Recipes
Tomato Basil Chevon:
2 tablespoons of olive oil
Brown meat in the olive oil, add salt, garlic, oregano, cumin and onion. Cool until onion is soft. Sprinkle flour over meat and allow to brown, slowly stirring constantly. Add tomatoes and water. Simmer uncovered for 40 minutes, stirring occasionally. Most of the liquid will be absorbed, but will be thick.
Chevon broiled salsa burgers:
2 pounds of ground Chevon meat
Make patties and place in frying pan, cook on med heat covered.
Simple home Chevon Jerky:
1 cup of Worcestershire sauce
Mix together until dissolved, add thinly cut Chevon meat 1/8-1/4 “ thick
Submitted by: Jill Bobrowsky,
Chevon Tacos:
2 tbs. ground Chevon
Brown the ground Chevon and chopped onion, add the tomatoes, spices and flour, stir. Cook until thick, add to taco shells with desired toppings.
Submitted by: Jill Bobrowsky of
Chevon roast:
1-2 tbs. olive oil
Place roast in pan with ½-to 1 cup of water in bottom
Submitted by: Jill Bobrowsky of
8 Lamb Chops (1-inch thick)
In a frying pan, heat shortening until foamy. Add lamb chops and cook until browned on both sides. Remove chops afrom pan and set aside.
Submitted by:
Broiled Lamb Chops:
4 lamb shoulder chops
Brush lamb chops on both sides with lemon juice. Sprinkle with oregano.
Birria (Mexican Meat Stew):
THIS DISH sounds a lot better if you don't speak Spanish; it means
"deformed" or grotesque.
it tastes. This spicy multiple-meat stew is rich, hearty, and ideal for
wrapping in tortillas. it's also ripe for substitution: In Mexico's roadside
toquerios. you'll see organ meats in the mix, but unless your guests are
heartier of constitution than most of our friends are, skip that approach.
(Veal breast, chicken legs, rabbit, or venison, however, are all fair game;
just keep it to 3 pounds of meat totol.) Serve with Fiery Three-Onion Salsa
Serves 4 to 6 as em entree
1 small yellow onion, peeled and chopped
4 jalapeno chilies, stemmed and chopped 8 cloves garlic, peeled
1/4 cup white vinegar
2 tablespoons chili powder
2 tablespoons dried oregano
2 teaspoons cumin seeds, toasted and ground
2 teaspoons coriander seeds, toasted
and ground
2 teaspoons ground cinnamon
2 teaspoons kosher salt
1 teaspoon ground allspice
1 teaspoon ground cloves
l-pound lamb shank
1 -pound pork shoulder
1-pound beef brisket
3/4 cup water
3 tablespoons all-purpose flour
2 large tomatoes, cored and chopped, or 1 (14.5-ounce) can diced tomatoes
Salt and freshly ground black pepper, to taste
Preheat oven to 325°F.
I n the bowl of a food processor, or in a blender, combine the onion,
chilies, garlic, vinegar, and seasonings; process to form a paste. Rub the
paste liberally on the lamb, pork, and beef.
Add 1 inch of water to a heavy pot or Dutch oven, preferably enamel-coated
cast iron, with a tight-fitting lid. Add the meat to the pot.
In a small bowl, whisk together 3/4 cup water and the flour until smooth.
Rub some of the paste along the rim of the pot to form a seal and
immediately cover. Set aside the remaining paste.
Bake without peeking for 2 l/2 hours, or until the meat is very tender.
Remove from oven and uncover. Transfer the meat to a plate. Wait 10 minutes
for the juices to settle in the pot, skim the surface with a spoon to remove
excess fat, then add the tomatoes to the juices in the pot; bring to a boil
over medium-
and whisk into the boiling sauce. Adjust heat to a simmer, and cook,
stirring occasionally, for 5 minutes. Season generously with salt and
pepper.
Submitted by: Peg Fultz
3 PINES FAVORITE CHEVON
Cube 1 # de-boned Chevon (goat meat) into bite sized pieces
Dredge in flour
Brown in canola oil
Coarsely dice 1 large onion, 2 green peppers, 2 cups celery
Season with 1 tsp cumin, 1 tsp rubbed sage, 2 cloves garlic (or garlic
powder), 1/2 tsp red pepper flakes or hot sauce to taste
1/2 cup red wine or cooking wine
Reduce heat to low and cook until vegetables are crisp tender.
Reduce heat to simmer.
Simmer covered 1 hour. Replace liquids as needed.
Chunk cut 3 Roma tomatoes and stir into mixture until heated through but
remain firm.
Serve with a wild rice mixture or pasta.
4 servings.
Submitted By: Tom and Wynn Harder
Chevon Enchiladas
Place a Chevon roast in the crock pot.
Add 1 large finely chopped onion, 1 tsp each of rubbed sage, cumin, garlic powder, a few red pepper flakes (or hot sauce), 1 cup water.
Cook on high for 1/2 hour then reduce temperature to low and cook until meat separates easily with a fork (usually 6 hours).
Remove roast and pull apart with a fork to shred it. Set it aside.
Place contents of a 1# can of Fat Free refried beans, a small can of diced green chilis, chopped medium onion into a skillet and heat through. Combine this with the chevon. Heat tortilla shells in the microwave or a skillet and fill with the meat mixture. Roll and place in a 9x9 or 9x1 3 (depending on the size of your roast and servings desired) pan that has a thin layer of enchilada sauce in the bottom. Cover the rolled enchiladas with 10 oz of green chile enchilada sauce and 10 oz red chili enchilada sauce, shredded cheddar cheese. Cover with foil and bake at 350 degrees until sauce is boiling. About 30 minutes.
Submitted By: Tom and Wynn Harder
Brown 1-2 # of ground Chevon with 1 large diced onion, 1 cup diced celery, 1 cup chopped raw carrots, 1 cup diced green pepper. Season with pepper, garlic powder, 2 Tbls Worchestershire sauce. Add 1 1/2 cups of cooked white or brown rice and 1 cup cooked wild rice, 1 can beef broth, 1 large can undrained whole tomatoes or diced fresh tomatoes (3 large). Cover with shredded Parmesan or Asiago cheese. Cover with foil and bake at 350 degrees until heated through. About 30 minutes. Serve with salad or vegetable.
Submitted By: Tom and Wynn Harder