Chevon Recipes

Chevon Apricot Marinade Recipe:

The crisp coating keeps the goat succulent and juicy. Bake 10 minutes longer for medium-done. If you use frozen chevon, defrost in the refrigerator overnight.

1/4 c Apricot jam
2 tb Honey mustard
2 Garlic cloves; chopped
2 tb Soy sauce
2 tb Olive oil
1 ts Dried rosemary
3 lb Goat leg; butterflied
1/2 c Red wine
1 c Beef stock; canned/homemade
Salt/Ground pepper; to taste
Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over goat. Season well with salt and pepper. Marinate for 30 minutes.
Broil goat for 3 minutes per side. Then bake goat at 425F(220C) fat side up for 20 minutes or until just pink. Remove from oven and let rest on a serving dish for 10 minutes. Pour off any fat in pan. Add red wine to pan and reduce to 1 tb. Add beef broth, reserved marinade and any extra goat juices from the serving dish. Bring to boil and boil for 2 minutes. Serve over meat.

Persian Barreh (Lamb) Soltani Kebabs & Rice.

(Serves 4) 

2 Lbs Lean Boned Leg of Lamb
2 large Green Bell Pepper
4 medium Onions Cut into Quarters
8 small Tomatoes Cut into Quarters
1/2 Cup Yogurt
Juice of 2 Lemons
1/2 tsp Saffron (Soaked in 1/2 Cup Boiling Water)
4 tablespoons Vegtable Oil
Sea Salt and Fresh Ground Black Pepper
Cooked Rice as Needed

Trim the meat of all fat, cut into1 in cubes. Add 1/2 cup liquid saffron, Onion, Salt, Pepper, Lemon Juice to the Yogurt. Marinade the Lamb in the mixture for at least 3 hours, Preferably Overnight. Cut up the Green Peppers into 1 in squares. Cut the Onions into Quarters. Thread the Meat, Pepper,Onions and Tomatoes Alternately on to a Metal Skewer and Grill Over Glowing Coals, "Turning Frequently". When Cooked, Push the Kebabs Off the Skewers on to a Warmed Dish and Serve Immediately. Garnish with Lemon Wedges & Serve with Safron Rice.

Chevon Burger Rolls Recipe

1 pound goat herbed  sausage
1 1/2 cup shredded cheddar cheese
1 medium onion, chopped
2 cans instant crescent rolls

Brown ground goat and drain. Mix cheese and onions, then crumble into meat. Put 1 spoonful of the mixture onto each crescent roll, then fold up roll over mixture. Place on ungreased cookie sheet, then bake at 350 degrees for 8 minutes or until light brown.

Chevon Meat Chili Recipe

(makes about 14 cups)
2 T cooking oil
1 T salt
2 c chopped onions
3 lbs ground goat meat
1 T ground oregano
1/2 c + 2 T chili powder
2 T ground cumin
1/2 c masa 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.

Chevon Stew Recipe

(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.

Curried Chevon Recipe

(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.

Chevon and Vermicelli Recipe

(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.

Goat Meat Marinade Recipe

4 cups red wine
1 cup green creme de menthe
1 Tbs onion powder
1 tsp dried mint, crushed
2 Tbs hot sauce
1 cup soy sauce
1 cup water
2 Tbs olive oil

Mix all ingredients. Marinade goat meat for 8-12 hours, and then use it for a basting sauce while the Goat Meat cooks.

Apricot Mustard Glazed Leg Of Goat

Yield 6 servings

The crisp coating keeps the goat succulent and juicy. Bake 10 minutes longer for medium-done. If you use frozen goat, defrost in the refrigerator overnight.

1/4 c Apricot jam
2 tb Honey mustard
2 Garlic cloves; chopped
2 tb Soy sauce
2 tb Olive oil
1 tsp Dried rosemary
3 lb Goat leg; butterflied
1/2 c Red wine
1 c Beef stock; canned/homemade
Salt/Ground pepper; to taste

Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder all over goat. Season well with salt and pepper.

Marinate for 30 minutes.

Broil goat for 3 minutes per side. Then bake goat at 425F(220C) fat side up for 20 minutes or until just pink. Remove from oven and let rest on a serving dish for 10 minutes. Pour off any fat in pan.

Add red wine to pan and reduce to 1 tb. Add beef broth, reserved marinade and any extra goat juices from the serving dish. Bring to boil and boil for 2 minutes.

Slice goat in thin slices against the grain. Serve with some sauce poured over.

Moroccan Goat Tanjine with Prunes, Apricots, and Golden Vegetables

by Garry Vroegh

Ingredients

1 1/2    Pound of Kid, cut into cubes*
2        Tablespoons Oil
1        Large Onion, chopped
1 3/4    Cups of Water
1        Large 'PINCH' Saffron Threads, Crumbled
3/4      teaspoon Salt, Plus more to taste
1/4      teaspoon Freshly Ground Black Pepper, Plus more to taste
1 1/2    Large Carrots, peeled and cut into 1/4 inch thick rounds
1        Small Sweet Potato, Peeled and cut into 3/4 inch pieces
3/4      teaspoon Ground Ginger
1/8      teaspoon Ground Cinnamon
2/3      Cup Pitted Prunes, cut in half (optional)
1/2      Cup Dried Apricots (preferably Turkish), cut in Half
1        Medium Yellow Squash, cut into 3/4 inch pieces
2        teaspoons Honey, optional
1/4      Cup whole balanced almonds, optional

Directions

• Cut Kid from bones and Cube.
• Heat 1 Tablespoon Oil in a Tangine, Dutch Pot, or
• Heavy Casserole, with Tight Fitting Lid.
• Brown the Meat in 2 batches, 3-5 minutes or until brown on all sides.
• Transfer the meat to a dish when browned.
• Add remaining 1 Tablespoon oil to pan.
• Add Onions and sauté 3-5 minutes until browned.
• Return the meat to pan.
• Stir in Water, saffron, 3/4 teaspoon salt and 1/4 teaspoon Pepper.
• Bring to a Boil.
• Reduce Heat and Simmer, covered, stirring occasionally 1 hour + (until the kid is tender).
• Add carrots and sweet potatoes.
• Simmer, covered 10 minutes until the vegetables are barely tender.
• Add the Ginger, cinnamon, prunes, apricots, and squash, and simmer, covered 5-10 minutes.
• Until the vegetable and fruits are tender.
• Season to taste with Salt and Pepper.
• Drizzle with 2 teaspoons honey, if using and mix.
• Simmer an additional 5 minutes.
• Sprinkle with almonds, if using.
• Pass honey at the table if anyone cares to add a touch more sweetness.

Makes 4 Servings.

*The MEAT and all the vegetables should be cut to about the SAME SIZE, about 3/4-inch cubes.  and making extremely LARGE profit margins. And, even was an Award winner at a Caribbean Cook Off. So, once again it just goes to SHOW....It is not how big it is it is just a Matter of TASTE..

NOTE: If you are using the Large Goat Shoulder increase the meat to about 2 Pounds of Goat Shoulder, as you will have to Trim more FAT

Natasha's Goat Recipe

The first thing to do is to get the freshest goat possible and the best cuts. ( editor note: try butterfly filets or tenderloin filets)

You may also want to have a mortar and pestle.

Ingredients:

Goat to cook -  2 lbs.
4 garlic cloves
1 tsp salt
1 tsp pepper
1 naranja agria (bitter orange). I have yet to find them in the US , so you may want to substitute with a lime.
1 small onion (red, yellow or Spanish), chopped
1 tsp oregano
1 tsp thyme
2-4 bay leaves
3-4 sweet peppers, chopped. These are small ones that I can find in Latin markets. DO NOT use hot peppers.
Several branches of cilantro (verdure)
1 tbsp vinegar (apple cider or white preferably)
1 tbsp Worcestershire  sauce
1/2 - 1 cup of tomato sauce (I prefer 2 tbsp of tomato paste myself, but other prefer the sauce).
1 tsp sugar
2 -3 tbsp oil
1/2 - 1 cup cooking wine

Preparation:

In the mortar and pestle, combine the garlic, pepper and salt and pound until you have a pasty consistency - set aside.

Place the goat in a bowl and wash with the juice of bitter orange or lime. Season goat with the garlic paste above, vinegar, oregano, thyme, bay leaves, onion, cilantro, sweet peppers and Worcestershire sauce. If you can, let the goat marinate in the fridge for a couple of hours or even overnight.

*** You can use one of those little packets of Goya seasonings, but bear in mind that they contain monosodium glutamate.

In a large pot (I use anodized aluminum, i.e. Calphalon, for sautéing) heat up the oil with the sugar. The sugar will carmeralize and will give the goat a golden color without having to sauté it too much. This works even better when preparing pollo guisado (chicken fricassee). At this point, try to add the goat to the pot WITHOUT the ingredients it was marinating in. This might entail you actually separating the little leaves and other ingredients that will stick to the goat. The reasoning for this is that you don't want to "cook" these ingredients with the goat yet, at least not until the goat is tender. Sautee the goat in the hot oil for a couple of minutes, but do not let it burn. Reduce heat to medium and add some water, about 1 a cup. Simmer. When the water is almost gone, add the remaining marinade from the bowl. Add the tomato sauce/paste and cooking wine and cook on medium low heat for about 45 minutes, more or less. You want to let the liquid thicken, but not too much. Depending on your taste, you may add a little more wine towards the end of the cooking time.

Voila!!!

Goat goes very well with moros as well as with white rice and beans or guandules.

A great wine to accompany this meal will of course be a nice red - my pick would be Marques de Caceres Rioja or a South African or Australian shiraz .

"What most Greeks refer to as a fricassee is really braised or stewed meat with a tangy avgolemono sauce.

1/4 c. olive oil
2 1/2 lbs boneless  goat, cut into stewing pieces
1 1/2 c. coarsely chopped onion
2 to 3 garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
8 fresh artichokes (or canned, rinsed)
1/2 c. chopped fresh dill
2 to 3 eggs at room temperature
Strained fresh juice of 1 to 2 large lemons

I had had this made by the wife of a good Greek friend of ours. It
was so delicious. She made it with fresh artichokes since she is a
Californian & was able to get fresh when she made it for us. The
first time I made this, I used either canned or frozen and was a
little disappointed. If you are willing to wait until spring when
fresh artichokes are available, you won't be disappointed. I used
fresh last spring and, though a bit of work, it was really good.

1. In a large heavy stewing pot, heat olive oil. Add goat pieces, a
few at a time, turning frequently on all sides so they brown evenly
and lightly. Stir in chopped onion & 1/2 cup chopped dill and reduce
heat. Sauté stirring constantly , until the onion is wilted. Add
garlic, salt, pepper and enough water to cover goat. Bring to a boil
and simmer, covered, over low heat for about 35 min.

2. Prepare artichokes. Cut away tough outer leaves and choke of 6 to
8 artichokes and rub with lemon juice to keep from discoloring. Add
the artichokes to the goat and continue cooking, covered at a simmer
about 35 more min. (In addition to the first 35 min. you have
already cooked the goat.) Add water if necessary during cooking.

3. Just before goat is done, make avgolemono sauce: In a medium size
bowl, beat together egg and lemon until frothy. Very slowly, add 4
to 5 ladleful (2 to 3 cups) of goat broth to egg mixture, beating
vigorously with a whisk to keep from curdling. Remove pot from heat
and pour in egg mixture. Place pot back on heat and stir sauce well,
but do not allow to boil. Remove pot from heat and serve
immediately. It's best to make avgolemono just before serving.

Albóndigas de la Cabra

This Very Old Recipe Comes From Morocco (Serves 4)

Ingredients:

1 & 1/2 Lbs Lean Ground Goat/Cabrito Meat
3 Tbs. Vegetable Oil
3/4 Cup Finely Chopped Yellow Onion
1 tsp. Ground Cumin
1 tsp Sea Salt
1/8 tsp Ground Cloves
1/4 Cup Finely Chopped Fresh Cilantro
4 Fresh Chilies, such As Anaheim, Minced
1 tsp Garam Masala (Moroccan Spice Blend)
1 Egg
2 Tbs Milk
1 Thick Slice Dry French or Italian Bread, Crusts Removed

Directions:

In a Large Nonstick Fry Pan Over Medium-High Heat, Warm the Oil. When Hot, Add the Yellow Onion and Cook, Stirring Often, until it Turns Caramel Brown, about 8 Minutes. Transfer to a Bowl and Add the Meat, Garam Masala Spice, Salt, Cloves, Cilantro, Chilies and Egg.

In a Small Bowl, Soak the Bread in the Milk for 1 Minute, Mash it to a Pulp and add it to the Meat Mixture. Mix Thoroughly, Preferably with Your Hands, kneading the Mixture until it is uniformly Smooth and Silky. Divide the Mixture into 4 Equal Portions, And then Make 6 Meat Balls With Each Portion. (If Necessary, Dip Your Fingers in Water to Prevent the Meat from Sticking To Them While You Make the Meat Balls)

Heat a Large Nonstick Fry Pan Over High Heat Until Hot. Place 12 Meat Balls in the Pan. Reduce the Heat to Medium-High and Fry, Shaking the Pan and Turning the Meat Balls, Until They Are Cooked Through and Browned All Over, About 8 Minutes. Repeat Again with the Remaining 12 Meat Balls If Necessary, reduce the Heat to Medium during the Last Few Minutes of Cooking.

Makes 24 "Albóndigas de la Cabra" Meat Balls

One Pound Chevon Breakfast Links

One onion, chopped
One green pepper, chopped
Baby carrots, steamed
Pineapple chunks with juice

One can frozen banana-orange juice concentrate (may substitute any juice concentrate that takes your fancy, this is just the one I like the best) Steamed rice Cut sausages in half and boil until cooked through. Meanwhile, heat skillet with olive oil or red palm oil and sauté onions and green peppers until soft. Add carrots, sausage, cover and steam a few more minutes until vegetables are crisp, but heated through. Add can of juice and pineapples, with juice.Thicken with corn starch and water. Serve warm over steamed rice

Capretto Piccata

1 milk fed kid, cut into 4-6 pieces
Flour seasoned with salt and pepper for dredging
12 oz fresh sliced mushrooms 6 Tbs olive oil
6 Tbs butter 2 minced fresh garlic cloves
1/2 cup dry white wine Juice from 1 lemon
1 Tbs chopped fresh tarragon 1 Tbs capers

Dredge kid pieces in flour. In a heavy bottom fry pan, heat 3 Tbs olive oil and 3 Tbs butter. Add garlic and sauté for 30 seconds then add meat. Cook 5-7 minutes each side until browned and remove from skillet. Add the rest of the oil and butter and mushrooms to skillet and sauté for 3-5 minutes. Add meat back to skillet on top of mushrooms and add lemon juice, wine, tarragon and capers. Cover and simmer on low for 20 minutes. Permission from...

Sandra Kay Miller Painted Hand Farm

Italian Chevon Sandwhiches

1 goat roast
2-3 pkgs. Good Seasons Italian Dressing
2-3 cans chicken broth

Put roast in crock-pot, sprinkle pkgs. dry Italian Dressing on top, add cans of chicken broth, enough to cover meat. Let cook on low all day. Shred meat and serve on hard rolls. Use juice for dipping.

DJ Johnson Northern Lights Goat Association

Hot and Sweet Mustard Sauce

2 tablespoons dry mustard
¼ cup cider vinegar
2 tablespoons Dijon Mustard
2 tablespoons dry white wine
¼ cup sugar
1 egg

In non-metal bowl, mix together the mustards, sugar, vinegar and wine. Let stand, covered, overnight at room temperature. Beat egg and add to mustard mixture. Cook over medium heat or in double boiler about 15 minutes or until thickened and smooth, stirring constantly. Do not let boil. Serve immediately or cover and chill.

Barbeque Chevon Riblets

4 pounds goat riblets
2 tablespoons brown sugar
8-ounce can pineapple chunks
2 tablespoons vinegar
1 lemon, unpeeled, thinly sliced
2 tablespoons Worcester shire
¾ cup chili sauce
1-teaspoon salt
1/3 cup chopped onion
¼ teaspoon ginger
1/8 teaspoon crushed red pepper

Brown riblets on all sides in a large fry pan. Drain pineapple chunks, set aside. Add pineapple chunks and lemon slices to riblets. Combine remaining ingredients with reserved pineapple liquid and pour over riblets. Cover and simmer 1 ½ hours or until tender. Skim off melted fat before serving. Yields 6 servings.

Asado (Barbecue/Baked)

8 to 12 pounds young goat

Barbecue Sauce

2 cups water
1 tablespoon ground black pepper
1 8oz. Can tomato sauce
1 tablespoon sugar
2 tablespoons butter
2 tablespoons vinegar
2 cloves garlic, minced
½ teaspoon cumin (comino)
1 onion, minced
½ teaspoon oregano
6 whole cloves
3 carrots, diced
¼ teaspoon salt

Cut a very young goat (8 to 12 pounds) into serving pieces. Wash and dry the pieces. Place them in an open pan in a 350 degree oven. Cook for 20 minutes using a meat thermometer, making sure internal temperature reaches 160 degrees. Prepare barbecue sauce. Simmer for 30 minutes. Baste cabrito with sauce every 10 to 20 minutes for 2 hours or until meat is very tender.

Honey Grilled Shoulder of Cabrito

1 shoulder off goat, boned, rolled, and tied
2 tablespoons grated lemon peel
2 tablespoons lemon juice
1/3 cup honey
1 teaspoon salt
½ cup dry white wine
¼ teaspoon ground pepper
½ cup finely chopped onions
½ cup finely chopped fresh mint or 1 tablespoon dried mint

Place goat meat in glass dish. Combine remaining ingredients and pour over cabrito. Cover and refrigerate several hours or overnight. Place goat on pit over hot coals and grill 1 to 1 ½ hours. Brush occasionally with marinade. Any leftover marinade may be heated and served over sliced goat. Makes 14-16 (3 oz.) servings.

GREEK-STYLE BRAISED GOAT CHOPS

Makes 6 servings.

At Greek Restaurants, Orzo (A Rice-Shaped Pasta) is Served Alongside the Gravy-Rich Goat Chops

.3 tablespoons olive oil
3 12 Ounce Rack of Goat Shanks
2 celery stalks, chopped
1 large onion, chopped
1 large carrot, chopped
6 large garlic cloves, chopped
1 Tbs drained canned anchovies
2 cinnamon sticks
2 small bay leaves
2 fresh thyme sprigs
5 Juniper Berries or 2 Tbs Dry Gin
1/4 teaspoon ground nutmeg
1 tablespoon tomato paste
1 Cup Merlot Wine
1 14-ounce can low-salt chicken broth
1 14-ounce can low-salt beef broth

Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold goat in single layer) over medium-high heat. Sprinkle goat on all sides with salt and pepper. Add goat to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer goat to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return goat to pot, arranging in single layer; add any accumulated juices. Bring to boil.

Place goat in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer goat to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add goat. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm goat over low heat. Transfer to platter

JAMAICAN CURRIED GOAT (or lamb)

Brown meat quickly in oil. Remove then cook onion in oil until soft but not brown. Stir in curry powder, allspice. Cook, stirring for a few moments, then stir in stock, vinegar, salt and cayenne. Return meat to pan and simmer slowly for 2 hours. Add bay leaf about 30 minutes before the end of cooking time. Just before serving, stir in Tabasco sauce and serve surrounded by rice. Serves 4.

JAMAICAN CURRIED KID

Kid is known as goat in Jamaica, but lamb or any other kind of meat may be substituted.

2 tbsp. vegetable shortening
3 lbs. Kid, cut into sm. serving pieces
2 lg. onions, finely chopped
3 tbsp. curry powder
1 fresh red hot pepper, chopped
Bay leaves
1/2 tsp. allspice
8 oz. coconut milk
Beef or chicken stock
Salt and freshly ground pepper to taste
Juice - 1/2 lime or lemon
Coconut milk

Melt the shortening in skillet and completely brown the meat. Remove the meat to a covered heavy casserole dish. Saute the onions in skillet over remaining fat until transparent. Add the curry powder and hot pepper and saute; stirring for a few minutes.

Add the bay leaves, allspice, coconut milk, and enough stock to cover the meat. Season with salt and pepper, cover and simmer gently until meat is tender (about 2 hours). Just before serving, add the lime/lemon juice and cook 2 or 3 minutes longer. Serves 6.

Chevon A La Copeland's

Place small dab Dijon mustard on both sides chops, add seasoned salt to taste, broil 3-8 min . Enjoy!

Easy Sausage Gravy and Biscuits

1 lb chevon herbed sausage
¾ C  oil or shortening
1 ½ C flour
1 qt water
2 qt milk
2 tsp salt
2 tsp pepper

Brown sausage in a large pot or pan. When brown add the oil or shortening. Stir in flour to make a think paste. Mix water and milk together and add slowly while stirring over med high heat until think and bubbly. Add salt and pepper if needed. Serve over fluffy hot biscuits. Makes 8 servings!

Chevon in a Pit!

We have the meat cut into what's locally called a BBQ cut. Each quarter is cut into pieces. By that I mean it remains in the shape of the quarter, and is cut through the bone in about 1/2" thickness (width) leaving only a piece of meat holding the whole quarter together (this will allow serving sizes to be cut using a fork). All of the meat is marinated approx. 12-24 hours in a mixture of burgundy and Italian dressing in equal amounts and layered with onions and sliced lemon peel on. During the marinating process go dig a hole (or a whole hole) big enough for all 4 quarters to comfortably fit in and about 18" in depth. Also, you want to make a rack of something strong like concrete reinforcing wire slightly smaller than the whole hole, with long handles that will protrude well above the top of the hole. Or use a slow cook grill. Several hours prior to the marinating being completed, build a good fire in the hole and let it burn down to a bed of coals. Wrap the quarters in alum. foil with several layers to prevent soil and ashes from getting into the meat. Scoop out some of the hot coals and set them aside, put the meat on the rack and lower into the hole, cover all quarters with a sheet of heavy duty alum. foil, then shovel hot coals on top of the covered quarters, and the remaining dirt on top of that. Let it cook for about 7 hours, uncover, pull out the rack, dust off the wrapped quarters, open, let
rest for about 15 minutes and enjoy.

Alternate Marinade:
1 cup of hot mustard
1-1/2 cup veg. oil
1-1/2 cup vinegar
1/4 cup Worchester sauce
1/2 cup Jack Daniels-Black
Fajita Seasoning
Rub the quarters with the Fajita Seasoning and leave it the marinade for about 24 hrs. Overnight would work but the flavor wouldn't be as strong.
Added flavor?... Throw in some cut up raw onions and cut up jalapenos.

Hawaiian Chevon Mini-Kabobs Recipe

(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.

Chevon Stir-fry Recipe

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.

Chevon and Vegetable Casserole Recipe

(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.

Boneless Chevon Chops Recipe

(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.

Persian Lamb Kebabs with Minted Pilaf

Serves 4

Marinade

· 1 small yellow onion
· 1/4 cup organic extra virgin olive oil
· 1/4 tsp freshly ground black pepper
· 1 1/2 TB fresh lemon juice
· 3/4 tsp ground cinnamon
· 1 tsp oregano
· 1 tsp garlic, minced
· 1 small bay leaf, minced
· 3/4 tsp ground cumin
· 3/4 tsp paprika

Kebobs

· 1 lb lean leg of lamb, cut into 1 1/2 " cubes
· 1 small yellow onion
· 1 yellow bell pepper
· 1 orange bell pepper
· 8 large firm cherry tomatoes

Rice

· 1 TB organic extra virgin olive oil
· 3/4 tsp garlic, minced
· 1 cup basmati rice
· 1 1/2 cups vegetable stock
· 1/8 tsp freshly ground black pepper
· 1/8 tsp salt
· 1/2 TB mint, minced

Grate one yellow onion, place in a fine mesh strainer, press out and save the juice. Set aside onion pulp for pilaf.

Combine onion juice, 1/4 cup olive oil, 1/4 tsp black pepper, lemon juice, cinnamon, oregano, 1 tsp garlic, bay leaf, cumin, paprika. Pour over the lamb and marinate 12 hours, stirring the meat occasionally.

Cut bell peppers into quarters length-wise, and remove the seeds. cut each piece into 3 cubes. Peel onion, cut in 4 wedges, cut each wedge in half. Separate into pieces 2 layers thick.

Alternate meat and vegetables on metal skewers.

Start charcoal.

Prepare pilaf: Heat 1 TB olive oil and sauté the grated onion and 3/4 tsp garlic over medium heat for 3 minutes. Add basmati rice and stir. Add vegetable stock and bring to a boil. Add 1/8 tsp salt, reduce heat to low, cover, and cook 16-18 minutes or until all liquid is absorbed.

While rice is cooking, place kebabs over medium hot fire. Cook 15-20 minutes, turning to cook evenly. When the rice is finished cooking season with 1/8 tsp fresh ground black pepper, and mint. Serve kebabs over pilaf.

Nutrition Info

Per Serving: 537 calories, 25g fat (5g saturated), 29g protein, 51g carbohydrates, 73mg cholesterol, 136mg sodium
Exchanges: 2 bread, 3 high fat meat, 4 vegetable

Jamaican Curry Goat

2 pounds goat meat
1 large onion, chopped
1 garlic clove, minced
1 hot pepper, chopped and seeded (if you like it hot, leave the seeds in)
2 tablespoons of curry powder
salt and pepper to taste
2 tablespoons vegetable oil
2 cups of water

Cut meat into bite sized pieces if it's not already cut up. Combine with the onion, garlic, hot pepper, curry powder, and salt and pepper in a reseal able bag. Let it sit in the fridge for 1 hour.

Heat the oil in a skillet over medium heat and brown the meat and vegetables until evenly cooked. Add the water, cover, and simmer for 1 hour. Correct the seasonings to taste and add more water if needed after the hour, then continue to cook until the meat is tender, 20-25 minutes more depending on the meat.

Serve over white rice with green bananas, fried plantains and chutney, or anything you want. You can also add cubed sweet potato or tomatoes to the curry as it cooks.

Southwest Leg of Goat

1 cup white wine or vinegar
1 cup vegetable oil
2 cloves garlic, minced
1 bay leaf, crumbled
2 teaspoons salt
1 teaspoon rosemary
1 teaspoon sage
1/2 teaspoon red pepper flakes
1 (5- to 7-pound) leg of goat, boned
3 large potatoes, quartered
3 onions, quartered
3 large chiles or peppers, seeded and sliced
2 garlic clovers, skin removed

Preheat oven to 325 degrees.

Combine vinegar, oil and seasonings and pour over goat meat in a glass baking dish. Cover and marinate in refrigerator 12 to 24 hours, turning often.

Remove goat, strain marinade and reserve. Place potatoes, onion, chiles and garlic in shallow roasting pan and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast for approximately 25 minutes per pound.

Serve with vegetables. Use drippings for gravy, if desired.

Makes 8 to 10 servings.

Goat Cheese Wrapped in Phyllo with a Sweet Onion Fricassee

Serves 6
From "Dominique's Fresh Flavors" by Dominique Macquet

Sweet Onion Fricassee
10 white onions, sliced
1 cup balsamic vinegar
1/2 cup honey
Goat Cheese Wrapped in Phyllo
12 ounces goat cheese
1 box phyllo dough
2 ounces clarified butter
1/2 cup honey
1 cup balsamic vinegar
Arugula for garnish

      To prepare the fricassee, put onions in a large sauce pot set
on low heat, and cook for 4 hours in their natural juices.
Refrigerate overnight.

      On the day of serving, cook the onions in a large sauce pot on
medium heat for another 2 hours, until the onions reach a jam
consistency. Add the balsamic vinegar and honey to the sauce pot and
reduce over medium heat, stirring often, for approximately 2 hours.
The mixture should have a thick, dry consistency. Allow to cool.

      To prepare the goat cheese wrapped in phyllo, preheat the oven
to 300 degrees. Divide the goat cheese into 6 equal portions,
approximately 2 ounces each. Layer 4 sheets of phyllo dough,
brushing clarified butter over each layer. Cut the stack of 4 sheets
in half; each half will make one serving. Repeat the process two
more times: layering 4 sheets, brushing with butter, and cutting in
half.

      To assemble each serving, place a portion of the goat cheese
in the middle of one stack of phyllo dough. Add a tablespoon of the
onion fricassee and wrap the phyllo around the filling, gathering at
the top and twisting to secure (like a beggar's purse). Fill and
secure the remaining five servings. Place on a baking sheet and bake
for 5 to 6 minutes. Transfer to serving plates.

      Mix the honey into the vinegar and drizzle a small amount over
each phyllo purse. Garnish with arugula.

      Per serving: 740 calories; 27 g fat (17 g saturated fat; 33
percent calories from fat); 107 g carbohydrates; 65 mg cholesterol;
577 mg sodium; 17 g protein; 4 g fiber.

Mexican Birria

• 5 Pounds Hindquarter of Young goat Or
• 3 Pounds Bone in  Shoulder or Butt end of leg
• 12 Guajillo Chiles -- Dried, stemed,seeded
• 6 Cloves Garlic
• 3 Tablespoons Cider Vinegar
• 1/4 teaspoon Ground Cumin
• 3/4 teaspoon freshly ground pepper
• 1 teaspoon Salt
• 2 teaspoons Sugar
• 1 Tomato -- peeled and cored Or
• 15 ounces Canned Tomatoes -- drained
• 1 teaspoon Oregano -- Mexican
• Salt
• 1 Onion -- cut in 1/8 inch dice
• 3 Tablespoons Cilantro leaves, chopped
• 2 Limes -- quartered

Trim most of fat from meat. If using goat hindquarter, cut in 2 pieces with cleaver, severing joint at top of leg

Heat heavy skillet over medium heat. Tear chiles into flat pieces and toast, few at a time, pressing them against hot surface with metal spatula, until they crackle and blister, about 5 minutes a side. Place in bowl and cover with boiling water, weighted with plate to keep submerged. Soak 30 minutes.

Roast garlic in same skillet until peel blackens and cloves are soft inside, 2-3 minutes. Cool and peel.

Drain chiles and puree in blender or food processor with garlic and vinegar. Add cumin, pepper, salt and 3/4 cup water and puree until smooth. Pres through sieve. Remove 1/2 cup and stir in sugar; set aside for glazing. Spread rest of chili paste over meat, cover and refrigerate 4 hours or overnight.

Set roasting rack in deep, wide pot at least 1 inch above bottom of pot. Add 3 cups water. Lay marinated meat on rack, spreading any extra marinade on top. Cover pot with tight sealing lid. Bake at 325 degrees 3 hours.

Carefully remove meat from rack. Remove rack from pot and spoon fat from surface of broth. Measure out broth, adding water if necessary to make 1 quart, into saucepan. Puree tomato with oregano, add to broth and simmer over medium-low heat 20 minutes. Season with salt to taste.

Shortly before serving, remove bones, large pieces of gristle and excess fat from meat, keeping pieces of meat as large as possible. Set meat on baking sheet, brush lightly with reserved chili paste and bake a 350 degrees 10 minutes.

To serve, present meat on large platter and pass warm broth separately, or slice meat across grain and serve it in broth soup plates. Pass onion, cilantro and limes.

Peppered Butterfly Steaks

8 Butterfly Filets
1 Tbls Butter or olive oil

2 Tbs chopped Shallots
1 Garlic Large clove, chopped

3 oz Brandy or Cognac
3 oz Red Wine
1 tsp Balsamic Vinegar
2 dashes Worcestershire

1 cup Beef Stock
1/2 cup Cream

1 Tbs Chopped Parsley
1 Tbs Chopped Chives
Lots of fresh ground fine pepper

Heat oil in pan. Season filets with pepper to taste, Season with sea salt to taste. Saute steaks in hot oil for 3-5 min per side or to desired doneness. Remove steaks and keep warm on a plate in oven. Empty pan of grease, return to heat. Add shallots and garlic, stirring for 30 seconds, add brandy, red wine, vinegar and worcestershire and cook until syrup consistency. Add beef stock and cream and cook until desired consistency. Add parsley and chives and lots of fresh ground pepper. Adjust salt if needed. Plate the steaks and put any juices from warming plate into the sauce. Pour over steaks, serve with crisp steamed veggies, fresh crusty bread and green salad.

Garam Masala (Moroccan Spice Blend)

This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India ! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs.

Garam Masala is best made fresh just before you begin cooking, but if you haven't got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.

INGREDIENTS:

• 4 tbsps coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp black peppercorns
• 1 ½ tsps black cumin seeds (shahjeera)
• 1 ½ tsps dry ginger
• ¾ tsp black cardamom
• ¾ tsp cloves
• ¾ tsp cinnamon (2 X 1" pieces)
• ¾ tsp crushed bay leaves

PREPARATION:

• Heat a heavy skillet on a medium flame and gently roast all ingredients except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
• When the spices are roasted turn of the flame and allow them to cool.
• Once cooled grind them to a fine powder in a clean, dry coffee grinder.
• Store in an air-tight container in a cool, dark place.

LEG OF GOAT

1 leg of goat (3 to 5 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
pound of goat. Baste with 1/4 cup marinade every 20-30 minutes before carving. Serve with

Braised Goat's Liver with Nuts and Onions

Butter - 2 oz
Onions - 2 medium, finely sliced
Lambs' or calves' liver - 1½ lb, cut into 1 cm (½ inch) slices
Plain flour - 1 oz
Seedless raisins - 2 oz
Fresh thyme - 1 tsp, chopped
Red wine -¼ pint
Beef stock - 1 pint
Salt and freshly ground black pepper

Preheat oven to 180 °C / 350 °F
Melt half the butter in a frying pan, add the onions and fry for about 5 minutes, until soft.

Butter a fairly wide, shallow casserole dish. Dip the liver slices in the flour and lay half of them in the dish. Place the onions on top and sprinkle over half the raisins and the thyme. Top with the remaining liver and raisins.
Mix the wine with the stock, salt and pepper and pour into the casserole.
Cover loosely with foil then the lid and cook for 1¼ hours.
Meanwhile, fry the almonds in the remaining butter until golden brown.
Remove the liver from the onion, uncover and sprinkle the top with almonds.
Return it to the oven for 5 minutes before serving.

Chevon in a Blanket

1 package (17-1/4 ounce) frozen puff pastry
1/3 cup minced onion
½ cup fresh bread crumbs
1-tablespoon Worcestershire sauce
½ cup skim milk
1-teaspoon salt
1 egg
¼ teaspoon allspice
2 pounds ground goat meat
Hot & Sweet Mustard Sauce

Allow frozen puff pastry (can be found in bread freezer section) to set at room temperature 20 minutes. In small bowl, soak breadcrumbs in milk until liquid is absorbed. In large mixing bowl, beat egg. Add ground goat meat, soaked breadcrumbs, onions, Worcestershire sauce, salt, and allspice. Divide goat into 8 portions. Cut each sheet of thawed pastry into 4 equal pieces to make 8 sections. On floured surface, roll out each to about a 6-inch square. Spoon 1 teaspoon hot and sweet mustard sauce in center of each. Place a portion of goat mixture on each pastry square. Fold two sides of pastry to center over goat and pinch together. Fold opposite sides to center. Press down gently on patties to make them 3 ½ inches round. Place seam side down on jelly roll pan. Tuck under corners, rounding them. Repeat with remaining goat and pastry squares. Bake in preheated 350-degree oven for 30-35 minutes or until brown. Makes 8 servings

Stuffed Ribs

5 lb rib section of goat 1 cup chopped onions

2 cups chopped tomatoes 2 Tbs. chopped parsley

2 Tbs. tomato paste 1 cup olive oil

1 Tbs. butter 2 cups rice

1 tsp. cumin Salt and Pepper to taste

Wash goat well. Salt and pepper and then set aside. In a medium saucepan, heat the olive oil and butter. Add onions and fry until ranslucent. Add tomatoes, paste, parsley and cumin. Cook for several minutes and then add rice, stirring well to mix the stuffing. Remove from heat. Stuff the goat cavity with the rice mixture. Use a needle and thread to sew the cavity shut, or a " Souvlaki Stick " as a pin to keep it closed. Any left over rice can be arranged on the bottom of the pan with the meat placed on top of it. Add about a cup of water to pan and cover well with lid or aluminum foil. Bake at around 300 degrees for about 2 hours. Cooking time will depend on your cut of meat, so keep checking to see if more water is needed. Some goat meat recipes call for Garam Masala as an ingredient. Here is how to make your own. Equal quantities of whole cloves, hulled cardamom and broken cinnamon stick. Toast whole spices for about 10 seconds per teaspoon in microwave.Grind in a coffee grinder and mix well.

You can also toast spices in a hot skillet.  Heat until you can smell the spices, which indicates that the oils have been released, and then transfer to the grinder.

Cabrito Guisado

8 pounds cabrito

1 whole green bell pepper, sliced
¼ cup vegetable oil (to brown meat)
1 large onion, sliced in rings
3 tablespoons salt
10 medium to large garlic cloves pressed
¾ cup vegetable oil (to brown flour)
¾ cups flour
2 teaspoons ground cumin (comino)
8 cups cold water (1cup at a time)
1½ teaspoons ground pepper
3 large tomatoes, peeled and diced
1 teaspoon dried oregano

Cut meat into ½” to 1” cubes. In a large Dutch oven heat ¼ cup oil at medium high heat. Place meat and salt in heated oil and cook for about 60 minutes, stirring occasionally. Remove from heat and set aside. In a large skillet heat ¾ cup oil, add flour and brown well. Turn off heat and add water (1cup 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. Serves 10-12.

Goat Masala

(This recipe is from Gaberone, South Africa)

1 leg (haunch of goat)
1 to 2 cups fresh mushrooms, sliced
1 quart water
3 tablespoons masala curry or your favorite curry blend
2 cups red or white wine or vinegar
8 large onions, sliced
1 green bell pepper, diced
2 teaspoons salt
2 cans stewed tomatoes
2 cans green peas

Cut goat meat into strips and boil with the bones for 1 hour in 1 quart of water mixed with wine or vinegar. If the goat has been hung for 3 days or so, drain off liquid and flush with fresh water after cooking. At this state, peel meat from the bone and continue cooking, adding 2 teaspoons salt, sliced onions, tomatoes, liquid from peas, mushrooms and curry. Cook 3 more hours to reduce liquid. Add peas, mushrooms and diced green pepper. Simmer for another half hour.

Cabrito Chops Jalapeno

4 goat chops, 1 inch thick, round bone or blade
½ cup jalapeno jelly**
1 teaspoon salt
¼ cup fresh lemon juice
½ teaspoon ground pepper
1 tablespoon prepared
½ teaspoon ground cinnamon mustard
1 8 oz. Can crushed pineapple in its own juice

Sprinkle the goat chops with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small saucepan. 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.

**May substitute apricot jam if desired.

Goat Teriyaki

2 pounds boneless goat meat, ¼ inch thick
1 tablespoon sugar
¼ cup sherry wine
2 tablespoons cornstarch
1/3 cup soy sauce
1 tablespoon cold water
1/3 cup canned chicken broth

Trim excess fat from meat and cut into 12 pieces; pound meat slightly with meat mallet. To make teriyaki sauce, blend together sherry, soy sauce and broth. Reserve ¼ cup of the sauce. Marinate meat in teriyaki sauce about 1 hour. To make teriyaki glaze, combine the reserved ¼ cup sauce and sugar in a 1 quart saucepan. Heat but do not boil. Dissolve cornstarch in water; stir into hot sauce. Cook over medium heat until thick. Skewer meat onto bamboo skewers, 4-5 pieces of meat on each skewer, and cook over high heat on barbecue pit or hibachi. Grill for 5 minutes on each side. Dip into teriyaki glaze after cooking and serve with rice and mixed vegetable salad. Yields 6 servings.