Chevon is a very versatile meat and these days fairly inexpensive, compared to most cuts of meat you find at the supermarket. True, you will have to raise and butcher the animals yourself, unless you can persuade a friend or family member to do it for you, but you will find it is excellent meat with no objectionable taste. It can be substituted in almost any recipe, though much will depend on how fat the individual animals are. Some are quite fat, while others are lean, so use your best judgment and enjoy.
Barbecued Pulled Goat Legs
(Makes about 8 servings)
I happened to develop this recipe quite by accident, while wondering what I might possibly do with these, other than the inevitable stew. While stews are great food, and I love them (especially during the cold weather months), one gets tired of stew. After boiling the goat legs one day, I discovered their similarity to pulled pork, and so the next time I cooked them, I substituted them for pork shoulder in the recipe. I think you’ll agree, they’re great! And how else can you say you pulled a goat’s leg?
- 2 large onions, chopped
- 6-8 large whole garlic cloves, crushed and peeled
- 8 lower goat legs or shanks, plus maybe a couple haunches (about 4 lb. of meat)
- 2 cups water
- 1 19-oz. bottle of your favorite barbecue sauce (I like Jack Daniel’s Hickory Brown Sugar Barbecue Sauce), or 2 cups of homemade (recipe follows)*
- Salt and pepper to taste
- 1 more onion, chopped
Place half of the 2 chopped onions in the bottom of a large slow cooker. Layer in the goat legs and haunch pieces, and scatter around the crushed, peeled garlic cloves. Add the other half of the chopped onion and pour in the 2 cups of water. Cover the slow cooker and cook on low for 8-10 hours (or high for 4-6 hours). Let cool enough to handle and remove everything from the cooker (you’ll find the onions etc. have virtually disappeared). Bone out the meat, and using a fork or your fingers, pull the meat apart until it is completely shredded. Drain off the excess liquid (use IT in a stew), then return the shredded meat to the cooker, and mix in the remaining chopped onion and barbecue sauce. Cover pot and heat on high for 1-3 hours, or until the onions are soft.
Homemade Barbecue Sauce*
(Makes about 2 cups)
- 1 cup catsup
- ¼ cup (½ stick) butter
- 1/3 cup water
- 1 tsp. packed dark brown sugar
- ¼ tsp. pepper
- 1 medium onion, minced
- 2 Tbsp. lemon juice
- 1 Tbsp. Worcestershire sauce
Combine all ingredients, except Worcestershire sauce and lemon juice, in a 2-quart saucepan and heat to boiling over medium heat. Stir in the Worcestershire sauce and the lemon juice. If using the microwave, use only ¼ cup water and put all ingredients, except Worcestershire sauce and lemon juice in a 1 quart microwavable bowl or 4-quart Pyrex measuring cup. Cover loosely and microwave on High (100%) for 4 to 6 minutes, stirring every couple of minutes until boiling. Stir in the Worcestershire sauce and lemon juice, cover again, and microwave on High 1-2 more minutes.
Perfect for a family barbecue, or thaw some burger for a mid-winter meal that’s a taste of summer.
- 2 lb. ground Chevon (AKA goat meat)
- Assorted seasonings: salt, pepper, garlic powder, etc.
- 1 pkg. of 8 hamburger buns (Kaiser Rolls or Sesame BBQ buns are great)
- 8 slices good Cheddar or American cheese (try Bleu cheese if you’re feeling adventurous)
- Your favorite toppings (at our house I spread 1000 Island dressing on one side of the bun and mustard on the other, then layer on lettuce, a slice of onion, sliced tomato, sliced dill pickles, and then top with catsup)
Grind 2 lb. of Chevon (you can use any cut of boned-out meat you wish), using a meat grinder (I use the one made for my Kitchenaid mixer). This can be done anytime, and the meat stored in the freezer if you wish. Heat up your grill or griddle if cooking on the stovetop. Form the meat into patties, sprinkle on desired seasonings, and cook until they appear done on the first side. Flip patties over and top with cheese, so it will melt while the patties finish cooking. Buns can go in the toaster or the oven to toast. Prepare buns: spread toppings and layer on sliced onion, etc. Placed cooked patties with cheese on one side of the prepared buns, and you’re ready to enjoy them! Yum!
Goes great with sides of baked beans and any summer salad or fries.
Homemade Chevon Italian Sausage
I began making my own Italian sausage after several times of not being able to find any at the supermarket (I live in a remote area). I found it was sooo easy, that I decided to make my own from then on–and it’s delicious! You can double this recipe, if desired.
- 2 lb. ground Chevon (AKA goat burger–mine usually has plenty of fat, but you can add pork fat if needed)
- 2 tsp dried parsley
- 1 ½ tsp dried Italian seasoning
- 1 tsp garlic powder
- 1 Tbsp dried red pepper flakes, or more if desired
- 1 tsp fennel seed
- ½ tsp paprika
- 1 tsp minced dried onion
- 1 tsp salt
- 3 Tbsp red wine (optional)
Cut up pork shoulder into chunks and grind using the Kitchenaid mixer and food grinder attachment with the coarse blade. Add remaining ingredients* and mix into ground meat thoroughly. Store overnight in the refrigerator in a covered bowl so the flavor may develop. Package into freezer bags in 1 lb. portions and store in the freezer. Recipe can be doubled and used in recipes not requiring sausage in casings.
*Fresh parsley, minced onion, and minced garlic may be used if desired.
Aunt Di’s Chevon Enchiladas
(Serves 4 to 6)
I originally made these using beef flank or flatiron steak, but Chevon back strap (loin) works great too.
- 3 large (or 6 small) garlic cloves, minced
- 3 Tbsp chili powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp sugar
- 1 tsp salt
- 1 ½ lb Chevon back strap (or beef flatiron or flank steak, cut in strips)
- 1 Tbsp olive oil
- 1 large onion, chopped
- 1 (15-oz) or 2 (8-oz) cans tomato sauce
- ½ C water
- 1 C shredded Monterey Jack cheese
- 1 C shredded medium Cheddar cheese
- ½ C chopped fresh cilantro leaves (a nice big handful)
- 1 C chopped, canned nacho jalapenos (I used the hot La Victoria ones that come in a jar. These are actually only about medium hot, or I couldn’t eat them. If you want milder chilies, you can buy them canned, though I’ve found those have hardly any flavor at all.)
- 12 (6-inch) yellow corn tortillas
Combine the minced garlic, chili powder, coriander, cumin, sugar, and salt in a small bowl and set aside. Slice the back strap into strips against the grain and also set aside. Heat the olive oil in a Dutch oven over medium heat and cook the meat until browned on all sides, about six minutes, and then transfer it to a plate. Cook the chopped onion in the pot until golden and then add the garlic/spice mixture. Cook this about a minute, and then add the tomato sauce and water. Bring sauce to a boil, return the meat to the pot, reduce the heat to low, and simmer it for about 1 ½ hours, until the meat is tender enough to break up with a spoon (if not, you’ll have to remove the meat and chop it up when you get to the next step).
Adjust oven rack to the middle position and pre-heat oven to 350⁰ F. Strain sauce over a medium bowl to remove the meat and set it aside. In another medium bowl mix the meat with ½ cup each of the Monterey Jack and Cheddar cheeses, plus the chopped cilantro and jalapenos.
Prepare a 9 x 13-inch baking dish by spreading about ¾ cup of the sauce in the bottom. Microwave the corn tortillas for about a minute to soften them, and then spread about 1/3 cup of the meat mixture in each tortilla. Roll the tortillas and set into baking pan with seam sides down, and then ladle the remaining sauce over the top, being sure to cover all the tortillas. Spread the remaining cheese over the sauce, then cover pan with aluminum foil, and bake until fully heated—about 20 minutes. Remove foil and brown the cheese for another 5 minutes, then serve. Sour cream and/or guacamole make nice accompaniments, as does a tossed salad or other greens. Filling and sauce can be made ahead.
Grandma Rose’s Meatloaf (made with, ahem, chevon!)
(Makes 1 large or 2 small meat loaves)
- 1 and 1/2 lb. ground chevon (about 7-10% fat content)
- 1/2 lb. ground sausage (you can make your own chevon Italian sausage, using the recipe above)
- 1/4-1/2 tsp. salt
- A sprinkle of garlic powder (maybe about 1/8 tsp.)
- 1/4 tsp. chili powder
- 1 large egg, well-beaten
- 1 8 oz. can tomato sauce
- 1/2-1 cup grated carrots
- 1/2 cup chopped celery
- 1 medium (or 1/2 large) onion, minced
- Cornflakes (1-2 cups)
Heat oven to 350 degrees F. Combine above ingredients in a large bowl, except cornflakes, until well-blended. Add cornflakes until liquid is absorbed and the mixture will hold its shape. Make it into a loaf, put it into a 6″ x 10″ x 2″ pan, and top with catsup. Bake meatloaf in a pre-heated oven for 1 hr or more until done. A toothpick or small knife inserted in the center should come out clean when it is done.
(Makes 8-10 servings)
- ¼ C. extra virgin olive oil
- ½ large onion, chopped
- 3 cloves fresh garlic, crushed and minced
- ½ C. chopped celery
- ½ green pepper, seeded and chopped
- ½ red pepper, seeded and chopped
- About 1 lb. Chevon, diced into 1-inch cubes
- Salt and pepper to taste
- 1 jar prepared spaghetti sauce
- 1/3 16-oz. pkg. rotini (or any other macaroni-type pasta), cooked and drained
- 1 14.25 oz. can French-style green beans, drained
- ½ tsp. crushed dried cayenne pepper
- 1 Tbsp. dried oregano
- Freshly grated parmesan cheese (optional)
Heat olive oil over medium heat in a 10-inch skillet, then add the onion, celery, and peppers, sautéing them until the onion appears to be done. Add the diced chevon meat, the salt and pepper, and cook until the chevon is done on all sides. Add the spaghetti sauce, cooked pasta, canned green beans, cayenne pepper, and oregano. Mix ingredients together well and simmer over low heat for at least 15 minutes, then serve. Add a topping of grated parmesan cheese if desired.
The first time I made this, I used veggie rotini and Classico Fire Roasted Tomato & Garlic spaghetti sauce. I like highly seasoned food, so if you don’t, ease off on the garlic, cayenne pepper, and the oregano.
(Makes 4-6 servings)
Many different cuts of meat can be substituted in curry. This is one of my favorites.
- 2 lb. Chevon, cut up into about 1 ½-inch chunks
- 2 Tbsp. olive oil
- ½ tsp salt
- 1 large onion, chopped
- ¼ cup water
- 1 cup sour cream (or substitute yogurt, if desired)
- 2 tsp. curry powder
- 1/8 tsp. ground ginger
- 1/8 tsp. ground cumin
- ½ cup prepared or homemade chutney
- 6 cups hot cooked rice
Heat oil in a 10-inch skillet or Dutch oven on medium heat. Cook the chunks of chevon, turning pieces to be sure they cook through (if you are using larger pieces, it can take up to 15 minutes for them to be done). Sprinkle the meat with salt, and add the chopped onion and water to the skillet. Heat to boiling and then reduce heat to Low or Warm. Cover skillet and simmer for about 15-20 minutes. Remove meat from skillet. Stir sour cream and seasonings into the liquid mixture that remains. Heat, stirring constantly until hot.
To serve, pour sauce over meat and serve with rice and chutney.
Barbecued Texas Cabrito*
(Yields 6-8 servings)
Strictly speaking, cabrito (milk-fed young goat, usually not over one month old, but it can be up to three-months old; once the animal begins eating grass, the meat gets tougher and has a different taste) is any dish made from young goat. It is typically roasted, though it can also be stewed, grilled, or roasted in a pit. You can cook it in your home oven or on top of the stove in a Dutch oven. You can also do it on a barbecue grill, which is how I generally do it. The tenderness and flavor comes from the fact that it is basically veal, only from a goat. This means the meat will not taste gamey (maybe I’m just lucky, but I have never eaten goat meat that had a strong taste, like lamb can have, but what do I know?) or be tough and stringy, which it can be in older animals.
By the way, if you have to buy your own young goat for this, be prepared to PAY. It can cost $10/lb. or more for an 8-10 lb. kid, which accounts for why there isn’t more of it on the menu at most Mexican restaurants.
- 5 lb. goat meat (various cuts with bone-in)
- ½ cup prepared mustard
- For the rub:
- ½ cup lemon pepper
- ½ cup chili powder
- 2 Tbsp. garlic powder
- 1 tsp. cayenne pepper
- For the sop:
- 1 cup butter (4 sticks or 1 lb.)
- 5 large garlic cloves, peeled and crushed
- 2 large bay leaves
- 3 large lemons, quartered
- 1 large lime, quartered
- 1 medium onion, sliced
- 12 oz. beer (NOT Bud Lite)
- 2 cups canola oil
- ½ cup Worcestershire sauce
- 2 Tbsp. chili powder
- ½ tsp. cayenne pepper
Rub the meat completely with the mustard. To make the rub, add spices to a gallon-size Zip-lok bag, seal, and shake until mixed. Place meat pieces in the bag with the rub and be sure to coat them well. Put the bag in the refrigerator overnight. To make the sop, melt butter in a 2-quart saucepan and add the onions and garlic. Sauté for 5 minutes and then add lemons, limes, and beer. When the foam subsides, add the remaining ingredients and simmer for 20-25 minutes.
Prepare the grill for the indirect heat method. Remove the meat from the bag and place it on the grill. Smoke for 25 minutes at 250 degrees. and start basting with the sop every 25 minutes. Smoke for 2 to 3 hours, or until internal temperature reaches 155 degrees. Wrap in foil and finish cooking until internal temperature reaches 185 degrees.
Serve with your favorite barbecue sauce and side dishes.
*Recipe originally from
To read more about cooking cabrito, check this out: