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Here Are A Few Chevon (Goat) Recipes

Please send us your favorite Chevon recipe so we can include it on the web.

Chevon Vegetable Pie

1 cup cooked ground goat

1/2 cup chopped onion

1 cup coarsely chopped tomatoes

2 cups chopped zucchini or 2 cups chopped broccoli

1 1/2 cups grated cheese

1/2 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

1 cup goat milk

Sprinkle the vegetable, meat, and cheese on the bottom of a greased 10" pie plate.

Mix the eggs, flour, and seasonings in a food processor for 10-20 seconds.

Pour the liquid over the vegetables,

Bake for 40 minutes at 400 degrees until golden brown.

Stuffed Peppers

1 cup rice (choose your favorite type of rice)

2 tablespoons olive oil

1 sweet onion chopped

2 celery stalks chopped

3 garlic cloves chopped

2 cups feta or goat cheese crumbled

1/2 pound lean ground cooked chevon meat

1/4 teaspoon pepper

1/2 teaspoon salt

1/4 cup mint leaves, chipped

8 large peppers choose the color of pepper that you like best

1 11/2 cups tomato juice

Cut the tops off the peppers and remove the seeds and white membrane. Leave enough room to fill. Slice a small part off the bottom so they sit upright.

Cook and drain the rice.

In a skillet, heat the olive oil and sauté' the onion, celery and garlic until they are transparent. Stir in the cooked chevon, rice, mint, salt, pepper, and cheese.

Fill the peppers and place them in a 9"x13" pan

Pour the tomato juice over the top bake at 350 degrees until peppers are done. I cover my peppers while baking to speed up the process.

Goat Quesadillas

1 cup cooked ground chevon meat

1 tablespoon olive oil

1 medium red onion thinly sliced

Eight flour tortillas

8 oz. goat cheese use different flavors if you like

4 mushrooms chopped

1/4 cup of your favorite salsa for insides

1 tablespoon parsley

2 cloves chopped garlic



Place the oil in a non stick skillet over low heat. Add the onion and stir and cook for 10 minutes or until clear. Set aside. Cover the 4 tortillas with 2 tablespoon of goat cheese. Evenly layer the cooked goat meat, onions, garlic mushrooms, parsley, and salsa. Press these down.

Heat a large, dry skillet over medium heat until very hot. Using a spatula, place a quesadilla in the skillet, pressing down once while it cooks, until the cheese melts and the tortilla browns slightly, turn and lightly brown the other side.

Remove to a 250 degrees F.

Repeat with the remaining quesadillas,

Cut the quesadillas into quarters, and serve with salsa and guacamole.

French Dip Goat

4-5 lb roast (bone-in is fine - adds flavor)

1 can beef broth

1 can beer

1 medium onion, sliced

Cook in covered crock pot for approximately 8 hours on low setting. Shred the meat off the bone and serve in an italian or french bread roll. The liquid is used for dipping (you can thicken it with a little cornstarch, if you like). The alcohol cooks out of the beer and tenderizes the meat.

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