Mark and Pam Perry * Bayard, NE * 308-631-6398
Goat It's What's for Dinner as seen on Fox News.... click here
100 g Cooked Calories (Keal) Fat (G) Sat'd Fat (g) Cholesterol (mg) Protein (g) Iron (mg)
Chevon 143 3.3 0.93 75 27.10 3.73
Beef 208 11.07 4.07 84 25.05 1.66
Lamb 290 21.12 9.08 93 23.27 1.40
Chicken 165 3.57 1.01 85 31.00 1.04
Pork 252 14.28 5.25 96 28.88 1.05
We have a limited number of wethers available each fall for meat sales. They sell on the hoof and we can deliver to a local butcher for processing. These are nice 60 to 90 wethers and yeild wonderful roasts, chops, stew meat or burger. For prices and availability please .
VEGETABLE CHEVON SOUP serves 4... large bowls
In a large skillet... 2 pounds of Cevon Stew meat brown in 4 tablespoon olive oil - season to taste with fresh choped garlic (or garlic powder). Add 1 small onion (cubed) when meat is nearly browned.
8 -10 cups of water in large kettle
add to water.....
2 TBS beef base (bouillon)
1 TBS vegetable base (bouillon)
1/2 (16 oz) bag of frozen peas
1/2 (16 oz) bag of frozen baby white corn
1 (14.5 oz) can of green beans - drained
3/4 cup sliced fresh baby carrots
optional 15 fresh cleaned mushroom caps cut in half
Season to taste with fresh chopped basil and thyme.
Bring to a boil... add chevon and onions (when completely browned) reduce heat and simmer for 45 to 60 minutes. Add to soup before serving 1 can dicedd tomatoes (drained).
Serve with a nice leafy salad, Rosemary Potato Bread and of course a glass of your favorite wine.
For variations you can also add any left over vegetables such as asparagus, boiled potatoes, even shredded cabbage. When adding left over vegi's... add these when you add the can of diced tomatoes and allow to simmer approx 10 minutes to thoroughly heat.
CROCK POT LEG ROAST
2.5 pound roast ~ serves 4
In a large crock pot add
1 Chevon Leg Roast prepared the day before.
3 cups water (add dry beef bouillon)
*I like to scoop 3 cups of stock off the
soup recipe above, cool it and freeze it to use as the water/bouillon in this recipe.
1 large red potato per person (clean and removed spots - leave skin)
2 cups baby peeled carrots
1 small onion - chopped
Cover and cook on low heat all day. I usually put this on around 9 a.m. and we eat around 6:30 p.m.
Serve with a spinach leaf salad, topped with diced apples, almond slivers and ceasar dressing. Add a loaf of crusty garlic bread from you local bakery... and you have a great meal. Don't forget a sweet red wine!
I like to pre-season roasts. This works great for recipes like th Crock Pot Leg Roast.
To do this... I thaw out aroast. In a large heavy duty zip lock bag I add the following...
1/8 cup of garlic powder
2 TBS Mrs. Dash (table blend)
2 TBS minced dried onion
1 TBS Cajun or Creole Seasoning
1 TBS dried beef bouillon
Place the roast in a large bowl and rub it down with olive oil. Next take the roast and place it into the plastic bag with the seasonings mix... release extra air and roll the roast all over in the seasonings... keep moving it around u til it is well covered.
This is optional ... you can sprinkle the whole thing with a few dashes of worchestershire sauce.
Put the whole bag into the refrigerator over night. It's ready for cooking hte next day.
BAR - B - QUE'D KABOBS feeds 4 - 6 depending on the amount of vegetables/fruit used.
2 pounds of stew meat... marinate in your favorite summertime meat marinade for at leasat 2 hours... I prefer marinating the meat all day.
1 each... red, yellow, geen bell peppers cut into two inch squares
1 pound of mushroom caps
1 pound of bably pearl onions ( peel skins off)
Approx 20 med size cherry tomatoes
(or any combination of vegi's and fruit you prefer)
In a second container marinade the vegetable for 2 hours.
Thread marinaded meat and vegetable onto skewers, alternating meat and vegetables in any pattern you prefer.
Bar-B-Que the Kabobs over the grill on a low heat giving everything a chance to cook. And you will have a mouth watering summer time tray of Kabob that will drive your neighbors crazy over the back fence.
Serve with a fresh fruit salad... and lots of lemonade in tall frosty glasses!
TEQUILA AND LIME LOIN ROAST
This one is a real husbanc pleaser and oh.. so... simple... it will be your favorite recipe.
Place on loin roast any size in a container to marinade. We like a Tequila and Lime marinade. Generously pour the marinade all over that roast, roll it around in the marinade, cover and refrigerate for 24 hours.
When ready to cook... preheat oven to 250 degrees. Place the roast in a deep roast pan with a lid or aluminum foil. Add 1/2 inchof water to the bottom of the roast pan.
Place in your preheated oven and cook slowly. The roast in the photo was a 2 pound roast and it cooked for 3.5 hours. The key is to keep it moist. Check to make sure the water has not cooked off and keep the roast pan covered.
Serve with oregano seasoned corn on the cob. Shuck and clean ears of corn, butter and lightly sea salt, sprinkle ground Mediterranean Oregano on each ear, as if you were adding pepper. Wrap each ear individually in aluminum foil and place them in the oven along side the roast pan about half way thru the cooking time.
Also very good with this meal is a simply avocado salad, half an avocado remove the sead, leave the peel and fill the center hole with a favorite balsamic vinagrette dressing. Add fresh chilled slices of watermelon and tall cold glasses of iced tea and you have a delightful summer meal.
Don't for get the homemade ice crean for dessert. A real husband pleaser!
*I like to scoop 3 cups of stock off this soup recipe, cool it and freeze it to use as the water/bouillon for other recipes like the Crock Pot Leg Roast below.
