Jamaican Curried Chevon

                                    3 Tbl. Olive Oil

                                    2 lbs. Bone-In Goat Stew Meat

                                    1 lg. Onion peeled and diced

                                    3 cloves garlic – minced

Brown Meat quickly in oil.  Remove meat and cook

onion and garlic in oil until soft but not brown, set aside.

2 cups consommé or bullion    1 Tbl. Lime Juice

1 tsp. Allspice                          1 tsp. ground pepper

2 Tbl. Brown Sugar                 1 Tbl. Salt

2 tsp. Honey                            ½ tsp. dried thyme

2 Tbl. Wine Vinegar                 ½ cup coconut milk (optional)

3 Tbl. Curry Powder                2 sliced Scallions

3 dashes of Tabasco Sauce

Mix all ingredients and add meat, onion, and garlic.  Slow cook for 4 to 6 hours on low.  Serve with rice and enjoy!

Chevon Loaf with Fruit Ketchup

Heartburn Friendly Recipe

Meat Loaf:                                           Fruit Ketchup:

2 Tbl. Olive Oil                                    ½ cup Red Plum Preserves

1 med. Onion Chopped                                    ½ cup Peach Preserves

½ cup chopped Celery                         ½ cup Red Wine Vinegar

1 Tbl. Minced Garlic                            ½ cup Brown Sugar

1/3 cup Bread Crumbs                         1/8 tsp. Ground Cloves

1/3 cup Quick Oats                              1/8 tsp.  Ground Allspice

1/3 cup low fat Milk                             ½ tsp. Ground Cinnamon

2 Eggs                                                  ¼ tsp. Salt

2 lbs. Ground Chevon 

½ tsp. Ground Sage

2 tsp. Oregano

1 tsp. Salt

1 tsp. Pepper

Pre-Heat Oven to 350 degrees.  Heat Olive Oil and sauté the onion & celery until soft.  Add Garlic and cook 2 more minutes.  Remove from heat and cool.  In a large bowl, mix remaining ingredients, add cooked vegetables.  Shape into loaf and cook on lightly greased baking dish for 20 minutes.  Spread Fruit Ketchup on top and bake an additional 25 minutes.  Cool for 10 minutes before serving.

Italian Chevon Sauce & Pasta

1 lb. Ground Italian Chevon Sausage              1 clove minced Garlic

½ cup Chopped Onion                                     1 diced Red Pepper

In a fry pan, heat 2 tbl.  Olive Oil and sauté vegetables until tender, set aside and brown Italian Chevon Sausage. Mix together with the following ingredients:

1 ~ 16 oz. can crushed Tomatoes         1 ~ 6 oz. can Tomato Sauce

1 ~ 12 oz. can Tomato Soup                 ½ cup Water

2 ~  Tbl. Italian Seasoning                   1/8 tsp. Fennel Seed

1 ~ tsp. Dried Basil                             Salt & Pepper to taste

1 lg. Chopped Tomato                         1 lg. Chopped Green Pepper

Simmer Meat and Vegetable mixture for 1 hour or more ~~ Serve over favorite pasta and top with grated parmesan cheese if desired!

ENCHILADA GOAT CASSEROLE

1 Lg. Chopped Onion                                      1 heaping Tbl.  Chili Powder

1 minced Clove Garlic                                    1 Chopped Bell Pepper

2 Tbl. Olive Oil                                                1 ~ 22 oz. can Enchilada Sauce

2 lbs. Ground Goat                                          12 Corn Tortillas

1 ~ 4 oz. can Green Chilies                             ½ lb. Grated Cheddar Cheese

1  10 oz. can Cream of Chicken Soup            ½ lb. Grated Mozzarella Cheese   

In large skillet, sauté onion, garlic, amd pepper until tender.  Add Ground Goat and brown for a few minutes breaking up with a spooas you cook.  Add Chilies, Enchilada Sauce, Soup, and Chili Powder, cook until thoroughly heated.  Cut Tortillas into 8 pieces and arrange ½ in a layer on the bottom of a lightly greased 13x9x2 baking dish.  Cover with a layer of the Meat Mixture, sprinkle with ½ of each of the Grated Cheeses.  Repeat with the second layer of Tortillas, Meat Mixture and Cheeses.  Bake at 350 degrees for 35 to 45 minutes.  Yields 8 hearty servings.