My adventure with goats started through a unique set of events. I made the decision to sell my dad’s 1957 DeSoto because we lacked the proper space to store and protect her. I wanted half of the money from the sale to go to the kids’ college fund, but I wanted the other half for something special, an adventure for me. I decided to hire the local high school building and trades to construct a 24 x 24 barn. I wanted to raise goats (and other farm animals)!
Two goats and two lambs joined our farm in the spring of 2014. One of the goats and both lambs were processed for our freezer. Darryl, the freebie goat, ended up becoming my daughter’s pet. Unfortunately, he thinks he’s human and hops the fence and climbs our back deck to look in our slider, wanting company (hubby wants to shoot him). Back to the reason for this post, we now have a goat or two per year for our freezer. When I mention that we eat our goats, or chevon, most people are grossed out.
I will admit in my current foodie status, chevon is still in the beginning phases. However, this meat source is a healthy, low-fat option (similar to venison), and I question why more families do not try chevon. While a few dishes are not worth repeating, the following were worth our time. Here are a few options added to our family menu:
Chevon is ideal low-fat option to add to meatballs, spaghetti sauce, and chili.
My daughter, who wishes to be a vegetarian, loves this dish!
1 lb. ground chevon
1 T minced garlic
1 T minced onion
5 shakes hot sauce (or more if desired)
Salt and ground pepper
Form in patties, coat in bread crumbs.
Heat oil on skillet. Cook until medium.
Add a slice of provolone or mozzarella for last few minutes of cooking.
Heat up one cup marinara. Coat top of each burger. Coat each plate and set burger on top.
Roasted Leg o’ Goat:
This recipe tasted even better as left overs!
Whole Leg o’ Goat:
Mix the following and coat leg:
Fresh Rosemary, minced
Freshly ground pepper
Heat oven to 425 degrees
Place the following in covered cooking dish:
3 large carrots, peeled and cut in half
1 medium yellow onion, roughly chopped
Place veggies on bottom of dish
2 1/2 cups white wine
Coated goat leg
Place cooking dish in oven and cook covered for 30 min.
Then, reduce heat to 300 degrees and cook covered for 3 1/2 hours.
Thanks for reading! I hope you give goat a chance!