Apricot Glazed Mustard Goat Chop

From Chef Jim Wahley, Consultant Chef for KDA Farm to School



Ingredients:

  • 1/4 c Apricot jam
  • 2 tb Honey mustard
  • 2 Garlic cloves; chopped
  • 2 tb Soy sauce
  • 2 tb Olive oil
  • 1 ts Dried rosemary
  • 2-3 lbs. Loin Chops
  • 1/2 c Red wine
  • 1 c Beef stock; canned/homemade
  • Salt/Ground pepper; to taste

Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tb of marinade for sauce. Brush remainder over chops. Season well with salt and pepper.

Marinate for 30 minutes.

Broil chops for 3 minutes per side. Then bake at 425F 5-10 minutes or until just pink. Remove from oven and let rest on a serving dish for 10 minutes. Pour off any fat in pan.

Cook chops until internal temperature is 145 degrees. 








​Italian Chevon Burger

Provided by Copeland Family Farms

Ingredients:

  • 4 unseasoned ground chevon patties
  • 8 tablespoons marinara sauce
  • Italian seasoning (the fresh or paste kind in a tube is best, but dry will work)
  • 4 slices of provolone or mozzerella cheese

Grill burgers until nearly cooked through. While remaining on the grill, spread 2 T of marinara   sauce on each burger.Sprinkle with Italian seasoning & lay 1 slice of cheese over each burger. Leave on grill until cheese is melted.

Cook ground meat until internal temperature is 160 degrees.



Korean Lettuce Wraps

From Chef Jim Wahley, Consultant Chef for KDA Farm to School




Ingredients:

* 16 Boston Bibb or butter lettuce leaves
* 1 pound ground goat
* 1 tablespoon cooking oil
* 1 large onion, chopped
* 2 cloves fresh garlic, minced
* 1 tablespoon soy sauce
* 1/4 cup hoisin sauce
* 2 teapoons minced pickled ginger
* 1 tablespoon rice wine vinegar
* Asian chile pepper sauce (optional)
* 1 (8 ounce) can water chestnuts, drained and finely chopped
* 1 bunch green onions, chopped
* 2 teaspoons Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground goat in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked goat; continue cooking until the onions just begin to wilt, about 2 minutes. Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like aburrito, and enjoy!

Cook ground meat until internal temperature is 160 degrees.





Leg of Goat

Provided by Copeland Family Farms

Ingredients:

  • 1 leg of goat (3 to 5 lbs), boned 
  • 2 t salt 
  • 1 c wine or vinegar 
  • 1 t sage 
  • 1 c vegetable oil 
  • 3 large potatoes 
  • 3 onions 
  • 1 bay leaf, crumbled 
  • 3 large chilies   
  • 1 t rosemary 
  • 2 garlic cloves, skins removed
  • 1/2 t crushed pepper

Combine vinegar, oil and seasonings. Pour over meat. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove meat, strain marinade and reserve. Quarter potatoes and onions and place in shallow roasting pan along with chilies and garlic. Pour 1/4 cup marinade over vegetables. Place meat on roasting rack over vegetables. Pour 1/4 cup marinade over meat. Roast at 325° F for approximately 25 minutes per pound of meat. Baste with 1/4 cup marinade every 20-30 minutes before carving.

Cook chops until internal temperature is 145 degrees.









Terry's Too Easy Pot Roast

Provided by Terry Hankins, Goat Rancher Magazine

Ingredients:

  • 5 pound goat shoulder
  • 2 cups water
  • 1 large onion
  • 2 cloves garlic
  • Worcestershire sauce
  • Salt
  • Pepper
  • 5 medium potatoes

Put shoulder roast into roasting pot with water. Sprinkle well with salt, pepper and Worcestershire sauce. Add chopped onion and garlic. Put on lowest heat on stove. Cook for 5 hours. Add potatoes 1/2 hour before serving.

Can also use a crock pot but put onions and potatoes in the bottom of the crock pot, reduce water to 1 ½ cups and cook on low for 8 hours.

Cook chops until internal temperature is 145 degrees.

Braised Shoulder of Goat with Kasha

Provided by Shady Grove Farm

Ingredients:

  • Heavy stockpot or Dutch oven; cast-iron skillet
  • 2 – 2 ½ lb shoulder of young goat
  • 2 tbsp olive oil
  • salt & black pepper
  • 3 stalks green garlic, chopped
  • 1 dried green chile
  • 1 bay leaf
  • 3 sprigs sage
  • water to cover
  • 2 cups uncooked kasha
  • 1 egg, thoroughly beaten
  • 5 carrots, peeled and coarsely chopped
  • 2 stalks celery, same
  • 1 large onion, same
  • 1 Tbsp butter

Saute’ garlic in very hot olive oil till golden. Add meat, and brown on all sides. As each side is browned, salt & pepper it to taste. Add bay leaf, chile, crushed, sage and water, reduce heat, cover and let simmer.

In a dry skillet, stir kasha with wooden spoon until heated thru, then add beaten egg, and continuestirring till kasha is coated and mixture is dry and fluffy. Add to pot with meat & keep simmering.

Melt butter in skillet, and saute’ first carrots till lightly browned, then celery, then onions last, stirring until any liquid is absorbed. Add to meat, broth & kasha, reduce to very low heat and simmer,covered, until meat is tender. Serve with country bread.

Neck Pot Roast of Goat with Lentils

Provided by Shady Grove Farm

Ingredients:

  • Heavy stockpot or Dutch oven
  • 1 goat neck roast, about 1 lb
  • 2 tbsp vegetable oil
  • 3 cloves garlic
  • 6 large carrots
  • 4 large turnips
  • 1 stalk celery
  • 1 medium onion
  • 2 cups brown lentils
  • 6 medium new potatoes, boiled in skins then cut in quarters
  • 3 good sprigs thyme, salt & black pepper, ¼ tsp ground allspice

Brown garlic in oil, then add meat & brown on all sides. While meat is browning, cut vegetables (except potatoes) into fork-sized pieces. Remove meat to a dish  that will catch juices, turn up heat and toss vegetables till all are golden and liquid is absorbed. Return meat to pot, add seasonings and enough water  to cover, and reduce heat to simmer. Add lentils and simmer till tender. Serve with potatoes on the side.

Grilled Goat Ribs

Provided by Shady Grove Farm

Ingredients:

  • 1 section goat ribs, cut into 4 pieces
  • 4 cloves garlic, peeled & chopped
  • 8 sprigs fresh rosemary
  • salt & pepper
  • olive oil to cover

Up to 24 hours ahead, place ribs in shallow ovenproof dish, sprinkle with seasonings and cover with olive oil. Cover with plastic wrap and marinate overnight or till grill is ready.

Over hot coals, quickly sear ribs very brown on both sides. Return to dish, cover with foil and bake in 350 oven 15 to 30 minutes.

Serve with brown rice, salad with vinaigrette, and a spicy fruit chutney. Serves 2

Avgolemono with Goat Meatballs

Provided by Shady Grove Farm

Ingredients:

  • Large stockpot
  • 1 lb. ground goat
  • 1/2 med. onion (chopped)
  • 1 tbsp chopped mint leaves
  • 1 tbsp chopped parsley
  • ¼ cup uncooked rice
  • 1 egg
  • Salt and pepper
  • 1 1/2 c. stock
  • 1 c. water
  • 2 egg yolks
  • Juice of 1 lemon

Mix goat meat, onion, mint, parsley, egg and rice. Season with salt and pepper and add 1/4 cup stock. Mix well and form into walnut size balls. Bring the remaining stock to boil and drop meatballs into it. Simmer for 45 minutes. Beat egg yolks, add lemon juice. Slowly add some of the hot stock to yolks while beating. Stir egg yolk mixture into remaining stock, cover, let stand 5 minutes off heat. Makes 4 servings.

Goat Meat Pies

Provided by Shady Grove Farm

Ingredients:

  • 1 lb ground goat meat
  • 1 lb finely chopped onion
  • 2 cloves minced garlic
  • salt & finely ground pepper to taste
  • 1 recipe pizza dough for medium size, thin crust

In a heavy skillet, brown meat and crumble fine. Add onions, garlic & season to taste, and continue cooking on low heat until onions have all but disappeared. Allow mixture to cool.

Preheat oven to 350. Roll dough into a 1” rope and pinch off a 1” piece. Flatten with fingers into a 4” circle. Place 1 teaspoon of meat filling in center, then pinch edges together in a half circle. Place on lightly greased baking sheet with raised edge. Repeat with remainder of dough and filling.

Cover and let sit till dough is lightly puffed, then bake at 350 till golden brown. Serve with sour cream or tzatziki for dipping. Meat pies can be frozen in ziplocs, then reheated to serve, with great convenience and no loss of quality.

LaRue Leg of Goat

Provided by Gil Myer, Bluegrass Lamb & Goat

Ingredients:

  • 1 6lb leg of goat1
  • 8 oz bottle of terriyaki marinade

Place leg of goat in a large sealable plastic bag. Add the marinade and seal the bag. Marinate in the refrigerator for 8 to 12 hours. Drain the leg, discarding marinade. Place on a rack in a roasting pan and cover with foil. Bake at 350 degrees for 1 hour. Bake uncovered for 1 1/2 hours longer or until the leg of goat seperates from the bone. Yields 11 servings.