2 pounds of kid goat meat, ground
1 onion- 1/2 diced / 1/2 sliced
salt and pepper
1-12 oz. can tomato sauce
4 med. potatoes-peeled & sliced
Pre-heat oven 400 degrees.
add all ingredients to bowl except the the sliced onion, tomato sauce & potatoes...adding bread crumbs so it is still moist and not to dry.
Put a little olive oil on the bottom of your pan. Shape meatloaf and put it in the pan with the sliced onions and potatoes around it. Put about half the tomato sauce over it, cover and cook for about 30 mins and then uncover, stir potatoes add more tomato sauce and cook for about 30 mins. longer.
2 pounds of kid goat meat, cubed
1 medium onion
salt and pepper to taste
1/2 cup red wine
2 cups beef broth or Vegatable broth
2 medium carrots
4 medium potatoes
In crock pot, add some Olive oil, cut up onion and saute on high (350) until tender.
Mean while roll goat meat in flour.
Once onions are tender add goat meat stir and then add salt & pepper and red wine and cook until wines is reduced.
Then add beef/vegatable broth. Add carrots and potatoes. Once it starts to boil reduce to slow cook and cook all day.
If you would like to use frozen vegatables instead of fresh, add them about half hour before you are ready to eat. Enjoy!!!
Marinate de-boned goat meat cubes for at least 24 hours. Put on skewers with mushrooms, onions, tomatoes, zucchini, bell peppers, eggplant, or anything else you want. Broil over coals 15 -20 minutes until tender, turning and basting with marinate.
1. Take a good quality commercial garlic marinade and add some extra water, oil and vinegar to it.
2. Cornell Barbecue Sauce method- mix together 1/2 part. good quality cooking oil, 1 part cider vinegar, 3 tbsp. salt, 1/2 tsp black pepper, 3 tsp poultry seasoning, 1 beaten egg.
This will do about 8 -12 pounds of meat. recipe can be halved but leave in the one egg.
3. Mix together 6 ounces of tomato paste, 1/2 cup dry white wine, 1/2 cup wine vinegar, 3 tbsp. olive oil, 2 tbsp. mustard, 1 1/2 tbsp. Worchester sauce, 3/4 tsp. each of sage, oregano and salt, and 3/4 cups of minced onions and 6 crushed cloves of garlic. This will do about 8 pounds of meat.
2 1/2-3 pound roast from kid goat
1 packet of onion & mushroom soup mix
salt & pepper to taste
1 cup water
1/2 cup each-sliced carrots, mushrooms, onions
Rinse cabrito roast under tap water and pat dry. Rub salt & pepper on all sides. Put onions in a well oiled stew pot or dutch oven and saute until tender. Put roast in pot. Mix one packet of onion & mushroom soup mix with 1 cup of water. Add to roast. Bring to a boil over moderate heat. Reduce heat to a simmer, cook covered for about 2 hours until tender. Turn roast over halfway through cooking time and add the sliced carrotts & mushrooms. Slice roast and top with the onion & mushroom gravy. Serves 6-8.
Goat Pot Pie
1 2/3 cup frozen mixed vegetables (corn, peas, carrots)
1 cup cut-up goat meat- small bite size pieces
1 can (10 3/4 ounce) condensed cream of mushroom soup
1 cup Original Bisquick Mix
1/2 cup milk
slash of olive oil
Heat oven to 400 degrees. In a frying pan add a splash of olive oil, heat and add goat meat. cook on a low flame stirring until done.
In an ungreased 9 in. pie plate mix vegetables, goat meat and soup.
In medium bowl, mix bisquick, egg and milk until blended. Pour into pie plate.
Baked uncovered for 30 minutes or until crust is golden brown.