all a good hit of olive oil and rock salt, and fi nally add some rosemary. 8. Remove rack from smoker, wrap in foil and let sit for 30 minutes. Place tray with potatoes in oven at 180 0 C and cook for an hour or until they look crispy, putting tray with other vegies in 20 minutes after and cook for 30 to 40 minutes. Don't let them burn. If you have a little marinade left you can brush a little bit more on the rack or even drizzle with extra honey. 9. I used the BBQ, but you can use the oven if there is room: place rack, still on foil, in BBQ on wire riser just above BBQ plate and cook at about 180 0 C for 40 minutes (check after 20 minutes to make sure it is not cooking too fast), lid closed. 10. Remove wire tray and foil, put a little olive oil on a hot plate and place rack directly onto it and cook for about 10 minutes. This gives it a bit of a chargrill and seals fl avours in. I also squeeze a little lime juice over before serving. Method Ingredients Young goat chest plate, backstraps attached Bunch of fresh Thai basil 4 stems rosemary Lime Olive oil ½ cup garlic-infused olive oil ¾ cup honey teaspoon rock salt 1 teaspoon cracked pepper 1 ½ tablespoons sweet paprika 1 tablespoon sugar Canola spray Aluminium foil Wood chips for smoking Vegies Potatoes Pumpkin Sweet Potato Broccoli Carrots Red onion Corn Capsicum red and green Tip: you may need a meat saw

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