Grilled Goat Loin with Carrot & Buttermilk Reduction and Corn Pudding

Jamie Parry, chef and owner of Another Fork in the Road in Milan, with the upcoming addition this summer of his new restaurant Maybelle’s in Catskill, has always had a taste for goat. Here is one of his favorite hyper-savory recipes for this often overlooked meat.


2 pounds goat loin, boned out
4 tablespoons extra-virgin olive oil
3 cloves garlic, shaved thinly
1 carrot, peeled and sliced thinly on bias
1 onion, peeled, split and sliced thinly
½ cup of red wine

Combine all ingredients and marinate for 2 hours. Season generously with salt and black pepper. Grill.


1 quart of buttermilk, strained through a coffee filter overnight
2 cups of fresh carrot juice
2 bay leaves
1 tablespoon of browned butter

Gently reduce carrot juice with bay leaves over low heat until you have ¼ cup of juice. Discard bay leaves. Combine buttermilk solids and carrot juice. Add browned butter for a bit of depth to sauce and season with salt and pepper.


1 stick butter plus two tablespoons
4 cups corn kernels
2 shallots, finely chopped
¾ cup milk
¾ cup heavy cream
4 large eggs
½ cup yellow cornmeal
¾ cup chèvre
1 teaspoon Lovage, chopped
1 teaspoon sugar
1 teaspoon salt
¾ teaspoon black pepper
½ cup grated Coach Farm aged goat cheese stick

Preheat oven to 375°. Melt butter in sauté pan. Sauté corn and shallots for two minutes then transfer to bowl. In a separate bowl, combine milk and cream with eggs. Add corn and shallots. Add cornmeal, goat cheese, lovage, sugar, salt and pepper whisk until well blended.

Prepare a baking pan with butter. Pour corn pudding into pan and cover with foil. Bake for ½ hour and then remove foil and continue baking for 20 minutes or until golden brown (or until a toothpick inserted into center comes out clean).

To serve: Slice goat. Add a scoop of pudding and sauce plate with carrot/buttermilk reduction (either over goat or around the main dish depending on preference).

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