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