Whole Goat Care

in preparation for this fall, when we put two wethers in our freezer for winter meat, I have been collecting some recipes to use with the goat meat.


Goat Meat Chili
(makes about 14 cups)
2 T cooking oil 1 T salt
2 c chopped onions 3 lbs lean ground goat meat
1 T ground oregano 1/2 c + 2 T chili powder
2 T ground cumin 1/2 c flour
1 t garlic powder 8 c boiling water

In heavy pot, saute` onions in cooking oil, add oregano, cumin, garlic powder and salt. Stir and saute`until onion is almost clear, then add ground meat and cook and stir until crumbly and almost gray. Add chili powder and then flour, stirring vigorously until thoroughly blended. Lastly, add boiling water, bring mixture to a boil, and simmer for not more than one hour. Seasonings may be adjusted to individual taste. Adding pinto beans to this chili, before or after cooking, is not recommended; serve beans as a side dish.



Kid Goat Stew
(serves 10 to 12)
8 lbs kid goat 1/4 c vegetable oil (to brown meat)
3 T salt 3/4 c vegetable oil (to brown flour)
3/4 c flour 8 c cold tap water
3 large tomatoes, peeled & diced 1 whole green bell pepper, sliced
1 large onion, sliced in rings & separated 10 medium to large garlic cloves, pressed
2 t ground cumin 1 1/2 t ground pepper
1 t dried oregano

Cut meat into 1/2" cubes. In a large Dutch Oven heat 1/4 cup oil at medium high heat. Place meat and salt in heated oil and cook for about 60 min., stirring occasionally. Remove from heat and set aside. In a large skillet heat 3/4 cup oil, add flour and brown well. Turn off heat and add water (1 cup at a time) to make gravy. Add vegetables and spices to meat and mix well. Simmer 25 to 35 minutes at medium heat till meat and vegetables are tender.


Barbecue Kid Goat
Barbecue Sauce
2 c water 1 T sugar
1 8-ounce can tomato sauce 2 T vinegar
2 T butter 1/2 t cumin
2 cloves garlic, minced 1/2 t oregano
6 whole cloves 3 carrots, diced
1 T ground black pepper 1/4 t salt

Cut a very young goat (8 to 12 lbs) into serving pieces. Wash and dry pieces and place in an open pan in a 350° oven. Cook for 20 minutes using a meat thermometer, making sure internal temperature reaches 160°. Prepare barbecue sauce. Simmer for 30 minutes. Baste kid goat with sauce every 15 to 20 minutes for 2 hours or until meat is very tender.



Shoulder Roast
3 to 4 lbs. meat 2 cloves garlic minced
2 Tbsp oil 1 large onion cut in half
2 chopped carrots 2 cups vegetable or meat stock
2 chopped sticks of celery

Brown all sides of the roast in a skillet using oil, garlic, salt and pepper. Remove roast and add the stock to clean off the glazing from the skillet. Place into a roasting pan and pour the stock over the roast. Add carrots, celery, and onion and cover. Roast at 325°F for 3 to 4 hours. When done, place on a serving plate. Spoon out the extra fat from the stock and add 3/4 cup of sour cream. Stir until smooth. Pour over roast.


Southwest Leg of Goat
1 leg of goat (5 to 7 lbs), boned 2 t salt
1 c wine or vinegar 1 t sage
1 c vegetable oil 3 large potatoes
2 cloves garlic, whole 3 onions
1 bay leaf, crumbled 3 large chilies
1 t rosemary 2 garlic cloves, skin removed
1/2 t crushed pepper

Combine vinegar, oil and seasonings and pour over goat. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain marinade and reserve. Quarter potatoes and onions and place in shallow roasting pan along with chilies and garlic and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast at 325° F for approximately 25 minutes per pound of goat. Baste with 1/4 cup marinade every 20-30 minutes before carving. Serve with vegetables. Use drippings for gravy if desired.


Kid Goat Chops Jalapeno
(makes 4 servings)
4 goat chops, 1 in. thick, round bone or blade 1 8-ounce can crushed pineapple in its own juice
1 t salt 1/2 c jalapeno jelly (may substitute apricot jam)
1/2 t ground pepper 1/4 c fresh lemon juice
1/2 t ground cinnamon 1 T prepared mustard

Sprinkle goat chops with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small saucepan. Bring to a boil, stirring until jelly is melted. Broil or grill chops 4 inches from heat source, 8-10 minutes on each side. Spoon sauce on goat last 5 minutes of cooking time.





Hawaiian Goat Mini-Kabobs
(makes 60-70 appetizers)
1 lb boneless leg of goat, cut in 3/4-in cubes 3 slices bacon, cut in 1-in pieces
1 cup Italian dressing 1 14-ounce can pineapple chunks, each cut in half
1 clove garlic, minced 1/4 cup melted butter

Combine cubed goat, dressing and garlic in a shallow glass dish and marinate for 1 hour or overnight in refrigerator. Alternate cubes of goat meat, bacon and pineapple on mini-skewers or round toothpicks. Brush with melted butter. Broil 5-8 inches from heat source for 5 minutes. Serve hot.


Kid Goat With Vermicelli
(makes 8 servings)
1 1/2 lb kid goat, cubed 1/2 T whole black pepper
2 T vegetable oil 3 small garlic cloves
1 small onion, diced 5 to 6 oz vermicelli
1 green bell pepper, diced 2 fresh tomatoes, diced
1 T cumin seed

Cut kid goat into bite-sized cubes and brown in skillet with oil until well done (approximately 20 to 30 minutes). Combine onion and bell pepper and set aside. In blender, grind cumin seed, black pepper and garlic cloves until pulverized. Combine spices with kid goat and vegetables; mix well. Add vermicelli and enough water to cover entire mixture and ten add diced tomatoes. Cover and bring to a slow simmer. Cook approximately 15 minutes or until fideo is tender. Do not stir until ready to serve.




Kid Goat and Vegetable Casserole
(makes 7 servings)
1 10-ounce pkg frozen lima beans 1 10 1/2-ounce can cream of mushroom soup
1 1/2 c thinly sliced carrots 1/3 c vegetable liquid
1 c boiling water 1 1/2 t salt
1 1/2 lbs ground goat meat 1/4 t thyme
2 T chopped onion 6 tomato slices, 3/4 inch thick
1 T fat or vegetable oil 1/2 t salt
2 T grated Parmesan cheese

Add lima beans and carrots to boiling water. Cook covered until tender, about 15 to 20 min. Drain and save cooking liquid. Preheat oven to 350° F. Cook ground kid goat and onion in fat until kid goat is lightly brown and onion is transparent. Pour off drippings. Add soup, vegetable liquid, vegetables, salt and thyme. Mix well and pour into a 2-quart casserole. Arrange tomato slices on top of mixture. Sprinkle with salt and cheese. Bake 35 to 40 minutes.



Curried Kid Goat
(make 5 servings)
1 lb goat 1 T flour
salt to taste 1 T curry powder
3 oz butter 2 ripe tomatoes, stewed and strained
2 T minced onion 1 1/2 c water
2 T finely cut celery 2 T diced apples

Cut meat into 1-inch squares; salt meat and saute in butter. Add onion and apples; saute thoroughly. Sprinkle mixture with flour and curry powder and cook until flour colors. Add strained tomatoes and water, cover saucepan and let cook slowly until done. Serve with steamed rice.




Stir-Fry goat with Green onions
(makes 5 servings)
2/3 lb goat (loin or leg), cut into thin slices
2 T sesame or safflower oil
12 green onions, cut into 1-inch lengths
Marinade #1 Marinade #2
1/2 t garlic powder 3 T soy sauce
2 T soy sauce 1/2 t sugar
1/2 T sugar 1/2 t black pepper
2 T rice wine 4 T water
2 T cornstarch

Cut meat into uniform 1/8-inch slices, 1-1/2 to 2 inches long. Place meat in a sealable bag; add marinade #1 and shake to coat thoroughly. refrigerate at least 1 hour, shaking at least once. When ready to cook, stir-fry meat in sesame or safflower oil, stirring often. Add marinade #2 and green onions. Continue to stir-fry until thoroughly hot; serve over warm rice.

These were taken from Jack Mauldin's site

http://www.jackmauldin.com/goat_recipes.htm

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[b]Terry's Too-Easy Pot Roast
From Terry Hankins - Goat Rancher Editor

* 5 pound goat shoulder
* 2 cups water
* 1 large onion
* 2 cloves garlic
* Worcestershire sauce
* Salt
* Pepper
* 5 medium potatoes

Put goat meat into roasting pot with water. Sprinkle well with salt, pepper and Worcestershire sauce. Add chopped onion and garlic. Put on lowest heat on stove. Cook for 5 hours. Add potatoes 1/2 hour before serving.



Gourmet Cabrito

* 1 whole cabrito
* 1 lb. real butter
* 1 cup green onion chopped
* 2 T black pepper
* 1 tsp. white pepper
* 1 T salt
* 1 cup white cooking wine (dry)
* 3 T lemon juice
* 4 cloves fresh baked garlic
* 1 mesquite fire

Simmer butter, lemon juice, wine, pepper, salt, onion and garlic in a sauce pan for about 15 minutes, until the flavors have blend well. Wash the goat with cold water and pat dry with paper towels. Place goat meat in a large pan and baste with 1/2 to 3/4 of the sauce. Cover and cook at 250 F for about four hours, until almost done. Then place goat on coals of a mesquite fire. Baste with the butter sauce and let it smoke until tender and done.


Creamy Cabrito Soup

* 2 c. chopped leftover cabrito meat
* 1 can whole kernel corn
* 1 can sliced new potatoes
* 1 can sliced new potatoes
* 1 can cream of broccoli soup
* 1 can cream of potato soup
* 1 c. skim milk
* 1 1/2 c. water
* Salt & pepper to taste

Drain corn and potatoes and combine all ingredients. Simmer, stirring occasionally until desired consistency is reached.



Bill's Goat Meat

* 2 T salad oil
* 2 lbs. cubed goat meat
* 1 tsp. salt
* 1.2 tap. garlic powder
* 1/4 tsp. oregano
* 1/8 tsp. ground cumin
* 1 large onion, chopped
* 1 T flour
* 1 10-oz. can Rotel tomatoes and green chiles
* 1 10-oz can water

Brown meat in hot oil. Add salt, garlic powder, oregano, cumin and onion. Cook until onion is soft. Sprinkle flour over all and allow to brown, stirring constantlly. Add tomatoes and water. Simmer uncovered for 40 minutes, stirring occasionally. Most of thliquid will be absorbed. Serves 6.


Marinate Barbecue Chevon Riblets

* 4 lbs. chevon riblets
* 8 oz. Italian seasoning in oil base
* 8 oz. Bullseye Hickory Barbecue Sauce

Cover riblets in Italian seasoning and marinate in refrigerator overnight or 12 hours. Remove from marinate and place in crockpot. Cook for 3 to 4 hours in barbecue sauce. Before serving, debone and serve hot with sweet and sour sauce.



Chevon Burgers

* 2 lbs. ground chevon meat
* 8 oz. Bullseye Hickory Barbecue Sauce

Brush patties with sauce and grill or fry until cooked. Place on a bun and dress to your taste.



Chevon Chops Jalapeno


* 4 goat shoulders, inch thick, round bone or blade
* 1 tsp. salt
* 1/2 tsp. ground pepper
* 1/2 tsp. ground cinnamon
* 1 8-oz. can crushed pineapple in juice
* 1/2 cup jalapeno jelly (can substitute apricot jam)
* 1/4 cup fresh lemon juice
* 1 T prepared mustard

Sprinkle the shoulders with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small sauce pan. Bring to boil, stirring until jelly is melted. Broil or grill chops 4 inches from source of heat 8-10 minutes on each side. Spoon sauce on goat last 5 minutes of cooking time. Makes 4 servings.

Cabrito Guisado (Kid Goat Stew)


* 4 lbs. kid goat meat cubed
* 1 T vegetable oil
* 2 tsp. salt
* 4 tsp. mixed spices (peppercorns & cumin)
* 3 garlic cloves
* 1 8-oz can tomato sauce
* 2 T flour
* 1/2 c. water

Brown meat in oil; add salt. Grind spices and garlic and add a small amount of water. Add spices, tomato sauce and enough water to cover meat. Simmer 30-40 minutes. Blend flour and 1/2 cup water. stir into meat to make gravy. A traditional blood pudding, Sangrita, also is prepared by following this recipe. Simply omit the tomato sauce and 1/2 cup water and substitute 1 cup kid goat blood. Mix with the flour and simmer 10 minutes. Seve with flour or corn tortillas. Serves 8-10



West Texas Cabrito Loaf

* 1/4 cup chopped bell pepper
* 1/4 cup chopped celery
* 1/4 cup chopped onion or dry onion flakes
* 1/4 cup shredded carrots
* 1 chopped Jalapeno (optional) fresh or canned
* 1 egg (beaten)
* 1 cup croutons, stale bread crumbs or stuffing mix
* 1 T each: salt, black pepper and garlic powder

Mix together and let stand five minutes. Add in 2 lbs. ground cabrito and mix well Pack into loaf pan. Bake at 350 for 1 1/2 hours. Remove from oven. Mix 1/4 cup catsup and 1/4 cup BBQ sauce and spread over the top of loaf. Bake another 5 minutes and remove from oven. Cool it and eat it. Serves four people normally.



Goat with Vegetable Sauce

* 2 lbs. of goat meat
* 1 Onion (chopped)
* 1 Tomato (chopped)
* 1/4 Jalapeno
* Garlic
* Colorific (Paprika for example)
* Viegar
* 1 T Butter
* Cummin

Wash the goat meat in lemon juice and then put it in a bowl with boiling water on it to lose the smell. Put in the pan with all the ingredients (if possible let it marinate for one or two hours). Then turn the heat on until it starts to cook. Add water to cover it all. Keep checking the water. You don't want a soup, but you also don't want it to be without sauce. One tip: if you stick in a fork and see the meat is soft and there is plenty of sauce, you don't need to add any more water. Just let it cook and let the sauce get thicker. Serve with potatoes and white rice with the sauce over them





T4 Ranch El Rancho Grande Roast Cabrito

Place one kid goat with hams and shoulders on bottom of roasting rack top with the ribs and backstrap or tenderloin. Make a basting sauce of the following:

* 1 stick of butter, we prefer unsalted butter for the sweet taste
* 2 cloves of fresh garlic, minced
* 1 Teaspoon Salt Juice of one lime
* 1 Tablespoon Soy Sauce
* 1 Tablespoon Worcestershire Sauce
1 Tablespoon Celery Salt
* 1/2 Teaspoon each, Rosemary, Basil, Savory and Oregano
* 1/2 Teaspoon Black Pepper

Melt butter in microwave and add the garlic, salt and lime juice. Heat thoroughly in microwave. Add the rest of the ingredients. Pour over cabrito and roast for about 3-4 hours covered with foil, basting often with the sauce in the roasting pan. After 4 hours, uncover and baste thoroughly and cook in oven an additional 45 minutes to 1 hour. This will cause the meat to crust over. Baste with the sauce as often as you can. This will keep the meat from drying out. Carve and serve with fresh pico de gallo and sliced avocado.
Source http://www.t4ranch.com/recipes.html


Northern Chevon Stir Fry

* 3/4 lb. goat meat, cut into 1"x2" strips
* 3 T vinegar
* 4 T vegetable oil
* 1/2 c. chicken broth
* 1 large onion, chopped
* 1 bunch broccoli
* 3 medium carrots
* 10 mushrooms
* 2 tart apples

Marinade strips in mixture of vinegar, 2 T. oil and chicken broth, for 3 to 4 hours or overnight in refrigerator. Heat wok or electric frying pan until very hot.
Pour in the remaining oil. Add chopped onion to the pan and stir fry for 10 seconds. Add meat, removed from marinade. Cook 1 to 2 minutes, remove with a slotten spoon.
Pour marinade into the cooking pan. Add broccoli florets and carrot slices, cover and steam until tender. Return meat to pan. Add cubed apples and sliced mushrooms. Toss together until mixture is heated through.
Serve immediately over rice or pasta. Services 8.

From the Ontario Goat Breeders Association




Goat Meat Curry

* 3 lb. goat meat
* 2 cardamon
* 2-3 cloves
* 2-3 cinnamon sticks
* 3-4 bay leaves
* 1 teaspoon whole black pepper
* 1/4 cup oil
* 4 chopped onions
* 2 chopped tomatoes
* 2 tablespoon tomato puree
* 1 tablespoon garlic paste
* 1 tablespoon ginger paste
* 2 tablespoon chopped fresh coriander leaves
* 1 tablespoon red chili powder
* 1 tablespoon coriander powder
* 1 teaspoon turmeric powder
* 1 tablespoon garam masala
* salt to taste
* water for gravy(curry)

Heat oil in frying pan, add cardamon, cloves, cinnamonstick, bay leaves, whole black pepper and fry for few seconds. Then
add onions and fry until light brown, add ginger garlic paste, tomato, tomato puree, coriander powder, red chili, turmeric and
salt to taste. When masala is thoroughly fried and oil comes up add mutton pieces and fry until brown. Then add water cover
pan and keep it on low flame until mutton is done. Garnish with chopped coriander(cilantro) leaves and garam masala for a
delicious flavor. Serve with roti or nan(bread).


Jerked Leg of Goat

* 1 1/2 cup onion, finely chopped
* 4 to 6 cloves of garlic, finely chopped
* 1 tablespoon fresh thyme leaves (or 2tablespoons dried leaves)
* 2 teaspoons salt
* 2 teaspoons ground black pepper
* 1 tablespoon ground pimiento (allspice)
* 1/2 teaspoon ground nutmeg
* 1 teaspoon ground cinnamon
* 1/4 cup of soy sauce
* 1 very hot pepper, chopped,
* or teaspoon hot pepper oil
* 1 leg of goat with bone in

Mix or puree together the onions, garlic, soy sauce, and spices to form a paste. Pierce the leg of goat all over and rub the paste all over the meat. Any unused paste (also known as "jerk rub" can be stored in a glass jar in the refrigerator for up to a month for later use). Cover or wrap in foil and refrigerate overnight to allow spices to penetrate meat.
Preheat the oven to 400 F. Sear the meat loosely covered with foil in a roasting pan at 400 F for 15 minutes and then reduce heat to 350 F. Roast meat for another hour or two depending on weight() until the internal temperature reaches 150 to 160 F. Remove the foil for the last 15 minutes of cooking.
If you use a tougher cut such as a neck roast for cooking, plan on a longer cooking time and on marinating the meat in a mixture of beer and lemon juice overnight. Put the jerk rub on it in the morning and then cook in the afternoon

Source: EMPIRE STATE MEAT GOAT PRODUCERS ASSOCIATION

Neck Roast Fajitas

Marinate a neck roast (does not need to be deboned) with lemon juice and beer in a strong resealable plastic freezer
bag in the refrigerator overnight. Follow the recipe for the "jerked leg of goat" and cook until very tender without
removing foil. Prepare a guacamole sauce using two avocados. Cut the avocados in half and then cut the pulp in small pieces lengthwise and then crosswise without cutting the outer skin. Scoop out from skin and mash together with the juice from 2 limes. Mix with a teaspoon each of coriander seeds and cumin seeds mashed in a pestle and mortar. Mix with 1 clove of garlic, minced and 1/4 cup of minced green onions or chives. Add about a 1/4 cup of chopped fresh cilantro. Put the avocado pits in the center of the guacamole in a sealable container. Cover tightly and refrigerate. Slice sweet green or red bell peppers into long thin slices, and slice Spanish onions into thin rounds. Sear the onions and peppers at high heat in a small amount of corn oil. Add slices of the neck roast for the last minute of searing. Warm up some flour tortillas. Put the meat, peppers, and onions in the tortillas and cover with guacamole and your favorite salsa. Sour cream, plain yogurt, shredded lettuce, and/or cooked black turtle beans can also be added.

Source: EMPIRE STATE MEAT GOAT PRODUCERS ASSOCIATION


Jamaican Curried Goat

* 2 pounds stew meat with bones
* 1 tablespoon of lemon juice or 1 lemon
* 1 large onion chopped
* 1 bunch scallions (optional)
* 2 fresh garlic cloves, crushed
* 1 tablespoon fresh thyme or 2
* tablespoons dried
* 2 tablespoons curry powder
* 1 teaspoon white pepper
* 1/2 teaspoon salt
* 1 hot pepper, chopped and seeds
removed (preferably a scotch bonnet or
habanero)
* 2 tablespoons cooking oil
* 1 cup Irish Potatoes, cubed (optional)
* 1 cup cho-cho (chayote squash), cubed
(optional)
* 2 cups of water

Choose a caribbean curry mix if possible for this dish. Trim any fat off the meat and then cut the meat into small pieces. Traditionally the bones are left in the curry to contribute flavor and nutrition. Rub the meat in lemon juice and then combine with the onion, garlic and spices. Leave covered in the refrigerator overnight (or at least a couple of hours).

Heat oil in a skillet or dutch oven over medium heat and brown the meat mixture. Add the water and simmer for 1
hour. Correct seasonings as needed and continue cooking for about another half hour until tender. Add more water as needed. Potatoes and/or cho-cho can be added in the last hour if you wish. Serve over white rice preferably cooked in coconut milk!

Source: EMPIRE STATE MEAT GOAT PRODUCERS ASSOCIATION





Barbacoa


* 6 pounds deboned goat leg cut in chunks
* 2 teaspoons salt
* 3 tablespoons white wine vinegar
* 5 small hot chili peppers
* 10 cloves garlic
* 1 tablespoon mexican oregano
* 2 teaspoons whole cloves
* 2 teaspoons cumin seeds
* 1 teaspoon black pepper
* 1/2 teaspoon cinnamon, ground
* 8 cooked tomatillos
* 1/2 cup toasted almonds, walnuts, or
pinenuts
* 2 tablespoons cooking oil
* 1 pound of ripe tomatoes, chopped
* 1 green bell pepper, chopped
* 1 cup green onions, minced
* 1/2 cup cilantro, minced
* 1/2 cup fresh tomatillos, chopped
* 1/4 cup fresh basil, minced (optional)
* 1 clove garlic minced
* 1 teaspoon coriander seed, ground salt to taste

Sprinkle the meat with salt and vinegar. Cover and chill overnight or for at least a couple of hours. Make a paste in a blender or food processor of the chili peppers, garlic, oregano, cloves, cumin, black pepper, cinnamon, tomatillos, nuts, and oil. To be on the safe side, put your cloves in first to make sure they do get broken up some. The cumin seeds do not have to get completely ground, but you want them at least partially broken up as well. Smear the paste all over the boned meat and bake in a well oiled dutch oven or roasting pan covered at 350 F for 2 1/2 to 3 hours until tender. Put the ripe tomatos, green pepper, green onions, cilantro, coriander, and fresh tomatillos in a lightly oiled sauce pan and cook aver low heat until starting to simmer. Remove from heat. When the meat is done, shread the meat and serve in warm flour tortillas topped with the salsa.

Source: EMPIRE STATE MEAT GOAT PRODUCERS ASSOCIATION


Seco de Chivo


* 2 1/2 pounds deboned stew meat
* 2 tablespoons cooking oil
* Achiote (annatto seeds), optional for color
* 3/4 cups red onion, chopped
* 3 cloved garlic, chopped
* 1/2 cup green peppers. chopped
* 1/2 teaspoon cumin, ground
* 1/2 teaspoon black pepper, ground
* 1 hot pepper, chopped and seeds removed (preferably an aji or serrano)
* 1 1/2 pounds of tomatoes, fresh or canned
* 12 ounces of beer
* 1 1/2 teaspoons oregano
* 1 tablespoon brown sugar or honey
* 1 stalk of celery with leaves, chopped
* 1/4 teaspoon cloves, ground
* 1/4 teaspoon allspice, ground
* salt to taste
* 2 sprigs of cilantro, minced

In a large skillet or Dutch oven fry two or three annatto seeds in the oil until the oil turns red. Remove the seeds and add the meat and sear at high heat until lightly browned. Reduce the heat and add the onion, garlic, green
peppers, cumin, and pepper.

Cook slowly until the onions are transparent but not browned. Liquefy the hot pepper with the tomatoes and beer to form a salsa. Add this salsa to the meat along with the sugar or honey, oregano, clove, allspice and celery. If the meat is not covered with liquid add water to cover. Gently bring to a boil and then reduce heat.

Continue cooking 1 or 2 more hours until meat is tender. Stir occasionally and add water as necessary to keep meat from sticking to pot. Taste and adjust spices as desired. Add the cilantro. Serve with Spanish rice.
Source: EMPIRE STATE MEAT GOAT PRODUCERS ASSOCIATION




Cabrito al Pator (Broiled Kid)


* 2 Kids [baby goats], 6 1/2 to -8 1/2 lbs each
* 3 tb Salt
* 1 c Mild vinegar

For the garnish:

* 2 c Guacamole (recipe -separately)
* 3 tb White onion, chopped
* 1 c Tomato, finely chopped
* 3 tb Cilantro, finely chopped
* 3 tb Chiles serranos, finely -chopped
* 1 Recipe Frijoles de Olla, -mashed (recipe separately)
* 1 1/2 c Mozzarella OR Monterey Jack -cheese, freshly grated
* 16 Totopos (crisply fried -tortilla wedges)

For the kid:
Put kids in a large stockpot, and cover with water. Add salt and vinegar. Set aside for 2 hours. Meanwhile, build a pile of mesquite wood on the ground, and burn down to white coals. Remove kids from water and thread on spits.
Arrange over the hot coals, and roast for 2 to 3 hours, depending on the kids' weight, basting occasionally with a little salted water.
Turn spits continuously so that the meat cooks evenly, or use a rotisserie. Add more white coals if necessary.

To serve, cut kid in pieces, and place on plates. Garnish with guacamole, onion, tomato, cilatro, and chiles.
Serve withj Frijoles de Olla sprinkled with cheese, totopos, and Pico de Gallo sauce. The kid may be shredded and used in fried tacos.

Makes 8 servings.


Goat Jerky


* 1 cup Worcestershire Sauce
* 1/2 cup Soy Sauce2 Tsbs. Brown Sugar
* 2 large Cloves Garlic

Mix all liquids together, stir in brown sugar until dissolved. Crush the Garlic and add to liquid - stir.
Add thinly sliced chevon - 1/8" to 1/4" thick.
Trim off all Fat (since fat can cause spoilage of your jerky). Add meat to marinade mixture. let set, covered in the frig., for at least 6 hours Stir meat occasionally to ensure all meat is well marinated

Now to dehydrate-
you can place in oven at 150 degrees F. - No Higher - you want to dry it, not cook it. Put jerky strips on a cooling rack and then place rack on a cookie sheet in the middle of the oven. Turn jerky approx. every 2 hrs to ensure even drying. Using the oven it can take 6-8 hrs to dry thoroughly.

I use an inexpensive food dehydrator (Mr. Coffee - motor driven fan, 5 stackable trays) which takes only 4-6 hours depending on the meats thickness.

You can store the jerky in an air tight container for 5 days (assuming the family doesn't eat it the first day!) or you can refrigerate for 1 wk. or freeze for a month or more.


Basic Greek Goat Stew

* 2 pounds boneless goat, cubed
* 2 medium onions, chopped
* 3 tablespoons butter
* 1 garlic clove, minced
* 1 tablespoon chopped parsley
* 1 can tomato paste (6 ounce)
* 1 cup white wine
* salt and pepper

Melt butter in stew pan or Dutch oven; add meat, onion, garlic, parsley, salt and pepper; brown over medium fire, stirring constantly. The gentle braising of the meat is the secret to success with this recipe.

When all of the ingredients are delicately browned, add tomato paste diluted in 2 cups water; add wine; stir; lower fire and simmer for about 11/2 hours.

This goat stew is the basis for a wide variety of combinations with fresh or frozen vegetables.

Potatoes: Wash and peel 12 small potatoes, brown them lightly in butter, and add to stew. Simmer until the potatoes are tender and sprinkle with chopped parsley before serving. Almost any other vegetable can be added
to the basic recipe.


Chevon Souvlaki


* Leg of Goat, cut into 1 inch cubes.
* Marinade
* 1/2 c Olive Oil
* 2 x Lemons
* 1/2 c White wine-dry
* 1 1/3 x Onions, chopped fine
* 2 x Cloves of garlic, pressed
* 1 pn Greek oregano
* 1/4 tsb Salt
* 1/4 tsb Pepper
* 1 pk Bamboo skewers

Place meat in large container ( not aluminum ); pour marinade over meat & stir. Marinate overnight or up to 2 days. Soak bamboo skewers well in water.

Place 3 or 4 cubes of marinated meat on each skewer. Grill over charcoal until done to your liking (Medium rare to Medium) --Don't overcook or you will dry out the meat. If serving for a large party & you don't want to be grilling at the last minute,
earlier in the day grill to rare & then dip in marinate & arrange in a baking dish. Cover and bake to finish cooking to desired doneness just before serving.
(Makes 20 servings)


Stuffed Goat with Rice


* 1 1/2 lb. ground beef, lamb, or goat
* 1 cup chopped fresh dill weed
* 4 lbs. potatoes cleaned and cubed
* 1 large onion, chopped
* 1 cup olive oil
* 6 eggs
* 1/2 cup chopped parsley
* salt and pepper
* 2 fresh tomatoes, diced
* 1 sheet of fillo pastry
* 1cup kefaloturi or Parmesan cheese
* 1/2 cup butter, melted

Boil the potatoes in salted water until done. Drain them, mash them thoroughly and set them aside. Once they have cooled, add 4 eggs, the dill weed and half of the cheese to them and mix well.

In a large skillet, heat the oil and brown the ground meat with the onions. Add the tomatoes, parsley and salt and pepper. Cook the mixture for 15 minutes then set aside. Once it has cooled, add two eggs and mix it all together.

Butter a large baking dish and lay the sheet of fillo pastry in the bottom. Smooth half of the potato mixture over the pastry, then smooth the beef mixture and top it off with the remaining potatoes.

Pour the melted butter over the casserole and sprinkle the remaining cheese over it. Bake it for 40 minutes at 350F. Let the casserole stand for a few minutes before serving.

Susie's Note: You can prepare this in advance or even bake it the night before and just microwave servings when needed. Being a working mom, I love the convenience of this recipe.


Texas Ranch Style Gumbo


* 2 1/2 lbs boneless capretto (goat meat)
* 1 large green pepper
* 1/4 c all-purpose flour
* 3 large tomatoes, chopped
* 1 t dried whole thyme
* 1 bay leaf
* 1/4 t pepper
* 2 c chicken broth
* 3 T butter
* 1 package frozen okra
* 3 T vegetable oil
* 1/2 t hot sauce
* 3/4 c chopped green onion
* 6 c hot cooked rice

Trim excess fat from steak and cut into 1 inch cubes. Combine flour, thyme, salt, and pepper; dredge meat in flour mixture.

Heat butter and oil in Dutch oven; add meat and cook until browned on all sides. Remove meat, reserving drippings in Dutch oven. Add onion and green pepper to reserved drippings, saute until tender.

Stir in meat and remaining ingredients except rice. Cover and simmer 1 1/2 hours. Remove bay leaf and serve over hot rice.


Chevon Chili

* 2 tbs. cooking oil
* 1 tbs. ground oregano
* 3 lbs lean ground chevon
* 1/2 cup (plus 2 tbs.) chili powder
* 1/2 cup flour
* 2 cups chopped onions
* 2 tbs. ground cumin
* 1 tbs. salt
* 8 cups boiling water

In heavy pot, sauté onions in cooking oil, add oregano, cumin, garlic powder and salt. Stir and sauté. When onion is almost clear, add ground chevon and cook and stir until crumbly and almost gray. Add chili powder, stirring until thoroughly blended.

Next add flour mixing well. Last add boiling water, bring to a boil and simmer for one hour. Seasonings may be adjusted to individual taste at this time. For additional spice cayenne pepper may be added. Makes approximately 14 cups of chili.


Chevon Sausage

* 1 lb. Ground Chevon
* 1 tsp. Sage
* 1/4 tsp. Black Pepper
* 1/2 tsp. Red Pepper
* Salt To Taste

Mix well and make into patties. Fry until brown. Do not over cook. Serve with eggs and hash browns.


Goat Meat & Sauerkraut
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* 5 lbs Goat Meat/rear quarter
* 2 14 oz. cans of sauerkraut
* 2 medium onions
* 2T minced garlic
* 4 T Worchester Sauce
* 2 tsp salt
* 1 tsp pepper
* 3 T Jalapeno Hot Pepper Sauace (optional)

Put meat in roasting pan. Spread contents of 1 can of sauerkraut (with juice) around meat; contents of the 2nd can on top of meat. Slice onions and put on top of meat. Sprinkle garlic, salt, pepper and Worchester on top - add jalapeno sauce if desired.

Cover and cook at 300 degrees, basting several times with it's own juices during cooking. Cook for 4 hours or until meat falls off bone.

Salsa Chili


* 2 lbs ground goat meat
* 1 large onion - chopped
* 1 jar salsa (30 oz - use mild or hot dependingon yur likes)
* 2 15 oz cans pinto beans (rinsed & drained)
* 1 10 oz can tomato juice

In a saucepan, cook goat & onion over medium heat until meat is no longer pink; drain. Stir in salsa, beans and tomato juice; heat through. If desired, garnish with cheese and peppers and serve with sour cream and onions. Serves 12.

Goat Chops on the grill


Here is a recipe for that we like in Mississippi.


* Cut the chops 1" thick
* sprinkle with salt and black pepper to taste
* cover each chop with dijon mustard

cook over coals (we prefer hickory coals) until meat is just done be careful not to overcook the meat or it will be dry.


Thanks to

James Murry
President
J.B. Murry & Associates, Inc.
Email : JMurry43@aol.com



Leg of Goat Roast


* 1 leg of goat
* 1/2 cup lime juice
* 1/2 cup cooking wine

Remove bone from roast, place in large zip-lock bag, add lime juice and wine and marinate for 1-2 hours in lime juice and wine, turning often.

Lay roast on large piece of heavy duty foil.

* 1 tablespoon black pepper
* 1 tablespoon lemon pepper
* 1 – 2 tablespoon rosemary
* Or add seasonings to taste.

Sprinkle both sides of roast and with seasonings. Fold roast in half and wrap tightly with foil, adding juices from marinate bag.

Place on rack in cooking pan. Cook 325 degree for 1 hour. Turn oven down to 225 degree and punch 4-5 holes in foil to let the juices drain.

Cook on very low temperature about 4 hours. The roast will be very tender and have a delicious taste.

From Jackie Clark, Portales New Mexico


Curried Goat

* 3 lbs goat meat w/bone cubed
* 3 tbs curry powder
* 3 cups chicken stock
* 1 lrg onion diced
* 3-4 garlic minced
* 2 tbs cubed coconut milk block optional
* 1 large potato cubed
* ½ yam cubed optional
* olive oil
* salt & pepper

In large skillet heat oil, add onions heat until they sweat 3-4 min (do not fry onion). Add minced garlic, continue to cook 2 min. Remove onion & garlic, set aside. Add cubed goat to fry pan with a little more oil and brown all sides 7-8 min med heat . Add salt and pepper during this process. Add back onion and garlic with 3 cups chicken stock. Add 2 –3 table spoons of curry powder.

Lower heat to minimum setting cover with tight fitting lid and let simmer for 2 hours stirring occasionally , every 20 min. After 1 and a half hours add cubed potato and yam and coconut. Ready to eat after ½ hour.

Serve over Brown Basmati Rice or Par Boil Rice.

Thanks to Richard Martin



Coahuila Style

* 2 lbs. Goat meat
* 3 Cups of Chopped Potatoes w/o skin
* ¼ Cup of Cilantro
* 1 Can of Diced tomatoes w/juice
* 2 cubs of Chicken & tomatoes Bouillon
* ½ Onion / chopped
* 1 tsp Cumino
* 1 tsp Garlic
* 2 tsp salt or at your own taste.
* ½ cup of water w/ 3 T. of flour
* 1 bell pepper small chopped
* 1 tsp of parsley
* 3 Tbls Olive Oil
* 2 Green peppers (Blend in w/ cilantro)

Place meat in pan add 2 cups of water and cover cooked at simmer until water is gone. Add in oil after water has gone and then you will brown meat; add salt. Add spices and garlic and add a small amount of water. Add spices, tomato sauce and enough water to cover meat. Simmer 30-40 minutes. Blend flour and 1/2 cup water in blender, add cilantro after you blend flour just enough to get chopped up in blender, add gravy to meat ( make sauce like a Gravy). Add potatoes and all ingredients last. Serves 8-10.

“Jessica & Enrique Guzmán”