Goat Recipes
Nutritional Facts for Goat Meat Why Goat Meat? Goat meat is the most nutritious red meat you can ingest. Far leaner than beef, it is excellent for those watching the waistline, cholesterol levels, and needing an alternative to the average hum-drum food. Goat meat is naturally lean, meaning it is much lower in saturated fat and cholesterol, having a naturally higher HDL count (the good cholesterol) and a naturally low LDL count (the bad kind of cholesterol). It is also lower in calories than other meats. Since the molecular structure of goat meat is different than that of beef or chicken, it is easier to digest. 70% of the world's population is very familiar with goat meat, and prefer it to all other red meats. It is only here in our Western culture that we are slow to catch on to what the rest of the world already knew about. It's time we dragged more of our friends to a taste-test with goat meat! Comparative Chart for Goat Meat Nutrition
Per 3 oz. Cooked. Just click on the link below for the comparative chart.
Per 3 oz. Cooked. Just click on the link below for the comparative chart.
Goat Meat Loaf
2 lb ground goat meat
1 can Cream of Mushroom Soup
1 envelope Dry Onion Soup/Dip Mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water or milk
Directions: Mix 1/2 mushroom soup, goat meat, onion soup mix, bread crumbs and egg. Place in 8 inch x 4 inch loaf pan and shape firmly into loaf. Bake at 325 degrees for 1 hour and 15 min or until done. Mix remaining mushroom soup, 1/4 cup water or milk, and 2 tablespoons drippings from loaf in bowl. Heat in microwave 2 min or until heated through. Spoon over slices of meatloaf.
Canned Goat meat
Goat Meat
Salt
Directions: Fill canning jars with raw goat meat. (2 lbs quarts, 1 lbs pints)
Add salt 1 teaspoon for quarts, 1/2 teaspoon for pints.
Place clean flats and bands on jars. Place jars in pressure canner. Bring pressure to 10 lbs pressure start timer for 1 1/2 hours.
Cabrito Chops Jalapeno
4 goat round bone or blade shoulder chops, 1 inch thick
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cinnamon
1 (8-ounce) can crushed pineapple in its own juice
1/2 cup jalapeno jelly
1/4 cup fresh lemon juice
1 tablespoon prepared mustard
Sprinkle chops with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small saucepan. Bring to boil, stirring until jelly is melted.
Broil or grill chops 4 inches from source of heat, 8 to 10 minutes on each side. Spoon sauce on meat the last 5 minutes of cooking time.
Makes 4 servings.
Southwest Leg of Goat
1 cup white wine or vinegar
1 cup vegetable oil
2 cloves garlic, minced
1 bay leaf, crumbled
2 teaspoons salt
1 teaspoon rosemary
1 teaspoon sage
1/2 teaspoon red pepper flakes
1 (5- to 7-pound) leg of goat, boned
3 large potatoes, quartered
3 onions, quartered
3 large chiles or peppers, seeded and sliced
2 garlic clovers, skin removed
Preheat oven to 325 degrees.
Combine vinegar, oil and seasonings and pour over goat meat in a glass baking dish. Cover and marinate in refrigerator 12 to 24 hours, turning often.
Remove goat, strain marinade and reserve. Place potatoes, onion, chiles and garlic in shallow roasting pan and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast for approximately 25 minutes per pound.
Serve with vegetables. Use drippings for gravy, if desired.
Makes 8 to 10 servings.
Smoked Leg of Goat **(Favorite of Desert Viking Ranch & Friends)**
2 lb ground goat meat
1 can Cream of Mushroom Soup
1 envelope Dry Onion Soup/Dip Mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water or milk
Directions: Mix 1/2 mushroom soup, goat meat, onion soup mix, bread crumbs and egg. Place in 8 inch x 4 inch loaf pan and shape firmly into loaf. Bake at 325 degrees for 1 hour and 15 min or until done. Mix remaining mushroom soup, 1/4 cup water or milk, and 2 tablespoons drippings from loaf in bowl. Heat in microwave 2 min or until heated through. Spoon over slices of meatloaf.
Canned Goat meat
Goat Meat
Salt
Directions: Fill canning jars with raw goat meat. (2 lbs quarts, 1 lbs pints)
Add salt 1 teaspoon for quarts, 1/2 teaspoon for pints.
Place clean flats and bands on jars. Place jars in pressure canner. Bring pressure to 10 lbs pressure start timer for 1 1/2 hours.
Cabrito Chops Jalapeno
4 goat round bone or blade shoulder chops, 1 inch thick
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cinnamon
1 (8-ounce) can crushed pineapple in its own juice
1/2 cup jalapeno jelly
1/4 cup fresh lemon juice
1 tablespoon prepared mustard
Sprinkle chops with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small saucepan. Bring to boil, stirring until jelly is melted.
Broil or grill chops 4 inches from source of heat, 8 to 10 minutes on each side. Spoon sauce on meat the last 5 minutes of cooking time.
Makes 4 servings.
Southwest Leg of Goat
1 cup white wine or vinegar
1 cup vegetable oil
2 cloves garlic, minced
1 bay leaf, crumbled
2 teaspoons salt
1 teaspoon rosemary
1 teaspoon sage
1/2 teaspoon red pepper flakes
1 (5- to 7-pound) leg of goat, boned
3 large potatoes, quartered
3 onions, quartered
3 large chiles or peppers, seeded and sliced
2 garlic clovers, skin removed
Preheat oven to 325 degrees.
Combine vinegar, oil and seasonings and pour over goat meat in a glass baking dish. Cover and marinate in refrigerator 12 to 24 hours, turning often.
Remove goat, strain marinade and reserve. Place potatoes, onion, chiles and garlic in shallow roasting pan and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast for approximately 25 minutes per pound.
Serve with vegetables. Use drippings for gravy, if desired.
Makes 8 to 10 servings.
Smoked Leg of Goat **(Favorite of Desert Viking Ranch & Friends)**
- ½ cup orange juice
- ¾ cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup honey
- ¼ cup brown mustard
- 1 tsp thyme
- 1 tbsp black pepper
- 1 tsp chipotle pepper
- ¼ cup seasoned salt
- 2 tbsp garlic powder
- 1 tbsp cumin
