Chevon Stew Recipe
8 lbs 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.

Goat Meat and Sauerkraut
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 Sauce (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.

Too-Easy Pot Roast
5 pound goat shoulder
2 cups water
1 large onion 
2 cloves garlic
2T minced garlic
4 T Worchester Sauce
2 tsp salt
1 tsp pepper 
3 T Jalapeno Hot Pepper Sauce (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.

Hawaiian Chevon Mini-Kabobs
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.

Goat Chops on the Grill
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.

Goat Meat Chili
2 tablespoons vegetable oil
2 cups chopped onions
1 tablespoon ground oregano
2 tablespoons ground cumin
1 teaspoon garlic powder
1 tablespoon salt
3 pounds lean ground goat meat
1/2 cup plus 2 tablespoons chili powder
1/2 cup flour
8 cups boiling water
In heavy pot, sauté onions in cooking oil. Add oregano, cumin, garlic powder and salt. Stir and sauté until onions are almost clear.
Add ground meat; cook and stir until crumbly and almost gray. Add chili powder and then the flour, stirring vigorously until thoroughly blended.
Add boiling water, bring mixture to a boil, and simmer for less than 1 hour.
Seasonings, including cayenne pepper, may be adjusted to individual taste at this time.
This recipe makes approximately 14 cups (8 ounces each) of chili. Do not add pinto beans to this chile. Serve the beans as a side dish.

Goat and Vegetable Casserole
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 lbs. ground goat meat
1/4 thyme t
2 T chopped onion
6 tomato sliced 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.

Goatburger Rolls
1 pound ground goat
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 spoonfull 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 in a Blanket
1 package (17-1/4 ounce) frozen puff pastry
1/3 cup minced onion cup fresh bread crumbs
1-tablespoon Worcestershire sauce
cup skim milk
1-teaspoon salt
1 egg
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 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

 Boneless Chevon Chops
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.

Cheeseburger Bake
1 pound ground goat
1/3 cup chopped onion
1 can (11 ounces) condensed Cheddar cheese soup
1 cup frozen mixed vegetables, if desired
2 cups bisquick or substitute
1/4 cup milk
3/4 cup water
1 cup shredded Cheddar cheese (4 ounces)
salt, pepper to taste
Preheat oven to 400F. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground goat (salt/pepper to taste) and onion in 10-inch skillet over medium heat, stirring occasionally, until meat is brown; drain. Stir in soup, vegetables and milk. Stir biscuit powder/bisquick and water in baking dish until moistened; spread evenly. Spread meat mixture over batter. Sprinkle with cheese. Bake 30 minutes.

Curried Goat
1 lb/ of goat
1T. 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.

Salsa Chili
2 lbs ground goat meat
1 large onion - chopped
1 jar salsa (30 oz - use mild or hot depending on your 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.

Stir-Fry Goat with Green Onions
2/3 lb. of 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 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.