Chevon: The Other Red Meat

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)!

mk and goats

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.

mk and d

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!

Goat Italiano:

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
Minced garlic
Olive oil
Salt
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.

Enjoy!

Thanks for reading! I hope you give goat a chance!

Advertisements

Ovens Need Not Apply

slow pot turkey

 

One of my favorite holidays is quickly approaching. I love spending time planning the large meal, shopping for ingredients, and getting an early start making dishes the night before. In the past few years, I learned a trick to prepare the main event, the turkey. Do you feel overwhelmed with preparing a 20+ pound bird? Do you find the breast meat dry? Is the gravy perhaps a bit bland? Is the oven prime real estate? If you answered yes to any of these questions, it’s time to bring out your Thanksgiving helper, the slow pot.

Several years ago, we started cooking smaller turkeys (8-10 lbs) in a slow pot. Need more bird for the crowd of guests, purchase two smaller birds and borrow another slow pot. These birds have more flavor and are more tender. Best of all, the oven is free for all the other goodies being prepared!

If you want to take your cooking another step, consider purchasing a Heritage turkey. These birds are descended from the wild turkey. Where your local grocer’s turkey is raised in 4-5 months, a Heritage turkey requires 6-8 months to mature. The added time is worth the wait and price. Domestic turkeys tend to be penned up in a cramped space and only eat grain, but most Heritage turkeys forage for food during the day and are supplemented with grain at night. Free ranging and extra time gives these birds a deeper flavor. It makes the gravy richer and provides an added flavor boost to those after-Thanksgiving turkey sandwiches.

 

baby turkeys

 

Three Heritage Turkey poults hatched on our farm this spring. Pliney the younger, Pliney the older, and Pompeii were easy to raise and were foraging within three weeks (My mom was visiting the weekend they hatched and named them after the people and town associated with Mt. Vesuvius). Unfortunately, our dog ate the Plineys, but Pompeii has grown quickly and will be our Thanksgiving star.

 

Pompeii

 

The preparation is similar to an oven turkey. Be sure to follow all safety guidelines: Use a completely thawed turkey, wash hands and any surfaces that touch the turkey, make sure the internal cooking temp reaches at least 165 degrees, and due to build up of juice in slow pot, stuffing is not recommended. However, cooking the turkey breast side down will immerse the meat in the natural juices, an added treat. Cooking time will vary based on the slow pot settings.

**Note: Slow pot turkeys do not have crispy skin, but there are several slow pot recipes on-line that include directions for an oven finish to create this effect.

**Note: Heritage turkeys can be quite expensive. However, I found many local farmers through Craigslist who offer these birds at reasonable prices.

Happy Thanksgiving!