GOAT MEAT RECIPES

TWO MERE ACRES

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Proverbs 27:23 Be thou diligent to know the state of thy flocks, and look well to thy herds.

Proverbs 27:26 The lambs are for thy clothing, and the goats are the price of the field.

(Though these recipes are for goat meat, which is extremely lean, you can substitute 95% ground beef.)

GOAT MEAT RECIPES

TABLE OF CONTENTS 

 

7-day Good Cold Goat Sausage. 2

3 Day Barbeque Goat meat. 2

Venison Sausage Balls. 3

Almond Crusted Baby Chevon Breasts stuffed with Dried Apricots and Wild Cherries. 3

Caribbean Chevon Stew.. 4

Chuck's Smokehouse Smoked Goat. 4

Hash Cubano. 5

BBQ Goat or Lamb: Barbacoa de Cordero. 6

Roast Goat. 8

Chevon Souvlaki 8

Smoked Curried Goat. 9

Curried Goat. 9

Shanghai Baste. 10

Braised Chevon With Cranberries. 11

Authentic East Indian Goat Curry. 11

Alva's Goat meat Chili 12

Southwest Marinade and Dry Rub. 13

Marinade For Lamb or Goat. 13

Chivo Enchilado. 13

Chevon Timbales. 14

Chevon Meat Balls in Sour Cream Gravy. 14

Chivo Picadillo. 15

Chivo and Corn Kabobs. 15

Rochi's Empanadas de Chivo. 16

Oven Dried Goat Meat Jerky. 18

 

 

7-Day Good Cold Goat Sausage

Alva Irish  

75 pounds Chevon
75 pounds fat pork
3 hanks ox gut (Large casing)
several feet of fine muslin
 

1 cup brown sugar
1 cup saltpeter
1/2 cup black pepper
1 cup salt

Season meat with: half of the salt, sugar, saltpeter, and black pepper.  Same with an equal amount of fat pork.  Refrigerate all for 6 days.
Add a whole cleaned bulb (not clove, bulb) of Garlic.  Grind both meats and garlic together twice. Stuff into an ox gut (Large casing). Tie or metal clamp ends. Wrap in muslin, and tie those ends. Tie into links 9 inches long.
Hang high up to smoke for 24 hours. Freeze until wanted. Boil and serve

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3 Day Barbeque Goat meat

Alva Irish  

5 lb. Boned Ham or Loin of Goat (Venison, Beef, or any meat can be substituted)
1 bottle Worcestershire sauce

1 bottle of liquid smoke
Meat tenderizer
1 bottle BBQ sauce (homemade is best)

 

    Trim excess fat from meat.
Day 1:
    Place meat in heavy-duty foil.
    Pour 1 bottle Worcestershire sauce & 1 bottle of liquid smoke over the brisket.
    Sprinkle all over with meat tenderizer and pierce with a fork all over.
    Wrap tightly & refrigerate.
Day 2:
    Drain off excess Worcestershire sauce & liquid smoke.
    Remove to cutting board & slice thickly.
    Place back in foil & pour BBQ sauce over the meat.
    Wrap tightly & refrigerate.
Day 3:
    Bake at low heat (250 degrees) for several hours or until meat is done.

 

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Venison Sausage Balls

Phyllis Williams

 

Ingredients:

1-1/2 pounds ground venison or chevon
1/2 cup dry bread crumbs
1 egg, beaten
1 teaspoon salt
1/2 cup mashed potatoes
1/2 teaspoon brown sugar
1/4 teaspoon pepper

   

1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger
1/4 cup melted butter

Mix first 6 ingredients and spices in bowl. Shape in 1-inch balls. Brown in butter in skillet, turning frequently. Cook covered over low heat for 15 minutes. Garnish with parsley and lemon and orange slices.

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Almond Crusted Baby Chevon Breasts stuffed with Dried Apricots and Wild Cherries

Alva Irish  

1/4 cup flour
2 eggs, beaten
1/2 cup finely chopped whole blanched or slivered almonds
1/2 cup dry bread crumbs
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 tablespoons chopped shallots
1 1/2 cups whipping cream

3/4 cup dried wild cherries, coarsely chopped
1/4 cup dried apricots, cut into fine julienne
1 cup tawny port wine
1/2 cup warm water
Salt and pepper
8 kid breast halves (chevon)
(about 6 ounces each), pounded
1/4 inch thick, most fat removed. 

In small bowl combine cherries, apricots, port and water. Cover and set aside 6 hours or overnight. Drain liquid into small saucepan. Salt and pepper both sides of chevon breasts.  Spoon about 2 tablespoons fruit onto center of each chevon piece.  Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks. Into three shallow bowls place flour, egg and almonds mixed with bread crumbs. Thoroughly coat each filled chevon piece with flour, then egg, then almond mixture. Place on plate in single layer; cover and refrigerate 30 minutes. Heat oven to 375 degrees.  

In small bowl combine cherries, apricots, port and water. Cover and set aside 6 hours or overnight. Drain liquid into small saucepan. Salt and pepper both sides of chevon breasts.  Spoon about 2 tablespoons fruit onto center of each chevon piece.  Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks. Into three shallow bowls place flour, egg and almonds mixed with bread crumbs. Thoroughly coat each filled chevon piece with flour, then egg, then almond mixture. Place on plate in single layer; cover and refrigerate 30 minutes. Heat oven to 375 degrees.


In 12-inch skillet heat butter and oil over medium heat. Pan-fry the chevon bundles, turning once, until well browned, about 5 minutes on each side.
Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chevon juices run clear. Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat.  At the same time, in another saucepan, reduce the cream by half.  Strain the port mixture into the reduced cream. Season with salt and pepper. Ladle hot sauce onto eight serving plates, dividing equally.  Remove skewers and place chevon on sauce. Garnish with mint sprigs, if desired.

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Caribbean Chevon Stew

Mike Wade

 

2 lbs goat meat, cubed
Salt and Pepper to taste
4 Tbs extra virgin olive oil
2 Tbs butter
2 onions, chopped
1 garlic clove, crushed
1 pint of beef stock

2 sprigs of fresh thyme
2 Tbs curry powder
3 large carrots, chopped
4 potatoes, peeled, quartered
2 tomatoes, diced
2 sprigs of parsley, chopped

Season meat with salt and pepper. Heat oil and butter in a deep, heavy pan. Braise meat until browned. Add onions and garlic and saute until translucent. Add beef stock, thyme and curry. Reduce heat to low and simmer for 1 1/2 hours in a covered pan. Add carrots, potatoes and tomatoes and simmer for 40 minutes or until done. Garnish with fresh parsley.

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Chuck's Smokehouse Smoked Goat

Donna Johnson

  1 - 40# goat, dressed

Rub goat with mixture of 8 oz. Cookshack RibRub and 8 oz. Cookshack Spicy Chicken Rub. Lay flat in upper part of smoker. Load wood box with blend of hickory, mesquite, and cherry woods. Use a Cookshack Water Magazine to raise oven humidity during the first two hours of smoke cooking.

Smoke-cook at 185F for 8 hours; hold for 2 hours at 150F. Slice larger pieces after de-boning, chop remaining pieces and mix with Cookshack Spicy Barbecue Sauce.

For best results refrigerate meat and sauce mixture overnight before serving.

Recommended wood: Hickory
 

You can find all our recipes at http://www.cookshack.com/index.php?pr=Recipe_Catalog    

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Hash Cubano

Phyllis Williams

1 medium onion, chopped
1 large clove garlic, finely chopped
2 tablespoons olive oil
1 pound lean ground beef or chevon
1/2 cup water
3 tablespoons tomato paste
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crumbled

1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 cups DOLE« Fresh Pineapple Chunks 1/4 cup DOLE Seedless Raisins
1/4 cup sliced pimento-stuffed green olives
1/4 cup DOLE Slivered Almonds, toasted

Cook onion and garlic in hot oil in large skillet, until tender-crisp. Stir in ground beef and cook until beef is brown. Spoon off drippings.
Stir in water, tomato paste, cumin, oregano, salt and red pepper flakes. Stir until thoroughly combined, continue cooking until juices are evaporated. Add pineapple, raisins, olives and almonds. Heat through until hot. Serve with rice, if desired. Garnish with fresh pineapple wedges and fresh basil or oregano, if desired.

520 calories, 31g fat (9g sat.), 121mg cholesterol, 622mg sodium, 23g carbohydrate, 38g protein

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Venison or Chevon Meatballs & Sauce

Phyllis Williams  

MEATBALLS

1 1/2 lb Ground venison or chevon
3/4 c Oats
1/3 c Chopped onion
1 ts Salt
1/4 ts Oregano
1/4 ts Pepper
1 Egg
1/2 c Milk
 

SAUCE
1/3 c Chopped onion
1/3 c Chopped green pepper
1 pt Tomatoes
1/2 pt Tomato sauce
1/2 ts Salt
1/8 ts Garlic powder
1/4 ts Cayenne
1/4 ts Oregano
1 Bay leaf
1/2 lb Ground venison

Combine meatball ingredients. Shape; brown in a bit of shortening. Remove meatballs.  Add onion and green pepper to drippings; sautÚ until lightly browned. Add remaining ingredients.  Simmer about 20 minutes. Add meatballs; simmer an additional 40 minutes. Remove bay leaf before serving.
http://www.hugs.org/Venison_Meatballs_&_Sauce.shtml

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BBQ Goat or Lamb: Barbacoa de Cordero

Phyllis Williams  

 

4 guijillo chiles
2 teaspoons cumin seeds
1 teaspoon ground cloves
10 allspice berries
1/3 cup Mexican oregano
12 sprigs fresh thyme
6 garlic cloves
1 Spanish onion, roughly chopped
1/3 cup cider vinegar

1 (12-pound) goat, quartered or 1 (6 to 8-pound) lamb shoulder
Salt and pepper
1 (2-pound) package dried avocado leaves

Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth Push mixture through a sieve, season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated.
Preheat the oven to 325 degrees F.
In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours.
***Fresh avocado leaves are toxic, they must be dried to be used for cooking.
Recipe courtesy Aaron Sanchez
Cook Time: 7 hours
http://www.foodtv.com/foodtv/recipe/0,6255,13646,FF.html

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Jerked Leg of Goat

Phyllis Williams  

 

1 (3 pound) leg of kid trimmed of fat and membranes
1 small yellow onion, roughly chopped
1/2 cup chopped green onions
4 garlic cloves, crushed
2 to 3 Scotch bonnet peppers, seeded, stemmed and roughly chopped
2 tablespoons chopped fresh ginger
2 tablespoons dark brown sugar

4 teaspoons ground allspice
2 teaspoons fresh oregano leaves
1 tablespoon salt
1 teaspoon ground black pepper
3/4 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup olive or vegetable oil
2 tablespoons dark rum
2 tablespoons fresh lime juice

Place the goat in a large, re-sealable plastic bag.
In a blender or food processor, combine all the remaining ingredients and process to make a smooth paste. Pour into the bag with the goat, rubbing to coat evenly. Seal and refrigerate at least 6 hours, or overnight.
Preheat the oven to 375 degrees F. Remove the goat from the bag and place in a roasting pan to come to room temperature. Roast until medium-rare, and an instant-read thermometer registers 145 to 150 degrees F, 1 hour to 1 hour and 10 minutes, turning once.
Prep Time: 25 minutes
Inactive Prep Time: 6 hours
Cook Time: 1 hour 15 minutes
Difficulty: Medium
http://www.foodtv.com/foodtv/recipe/0,6255,25420,00.html
See this recipe on-air on 05/23/2003 at 8:00 PM ET.
Recipe courtesy Emeril Lagasse, 2002

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Garry's Jamaican Jerk Marinade  

Phyllis Williams

 

1 Onion chopped
1/2 Cup Scallion chopped
1 Teaspoon Salt
4 Teaspoons Jamaican pimiento (allspice)
1 Teaspoon Nutmeg
1 Teaspoon Cinnamon
6 Habanero chiles
1 Teaspoon Black pepper
 

4 garlic cloves
2 Tablespoons fresh ginger root grated
2 Tablespoons Lime juice
1/4 Cup Olive oil
1/2 Cup Red wine vinegar
4 Tablespoons Soy sauce
4 Tablespoons Dark rum
2 Tablespoons Brown sugar
2 Tablespoons Fresh thyme

Combine all ingredients and blend in food processor. Marinate (meat, poultry, beef, pork or fish) several hours before cooking.
Recipe By : Garry Howard

http://bbq.netrelief.com/recipes/garrysjerk.htm  

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Roast Goat 

 

2 Tbs. granulated garlic
2 Tbs. paprika
1 Tbs. coarse ground black pepper
1 Tbs. rosemary
1 Tbs. thyme
1/2 cup steak sauce

1/4 cup Worcestershire sauce
1/4 cup hot red pepper sauce (optional), or to taste
4 lbs. goat leg or shoulder roast
1 cup water

Combine all ingredients, except meat and water, in a bowl. Add meat and turn to coat thoroughly. Marinate in refrigerator 3 hours or overnight.
Preheat oven to 350░F. Transfer roast to ovenproof pan. Add water to marinade and mix well. Pour over meat. Cover pan and roast 1-1/2 hours per pound, or until fork tender.
http://www.meatgoats.ca/recipes.htm

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Chevon Souvlaki

Phyllis Williams

 

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 ts Salt
1/4 ts Pepper
1 pk Bamboo skewers

Leg of Goat, cut into 1 inch cubes

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.
http://www.meatgoats.ca/recipes.htm

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Smoked Curried Goat

Phyllis Williams  

 

25 lbs chevon/goat
4 onion
3/4 cup curry powder
1 garlic
1 tbsp salt
2 habanera
peppers

1 cup oil
2 cup chicken stock
2 cup cider vinegar
1 1/2 cup oil
1 cup water
2 tbsp curry powder

Procedures:
The night before you plan to barbecue, prepare the paste in a food processor. First process the onions, curry, garlic, salt and habaneros until finely chopped. Then add the oil, processing until the mixture forms a thick paste. This can be done in two batches if needed.

Wearing rubber gloves, rub the paste over the goat, covering the meat evenly. Place the goat in a plastic bag and refrigerate overnight.

 Before you begin to barbecue, remove the goat from the refrigerator and let it sit, covered, at room temperature for 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 ░F.
For mop mix together the stock, vinegar, oil, water, and curry powder in a saucepan and warm the liquid over low heat.
Transfer the goat to the smoker.  Cook for about 1-╝ hours per pound of weight for each quarter. The forequarters will be done earlier than the hindquarters, which may take 10 hours or longer, depending on size.
In a wood-burning pit, turn the meat and drizzle the mop over it every 30 minutes.
In other styles of smokers, baste as appropriate and turn the meat at the same time. When the meat is done, remove it from the smoker, and allow it to sit for 15 minutes before serving. Slice or shred the meat and serve with barbecue sauce.

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Curried Goat

Phyllis Williams  

 

6 pounds goat stew meat, shoulder cut into 1 1/2-inch pieces
4 cups onions, sliced
1 large tomato, seeded and chopped
2 tablespoons ginger, chopped
6 garlic cloves, crushed
6 tablespoons curry powder
Salt and freshly ground pepper

6 tablespoons ghee or vegetable oil, (recipes follows below)
Water
Cheryl's Hot Sauce, recipe follows, to taste
4 Yukon Gold potatoes, peeled and cut into large dice
1 bunch scallions, thinly sliced for garnish

In a large bowl, season goat meat with onions, tomato, ginger, garlic, curry powder, salt and pepper. Mix well and allow to marinate refrigerated overnight.
Remove meat from marinade. In a large braising pot, over a moderately high heat, brown off meat in 2 tablespoons ghee or oil until golden brown on all sides. When done browning all of the meat, pour excess fat from pot. Add rest of ghee or oil to pot and all of the reserved marinade, some hot sauce and sauti for 6 minutes, then return meat to pot with enough water to just cover the meat and bring to a boil. Cover and put the pot in preheated 375-degree oven for 1 1/2 hours. Add potatoes to pot. Return pot to oven and cook for 1/2 hour or until meat is tender.
Simmer sauce over medium heat and uncovered to thicken. Season with salt and more hot sauce if desired. Garnish meat with scallions. This can be served with roti or white rice.

Cheryl's Hot Sauce:
10 whole Scotch bonnet peppers, rinsed and stems removed
1 to 1 1/2 cups white vinegar
10 whole pimento seeds
To a blender, add peppers and 1 cup of vinegar and puree. Add rest of vinegar if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.
Yield: 2 cups

Ghee:
1 pound unsalted butter, cut into chunks
Put butter in a heavy bottomed saucepan and into a preheated 300 degree oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.

Recipe courtesy Cheryl Smith

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Shanghai Baste

 

1/2 cup pineapple juice
2 tablespoons brown mustard
1 tablespoon cayenne pepper

1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon horseradish

Combine pineapple juice, mustard, cayenne pepper,
soy sauce, honey and horseradish.  Mix well.  

http://www.frickmeats.com/sauces.html

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Braised Chevon With Cranberries

(Dusena Kachna Brusinkami ) A Czech recipe

 

1 young milk fed kid, cut up salt
3 oz. bacon
1/2 c. butter
3 oz. root vegetables
1/2 c. onion
2 sour apples
2 tomatoes

4 grains of allspice
6 peppercorns
1 bay leaf
4 tsp. red wine
3 Tbs. flour
2 Tbs. stewed cranberries
1 lemon

Rub salt into the meat outside and inside.
Melt diced bacon, add butter and fry sliced vegetables and onion.
Add some water and sliced peeled apples and tomatoes, spices and wine.
Then put in the meat and braise it in the oven first with the lid on and when almost tender, remove lid and allow Chevon to become golden brown.
Remove the meat, dust the gravy with flour, dilute with water and simmer.
Add stewed cranberries to the thickened sauce, re-heat and return the meat.
Serve with dumplings and put a slice of lemon on each serving of Chevon.

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Authentic East Indian Goat Curry

Alva Irish

 

3 lb. goat meat chopped into small pieces, ON the bone.
(Lamb or Rabbit can substitute)
2 cardamon pods
2-3 cloves
2-3 cinnamon sticks
3-4 bay leaves
1 teaspoon whole black pepper corns
1/4 cup Olive oil
4 chopped onions
2 chopped tomatoes

2 tablespoon tomato puree
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 (purchased)
salt to taste
water for gravy (curry)

Heat oil in frying pan, add cardamom, cloves, cinnamon sticks, bay leaves, whole black pepper corns, and fry for few seconds.
Then add onions and fry until light brown, add ginger, tomato, tomato puree, coriander powder, red chili, turmeric and salt to taste.
When masala is thoroughly fried and oil comes up add Chevon (goat) pieces and fry until brown. Then add water cover pan and keep it on low flame until meat is done.
Garnish with chopped coriander (cilantro) leaves and
garam masala for a delicious flavor. Serve with roti or nan(bread).
Or Warmed flour tortillas can substitute.

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Alva's Goat Meat Chili

Alva Irish

 

6 Guajillo peppers, dried, whole
3 Pasilla peppers, dried, whole.
4 cans (large) of Tomato sauce (one that is made of just tomatoes)
Bragg's amino acid liquid (This acts as the salt, and is good for you)
 

3 Tablespoons of sugar.
2 1/2 pounds of Goat Hamburger meat.
Adolph's meat tenderizer, or 1/2 papaya, seeded and chopped fine.
1/4 cup olive oil
Enough water to cover the meat by 2"

Fry the meat in the oil until brown in a deep pot, mashing it as it fries so
it is separated. Do not drain.  Pour almost all the water over the meat, saving out 2 cups.  Add the meat tenderizer or the Papaya (better) to the mix and let boil on high.
Take the stems off the peppers and discard. Open them up and empty the seeds, discard or save to plant. (They will grow!) Place all the torn peppers into a blender with the water, and blend until the liquid is completely emulsified.  Pour into the boiling meat pot, along with the canned tomato sauce (or you can make it using fresh tomatoes, peeled and chopped).  Add 3 Tablespoons of Bragg's Liquid aminos. This tastes like Beef broth. Add the sugar. Turn the pot down to simmer, and leave it until it is reduced to your liking. Serve over rice, or spaghetti (spaghetti red), macaroni, rotini, penne, whatever.  This Chili is NOT HOT.
If you want more Heat, add Ancho Peppers, Jalapenos, or Cayennes, or even Habaneros to the mix.
To make Enchiladas with it, Heat corn tortillas a little in the microwave, covered with a paper towel, so they soften.  Chop a large onion very fine.
Put grated Cheddar cheese and the onion into each of them, and roll, lining them up in a flat pan as you go.  Brush them thoroughly with Olive oil, then pour over all, some of the chili you just made.  Over all that, sprinkle more cheese (your choice of kind) and bake until brown and bubbly.
You could make a Tamale pie:
Take whole corn tortillas, and some cheese and chopped onions. In a greased deep dish, alternate tortillas, with cheese and chili, top with a tortilla, oiled, and cheese, and bake until brown and bubbly.

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Southwest Marinade and Dry Rub

Phyllis Williams  

 

Southwest Marinade Ingredients:
1/4 cup pineapple juice
1/4 cup orange juice
1/8 cup lime juice
1/8 cup soy sauce
1/8 cup liquid smoke
 

Dry Rub Ingredients
1/8 teaspoon cayenne
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon sugar
 

For a smoky, sassy, hot and sweet taste sensation, marinate meat in this concoction for about an hour. Then rub meat in the dry rub mixture. Grill or broil.
You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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Marinade For Lamb or Goat

Phyllis Williams

 

4 c Chablis wine
1 c Green creme de menthe
1 T Onion powder
1 t Dried mint (crushed)

2 T Louisiana or Texas Pete hot sauce
1 c Soy sauce
1 c Water
2 T Olive oil
 

Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help"

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Chivo Enchilado 

ADOBO:
2 Tablespoons Chopped Garlic
1/2 Cup Chopped Onion
1 teaspoon ground cumin
1 teaspoon Salt
1 teaspoon Pepper
1/4 Cup White Wine
2 1/2 Pounds Goat meat cut into chunks

STEW:
2 Tablespoons Olive Oil
1 Onion -- chopped
1 Green bell pepper --
chopped
6 Cloves Garlic -- minced
1 28 oz Tomatoes -- canned, chopped
1 Cup White Wine
Salt & Pepper

Place garlic, onion, cumin,salt, pepper, and wine in a food processer and pulse to rorm paste. Rub goat with Adobo and marinate 24 hours in refrigerator.
STEW:
Remove goat meat from marinade and set aside. Discard marinade. Heat oil in heavy pot. Add onion, bell pepper and garlic, and saute over medium heat until softened, about 6 to 8 minutes.
Add tomatoes, wine and goat meat to pot. Bring to boil. Reduce heat to low and simmer gently, stirring occasionally, until goat is dender about 1 1/2 to 2 hours. Taste and adjust with salt and pepper if needed.
From: Los Angeles Times, Food Section
Post Date: 10-20-99

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Chevon Timbales

Linda Campbell

 

4 eggs
2 cups ground chevon, cooked
1 1/2 cups milk
dash salt
1/2 tsp paprika
 

1/4 tsp celery salt
1/4 cup chopped onion
1 Tbl chopped parsley or watercress
 

Beat eggs and add rest of ingredients. Pour into muffin plan and place into another pan (such as jelly roll pan) with water. Place into 325F oven for about an hour. Remove from cups, garnish with fresh parsley or watercress and serve.

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Chevon Meat Balls in Sour Cream Gravy

Linda Campbell  

 

1/4 cup chopped onion
4 Tbsp oil or fat
1 pound chevon
1/4 tsp. pepper
 

1 egg
2 Tbsp flour
1/2 cup water
1 cup sour cream

SautÚ onions in oil/fat. Remove and combine with meat, pepper and egg. Shape mixture into 2" balls and brown in hot fat. When evenly browned and cooked, remove from pan onto platter. Combine flour with remaining fat in skillet. Add water and sour cream and cook until thick. Pour over meat balls and serve. Serve over pasta or mashed potatoes.

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Chivo Picadillo

Garry Vroegh

 

4 Tablespoons of Olive Oil
1 Pound Ground Goat Shoulder
1 Large Onion Peeled and chopped
1 Large Green Bell Pepper (cored, seeded, and coarsely chopped)
3 Medium Idaho Potatoes (peeled and cut into 1/2 inch cubes)

1 8-ounce can Tomato sauce
Salt and Pepper to Taste
2 teaspoons of Sofito

10 Stuffed Pimento Olives  

Heat 2 Tablespoons of the Olive Oil in a large skillet.  Add the Goat/Lamb and cook on High Heat until the meat is not longer pink. Drain any excess pan drippings.  Reduce the Heat to medium, add the onion and bell pepper and suate until the onion is transparent and the meat i s brown (about 3-4 minutes).  Remove from the heat and set aside.
In a Skillet, heat the remaining Olive Oil and stir-fry potato cubes until
golden (about 5-8 minutes). Remove and drain on paper towels. Return Goat to stove and over low heat; add the tomato sauce, salt, pepper, Sofirto, potatoes and olives. Stir to combine. Cover and simmer 10 minutes.  Serve over White Rice (cooked according to Package directions)

Yields 4 servings.

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Chivo and Corn Kabobs

Garry Vroegh

 

1 1/2 Pounds of 'well-trimmed' boneless goat leg/shoulder of trimmed well of 'fat'. (Cut into 1 inch cubes)
1/2 Cup of Soy Sauce
1/4 Cup of Sesame Oil
1/4 Cup of Beef Broth or Veg Broth
2 Tablespoons of Sesame Seed
2 Tablespoons of Sugar
6 Cloves of Garlic (minced)
1/2 teaspoon of Red Pepper Flakes

2 Ears of Corn (cut into 1 inch pieces)
2 Small Zucchini (cut into 1 inch pieces)
4 Large Scallions (cut into 1 1/2 inch pieces)

Place the Goat/Lamb into a large resealable Plastic Bag.  In a small bowl, whisk the soy sauce, sesame oil, broth, vinegar, sesame seed, sugar, garlic and red pepper flakes.  Reserve half for dipping sauce. Add the remaining marinade to the plastic bag. Seal and turn to coat. Refrigerate overnight.
When ready to cook the kabobs, remove from refrigerator 30 minutes
before grillin'.  Heat the grill to medium.  In a casserole dish, combine the corn with 2 Tablespoons of water. Cover and microwave on high (100% power) for 2 minutes. Let stand one minute and then drain. Thread the meat cubes onto 6 metal skewers, alternating meat with the corn, zucchini, and scallions. Brush with the marinade from the plastic bag, then discard the marinade. Grill covered for about 12 minutes or until vegetables are tender.  Meat should be 145 degrees for medium-rare.

Serve with the reserved marinade.  Serve with rice tossed with some chopped fresh chives and a little butter or margarine (or your favorite seasoned rice). A Salad, with a couple of rolls and you will be in berry berry land...well, maybe for dessert have some strawberry ice-cream..top with what else but some berries.
This recipe is from Susan Nicholson.

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Rochi's Empanadas de Chivo

Garry Vroegh

 

2 Tablespoons of Vegetable Oil (ya' can use Olive Oil)
1 Medium Onion (chopped)
2 Cloves of Garlic (chopped)
1 Small green Bell Pepper (seeded and chopped)
Salt and Freshly ground Black Pepper (to taste)
1 teaspoon Oregan Leaves
1 (8 ounce) can of Tomato sauce
8 Pimento stuffed Green Olives
1 Pound of Ground Goat or Lamb
1 (1.5 ounce) Box of Raisins (optional)
1/4 Cup of Dry White Wine
Hot Sauce of your CHOICE (to taste)
Salt (to taste)

Empanada Pastry:
5 Cups of all-purpose Flour (plus more for dusting)
5 Tablespoons of Baking Powder
1 teaspoon Salt
1/3 Cup of Water (plus additional water for sealing)
3/4 Cup of Sugar
2 Eggs (lightly beaten)
4 Tablespoons of Butter (lightly melted and cooled)
1/4 Cup Vegetable Oil
1/4 Cup Dry White Wine
Vegetable Oil for Frying (Optional)

To Make the Filling:
In a Large nonreactive skillet, heat the oil over Medium heat and cook the onions, garlic, peppers, salt and pepper about 5 minutes (or until soft).
Place in a food processor fitted with the metal blade.  Add the oregano, tomato sauce, and olives.  Process until finely chopped.  Place the mixture in the skillet with the ground Goat, raisins (optional) and the Wine.

Simmer about 20 Minutes, breaking up the ground Goat/Lamb as it cooks.
Cook until the pan is nearly dry. (Filling should not be runny). Add the Hot Sauce and Salt (to taste).  Let Cool...

To Make the Pastry:
Shift 5 Cups of flour with baking powder and salt into a large bowl. Combine 1/3 Cup of Water and the 3/4 Cup of Sugar in a saucepan. Bring to a Boil and cook until the Sugar is dissolved. Let it Cool...

When the syrup is Cool, Add it along with the eggs, butter, oil and wine
to the Flour Mixture.  With a Fork, work ingredients together without beating or mixing. Dough is ready when all the ingredients are combined and dough is not sticky.(Dough may be crumbly but will hold
together when pressed).

When the Filling is Cool, Shape Empanadas.  Spread Flour on a work surface. Take about a Golf Ball sized piece of dough and roll it out into a 5-6 inch circle (Depending on how you putter around and the size of your Big-EYEdeas) about 1/8 inch thick.

Take 1 Tablespoon filling (drain filling as you measure if it is at all runny) and place the filling in the middle of one-half of a pastry round. Brush the edge with water. Fold other half over filling to make a half-moon (not shooting moons over Miami in the dark of the moon) and then press to seal the edge. Use the tines of a fork to seal the edge. Trim away any pastry imperfections to make a perfect half moon shape (when shooting moons there has never been found a perfect one on SoBe).

Repeat the Process, rerolling scraps and until all the filling and pastry is used up. (not film required for these)

To Bake:
Place on a lightly greased baking sheet and bake in a pre-heated 375 degree oven 15-20 minutes or until lightly browned.


To Deep Fry:
Heat 2-3 inches of Oil to 375 degrees in a suacepan and fry the empanadas a few 2-3 at a time for about 2-3 minutes per side
or until a golden Brown.. Makes about 30 Empanadas (but it is all according how Big Your Eyes are when your are Puttering around, sizing up the golf Balls and the Mooons).

Well, this has been handed down and is an authentic recipe. Rochi, says the 'difference' in these
empanadas are the wine in the filling and the sugar syrup that is in the dough.

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Oven Dried Goat Meat Jerky

Alva Irish  

Ingredients:

 

4 lbs. lean Kid Meat
5 Tbs. soy sauce
1 1/2 tsp. onion powder
1 1/2 tsp. salt

1/2 tsp. fresh ground pepper
1 1/2 tsp sugar
1/4 tsp. liquid smoke

How to Prepare:

Combine all ingredients except meat in a large bowl.  Cut meat into very thin slices, cutting with the grain if possible.  Marinate meat in liquid about 1 hour, until the liquid has been absorbed.  Remove meat from marinade and pat it dry with paper towels.

Place meat slices on oven racks so they are not touching each other.
Dry in an oven for about 5-7 hours, until meat takes on a brown color and
a hard, dry appearance and texture.  Let cool to room temperature and store in an airtight jar.

Dr. Alva Irish
http://www.askahomeopath.net

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