RECIPIES:

Richard’s Chevon & Beans

Cube and slowly brown Chevon steak (12 oz)
thyme
sage
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 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 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.

http://www.sausagemaker.com/





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.



RICHARD & SANDY'S BOER GOAT FARM
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. 

Add:
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.