Richard’s Chevon  Chops with Cranberry Sauce

1 chevon loin or 4 to 6 chevon chops
1 Tablespoon Johnny’s Seasoning Salt
1 Tablespoon Whole Coriander seeds (crush the seeds after measuring)
½ Teaspoon black pepper
1 Teaspoon garlic powder or 3 minced cloves of garlic
1 Teaspoon dry oregano leaves
1 Teaspoon paprika

Spray loin or chops with cooking spray. 
Mix all spices together and roll the loin or chops in the spices covering all sides and ends.  Grill on medium heat in barbeque until 160 degrees.
Garnish with sliced oranges and whole berry  cranberry sauce

Richard’s Beans and Corn with Cabrito Chops

6 small (4 ounce) cabrito chops (pan fried with non stick cooking spray)
Remove the cabrito chops from the pan and set aside
Add to the pan:
1/2 sweet onion chopped into chunks
1/4 cup green peppers chopped into chunks
1/4 cup red peppers chopped into chunks
1/2 cup sliced mushrooms
4 cloves garlic - minced
Sauté together and then add:
1 can drained kernel corn
1 can black beans with juice
1 can pineapple chunks with juice
Simmer for 5 minutes and add:
1/4 cup water mixed with 2 tsp cornstarch
Stir and add cooked cabrito chops and 1 cup sliced tomato cook until heated through
For a heartier dish you may also add 2 cans canned potatoes with the corn, beans and pineapple.

Sandy’s Mexican Chevon Soup

In large sauce pan, sauté 1 pound ground Chevon until lightly browned. 

2 14 oz cans chicken or beef broth
2 12 oz cans Italian diced tomatoes
1/2 cup salsa
1 cup diced onion
2 cloves garlic minced
1 red pepper chopped
5 celery stalks chopped
1/3 cup fresh cilantro
1/2 tsp cumin
1/2 tsp basil

Simmer for 1/2 hour and add 5 tbsp fat free sour cream.

Quality coming & going
from Richard and Sandy
Richard’s Chevon & Beans

Cube and slowly brown Chevon steak (12 oz)
Johnny’s seasoning salt
4 cloves garlic
1/2 cup onion chopped
1 can red kidney beans (partially drained)
1 can garbanzo beans (partially drained)
1 can stewed tomatoes
1 tbsp brown sugar
1 1/2 cup carrots (chopped into bite size pieces)
1/2 cup sliced mushrooms
1/2 cup bell pepper
enough water to make as soupy as you want (1/2 cup)

I estimated this recipe as 3 Weight Watchers points per cup.
Sandy's Crock Pot Chevon

Put 2 large potatoes, 4 large mushrooms, 4 carrots and 2 pieces of celery in a crock pot.  Put 1 Chevon roast (any size) on top of the vegetables.  Pour 1/2 bottle of fat free or regular Italian Salad dressing over the top.  Cook on low crock pot setting for 8 - 10 hours.

This recipe is about as simple as you can get.  My recipes tend to require a little less culinary skill than Richard's.

Richard's Pepperoni

Richard also makes all of our own pepperoni.  For pepperoni he uses the prepackaged mixes from the Sausage Maker.  He uses the fat replacer from the Sausage Maker instead of added fat to make a more healthy product.
Richard's Bratwurst

2 1/2 lbs pork shoulder
2 1/2 lbs goat meat (Chevon)
1 cup bread crumbs
3 eggs
5 tsp salt
1 cup milk
1 1/2 tsp white pepper
1/4 tsp cloves
1/2 tsp onion powder
1/2 tsp mace

Grind the meat.

Beat eggs into the milk and mix all seasonings into egg/milk mixture.  Add bread crumbs.  Then mix thoroughly with ground meat. 

Stuff into natural casings.

Cook to 160 degrees internal temperature minimum.  We like them best cooked on the barbecue.
Sandy’s Crock Pot Chevon Roast or Chops

1/2 cup water
Whole medium potatoes
5 lb chevon/cabrito roast (very lean is best)
1 tsp dry sage
1 tsp dry thyme
2 pkg dry onion soup mix

Put all ingredients in order in a crock pot then spoon over the top:

2 cans fat free mushroom soup (optional for gravy)

Cook on medium for 10-12 hours or until meat is done.  The juice can be used as a thin gravy.

Richard’s Chevon Loin

1 chevon loin or 4 to 6 chevon chops
1 Tablespoon Johnny’s Seasoning Salt
1 Tablespoon Whole Coriander seeds (crush the seeds after measuring)
½ Teaspoon black pepper
1 Teaspoon garlic powder or 3 minced cloves of garlic
1 Teaspoon dry oregano leaves
1 Teaspoon paprika
Spray loin or chops with cooking spray. 

Mix all spices together and roll the loin or chops in the spices covering all sides and ends.  Grill on medium heat in barbeque until 160 degrees.

Richard’s Chevon Pot Roast

3 or 4 pound Chevon Shoulder Roast

In skillet with small amount of olive oil, brown all sides of roast. 

Then add 
2 ½ cups water
1 cup red wine
3 cloves crushed garlic
4 whole cloves
7 pepper corns
1 teaspoon thyme leaves
1 ½ cup sliced onion
1 ½ cup carrot chunks
1 ½ cups parsnips (optional)

Bring to a boil and reduce heat to a simmer.  Continue to simmer for 1 ½  - 2 hours or until meat reaches 160 degrees (or more) and is tender.

Christmas Loin

1 goat loin

Make rub for goat loin by combining:
¼ Teaspoon black pepper
½ Teaspoon Thyme leaves
½ Teaspoon Paprika
½ Teaspoon Ground Cumin
½ Teaspoon Salt

Rub on outside of loin.

In large fry pan, brown loin on each side until it is cooked through. 
Remove the loin from the pan.

In the same pan, add:
1 sliced onion
2 cloves garlic, crushed and minced
1 cup sliced mushrooms
Saute until the mixture starts to caramelize then add:
1 stalk celery sliced
½ cup bell pepper sliced
1 cup cherry tomatoes
1 ½ cups Mango Salsa

Heat the mixture through until hot.

Slice the loin into thin ingots.

Pour the sauce over the loin.

Richard’s Chevon Sukiyaki

Brown 1 pound Chevon stew meat in soup large kettle.
6 cups water
Simmer 30 minutes

1 cup chopped onion
1 cup sliced mushrooms
½ cup chopped carrots
4 cloves crushed garlic
2 cups sliced green cabbage
5 cups Napa cabbage
3 cups Bok Choy
3 beef bullion cubes
1 Cup Yoshida Gourmet Sauce
1 Tray of tofu, cubed
Simmer for 30 minutes.

Cook 3 serving size package bean thread noodles or rice noodles per package directions and add to above ingredients & serve.

Richard's Barbecue Loin Chops

Bring chops to room temperature before cooking. 

Season to taste with Johnny's seasoning or salt and pepper.  Don't put the salt on the meat before cooking and let it sit, that can make it tough and dry.

Cook on the barbecue on low heat or if you have one, cook it on the infrared burner to seal the meat which seals the meat so it stays moist.

If you think the chops might be tough or you just want a different flavor, marinate in lemon juice or italian dressing for at least 1 hour or up to 24 hours.

Eat and enjoy.  Be sure to cook it on low to keep moisture in the meat. 

Cabrito, Chevon, Goat meat
It’s what’s for dinner at our house!

Cabrito, Chevon or Goat meat, whatever you want to call it, is healthy and delicious.  At Richard and Sandy’s, we enjoy the high protein, and low calories, fat and cholesterol of goat meat.  The meat is low fat, tender and juicy if properly prepared; and Richard is a great cook!  For further nutritional information, please click here.

Our  meat goats produce excellent quality meat.  They are farm raised on high quality feed.
Typically, Cabrito, Chevon, Goat meat should be cooked on medium heat, we especially enjoy grilling on the barbecue.  Since there is very little fat in the meat, many recipes add some moisture to the cooking process.

Tender cuts, such as the  loin roast or chops can be cooked by a dry heat method such as roasting, broiling or frying. 

Less tender cuts such as stew meat, riblets and shanks should generally be cooked with moist heat such as braising and stewing.

Be safe, cook ground  meat to at least 160 degrees, or until the juices are clear with no trace of pink.  Steaks, roasts, and chops can be cooked to medium rare (145 degrees), medium  (160 degrees) or to well done (170 degrees).  We prefer medium.

These recipes may not be reprinted or copied without permission.  If you would like to use some of our recipes, just send us an e-mail and we can discuss it.
Sandy's Sauerkraut and Ribs

Remove excess fat and place a rack of ribs in a baking dish
Cover with Sauerkraut (juice and all)

Cover with foil and bake at 250 for about 5 hours.
Richard's Goat Cheese

Richard tries to beat the babies to the udder often enough to make homemade goat cheese several times a year.  It is difficult (getting the milk, not making the cheese).  The babies soon learn what he is up to, and as soon as they see him at the door in the morning, it is a race for the udder!

1 gallon of milk
1/2 cup white vinegar

1.  Heat the milk to 158 degrees
2.  Add the vinegar very slowly, while stirring  The milk will start to coagulate as soon as you add the vinegar, separating into curds and whey
3.  When the curds appear, skim them off into a cheesecloth lined colander. 
4.  Pull the corners of the cheesecloth up and hang the cheese where it can drain sever ours or overnight

This makes a nice soft cheese.  A little salt and pepper and you are good to go.  Richard adds all kinds of flavors depending on the mood of the day.
Mozarella Cheese at Home from Hoegger's Farm Supply

This isn't our recipe, but I thought it looked interesting and decided to add it.  Hoegger Supply Company is a great resource for anything goat related!

Make Mozzarella Cheese at Home
Ready to learn how to make mozzarella cheese at home? Fresh home-made Mozzarella Cheese is simply delicious, and easy! Below are easy instructions on how to make mozzarella cheese at home.
Fresh Mozzarella has a fabulous flavor. It is used in Pizza, Lasagna, string cheese, Crostini, bruschetta, salads, etc. Non-homogenized milk works best to make Mozzarella Cheese. This is a great cheese to make.
Easy Mozzarella Cheese Recipe
1.Stainless pot to hold 1 gallon
2.Long knife to cut the curds
3.Large Spoon
1.Milk 1 gallon
2.Citric Acid Powder 1 ¼ teaspoons
3.Rennet, liquid ¼ teaspoon or Tablet 1/8 teaspoon
4.Water cool ½ cup (divided in half)
Easy Mozzarella Cheese Directions
Put the cool milk into a stainless pot. Dissolve the Citric Acid into ¼ cup of cool water. Stir into the cool milk. Bring the temperature of the milk to 88 degrees and remove from heat. Mix the rennet into ¼ cup cool water and stir into the milk for about 10 seconds.
Allow the milk to set for 15 minutes to coagulate. When it has coagulated enough it should be firm and when you dip your finger into the curds it will break cleanly over your finger. Cut into 1-inch cubes and let rest for 10 minutes.
Place the pot of curds into a sink of hot water and slowly bring the temperature of the curds to 108 degrees. Hold at 108 degrees for 35 minutes. Stir every 5-10 minutes to keep the curds from matting together. Drain the curds into a colander for 15 minutes.
Once the curds have drained you will need to heat treat them. This can be achieved using a microwave or hot water. Directions for both methods are below. I personally use the Microwave to make mozzarella and find it less messy.
Microwave Method:
Break a cupful of curds into a microwave safe plate or bowl. Sprinkle ½ teaspoon of kosher salt over the curds and heat in the microwave for 50 seconds.
Remove from microwave and work with a spoon to mix the curds together.
Place back in the microwave and heat again for another 25 seconds. Shape into a ball or place in a container you want the cheese to take the shape of such as a round or square dish. If using a container allow the cheese to cool and cover and refrigerate. If you want to hold a ball shape the cheese can be placed into ice water to cool quickly. Wrap and refrigerate. Cheese will keep for about 2 weeks in the refrigerator.
Hot Water Method:
Cut the cheese curds into 1-inch pieces and place into a large stainless bowl. Heat enough hot water to cover the curds to 155 degrees. Pour the hot water over the curds and quickly use two large wooden or stainless spoons to work and stretch the curds until you can shape them into a ball. Once shaped, place into a cold brine solution for 30 minutes. This will cool the cheese quickly and hold the shape and salt it at the same time. After 30 minutes remove from the cool water, wrap and refrigerate. Cheese will keep for about 2 weeks.

Now that you know how to make mozzarella cheese, Hoegger Supply has a great Mozzarella Cheese Kit with everything you need to get started. Just add milk!