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High Quality
Highly Nutritional
Antibiotic & Medicinal Residue Free
Known Source of Origin
USA Born & Raised
Cabrito and chevon are enjoyed in a variety of ways across the world. The most common way to serve cabrito is “jerked” in a Caribbean style or barbequed over an open pit. Try some of the recipes we’ve gathered. You are sure to be adding cabrito and chevon to your regular shopping list when you taste the mouth-watering dishes you can prepare.
Curry and Coconut Braised Goat
(N.C. Sheep and Goat Roundup 2007 Chef Cook-off Contest
Winner: JuJube Restaurant, Chef Josh DeCapolis, Chapel Hill, NC)
10 lbs goat leg meat
5 carrots diced
3 white onions diced
1 bunch celery diced
8 cloves garlic sliced
1 cup Shaoxing
2 cups Thai red curry paste
5 cups coconut milk
1 gallon goat stock
Dice goat meat being sure to remove all silver skin and sinew. Brown off all meat and remove from pan. Add arrots, onion, celery, and garlic and cook fully. Deglaze with shaoxing and cook au sec. Add vegetables to browned meat. Add curry paste, stock and coconut milk and bring to a boil. Coot in oven at 350 degrees for 6 hours. Meat should be fork tender. Salt and pepper to taste.
Marinated Goat Chops (Marinade)
(N.C. Sheep and Goat Roundup 2007 Chef Cook-off Contest
Winner: JuJube Restaurant, Chef Josh DeCapolis, Chapel Hill, NC)
3 Tablespoons Double Black Soy
2 Tablespoons honey
3 Tablespoons sweet black vinegar
1 Tablespoon sesame oil
Remove any silver skin, excess fat and sinew from goat chops. Combine all ingredients for marinade. Place goat meat in marinade and refrigerate overnight. Grill or bake chops until fork tender.
Goat Sausage Crepinette
(N.C. Sheep and Goat Roundup 2007 Chef Cook-off Contest
Winner: JuJube Restaurant, Chef Josh DeCapolis, Chapel Hill, NC)
For Sausage:
5 lbs goat meat diced
1 lb pork fat back
3 Tablespoons ground fennel seeds
2 Tablespoons crushed red pepper
1 Tablespoon smoked paprika
4 whole shallots roasted
10 cloves garlic roasted
Salt and peper to taste
For Crepinette:
1 lb pork caul fat
3 tomatoes sliced
Fresh basil leaves as needed
Preheat oven to 400° F.
Stretch caul fat into one flat layer.
Place one slice of tomato down and season with salt and pepper. Place a few basil leaves
on top and cover with a one inch layer thick portion of goat sausage.
Wrap fat completely around making sure it does not bunch up.
Sear tomato side down, flip and bake in oven at 400° F. for 15-20 minutes or until
sausage is fully cooked.
