Cabrito Chili
2 T cooking oil, 1 T salt, 2 c chopped onions, 3 lbs lean ground goat meat, 1 T ground oregano, 1/2 c + 2 T chili powder, 2 T ground cumin, 1/2 c flour, 1 t garlic powder, 8 c boiling water.

In heavy pot, saute onions in cooking oil, add oregano, cumin, garlic powder and salt. Stir and saute until onion is almost clear, then add ground meat and cook and stir until crumbly and almost gray. Add chili powder and then flour, stirring vigorously until thoroughly blended. Lastly, add boiling water, bring mixture to a boil, and simmer for not more than one hour. Seasonings may be adjusted to individual taste. Adding pinto beans to this chili, before or after cooking, is not recommended; serve beans as a side dish.

Per serving: 173 calories; 21.7 g protein; 5.5 g fat; 28.5% calories from fat; 55 mg cholesterol; 5.1 mg iron; 456 mg sodium.

Kid Goat Stew
8 lbs cabrito, 1/4 c vegetable oil (to brown meat), 3 T salt, 3/4 c vegetable oil (to brown flour), 3 large tomatoes, peeled & diced, 8 c cold tap water, 1 large onion, sliced in rings & separated, 1 whole green bell pepper - sliced, 2 t ground cumin, 10 medium to large garlic cloves - pressed, 1 t dried oregano, 1 1/2 t ground pepper.

Cut meat into 1/2" cubes. In a large Dutch oven heat 1/4 cup oil at medium high heat. Place meat and salt in heated oil and cook for about 60 min., stirring occasionally. Remove from heat and set aside. In a large skillet heat 3/4 cup oil, add flour and brown well. Turn off heat and ad water (1 cup at a time) to make gravy. Add vegetables and spices to meat and mix well. Simmer 25 to 35 minutes at medium heat till meat and vegetables are tender. Makes 12 servings.

Barbecue Young Goat
2 c water , 1 T sugar, one 8-ounce can tomato sauce, 2 T vinegar, 2  T butter, 1/2 t cumin, 2  cloves garlic, minced, 1/2 t oregano, 6  whole cloves, 3 carrots, diced, 1 T ground black pepper, 1/4 t salt

Cut a very young goat (8 to 12 lbs) into serving pieces. Wash and dry pieces and place in an open pan in a 350° oven. Cook for 20 minutes using a meat thermometer, making sure internal temperature reaches 160°. Prepare barbecue sauce. Simmer for 30 minutes. Baste cabrito with sauce every 15 to 20 minutes for 2 hours or until meat is very tender.

Southwest Leg of Goat
1 leg of goat (5 to 7 lbs)  boned, 1/2 t crushed pepper, 2 t salt, 1 c wine or vinegar, 1 t sage, 3 large potatoes, 1 c vegetable oil , 2 garlic cloves, skin removed, 1 t rosemary, 2 cloves garlic - whole, 3 onions, 1 bay leaf, crumbled, 3 large chilies

Combine vinegar, oil and seasonings and pour over goat. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain marinade and reserve. Quarter potatoes and onions and place in shallow roasting pan along with chilies and garlic and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast at 325° F for approximately 25 minutes per pound of goat. Baste with 1/4 cup marinade every 20-30 minutes before carving. Serve with vegetables. Use drippings for gravy if desired.

Cabrito Chops Jalapeno
4 goat shoulders, 1 in. thick - round bone or blade, one 8-ounce can crushed, pineapple in its own juice, 1/2 c jalapeno jelly (may substitute apricot jam), 1/4 c fresh lemon juice, 1 t salt, 1/2 t ground pepper, 1/2 t ground cinnamon, 1 T prepared mustard.

Sprinkle goat shoulders with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small saucepan. Bring to a boil, stirring until jelly is melted. Broil or grill chops 4 inches from heat source, 8-10 minutes on each side. Spoon sauce on goat last 5 minutes of cooking time. Serves 4.

Hawaiian Goat Mini-Kabobs
1 lb boneless leg of goat - cut in 3/4-in cubes, 1 14-ounce can pineapple chunks - each cut in half, 1 cup Italian dressing, 1/4 cup melted butter, 1 clove garlic - minced, 3 slices bacon, cut in 1-in pieces.

Combine cubed goat, dressing and garlic in a shallow glass dish and marinate for 1 hour or overnight in refrigerator. Alternate cubes of goat meat, bacon and pineapple on mini-skewers or round toothpicks. Brush with melted butter. Broil 5-8 inches from heat source for 5 minutes. Serve hot. Serves 60.

Cabrito Con Fideo
1 1/2 lb cabrito - cubed, 1/2 T whole black pepper, 3 small garlic cloves, 5 to 6 oz fideo (vermicelli), 2 fresh tomatoes - diced, 2 T vegetable oil, 1 small onion, diced, 1 green bell pepper - diced, 1 T cumin seed.

Cut cabrito into bite-sized cubes and brown in skillet with oil until well done (approximately 20 to 30 minutes). Combine onion and bell pepper and set aside. In blender, grind cumin seed, black pepper and garlic cloves until pulverized. Combine spices with cabrito and vegetables; mix well. Add fideo (vermicelli) and enough water to cover entire mixture and then add diced tomatoes. Cover and bring to a slow simmer. Cook approximately 15 minutes or until fideo is tender. Do not stir until ready to serve. Serves 8.

Cabrito and Vegetable Casserole
1 10 1/2-ounce can cream of mushroom soup, 1/2 c vegetable liquid, 1 1/2 t salt, 1/4 t thyme, 6 tomato slices, 3/4 " thick, 1/2 t salt, 1 10-ounce pkg frozen lima beans, 1 1/2 c thinly sliced carrots, 1 c boiling water, 1 1/2 lbs ground goat meat, 2 T chopped onion, 1 T fat or vegetable oil, 2 T grated Parmesan 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°. Cook ground cabrito and onion in fat until cabrito is lightly brown 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. Serves 7.

Curried Cabrito
1 lb chevon, 1 T curry powder, salt to taste,  2 ripe tomatoes, stewed and strained, 1 1/2 c water, 3 oz butter, 2 T diced apples, 1 T flour, 2 T minced onion, 2 T finely cut celery.

Cut meat into 1-inch squares; salt meat and saute in butter. Add onion and apples; saute thoroughly. Sprinkle mixture with flour and curry powder and cook until flour colors. Add strained tomatoes and water, cover saucepan and let cook slowly until done. Serve with steamed rice. Serves 5.

Stir-Fry Chevon with Green Onions
2/3 lb chevon (loin or leg) - cut into thin slices, 2 T sesame or safflower oil, 12 green onions, cut into 1-inch lengths.

Marinade #1: Marinade #2:
1/2 t garlic powder 3 T soy sauce
2 T soy sauce 1/2 t sugar
1/2 T sugar 1/2 t black pepper
2 T rice wine 4 T water
  2 T cornstarch

Cut meat into uniform 1/8-inch slices, 1-1/2 to 2 inches long. Place meat in a sealable bag; add marinade #1 and shake to coat thoroughly. Refrigerate at least 1 hour, shaking at least once. When ready to cook, stir-fry meat in sesame or safflower oil, stirring often. Add marinade #2 and green onions. Continue to stir-fry until thoroughly hot; serve over warm rice. Serves 5.

Baked Cabrito
1 shoulder or leg of goat, salt and pepper, 1 cup apple cider vinegar mixed with 1 whole garlic - finely chopped.

Hand rub meat with this mixture. Cover bottom of baking pan with sauce, add meat and water to measure 1/2 inch in pan. Bake at 325°F, 2 1/2 to 3 hours. Turn and baste each hour.

Barbecue Sauce
1 small onion chopped, Juice of 1 lemon, 2 T butter, 1 small bottle catsup, 1-2 T cider vinegar, 3 T Worcestershire sauce, 1 T brown sugar, 1/2 t prepared mustard, 1 garlic chopped.

Mix, stir, bring to boil- use as basting sauce and also table sauce.

Sweet and Sour Capretto
1 c chopped onion, 2/3 c brown sugar, 3/4 c white wine, 1/2 c orange juice, 1/4 c catsup, 1 T vinegar, 1 c diced celery, 1/2 c chopped green pepper, 1 c sliced fresh mushrooms, 1 lg. clove garlic, finely chopped, 1 T Worcestershire sauce, 2 c hot cooked rice, 2 T vegetable oil, 1 T prepared Dijon-style mustard, 2 T flour, 1 1/2 lb. boneless capretto (goat meat), 1/4 c Parmesan cheese.

In a large skillet, saute onion, celery, green pepper, mushrooms and garlic in vegetable oil. Pour into a shallow baking dish. Tenderize meat and cut into chunks. Place over vegetables. Prepare sauce by combining brown sugar, wine, mustard; pour over capretto and vegetables. Simmer for 1 hour. Remove excess grease from liquid in pan. In small bowl, combine flour and 1/4 cup water. Gradually add a small amount of the hot liquid from the baking dish; stir until smooth. Pour flow mixture into saucepan and cook, stirring, over medium heat about 5 minutes or until thick. Sprinkle with cheese. Serve over hot rice. Serves 6.

Per serving: 490 calories; 33.0 protein; 9.2 g fat; 17.2% calories from fat; 78 mg cholesterol; 6.1 mg iron; 786 mg sodium.

Chevon Teriyaki
2 lbs boneless chevon (goat meat), 1 T sugar, 1/4 c sherry wine, 2 T cornstarch, 1 T cold water, 1/3 c canned chicken broth,  1/3 c soy sauce.

Trim meat of excess fat and cut into 12 pieces. Pound meat slightly with a meat pounder. To make teriyaki sauce, blend together sherry, soy sauce, and broth. Set aside 1/4 c of sauce, and then marinate meat in remaining sauce for 1 hour. To make teriyaki glaze, combine the sugar with the 1/4 of reserved sauce, and then heat gently (do not boil). Dissolve cornstarch in water, stir into hot glaze and cook over medium heat until thick. Skewer 4 to 5 pieces of meat onto each bamboo skewer. Cook over high heat on pit or hibachi. Grill for 5 minutes on each side. Dip into teriyaki glaze after cooking, and serve with rice and mixed vegetable salad. Serves 8.

Per serving: 158 calories; 27.8 g protein; 3.1 g fat; 18.3% calories from fat; 75 mg cholesterol; 3.9 mg iron; 665 mg sodium.

Texas Ranch Style Gumbo
2 1/2 lbs boneless capretto (goat meat), 1 large green pepper, 1/4 c all-purpose flour, 3 large tomatoes-chopped, 1 t dried whole thyme, 1 bay leaf, 1/4 t pepper, 2 c chicken broth, 1 package frozen okra, 3 T butter, 3 T vegetable oil, 1/2 t hot sauce, 6 c hot cooked rice, 3/4 c chopped green onion.

Trim excess fat from steak and cut into 1 inch cubes. Combine flour, thyme, salt, and pepper; dredge meat in flour mixture. Heat butter and oil in Dutch oven; add meat and cook until browned on all sides. Remove meat, reserving drippings in Dutch oven. Add onion and green pepper to reserved drippings, saute until tender. Stir in meat and remaining ingredients except rice. Cover and simmer 1 1/2 hours. Remove bay leaf and serve over hot rice. Serves 10.

Per serving: 491 calories; 36.3 g protein; 13.8 g fat; 25.8% calories from fat, 92 mg cholesterol,; 7.0 mg iron; 1073 mg sodium.

Curry Capretto
2 T oil 1/2 t black pepper, 1 med. onion, chopped 1/2 t garlic powder, 1/3 c chopped celery 1/4 t salt, 1/2 c chopped green pepper 2 c chicken broth, 1 pared apple, thinly sliced 1 1/4 lb. cooked cubed capretto (goat meat), 2 t curry powder 4 c hot cooked rice.

Melt butter in large frying pan, add onion, celery, green pepper and apple slices; cook until onion is tender. Stir occasionally. Gently stir in spices. Cook over low heat, stirring until mixture is hot. Gradually add broth, heat to boiling, stirring constantly. Cook for one minute. Stir in meat; heat thoroughly. Serve over hot rice. Serves 6.

403 calories/serving; 33.4 g protein; 8.7 g fat; 19.9% calories from fat; 76 mg cholesterol; 6.0 mg iron;973 mg sodium.

Fried Goat Ribs
1 set of goat ribs, flour, salt, lard or shortening, coarse ground pepper.

Cut ribs into segments of 2 ribs each. Salt and pepper liberally. Dredge in flour. Melt shortening 1 1/2 inches deep
in skillet. Place only 2 or 3 into skillet at a time. Fry until light brown. Drain on paper towel. Serves 4-6.

Smothered Goat Meat
2 T salad oil 1 large onion chopped, 2 pounds cubed goat meat 1 tablespoon flour, 1 t salt 1 10 ounce can Rotel tomatoes, 1/2 t garlic powder with green chilies, 1/4 t oregano 1 10 ounce can water, 1/8 t ground cumin.

Brown meat in hot oil. Add salt, garlic powder, oregano, cumin and onion. Cook until onion is soft. Sprinkle flour over all and allow to brown, stirring constantly. Add tomatoes and water. Simmer uncovered for 40 minutes, stirring occasionally. Most of the liquid will be absorbed. Makes 6 servings.

Baked Goat Meat
Goat meat, any parts, garlic salt, salt and pepper, Worcestershire sauce.

Place goat meat in bottom of large roaster. Season liberally with salt and pepper and garlic. Sprinkle liberally with Worcestershire. Seal pan with foil. Bake at 250 degrees for 4 hours or more.Makes 6 servings.

Calories: 330, Fat: 18 g, Protein: 36g

Cabrito Guisado
8 pounds cabrito-about 1/2 whole cabrito, 1 sliced green bell pepper, 1/4 cup oil 1 large sliced onion, 3 tablespoons salt 10 cloves garlic, 2/3 cup oil 2 teaspoons ground cumin, 3/4 cup flour 1 1/2 teaspoons pepper, 3 large skinned and diced tomatoes 1 teaspoon whole oregano, 8 cups cold tap water - 1 cup at a time.

Wash meat well. Cut meat into 1/2 to 1 inch cubes. In a large Dutch oven, heat 1/4 cup oil at medium heat. Place meat and salt in heated oil. Cook for about 60 minutes stirring occasionally. Remove from heat and set aside. In a large skillet heat 2/3 cup oil. Add flour and brown well. Turn off heat, add water, 1 cup at a time to make gravy. Add vegetables and spices to meat, mix well. Simmer 25 to 35 minutes at medium heat until meat and vegetables are tender. Serves 10 to 12. Serving suggestions - Mexican rice with raisins, lettuce, tomatoes and onion.