KEETERBARN CORNER FARM

We raise our animals just as God intended. Completely free range, Grass fed animals. All natural, without the use of chemicals, hormones or steroids

Here are some recipes....most can be used for Chevon or Lamb.

Grilled Mediterranean-style Mini Burgers
Ingredients:
1      Red Onion, cut into 1/2-inch slices
5      Slices unpeeled eggplant, sliced into rounds
      1/2-inch thick
--    Scant amount of olive oil
1      Cup quartered grape tomatoes
--    Splash red wine vinegar
1      Tablespoon minced fresh mint
1      Pound Lean Ground Lamb/Kid
1/4    Cup chopped fresh Italian parsley
2      Cloves garlic, minced
1 1/2  teaspoons cumin
--    Salt and fresh ground pepper, to taste
3      Whole Grain Pita Pocket breads, cut in half
--    Yogurt Dill sauce, recipe below

Directions:
Heat the Grill to medium-high or allow the coals to burn down to white ash. Lightly brush onions and eggplant with olive oil.
Grill until tender, 5-8 minutes, turning midway through for even cooking.
Coarsely chop grilled vegetables.
Toss with tomatoes,vinegar, a splash of olive oil and fresh mint.
Set aside.
Combine ground lamb/kid, parsley, garlic, cumin, salt and pepper.
Form into 6 patties.
Grill patties, turning halfway through cooking to brown evenly, 7-9 minutes or until a meat-thermometer reaches 160 degrees.
Warm Pita in oven or micro-wave.
Open pocket.
Cut burgers in half and place into pocket bread.
Top with a generous amount of the grilled vegetable
medley.

Yogurt-Dill Sauce:
Combine 1/2 cup plain yogurt, 1 teaspoon lemon juice
and 1 teaspoon dill. Serve as a condiment with the
burger if you heart desires.

Makes 6 servings.
 
 
ROASTED LEG OF CHEVON ON THE BARBIE
 
If you can't get your goat for this fabulous recipe from KEETERBARN CORNER FARM then go for lamb as a lip-smacking stand-in!
Ingredients
  a.. 1 large boned leg of goat (or substitute lamb)
  b.. 2 tsp cumin seeds, lightly toasted
  c.. 1 tsp coriander, lightly toasted
  d.. 2 tsp chilli powder
  e.. 3 clove garlic, thinly chopped
  f.. 1 tbsp dark soy sauce
  g.. 2 tbsp acacia honey
  h.. 3 tbsp olive oil
  i.. black pepper
Conversion CalculatorMethod
1. Using a sharp knife, make several deep incisions in the meat.

2. Make the marinade by mixing together the spices, garlic, soy and honey in a bow. Add the olive oil and season with salt and freshly ground black pepper. Marinade the meat for up to 24 hours.

3. Barbecue the meat for 1-2 hours, until cooked to your liking.


 
The Demi Glace is a key ingredient for this recipe. It can be store bought or made from scratch.

Lamb and Sweet Potato Pot Pie - Serves 6 to 8

Filling
1 pound KEETERBARN CORNER LAMB, cubed
2 celery stalks, sliced
1/2 large red onion, chopped
2 large sweet potatoes, parboiled, peeled and cubed
1 cup frozen peas
4 cloves garlic, minced
1/2 teaspoon caraway seeds
1 bay leaf
3 tablespoons flour
3 ounces demi glace
1 cup red wine
1/2 cup water
1 tablespoon cornstarch
1 tablespoon kosher salt
1/2 tablespoon black pepper
Olive oil

Crust (adapted from Simply Recipes)
2 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar
2 teaspoons fresh rosemary, chopped
1 1/2 teaspoons fresh thyme, chopped
Zest of 1 orange, minced
Zest of 1 lemon, minced
3/4
cup butter, chilled and cubed
1/2 cup shortening
6-8 tablespoons ice water
1 1/2 tablespoons milk

1. Start with crust. Combine flour, sugar, rosemary, orange and lemon zest, thyme and salt in a large bowl. Add chilled butter and combine with a pastry blender.

2. Add shortening and combine to cut into flour and butter mixture. Mixture should resemble coarse cornmeal.

3. Slowly add ice water by tablespoons. Mix well after each addition until dough begins to stick together.

4. Place dough on a flat surface and divide into 2 even pieces. Roll into balls, dust lightly with flour and wrap in plastic. Place in fridge for at least an hour.

5. Toss lamb with salt, pepper, caraway seeds, garlic and flour. Set aside.

6. As dough chills, swirl a bit of olive oil in the bottom of a very wide and deep pan. When sizzling, add lamb pieces and cook on medium heat until just browned. Scoop onto a separate plate.

7. If necessary, swirl a bit more olive oil in the same pan. Scrape up all
the drippings on the pan, then slide onion and celery, cooking down until they soften and go translucent.

8. Pour in wine and demi glace. Stir well. Add lamb back to the vegetables, followed by peas and bay leaf. Cover, turn down to a simmer and cook about 15 minutes.

9. Stir together water and cornstarch and pour into lamb and veggies. Mix well. Add sweet potatoes and cook another 5-7 minutes. Remove from heat and cool completely. Remove bay leaf.

10. Once filling has cooled, take chilled dough and, on a floured surface, roll one ball for bottom crust layer. Drop in 9-inch pie dish and trim edges. Place in the fridge and roll second piece of dough for top.

11. Remove bottom crust layer from fridge and pour in filling. Top with second layer and trim edges if necessary. Roll top crust edge over bottom crust. Put back in the fridge or pop in freezer 2-4 minutes for a quick chill if dough feels at all soft.*


12. Just before baking, brush milk over top crust. Bake in a preheated oven at 375 degrees for 45-50 minutes or until golden brown.

*Here's where you can make this dish early. Let the filling cool completely in the fridge. When cool, assemble pie with both layers and filling and chill until ready to bake. As for the continuous chilling methods, this is the best way to keep a flakey crust. Never, never, never bake soft, soggy dough. Avoid a disaster and overchill if necessary!


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Mini Ginger Pear Cakes
 or figs

Mini Ginger Pear Cakes with Warm Figs and

Pears in Brandied Honey

Serve these charming small cakes for any festive occasion. Fresh pears are baked into the mini Bundt cakes and are also served sliced and gently heated with the figs and delightful brandied honey sauce. Your guests will go ga-ga over this sweet palate-pleaser!

Ingredients

  • Ginger Pear Cakes
  • ¾ cup granulated sugar
  • ⅓ cup butter, softened
  • 1 large egg
  • ¼ cup finely grated, peeled Bosc or other firm, ripe USA Pear
  • ¼ cup finely chopped crystallized ginger
  • 1 ½ cups all purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground allspice
  • ¾ cup buttermilk
  • Warm Figs and Pears in Brandied Honey
  • 2 to 3 medium-sized, ripe Bosc or other USA Pears, peeled, cored and cut into 18 (½-inch) slices
  • 1 tablespoon lemon juice
  • ⅓ cup water
  • ⅓ cup honey
  • 5 tablespoons brandy, divided use
  • 1 cup halved, stemmed Blue Ribbon, Orchard Choice, or Sun Maid Mission or Calimyrna figs

Directions

For cakes: Preheat oven to 350 degrees. Generously coat 6 mini-Bundt® pans* with vegetable cooking spray. In large bowl, cream sugar and butter with electric mixer, about 5 minutes. On low speed, beat in egg, then pear and ginger. Sift together flour, cinnamon, baking powder, baking soda, and allspice. Add flour mixture in three additions, alternating with buttermilk. Spread batter evenly in pans. Bake 18 to 22 minutes or until pick inserted in cake comes out clean. Cool in pan 5 minutes. Turn out onto wire rack. Serve warm or at room temperature.

For sauce: Place pear slices in bowl and toss gently with lemon juice; set aside. In small saucepan combine water, honey and ¼ cup brandy. Bring to a boil then reduce heat and simmer 2 minutes. Add figs and simmer 3 minutes. Stir in pear slices. Remove from heat and stir in remaining 1 tablespoon brandy.

To serve, place cakes on small plates. Arrange three pear slices on each plate. Top with figs, dividing evenly. Drizzle 1 to 2 tablespoons brandy-honey sauce over fruit and cake on each plate.
yield: Makes 6 servings

*Or 9 (2 1/2-inch) muffin pan cups

Nutritional Information

Nutrients per serving: Calories 560 (19% calories from fat); Protein 7g; Total Fat 12g (Saturated Fat 7g, Trans Fat 0g); Carbohydrate 99g; Alcohol 8g; Calcium 153mg; Cholesterol 64mg; Dietary Fiber 6g; Sodium 237mg


 

Chevon in a Pit!

You can have the meat cut into what's locally called a BBQ cut. Each quarter is cut into pieces. By that I mean it remains in the shape of the quarter, and is cut through the bone in about 1/2" thickness (width) leaving only a piece of meat holding the whole quarter together (this will allow serving sizes to be cut using a fork). All of the meat is marinated approx. 12-24 hours in a mixture of burgundy and Italian dressing in equal amounts and layered with onions and sliced lemon peel on. During the marinating process go dig a hole (or a whole hole) big enough for all 4 quarters to comfortably fit in and about 18" in depth. Also, you want to make a rack of something strong like concrete reinforcing wire slightly smaller than the whole hole, with long handles that will protrude well above the top of the hole. Or use a slow cook grill. Several hours prior to the marinating being completed, build a good fire in the hole and let it burn down to a bed of coals. Wrap the quarters in alum. foil with several layers to prevent soil and ashes from getting into the meat. Scoop out some of the hot coals and set them aside, put the meat on the rack and lower into the hole, cover all quarters with a sheet of heavy duty alum. foil, then shovel hot coals on top of the covered quarters, and the remaining dirt on top of that. Let it cook for about 7 hours, uncover, pull out the rack, dust off the wrapped quarters, open, let
rest for about 15 minutes and enjoy.

Alternate Marinade:
1 cup of hot mustard
1-1/2 cup veg. oil
1-1/2 cup vinegar
1/4 cup Worchester sauce
1/2 cup Jack Daniels-Black
Fajita Seasoning
Rub the quarters with the Fajita Seasoning and leave it the marinade for about 24 hrs. Overnight would work but the flavor wouldn't be as strong.
Added flavor?... Throw in some cut up raw onions and cut up jalapenos.


Peppered Butterfly Steaks

8 Butterfly Filets
1 Tbls Butter or olive oil

2 Tbs chopped Shallots
1 Garlic Large clove, chopped

3 oz Brandy or Cognac
3 oz Red Wine
1 tsp Balsamic Vinegar
2 dashes Worcestershire

1 cup Beef Stock
1/2 cup Cream

1 Tbs Chopped Parsley
1 Tbs Chopped Chives
Lots of fresh ground fine pepper

Heat oil in pan. Season filets with pepper to taste, Season with sea salt to taste. Saute steaks in hot oil for 3-5 min per side or to desired doneness. Remove steaks and keep warm on a plate in oven. Empty pan of grease, return to heat. Add shallots and garlic, stirring for 30 seconds, add brandy, red wine, vinegar and worcestershire and cook until syrup consistency. Add beef stock and cream and cook until desired consistency. Add parsley and chives and lots of fresh ground pepper. Adjust salt if needed. Plate the steaks and put any juices from warming plate into the sauce. Pour over steaks, serve with crisp steamed veggies, fresh crusty bread and green salad.

 

Chevon and Vegetable Casserole

1 10 ounce-package frozen Lima beans

1/3 cup vegetable liquid

1 ½ cups thinly sliced carrots

1 ½ teaspoons salt

1 cup boiling water

 ¼ teaspoon thyme

2 tablespoons chopped onion

 6 tomato slices, ¾ inch thick

1 tablespoon fat or vegetable oil

½ teaspoon salt

1 10 ½ ounce can cream of mushroom soup

 2 tablespoons grated Parmesan

1-½ pounds ground goat meat

 shredded cheese

Add lima beans and carrots to boiling water. Cook covered until tender, about 15 to 20 minutes. Drain and save cooking liquid. Preheat oven to 350 degrees. Cook ground chevon and onion in fat until meat is lightly browned and onion is transparent. Pour off drippings. Add soup, vegetable liquid, vegetables, salt and thyme. Mix well and pour into a 2-quart casserole. Arrange tomato slices on top of mixture. Sprinkle with salt and cheese. Bake 35 to 40 minutes. Yields 7 servings.

 

GREEK-STYLE BRAISED GOAT CHOPS

Makes 6 servings.

At Greek Restaurants, Orzo (A Rice-Shaped Pasta) is Served Alongside the Gravy-Rich Goat Chops

3 tablespoons olive oil
3 12 Ounce Rack of Goat Shanks
2 celery stalks, chopped
1 large onion, chopped
1 large carrot, chopped
6 large garlic cloves, chopped
1 Tbs drained canned anchovies
2 cinnamon sticks
2 small bay leaves
2 fresh thyme sprigs
5 Juniper Berries or 2 Tbs Dry Gin
1/4 teaspoon ground nutmeg
1 tablespoon tomato paste
1 Cup Merlot Wine
1 14-ounce can low-salt chicken broth
1 14-ounce can low-salt beef broth

Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold goat in single layer) over medium-high heat. Sprinkle goat on all sides with salt and pepper. Add goat to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer goat to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return goat to pot, arranging in single layer; add any accumulated juices. Bring to boil.

Place goat in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer goat to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add goat. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm goat over low heat. Transfer to platter

.
It's the "pear muffins" I told you about at the Farmers Market, two weeks ago. :
Here's the recipe
( Phase 1 )
3 eggs ( beaten )
2/3 cup oil
1 teaspoon vanilla
1 1/2 cups sugar
mix together
( phase two )
Sift together 3 cups flour
1teaspoon baking soda
1/2 teaspoonbaking powder
1 teaspoon salt
1/2 teaspoon cinnamon
Sift into first phase
now add to the mixture 2 cups mash pears
mix well pour into a greased muffin plan
( makes 1 1/2 dozen approx.)
bake for 30 minutes, or until done

thank you! 

JAMAICAN CURRIED GOAT (or lamb)


2 tbsp. cooking oil
1 lb. boneless goat mutton or lamb, cut in 1 inch cubes
2 lg. onions, peeled and finely sliced
2 tsp. allspice (ground)
2 c. stock, consomme or bouillon
1 tbsp. wine vinegar
1 tsp. curry powder (or more)
Salt to taste
Pinch of cayenne pepper
1 whole scotch bonnet pepper
1/4 bay leaf
2 dashes Tabasco sauce
Boiled rice

Brown meat quickly in oil. Remove then cook onion in oil until soft but not brown. Stir in curry powder, allspice. Cook, stirring for a few moments, then stir in stock, vinegar, salt and cayenne. Return meat to pan and simmer slowly for 2 hours. Add bay leaf about 30 minutes before the end of cooking time. Just before serving, stir in Tabasco sauce and serve surrounded by rice. Serves 4.

JAMAICAN CURRIED KID

Kid is known as goat in Jamaica, but lamb or any other kind of meat may be substituted.

2 tbsp. vegetable shortening
3 lbs. Kid, cut into sm. serving pieces
2 lg. onions, finely chopped
3 tbsp. curry powder
1 fresh red hot pepper, chopped
Bay leaves
1/2 tsp. allspice
8 oz. coconut milk
Beef or chicken stock
Salt and freshly ground pepper to taste
Juice - 1/2 lime or lemon
Coconut milk

Melt the shortening in skillet and completely brown the meat. Remove the meat to a covered heavy casserole dish. Saute the onions in skillet over remaining fat until transparent. Add the curry powder and hot pepper and saute; stirring for a few minutes.

Add the bay leaves, allspice, coconut milk, and enough stock to cover the meat. Season with salt and pepper, cover and simmer gently until meat is tender (about 2 hours). Just before serving, add the lime/lemon juice and cook 2 or 3 minutes longer. Serves 6.

Goat Teriyaki

2 pounds boneless goat meat, ¼ inch thick
1 tablespoon sugar
¼ cup sherry wine
2 tablespoons cornstarch
1/3 cup soy sauce
1 tablespoon cold water
1/3 cup canned chicken broth

Trim excess fat from meat and cut into 12 pieces; pound meat slightly with meat mallet. To make teriyaki sauce, blend together sherry, soy sauce and broth. Reserve ¼ cup of the sauce. Marinate meat in teriyaki sauce about 1 hour. To make teriyaki glaze, combine the reserved ¼ cup sauce and sugar in a 1 quart saucepan. Heat but do not boil. Dissolve cornstarch in water; stir into hot sauce. Cook over medium heat until thick. Skewer meat onto bamboo skewers, 4-5 pieces of meat on each skewer, and cook over high heat on barbecue pit or hibachi. Grill for 5 minutes on each side. Dip into teriyaki glaze after cooking and serve with rice and mixed vegetable salad. Yields 6 servings.

 

Chevon in a Blanket

1 package (17-1/4 ounce) frozen puff pastry
1/3 cup minced onion
½ cup fresh bread crumbs
1-tablespoon Worcestershire sauce
½ cup skim milk
1-teaspoon salt
1 egg
¼ teaspoon allspice
2 pounds ground goat meat
Hot & Sweet Mustard Sauce

Allow frozen puff pastry (can be found in bread freezer section) to set at room temperature 20 minutes. In small bowl, soak breadcrumbs in milk until liquid is absorbed. In large mixing bowl, beat egg. Add ground goat meat, soaked breadcrumbs, onions, Worcestershire sauce, salt, and allspice. Divide goat into 8 portions. Cut each sheet of thawed pastry into 4 equal pieces to make 8 sections. On floured surface, roll out each to about a 6-inch square. Spoon 1 teaspoon hot and sweet mustard sauce in center of each. Place a portion of goat mixture on each pastry square. Fold two sides of pastry to center over goat and pinch together. Fold opposite sides to center. Press down gently on patties to make them 3 ½ inches round. Place seam side down on jelly roll pan. Tuck under corners, rounding them. Repeat with remaining goat and pastry squares. Bake in preheated 350-degree oven for 30-35 minutes or until brown. Makes 8 servings

 

Barbeque Chevon Riblets

4 pounds goat riblets
2 tablespoons brown sugar
8-ounce can pineapple chunks
2 tablespoons vinegar
1 lemon, unpeeled, thinly sliced
2 tablespoons Worcester shire
¾ cup chili sauce
1-teaspoon salt
1/3 cup chopped onion
¼ teaspoon ginger
1/8 teaspoon crushed red pepper

Brown riblets on all sides in a large fry pan. Drain pineapple chunks, set aside. Add pineapple chunks and lemon slices to riblets. Combine remaining ingredients with reserved pineapple liquid and pour over riblets. Cover and simmer 1 ½ hours or until tender. Skim off melted fat before serving. Yields 6 servings.

 

you can find more recipes at...

http://www.jackmauldin.com/goat_recipes.htm 

or

http://www.ncmeatgoat.com/recipes07.html

 

  Thank you, and if you have a favorite recipe..send it to me and I will add it to the website.