Freezer Death: Ground Goat Patties, and Stuffed Peppers

Ground goat patties

Last Thursday (a week ago) I came home from work, and decided to be pro-active with regards to Friday night’s dinner, since I was going to be home late from work on Friday, and no doubt stuck in weekend traffic for awhile.  So, I went down to the freezer in the basement, and foraged for supper there.

Except, it was no longer working.  Hmmm.  Things were quite cold, and large objects still solid, but…

Punt.  I grabbed everything out (except tubs of water that were still in there prior to the hurricane — they probably helped things stay cold), and after several trips up and down (tripping over Obi-Wan the cat), I had everything up in the kitchen.  I emptied out the regular freezer (over the fridge) to re-arrange it, dumped the ice cube trays, and took out freezer packs, and jammed in all the large chunks of meat.  Skinny things went into the fridge, as did any burger meat, and cheeses.  And anything that had been on the top shelf of the freezer down stairs, which was mostly tomato sauce or soups.  Since I had collard greens for the ham hock, it also went in the fridge.

Thursday and Friday night I ate flank steak and  some other thin cut.

Saturday I did a LOT of cooking.  During the week I’ve eaten a LOT of burger/ground meat:  goat burger (my favorite), lamb burger, and mystery burger (the label wiped off, I suspect it was beef).  I cooked up all those really heavy, fatty — but thin — breakfast beef patties, and re-froze those; I just couldn’t face eating all of them.  I’m tired of burger, by the way.

Saturday I also made food for friends of mine:  the wife is dying of cancer, and is hoping to have hospice at home soon.  (I’d actually planned to do this before the freezer died:  but it was going to be cooking leisurely during the week, with the food to be frozen and then brought over oh, sometime this current weekend.)  I made them a batch of beef barley stew with veggies, chicken breasts with once-frozen tomato sauce and fresh broccolini, and roast pork with apple butter.

And I did hit up the local farmer’s market Saturday, anyway

Note tomatillos and variety of peppers

Okay, for the main attraction:


1 pound ground goat meat
A few thin slices of purple cabbage, diced small
1 larger tomatillo
1 pepper, diced – I used a very mildly “hot” pepper, and de-seeded it
Garlic powder.  (I would normally use a couple cloves of fresh, but I had a lot of cooking to do that day)
Ground pepper to taste
However many bell peppers you want to stuff

Ground Goat, good stuff

Put in bowl, add the chopped veggies and seasonings.

Mix with your hands.

Form some portion into patties, about slider sized, and set aside.  You can add a small raw egg to keep the patty portion together while cooking them.

Keep the rest of the ground meat broken up, and add to skillet, mixing often with spatula.

Drain off grease .

Add to however many bell peppers you want; the bell peppers should be split in half and de-seeded.   Bake for about 20-25 minutes at 350 degrees F.  You can re-heat for consumption later.

While they’re baking, grill the patties (on the skillet, or on a real grill).  In the interests of time, I opted for the skillet.  These can also be re-heated later, or frozen for a future meal, if your remaining freezer has the space.

(Yes, I know aluminum shouldn’t be cooked on.  Saturday a week ago was an example of triage.  You do what you need to do.)

Leftovers are Great! (even though I'm tired of burger, goat burger may well be the exception)

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Commentary, Cooking, Food Markets, Meats. Bookmark the permalink.

4 Responses to Freezer Death: Ground Goat Patties, and Stuffed Peppers

  1. Your ground goat mix is awesome! I love that we share a love for goat 🙂

    chow! Devaki @ weavethousandflavors

  2. Maggie says:

    Yum! I love the cabbage in your mix, it sounds delicious. We have goat from friends who raise them and really like it. My husband loves it made a meatballs in garlicky broth. You have to try that.

  3. Carol Covin says:

    How many people would have ground goat in their freezer?! How cool is that.
    We (and by that I mean my husband, who does all the cooking) just recycled part of a pot of chili by baking it into stuffed peppers, topped with cheese, then sprinkled with raw onions after it baked. Love this use for ground goat.

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