Goat Meat Recipes

Kurk took first place at 71 pounds
Dressed at 43 pounds


VEGETABLE GOAT SOUP

Put a 2 lb. to 3 lb. boneless roast in the crock pot early in the day. (This can be fresh or frozen.) Cover with water and cook on "low" for 12 hours.

Remove the meat;chop (mince); and set aside. (This meat can be refrigerated or frozen once it is cooked.)

When you get ready to make the soup, in a large pot mix:

1 can whole corn
1 can English peas
1 can sliced green beans
1 can mixed vegetables
1 can stewed tomatoes (with onion and green peppers)
1 large can tomato sauce
Perviously cooked goat meat
Salt and pepper to taste.
1 bay leaf

Heat to boil stirring as needed. Simmer until ready to serve.


BAR-B-QUE SAUCE

Melt ½ stick oleo in a saucepan.

Add:
1 cup ketchup
2 tablespoons of Worchester Sauce
¼ cup Real Lemon juice
½ teaspoon of salt
¼ teaspoon pepper
¼ teaspoon dry mustard

Heat.


CROCK POT GOAT-MEAT BAR-B-QUE


Put a 2 lb. to 3 lb. boneless roast in the crock pot early in the day. (This can be fresh or frozen.) Cover with water and cook on "low" for 12 hours.

Remove the meat from the juice. You can either discard the juice or freeze it to use a soup stock.

Chop (mince) the meat and return to the crock pot.

Add bar-b-que sauce.

Keep bar-b-que warm until time to serve.

You can cook the meat one day, refrigerate, then heat and serve the next.


CROCK POT PASTA & VEGETABLE GOAT SOUP


Put a 2 lb. to 3 lb. boneless roast in the crock pot early in the day. (This can be fresh or frozen.) Cover with water and cook on "low" for 12 hours.

Remove the meat from the juice.

Chop (mince) the meat and return to the crock pot.

Add 1 package of Schwan™ frozen Mini-Pasta with Vegetables.

Heat until the vegetables are warm (about 15 minutes). Season with salt and pepper to individual taste.


Baked Pasta with Goat Meat


Preheat the oven to 325 degrees.

Finely chop one small onion.
Brown chopped onion with 1 ½ lb. fresh (or defrosted) ground goat meat.
Add 1 jar Ragu™ sauce (with mushrooms).
Heat while pasta cooks.

In a separate pot cook noodles according to package. (You can use any noodles you choose – elbow macaroni, bow-tie noodles, rotini, etc.) Drain.

Pour noodles into a glass baking dish. Sprinkle shredded Kraft™ Sharp Cheddar Cheese on the noodles. Pour sauce over cheese and noodles. Bake 15 minutes.


Quick Spaghetti with Goat Meat


Finely chop one small onion.
Brown chopped onion with 1 ½ lb. fresh (or defrosted) ground goat meat.
Add 1 jar Ragu™ sauce (with mushrooms)

Heat

In a separate pot cook spaghetti noodles according to package. Drain. Pour sauce over drained noodles and serve.


Goat Burritos


1 ½ lb. ground goat
1 16-oz. jar Salsa
1 medium green pepper, chopped
1 cup Minute Rice™, uncooked
1 16-oz. can Refried Beans
6 flour tortillas (10 inch)
1 ½ cups Kraft™ Mexican Style Shredded Cheese
1 cup shredded lettuce
1 cup chopped tomatoes
1/3 cup sour cream

Brown the meat in a large skillet on medium heat; drain if necessary. Add salsa and green pepper, mixing well. Bring to a boil. Stir in rice; cover; reduce heat to low; and simmer for 5 minutes.

Spread beans on the tortillas. Add (evenly on all 6 tortillas) the meat mixture, cheese, lettuce, and tomatoes. Roll burrito fashion. Serve with sour cream.

Barnyard Combo

1 pound ground goat meat
20 saltines
1 egg
1/2 cup catsup
1 teaspoon garlic salt
salt and peppers to taste
1 brown gravy mix
8 - 10 slices bacon (SLAB)

Crush saltines, add all seasoning, egg, catsup and meat.
Mix well by hand. Roll into long balls, wrap around meat with
slab bacon, let marinate in refrigerator over night, cook at 350
for 30 minutes or until done.

Caldereta

Goat meat round or chuck, cubed -- 2 pounds
White vinegar -- 1/4 cup
Soy sauce -- 1/4 cup
Oil -- 2-3 tablespoons
Onion, chopped -- 1
Bell pepper, chopped -- 1
Garlic, minced -- 1/4 cup
Tomato sauce -- 2 cups
Stock or water -- 2 cups
Potatoes, peeled and cubed -- 2 cups
Peas -- 1 cup
Salt and pepper -- to taste
Pineapple tidbits—2 cups

Mix the goat meat, vinegar, soy sauce and garlic together in a large bowl. Marinate, refrigerated, for anywhere from 1-8 hours. Remove the meat from the marinade and pat dry, reserving the marinade.

Heat the oil over medium-high flame in a large pot. Brown the goat meat slowly in batches, removing it to a plate or bowl.

When the goat meat is all browned, add more oil to the pot if needed and sauté the onions, peppers and garlic over medium flame until the onions are translucent. Add the tomato sauce and simmer for 3-5 minutes to cook down somewhat.

Return the goat meat to the pot, along with the reserved marinade and the stock or water. Bring to a boil, then reduce heat to medium-low and simmer, covered, for about 30-40 minutes.

Stir in the potatoes, peas, salt and pepper and simmer for another 20-30 minutes, or until the goat meat is tender and the potatoes are cooked through. Add a little more water if necessary.

Finally put the pineapple tidbits.

Variations
Brown 1/2 pound of sliced chorizo sausage along with the goat meat and add to the stew.
Add 1/3 cup pitted green olives when you add the potatoes and peas.
Try adding different vegetables: cabbage, carrots, cassava root.

4 to 6 serving

Contributed by: MYAN JILL DELGADO, Palompon, Philippines

 





Ken and Pat Motes
Clear Creek Farms
33 South Clear Creek Road
Fall River, Tennessee 38468
Phone: (931) 852-2167
Fax: (931) 852-2168


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