Fantastic Grassfed Goat Recipes

Have a great grassfed recipe to share? Email it to us. 

• Creamy Goat-burger Mushroom Goulash
  
• Ultra-Juicy, Skillet Grassfed Goat Burgers
  
• GoatBurger and Blackbean Chili
  
• Grassfed Santa Fe Chili
  
• Grassfed Goat Cheese Salad
  
• Roasted Leg of Goat

Sloans Creek Creamy Goat-burger Mushroom Goulash

Sloans Creek Farm ~ Dodd City, TX ~ AGA Member

Serves family of 4

1 Large skillet w/lid

1 lb Grassfed goat-burger, thawed

1/2 lb Fresh mushrooms or 1 medium sized jar of mushrooms (any kind) sliced

1/2 teaspoon ground sage

1/2 teaspoon parsley

1/2 teaspoon cilantro

1/4 teaspoon celery powder

1/4 teaspoon onion powder

Redmond RealSalt or sea salt, to taste (Start with 1/4 teaspoon)

Ground black pepper, to taste (Start with 1/4 teaspoon)

2 cans Amy’s Organic Cream of Mushroom Soup

Small amount- Water or beef or chicken broth, if soup needs thinning

1 Regular size package of spelt or whole wheat elbow pasta

Note: When available use locally produced or homegrown organic ingredients.  Support your local, sustainable agricultural producers.

Prepare pasta according to directions on package.  Place a thin layer of olive oil in the skillet to keep lean goat-burger from sticking.  Then add goat-burger, and begin to brown.  Once partially browned, add salt, pepper, sage, parsley, and onion powder, and sliced mushrooms.  Continue browning meat.  Finish cooking thoroughly until mushrooms are soft and meat is browned.  No need to drain meat, because grassfed meat usually doesn’t leave much grease in the pan.  Stir in cream of mushroom soup, pasta, and broth if needed.  Blend mixture thoroughly and simmer on medium to low heat for approximately 20 minutes.  Serves a family of 4 w/o any problem.  Serve with some home-cooked green beans, sweet peas, mashed potatoes, and/or whatever you like. 

Ultra-Juicy, Skillet Grassfed Goat-burgers

Sloans Creek Farm ~ Dodd City, TX ~ AGA Member

Should serve 4 hungry folks without any problem.  

Here is a unique twist for hamburgers for your family.  Use grassfed goat-burger for an interesting taste experience.  Goat, or chevon as it is widely known, is a staple red meat for much of the rest of the world outside the US.  It is very lean and healthy, especially when it is grassfed.  If you enjoy whitetail deer meat you should really enjoy this grassfed goat-burger experience.  Goat has a specific taste, but we don’t think it is near as stout as wild venison.  This recipe should make some succulent grassfed goat-burger patties for you and your family to enjoy!

1 lb of grassfed ground goat (goat-burger), thawed

1 medium sweet onion, chopped

1 teaspoon of dried rosemary leaves

1 teaspoon of dried thyme leaves

1 teaspoon of dried cilantro

1 teaspoon of ground cumin

1 teaspoon of sea salt or natural trace mineralized salt such as Redmond™

Black pepper to taste

2 tablespoons of Dijon mustard

1 tablespoon of Worcestershire sauce

5 tablespoons of olive or canola oil

1 tablespoon of butter

Note: When available use locally produced or homegrown organic ingredients.  Support your local, sustainable agricultural producers.

1)      In a medium skillet, heat 2 tablespoons of the oil over medium to high heat.  Add the onion, lower the heat, and sauté for about 20 minutes until nicely browned and caramelized.  Be careful to not allow onions to stick to skillet.  Set aside to cool.

2)      Place the goat-burger in a mixing bowl, mix in the onions, rosemary, thyme, cilantro, cumin, salt, pepper, cumin, mustard, and Worcestershire sauce.

3)      Shape the goat-burger into 4 to 6 patties.

4)      In a cast iron skillet heat the remaining olive oil and the butter over medium-to-high heat.

5)      Cook the patties in oil and butter until medium to medium-well, from about 10 to12 minutes on each side.  The oil is to help retain moisture and prevent sticking.  Grassfed goat-burger is very lean.

When done, serve with your favorite hamburger buns, sliced cheese (grassfed and/or organic), fresh lettuce, homegrown tomatoes, and your favorite condiment—such as ketchup, mustard, mayonnaise, barbeque, or other sauce.

Grassfed Goat-burger and Blackbean Chili

Sloans Creek Farm ~ Dodd City, TX ~ AGA Member

This recipe should serve 6-8 hungry folks without any problem.  

Here is a very tasty chili recipe for your family.  Use grassfed goat-burger for an interesting taste experience.  Goat, or chevon as it is widely known, is a staple red meat for much of the rest of the world outside the US.  It is very lean and healthy, especially when it is grassfed.  If you enjoy whitetail deer meat you should really enjoy this grassfed goat-burger experience.  Goat has a specific taste, but we don’t think it is near as stout as wild venison.  

2 lb of grassfed ground goat (goat-burger), thawed

1 large sweet onion, chopped or 3 tablespoons of dried onion flakes

1 large green bell pepper, chopped

1 8 to 10 ounce package of fresh mushrooms, sliced thick

2 cans of stewed tomatoes

1 – 2 cans of tomato sauce

1 can of tomato paste

1 can of blackbeans or use 1 lb of dried blackbeans from your garden soaked overnight

4 cloves of garlic, minced or 2 tablespoons garlic powder

4 to 5 tablespoons of chili powder, depending on taste

2 tablespoons of ground cumin

1 teaspoon of chopped fresh or dry cilantro

1 teaspoon of sea salt or natural trace mineralized salt such as Redmond™

1/2 teaspoon of ground black pepper

1/4 teaspoon of ground red cayenne pepper

1 tablespoon of olive oil

Note: When available use locally produced or homegrown organic ingredients.  Support your local, sustainable agricultural producers.

1)      In a medium skillet, heat 1 tablespoon of olive oil over medium to high heat.  Add the onion, bell pepper, and mushrooms lower the heat, and sauté for about 10 minutes until nicely browned and caramelized.  Be careful to not allow onions to stick to skillet.  Dump sautéed` vegetables into a large stew pot.

2)      In stew pot with vegetables add stewed tomatoes, tomato sauce, tomato paste, and blackbeans.  Start to simmer on low heat.

3)      Grassfed goat-burger is very lean so some additional oil in the skillet may be needed to prevent sticking.  Place the goat-burger in the skillet used to sauté vegetables.  Start to brown while mixing in the garlic, chili powder, cumin, cilantro, salt, pepper, and cayenne pepper.

4)      Once well browned, add meat mixture to stew pot mixture.  If mixture seems to be a little too thick additional tomato juice or sauce may need to be added to prevent sticking.  Bring chili to a simmer and simmer for 1.5 to 2 hours, stirring occasionally.  If a hotter taste is desired, adjust with pepper, chili powder, and/or Tabasco^® Sauce while simmering.

When done, serve with your favorite crackers, corn chips, tortillas, grated cheese (grassfed and/or organic), and/or sour cream (grassfed and/or organic).

Grassfed Santa Fe Chili

Sloans Creek Farm ~ TX

Here is a very tasty Santa Fe (New Mexico Style) chili (soup) recipe for your family.  Use grassfed goat-burger for an interesting taste experience.  Goat, or chevon as it is widely known, is a staple red meat for much of the rest of the world outside the US.  It is very lean and healthy, especially when it is grassfed.  If you enjoy whitetail deer meat you should really enjoy this grassfed goat-burger experience.  Goat has a specific taste, but we don’t think it is near as stout as wild venison.  I recently adapted this recipe from a lamb recipe that I had, and it is great! Nathan Melson, Sloans Creek Farm

1 lb of grassfed ground goat (goat-burger), thawed

1 medium sweet onion, chopped or 2 tablespoons of dried onion flakes

1 large green bell pepper, chopped

1 can of stewed tomatoes, undrained

1 8-oz can of tomato sauce

Approximately 1 cup of water

1 16-oz can of blackbeans, undrained or use 1/2 lb of dried blackbeans from your garden soaked overnight

1 16-oz can of red kidney beans, undrained or use 1/2 lb of dried red kidney beans from your garden soaked overnight

1 cup of frozen whole kernel corn or freshly shucked and cobbed sweetcorn from your garden

2 cloves of garlic, minced or 2 tablespoons garlic powder

1 tablespoon of chili powder, depending on taste

1 tablespoon of ground cumin

1 teaspoon of chopped fresh or dry cilantro

1/2 teaspoon of sea salt or natural trace mineralized salt such as Redmond™

1/2 teaspoon of ground black pepper

1/8 teaspoon of ground red cayenne pepper

1 tablespoon of olive oil

Note: When available use locally produced or homegrown organic ingredients.  Support your local, sustainable agricultural producers.

1. In a medium skillet, heat 1 tablespoon of olive oil over medium to high heat.  Add the onion, bell pepper, lower the heat, and sauté for about 10 minutes until nicely browned and caramelized.  Be careful to not allow onions to stick to skillet.  Dump sautéed` peppers and onions into a large stew pot.

2. In stew pot with vegetables add stewed tomatoes, tomato sauce, water, kidney beans, and blackbeans.  Start to simmer on low heat.

3. Grassfed goat-burger is very lean so some additional oil in the skillet may be needed to prevent sticking.  Place the goat-burger in the skillet used to sauté vegetables.  Start to brown while mixing in the garlic, chili powder, cumin, cilantro, salt, pepper, and cayenne pepper.

4. Once well browned, add meat mixture to stew pot mixture.  If mixture seems to be a little too thick (Consistency should be that of a thick soup.) additional tomato sauce may need to be added to prevent sticking.  Bring soup to a simmer and simmer for 1 hour, stirring occasionally.  If a hotter taste is desired, adjust with pepper, chili powder, and/or Tabasco^® Sauce while simmering.

When done, serve with your favorite crackers, corn chips, tortillas, grated cheese (grassfed and/or organic), and/or sour cream (grassfed and/or organic).

This recipe should serve 4-6 hungry folks without any problem.

Grassfed Goat Cheese Salad

Ed Boyle, Director of Culinary Operations at the Seaport Hotel and World Trade Center in Boston

Can be prepared in 45 minutes or less.

Ingredients:For the vinaigrette
1 tablespoon fresh lemon juice, or to taste
1 small shallot, minced
1 garlic clove, minced
1 teaspoon Dijon-style mustard, or to taste
1 tablespoon minced fresh parsley leaves
1/4 cup olive oil

a 1/2- pound log of soft mild grassfed goat cheese, cut    crosswise into 6 pieces
an egg wash made by beating 1 large egg with 1 tablespoon water
1 cup fine dry bread crumbs
2 small heads of Boston lettuce, washed well, spun dry, and shredded fine
1 small head of radicchio, washed well, spun dry, and shredded fine

Preparation:

Make the vinaigrette:
In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.

Preheat the oven to 400°F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.

Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.

Serves 6.

Roasted Leg of Goat

AGA Executive Director & Certified Chef Carrie Balkcom

3/4 cup white wine or cider vinegar 
1 cup vegetable oil
2 cloves garlic, minced
1 bay leaf, crumbled
2 teaspoons coarse  salt 

1 tsp  white pepper
3 teaspoons fresh chopped rosemary
1/2 teaspoon red pepper flakes
1 (5- to 7-pound) leg of grassfed goat

3 large potatoes, quartered
3 onions, quartered

3 large chiles or peppers, seeded and sliced
2 garlic clovers, skin removed

Preheat oven to 325 degrees.

Combine vinegar, oil and seasonings and pour over goat meat in a glass baking dish. Cover and marinate in refrigerator 12 to 24 hours, turning often.

Remove goat, strain marinade and reserve. Place potatoes, onion, chile's and garlic in shallow roasting pan and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast for approximately 20 minutes per pound. 

Makes 8 to 10 servings.