Our Recipes

Ellen’s Goat Curry

Makes 4 servings

  • 2 lbs. cubed goat meat
  • 4 tablespoons of red curry paste
  • 2 red cayenne chili peppers, coarsely chopped
  • 2 brown onions, diced
  • 2 cloves garlic, finely chopped
  • 4 tablespoons desiccated (dried) coconut, toasted in a pan
  • 1 oz. fresh ginger, finely chopped
  • 24 oz. coconut cream
  • 2 limes, juiced
  • 10 kaffir lime leaves
  • 2 ½ cups water
  • peanut oil

Fry the onions, garlic, ginger, and chilis in a little oil until the onion turns transparent – avoid overcooking and turning brown
Add the curry paste and fry for about another 3 minutes, until it becomes aromatic.
Add the goat meat and mix it through until it is all coated by the paste mix.
Add the coconut cream, lime juice, lime leaves, and water and simmer until the meat is tender.
Add the coconut and cook for roughly another 5 minutes.
Season to taste, and then serve with fluffy white rice and chutney of your choice.


Bob’s Roast Leg Of Capretto – Greek Style

Makes 4 servings

  • 4 ½ lbs. leg of goat, boned
  • 2 teaspoons salt
  • 1 cup dry wine, red or white
  • 1 tablespoon sage
  • ½ cup vegetable oil
  • 1 teaspoon rosemary leaves, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground black pepper

Combine wine, oil salt, pepper, garlic, sage and rosemary and pour over goat. Rub it in well with your hands.
Cover and let marinate in refrigerator 12 to 24 hours, turning every 3-4 hours.
Remove the meat, and reserve the marinade.
Preheat your hooded BBQ to 355°F.
Place meat on roasting rack. Pour the marinade over the meat.
Roast at 355°for approximately 25 minutes per pound of meat. You are looking to achieve and internal temperature of 150°F
Every 20-30 minutes, add a little water so that any marinade on the bottom of the pan does not burn, and baste this onto the meat.
Turn off the heat and let the meat rest for 15 minutes.
Carve and serve with roast vegetables and couscous. The drippings make terrific gravy!




  • 1 or more Frenched goat rib rack with 7 to 8 ribs each (1-½ to 2 pounds each rack) – figure each rack feeds 2 to 3 people
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 cloves minced garlic
  • Fresh ground pepper to taste
  • Salt to taste
  • 2 Tablespoons olive oil

1. Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with; fresh ground pepper. Place in a thick plastic bag with olive oil, coating meat with oil and herbs. Seal bag and place in refrigerator overnight.
2. Remove meat from refrigerator 1 to 2 hours before cooking so that it comes to room temperature.
3. Preheat oven to 450 degrees F. Arrange oven racks so that goat meat will be in the middle of the oven.
4. Score the fat by making sharp shallow cuts through the fat spaced about one inch apart. Sprinkle the meat all over with salt and pepper. Place the goat rack bone side down (fat side up) on a shallow pan (lined with foil for easier cleanup). Wrap the exposed rib bones in a little foil so they don’t burn.
5. Roast at 450 degrees F for 7 minutes, then lower heat to 300 degrees F. Bake for 7 to 15 minutes longer until a meat thermometer inserted into the thickest part of the meat registered 125 degrees F for rare or 135 degrees F for medium rare. Do not overcook!




  • 1 pound goat liver
  • ¼ pound butter
  • 1 medium onion, chopped
  • 3 shallots, chopped
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • 1 bay leaf
  • 3 large mushrooms, chopped
  • 1 teaspoon brandy
  • ½ teaspoon salt
  • 18 teaspoon black pepper
  • ½ teaspoon garlic powder

1. Cut liver into 1 to 2 inch cubes.
2. In a large skillet, melt the butter. Saute’ liver, onions and shallots over medium heat about 10 minutes.
3. Add spices and mushrooms and cook another 5 minutes, stirring frequently.
4. Discard bay leaf. Pour the mixture into a blender. Add brandy, salt and pepper. Blend for 2 minutes.
5. Pour into a two cup serving dish. Chill. Garnish with parsley or a sprig of fresh rosemary.
6. Serve with melba toast rounds or bland crackers.
7. Dish may be covered and kept in the refrigerator for up to a week.
Makes 1 pint.



  • 3 slices white bread with crust
  • 1 cup milk
  • 2 pounds ground goat meat
  • 1 yellow onion, minced
  • 4 cloves garlic, finely minced (or 4 teaspoons ½ cup olive oil pre-minced garlic)
  • ⅓ cup dried leaf oregano
  • 2 tablespoons finely chopped fresh mint
  • 2 teaspoons white wine vinegar
  • 2 eggs, beaten
  • ¼ teaspoon nutmeg
  • ½ cup olive oil
  • flour for dusting
  • salt and freshly ground black pepper to taste

1. Dunk bread quickly in milk and press the liquid out to dampen the bread.
2. Combine the ground goat meat, bread, onion, garlic, oregano, mint, vinegar, eggs, nutmeg, salt and pepper in a bowl and mix well.
3. Form one inch diameter meatballs. Dust the meatballs in flour. (Optional for a crispier exterior.)
4. Pour olive oil in skillet and heat to 360 degrees F for frying. Brown meatballs on all sides leaving room in the pan to roll them around. Remove from frying pan and drain on paper towels.
5. Alternative cooking method: Bake in preheated oven at 450 degrees for 15-18 minutes.
6. Serve with tzatziki sauce. See recipe below.



  • 16 oz. plain yogurt
  • 1 medium cucumber, peeled, seeded and finely chopped
  • 4 cloves garlic, finely minced (or 4 teaspoons preminced)
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 5 to 6 fresh mint leaves, finely chopped
  • Pinch of salt

1. Place the yogurt in a tea towel. Gather up the edges and suspend over a bowl to drain for 2 hours in the refrigerator.
2. Place the chopped cucumber in a tea towel and squeeze to remove liquid. Discard liquid.
3. In a medium mixing bowl, combine drained yogurt, cucumber, garlic, olive oil, vinegar, mint, and salt.
4. Store in the refrigerator in an airtight container for up to a week.



  • 1 lb. goat stew meat
  • 2 tablespoon cooking oil
  • ½ large onion, chopped
  • ½ head garlic, minced
  • 3 tablespoons flour
  • 8 oz. canned diced tomatoes, drained
  • 1 cup diced green chilies (fresh roasted and peeled are best)
  • 2 large tomatillos, husks removed and coarsely chopped
  • 2 teaspoons fresh jalapenos, finely diced
  • 2 ⅔ cups water or chicken broth
  • 1 tablespoon ground cumin
  • 1 tablespoon ground chili powder
  • ½ teaspoon salt

1. Cut meat into bite size pieces and brown in small portion of the oil. Remove meat from pan.
2. In the same pan, heat remaining oil. Add onions and garlic; sauté until tender, but not brown.
3. Stir flour into the onion, garlic and oil until flour absorbs the oil.
4. Add broth or water, stirring thoroughly. Cook until mixture comes to a boil and is slightly thickened.
5. Puree ½ of the green chilies until smooth.
6. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies, and jalapenos, if desired. (Taste first.)
7. Add spices, a little at a time, to taste, simmering between each addition.
8. Simmer at low heat for at least 1 hour. Six to seven hours is optimal. Stir occasionally to prevent mixture from sticking to the bottom.
Servings: 6



  • 3 Tbsp. olive oil
  • 1 ½ large or two medium yellow onions
  • 2 goat shanks
  • 1 Tbsp. chopped fresh rosemary
  • 4 cloves garlic, crushed or minced
  • 1 tsp. dried oregano
  • 1 – 14.5 oz. can diced tomatoes
  • Salt and pepper to taste
  • 1 cup red wine
  • 8 oz. whole baby carrots
  • 1 ¼ cups chicken stock
  • 4 small to medium potatoes, cut into chunks
  • ½ cup chopped carrots

1. Dry goat shanks and season with salt and pepper.
2. In heavy skillet, brown shanks on all sides in half of the oil on med. high heat. Transfer meat to slow cooker.
3. Add remaining oil to skillet. Heat and sauté onions, chopped carrots and garlic until onions are tender and slightly browned. Transfer veggies to slow cooker on top of meat.
4. Add wine and chicken stock to skillet; bring to a boil, scraping up browned bits from bottom of pan.
5. Add canned tomatoes, rosemary, and oregano; simmer 3 – 5 min.
6. Pour liquid and veggies from skillet into slow cooker.
7. Cook on low for 3 hour.
8. After 3 hours, open cooker and add carrots and potatoes (on top of goat shanks). Cook 4 more hours or until potatoes are done.
9. Serve on a platter with carrots and potatoes arranged along side the meat.
Servings: 4



  • 2 pounds ground goat meat
  • 1 tablespoon Worcestershire sauce
  • 1 medium onion, chopped
  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • 1 stalk celery, finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon chopped fresh sage leaves or ¼ teaspoon dried sage leaves
  • ½ teaspoon ground mustard
  • ¼ teaspoon garlic powder
  • 1 cup Saltine cracker crumbs
  • 1 egg
  • Optional: ½ cup tomato sauce or ketchup

1. Heat oven to 350 degrees F.
2. Mix all ingredients, except tomato sauce or ketchup, thoroughly and form a loaf, approximately 9 x 5 inches. Place in a 9 x 5 inch ungreased loaf pan (or a regular rectangular baking pan if you don’t have a loaf pan).
3. Optional: tomato sauce or ketchup may be spread on the top before baking.
4. Bake uncovered 1 hour to 1 hour 15 minutes until meat thermometer reads 160 degrees F.
Servings: 6-8