Chevon Recipes - The "New" Red Meat

Chevon or goat meat is what we produce, but very few of us newcomers have experience cooking and serving goat meat. I hope to use this part of the blog, to learn from you as well as post receipts that I have found. Please blog/post your recipe reviews, your own recipes and also any restaurants that you know of that serve goat meat!

Goats fulfill the protein needs of over 80% of the world's population in the form of milk, cheese and meat. Countries such as Pakistan, Iran, India and regions such as the middle east depend upon the goat for their sustenance. Immigrants to a new country always bring along with their religious beliefs and culture, their eating habits with them. We got cabbage rolls from the Polish, Yorkshire Pudding from the British and cannelloni from the Italians…..Today in 2009, we are seeing more, and more new Canadians from regions of the world that eat goat such as Southern Asia and Africa. For the people in the Muslin community the goat must be slaughtered according to Halal rituals. Our friends in the Greek, Jamaican and Jewish community enough goat as part of their cultural eating experience also.

Interestingly enough, Stats Canada (who measure almost anything), has seen the consumption of red meat down from 1996-2007 EXCEPT for lamb and goat which showed an increase. They presume this trend is due to an increased number of new immigrants who eat goat, as well as a recent awareness that goat meat is good for you.

As a WASP (white anglo-saxon protestant), I have not had much exposure to goat meat. Upon trying it recently I was pleased to discover a rich, mild, beefy meat, textured similarly to a tender pot/chuck roast. It didn’t taste like chicken!!!

Now, back to goat meat. Why should us WASPs be eating goat? Well, goat meat or chevon is good for you. Goat meat has ½ the fat than similarly prepared beef, but similar protein content. Goat meat has 40% less saturated fat than chicken, even with the skin removed.

 

 

3 oz meat	Calories	Fat (grams)	Saturated Fat (grams)	Protein (mg)	Irion (grams)
Goat/Chevon	122	2.58	0.79	23	.3.
Beef	245	16	6.8	23	2.9
Pork	310	24	8.7	21	2.7
Lamb	235	15	7.3	22	1.4
Chicken	120	3.5	1.1	21	1.5

 

Why is it then it is still not seen in many grocers, butchers or menus. Any good restaurant will have rack of lamb, but menus with goat are few and far between. It has started to be a novelty item at some restaurants.

A recent article in the New York Times (http://www.nytimes.com/2009/04/01/dining/01goat.html) tells the story of this reporter converting to goat meat.

The only restaurant I have been lately that has served goat meat is “The Rude Native‗ in Oakville, Ontario, Canada. (http://www.rudenative.com/). Do you know of any others?

If you can find goat at a restaurant near you, try one of these recipes. Let me know what you think.

Tips for cooking goat meat: Cook it - low temperature - slow - moist (add water, broth, oil)

 

 

Here are some Recipes

Thanks to

-Canadian Meat Goat Association

-Celeste Chevrerie

-Dragonfly Boer Goats and other recipe sites

 

Marinades for Goat and Lamb Mint Raspberry Marinade: Combine 1/3 cup of olive oil, 2 tablespoons raspberry vinegar, 1 tablespoon of chopped fresh mint and 1 garlic clove, minced. Soy Ginger Marinade: Combine 1/4 cup lemon juice, 1/4 cup soy sauce, 1/4 cup honey, 1 teaspoon grated ginger and 1 garlic clove, minced. Meyer Lemon Marinade: Combine juice from 2 Meyer lemons, 2 TBS minced garlic, fresh basil, fresh oregano, fresh thyme and salt and pepper to taste. Tejano Marinade: Combine 2 TBS minced garlic, 2 tsp ground cumin, 1 tsp cumin seeds, 2 tsp dried oregano, 2 TBS sesame seeds, 1 TBS vanilla extract, 1/2 cup fresh lemon juice, 1 TBS salt, 1 tsp freshly ground black pepper, ¼ cup olive oil. Yogurt Curry Marinade: Combine 1/3 cup plain yogurt, 2 teaspoons curry powder, 1 garlic clove, minced and 1 1/2 teaspoons lemon pepper

 

Chevon Loin With Rosemary

5 tbsp olive oil ¼ cup dry red wine 2 tbsp chopped fresh rosemary 2 large cloves garlic pressed/pureed 2 small shallots, diced ½ tsp each salt and pepper 4 prime chevon loins Fresh rosemary sprigs

Wisk oil, wine, diced shallots, rosemary, garlic, salt and pepper in a bowel. Place chevon loin in a large plastic resealable bag, our marinade over the meat to coat. Refrigerate 6 hours to overnight.

Preheat grill to medium high or 375 degrees F. Remove chevon from marinade, shaking off excess and pat dry. Let stand at room temperature for 1/2 hour. Season chevon with salt and pepper. Lightly oil grill. Grill chevon to desired doneness, about 4-8 minutes per turn depending on thickness for medium rare.

Garnish - serves 4

 

 

Chevon Rack

1 Frenched Rib Rack 1/2 cup Dijon mustard 4 cups Panko bread crumbs Kosher salt Black pepper 1 tablespoon dried rosemary 1 tablespoon dried thyme Aluminum Foil 6 tablespoons olive oil

Preheat oven to 350 degrees. Place Panko and herbs into a food processer. Pulse and run until crumbs are fine about 2 1/2 cups. Spread Dijon on both sides and ends of meat. Pat Panko mixture on the chops. Wrap individual rib with aluminum foil making sure there is no meat or membrane on rib. Reduce oven to 300 degrees.  Heat oil in a saute pan over medium heat. Brown rack on both sides until golden. Place rack in oven and roast for about 6 minutes or until internal temperature is 125 degrees for medium rare.

 

Vegetable Chevon Soup

  2 lbs of chevon stew meat, browned

1 small onion cubed and browned with meat

8-10 cups water

3 tbsp beef soup base

1 tbsp vegetable soup base 1/2 (16oz) bag of frozen peas 1/2 (16oz) bag of frozen baby white corn 1    14.5oz can of green beans - drained 3/4 cup of cut fresh baby carrots 1 14 ounce can diced tomatoes drained Fresh chopped basil and thyme to taste Optional -  15 fresh cleaned mushroom caps cut in half

Bring water to boil.... add chevon and onions when completely browned, Reduce heat and simmer for 45 to 60 minutes. Add rest of ingredients into soup... before serving add 1 can diced tomatoes and drained.

Serve with a nice leafy salad, Rosemary Potato Bread and of course, a glass of your favorite wine.

For variations you can also add any left over vegetables such as asparagus, boiled potatoes, even shredded cabbage.   When adding left over vegi's ... add these when you add the can of diced tomatoes and allow to simmer approx 10 more minutes to thoroughly heat.

 

Chevon Crock Pot Roast

2.5 lb roast 3 cups water 3 tbsp dry beef bouillon 4 large red potatoes cubed 2 cups baby peeled carrots 1 small onion chopped

Put ingredients in crock pot in morning and let simmer all day.

 

 

Bar-B-Que Kabobs

2 lbs of stew meat (will feed 4) that is marinated in your favourite marinate 1 each red, yellow, green, bell peppers cut into 2 inch squares 1 pound mushroom caps 2 pounds small zucchini 20 medium cherry tomatoes

Thread marinated meat and vegetables onto skewers, alternating meat and vegetables in any pattern that you wish. Bar-B-Que the Kabobs over the grill on a low heat giving everything a chance to cook. 

 

Tequila and Lime Loin Roast

Mix tequila and lime juice mixed as a marinade.Generously pour the marinade all over that loin roast, roll it around in the marinade, cover and refrigerate for 24 hours. When ready to cook... preheat oven to 350 degrees.  Place the roast in a deep roast pan with a lid or aluminum foil.  Add 1/2 inch of water to the bottom of the roast pan.   Place in your preheated oven and cook slowly.  The roast in the photo was a 2 pound roast and it cooked for 3.5 hours.   The key is to keep it moist.  Check to make sure the water has not cooked off and keep the roast pan covered 

 

Spiced Chevon Koftas

2 tbsp minced ginger root 2 cloves garlic minced 1 jalapeno pepper, seeded or minced (Can substitute 1 hot green chili) 1 egg yolk 2 tbsp vegetable oil 1 tbsp cornstarch 1/2 tsp salt and tumeric 1/4 tsp ground coriander 1 lb ground chevon

In a large bowel stir together all of the ingredients. Divide into 8 portions and shape each into a ball. Thread onto skewers, squeezing each into a 3 inch sausage shape. Place on greased grill over medium-high heat and close lid and cook turning once for about 15 minutes or until they are lightly browned and no longer pink inside. Service with raw onions, pitas and sour cream or plain yogurt.

 

Chevon Roast

1 Rolled and tied shoulder roast Kosher salt Black pepper 3/4 cup brown sugar 1/4 cup honey 1/4 cup orange juice

Preheat oven to 350 degrees. Place roast on a deck in a small open roasting pan. Season the chevon shoulder with salt and pepper. Cook for 30 minutes. Prepare the glaze. Combine brown sugar, honey, orange juice and oregano.   Mix well to form slightly thick syrup. Remove roast from oven and apply glaze all over roast. Add water to pan. Baste with remaining glaze during cooking. Roast for 60 to 75 minutes. Test with meat thermometer (140 degrees for rare, 160 for medium rare). Roast should look well browned and glisten.

 

Chevon Souvalki

2 lbs boneless leg or loin pr prime chevon cut into 1 in cubes 2 medium omions peeled and cut into quarters 3 firm roma (plum) tomatoes 1 yellow and 1 green pepper cut into 1 inch squares 3-5 Greek pitas 1/2 cup feta cheese Marinade 1/2 c olive oil 4 TBS lemon juice 1/4 c white wine Salt and pepper 4 TBS garlic pureed 3 bay leaves

Add vegetables and meat to marinade and soak overnight in fridge. The next day allow them to come to room temperature and remove from marinade. Thread meat onto skewers alternating with vegetables. Broil over hot charcoal from about 10-15 minutes. Serve in warm pitas with roma tomatoes, tzatziki and feta if desired.

 

 

Goat Vindaloo (Indian Dish)

1 tsp cumin seeds 1 tsp coriander seeds 10 whole dri ed red chilies 1/2 cinnamon stick 8 whole cloves 6 green cardamom pods 10 black peppercorns 6 garlic cloves, minced 2 piece fresh ginger, peeled and minced 2 TBS white vinegar 1/2 lemon, juiced

¼ tsp salt 2 lbs. boneless goat shoulder, well trimmed and cut into 1 inch cubes (kabobs) 2 very ripe medium tomatoes, quartered (or 1 can whole peeled tomatoes) 2 medium onions, quartered 3 TBS canola oil 1 tsp salt (or to taste) 1/2 cup water

For the spice taste, combine the cumin, coriander, red chilies, cinnamon, cloves, cardamom and peppercorns in a spice grinder and grind into a coarse powder. Dump out into a large ceramic or glass bowl and stir in the turmeric, garlic, ginger, vinegar, lemon juice and 1/2 tsp salt. Add goat and stir with a spatula to coat the meat with the paste.

Cover and let marinate in the refrigerator at least 2 hours or up to 4 hours. Meanwhile, combine tomatoes and onions in food processor and puree; set aside. Heat oil in large, heavy-bottomed casserole over medium-high heat. Add goat with marinade and cook, stirring often, for 10 minutes. Add tomato-onion puree and salt, and stir well. Bring to a boil. Add water as needed to cover the meat. Return to boil, turn heat down and simmer, covered, until the meat is tender (about 1 hour). Taste for salt and serve hot.

 

Lamb or Goat Stew with Peanut Sauce

2 TBS light olive oil 1-1 1/2 lbs.lamb shoulder, trimmed of excess fat & cut into 1-½ inch pieces 1 clove garlic, minced 1/4 cup smooth peanut butter 3 TBS low-sodium soy sauce 3 TBS dark brown sugar 2 TBS fresh lemon juice 1 TBS molasses 1/8 tsp cayenne pepper 1/2 C water 1/4C chopped roasted peanuts 2 TBS chopped fresh cilantro (garnish) Salt & pepper, to taste

Warm olive oil in a small frying pan over medium-high heat. Add lamb and brown quickly on all sides. Using a slotted spoon, transfer to crockpot. Add the garlic and saute for a minute, then add peanut butter, soy sauce, sugar, lemon juice, molasses, and cayenne, scraping up brown bits and stirring with a whisk. Add water and pour over lamb in the crock. Cover and cook on LOW for 6-8 hours. At end of cook time, stir in peanuts and cilantro. Season to taste. Serve hot over brown jasmine rice or couscous.

 

Riblets with Fresh Figs

2 pounds lamb or goat riblets 4 TBS olive oil 1 large onion. chopped 1 TBS flour 2C dry white wine 1 pound whole figs Salt & pepper to taste

Cut riblets in to 2. pieces and brown in oil. Add onion and cook until caramelized. Sprinkle flour over top and blend well. Add wine slowly and mix to thicken. Reduce heat. Place figs in with the meat. Cover and simmer one hour.

 

Sikbadj (Stew with Dates and Apricots)

Serves 12

2 large onions, coarsely chopped Sunflower oil 3 lbs. boned leg or shoulder 2 tsp cinnamon 1 tsp allspice Salt and pepper 3 medium eggplants, cubed 12 oz dried dates, pitted 4 oz (or more) dried apricots 8 oz blanched almonds 2 TBS sesame seeds

Fry onions in large saucepan in 3 TBS oil. Trim the meat of fat and cut into 1-1/2. pieces. Add to onion and brown. Cover with water, bring to boil, add cinnamon, allspice, salt and pepper and simmer covered for about 1 hour. Meanwhile, sprinkle plenty of salt on the eggplants and let them degorge their juices. When meat is very tender,

rinse the eggplants and add them to the stew with a bit of water (if necessary). After another 20 minutes, add dates and apricots and cook for another 10-20 minutes until the eggplants and fruits are soft. Fry almonds in oil until browned and toast sesame seeds in a dry frying pan until lightly colored. Serve stew sprinkled with almonds and sesame seeds on large shallow plate.

 

Chevon Curry

1 large onion 1 tbsp minced ginger 2 tbsp minced garlic 2 tbsp curry paste (mild, medium or hot) 1 tsp cinnamon 1 tsp ground cumin

Marinade 2 TBS curry powder 1/4 c fresh lemon juice 4 tbsp vegetable oil 3 cups water 1 lb cubed chevon Salt and pepper 1 cup lite coconut milk 2 cups drained chopped tomatoes 1 tbsp lemon juice 2 cups baby spinach 4 cut lychee nuts

Marinate chevon overnight in marinade. Next day, heat oil and sauté onions until soft and add garlic and ginger and sate another 5 minutes. Stir in curry paste, cinnamon and cumin. Cook until fragrant, about 1 minute. Add meat and marinade and 3 cups of water. Simmer until tender and water is evaporated. When meat is tender (might need to add more water and simmer longer), add coconut milk and tomatoes. Bring to boil and reduce heat and simmer until thickened. Remove from heat and add rest of ingredients.

 

 

Chevon Meat Loaf

5 lbs ground chevon meat 3 large onion medium chop 2 red pepper, seeded medium chop 2 yellow pepper, seeded medium chop 5 cloves garlic, finely chopped 3 tablespoons dried basil 4 tablespoons dried oregano ½ cup ketchup 5 slices bread 1 ½ cup milk 5 eggs beaten Kosher salt and black pepper 2 TBS olive oil

Preheat oven to 350 degrees. Chop onion, peppers and garlic. Saute onions and peppers until soft and add garlic. Cook 5 to 8 minutes or until garlic releases its flavor. Don't brown. Transfer to a bowl to cool. Crumble Bread in a bowl and add the milk so the bread absorbs the milk. In a large bowl, break up the chevon and add onions, peppers and garlic- mix well with clean hands. Spread herbs, ketchup and eggs - mix well. Add bread/milk mixture to chevon and mix well with clean hands. Take 3 tablespoons and cook in saute pan to taste adjust the seasoning, if needed. Make loaf or use a loaf pan. Cover loosely with aluminum foil and cook for 45 minutes, then uncover cook for another 20 minutes until internal temperature is 160 degrees. Pull from oven and pour fat out of loaf pan. Let rest for 15 minutes before slicing.

 

Chevon Blade Chops

4 Blade Chops 3 cups all purpose flour Kosher salt Black pepper 1 10 oz pearl onion 1 lb baby carrots 1 lb small fingerling potato 1 15 oz can of diced tomatoes with basil, oregano and garlic ¼ cup olive oil Chicken stock

Preheat oven to 325 degrees. Salt and pepper chops, dredge in flour. In a Dutch oven, brown chops and add 1 inch of chicken stock. Cover and place on middle rack of oven for 2 hours. After 80 minutes, add onions, carrots, potatoes and tomatoes. Continue cooking until fork tender.

 

Leg of Prime Chevon â€" stuffed with cheese, prosciutto and portabella mushrooms

1 butterflied leg of Prime Chevon Marinade: 6 tbsp balsamic vinegar 1/2 c fresh lemon juice 2 tbsp lemon zest 1/2 c olive oil 2/3 cups fresh basil chopped 2 tbsp shallots chopped Salt and pepper to taste

Stuffing: 14 ounces goat cheese 11 slices prosciutto Grated zest and juice of 1 lemon 2/3 cup white part of leeks diced 3 tbsp garlic finely chopped 3 tbsp onion 1 tsp thyme Salt and pepper 2 portabella mushrooms diced 2 tbsp vegetable oil 2 tbsp butter

Marinade meat for 24 hours in fridge. Combine cheese, garlic, lemon juice and zest and thyme and set aside. Put oil and butter in hot saute pan and carmelize, onion, leeks and mushrooms. Remove from heat and allow to cool than add to cheese mixture. Remove meat from marinade and pat dry. Place skin side down and season with salt and pepper, Spread cheese mixture evening over the meat leaving about a 1/2 inch border from the edge. cover the cheese mixture with thinly sliced prosciutto.

Roast at 350 degrees until desired doneness

 

 

Chevon Hind Shanks

4 Shanks Kosher salt Black pepper 3 cups all purpose flour ½ cup olive oil 1 lg Spanish onion chopped 1 cup chopped celery 1 lb baby carrots 5 sprigs of fresh rosemary 8 sprigs of fresh lemon thyme 2 bay leaves 1 15 oz can of diced tomatoes Chicken stock

Preheat oven to 325 degrees. Salt and pepper shanks. Heat ¼ cup of oil over medium heat. Dredge shanks in flour. Brown shanks on all sides and set aside. Add rest of oil to pan. Sauté onions, celery and carrots until onions are translucent and carrots are browned. Add herbs and tomatoes and simmer for about 8 minutes. Place tomato mixture in Dutch oven. Place shanks on top of mixture. Add enough chicken stock to cover cup to 1 ½ inch. Cover and cook for 2 to 2 1/2hours or until fork tender. Remove herbs and shanks. Puree ¼ of tomato mixture and add back on pan in order to make gravy. Serve over polenta*.

 

 

Chevon Roast

Boneless leg of chevon 5 cloves garlic minced or garlic powder 6 lg sprig of fresh rosemary 6 lg sprig of fresh sage Kosher salt Black pepper 8 tablespoons olive oil

Preheat oven to 350 degrees. Rub salt, pepper, garlic and 2 tablespoons of olive oil on side of chevon leg. Rub and place 3 rosemary and 3 sage sprigs inside. Roll and tie salt and pepper outside of leg. Heat 4 tablespoons of oil on medium heat. Sear leg on all sides, including ends to seal in juices. Place rosemary and sage into the butcher twine. Reduce oven to 300 degrees. Place leg onto an open deck pan and put in middle of oven. Cook for 1 ½-2 hours or until thermometer reads 150 degrees for medium-rare. Let rest for 15 minutes or longer. Remove twine and internal rosemary and sage. Carve and enjoy.

 

Chevon Stew

5 lbs of chevon stew meat Cumin Kosher salt Black pepper 4-5 cups all purpose flour 2 large Spanish onions 2 red peppers seeded chopped 3 paplano peppers seeded chopped 5 cloves garlic chopped 2 15 oz cans of diced tomatoes 3 bay leaves 2 tablespoons thyme 3 lbs of mushrooms cut into quarters Chicken stock Olive Oil

In a cast iron skillet heat enough oil to coat bottom of skillet by 1/8‗. Sprinkle chevon with cumin, salt and pepper. In batches, dredge meat in flour and brown. Transfer browned meat to a bowl and add another 1/8‗ of oil and brown meat. Repeat until all meat is browned. Add onions and pepper, cook slowly over medium heat. Add garlic and cook for 5 minutes. Deglaze pan with chicken stock. Transfer stew meat with juices to cooking pot. Add tomatoes and veggie mixture. Braise for 3 hours at 325 degrees. Add mushrooms and cook until ‘fork tender’ (about 30-40 minutes). Serve over egg noodles.

 

 

Chevon Chops

8 Loin/Rib chops Kosher salt Black Pepper Cinnamon 1 8oz can of crushed pineapple in juice ½ cup jalapeno jelly or apricot jam ¼ cup fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon Colman’s dry mustard

Sprinkle chops with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small sauce pan. Bring to boil until jelly is melted. Grill chops, turn, baste, then turn and baste again. Baste as often as you wish to get the crust you like.