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Chevon Cuisine: Give Goat Meat a Try

| 1/23/2020 10:35:00 AM


Now, I know what you’re thinking: Goat meat? Gross!

Most of the time, people who have that opinion have never actually tasted goat meat — known as chevon or capretto — or have tried meat from an old, culled goat that should not have been processed for food. This is where goat can get its gamey-flavor reputation.

I’ve had both mild, tender, young goat that is actually quite delicious and similar to lamb, and goat that was too strong to be edible, and it wasn’t cooked properly (blech). But, chevon that is processed correctly and cooked and seasoned well is wonderful, and it’s easy to understand why goat is one of the most consumed meats in the world.

We’re in our third year of raising Boer goats, primarily for show-quality animals, but it’s important to understand the end product of our livestock. Yes, we raise goats that “look pretty,” but what does that mean? Simplified, judges are looking for muscle tone and bone structure that will produce the ultimate carcass. The primary reason to raise Boer goats, however, is meat production, so not only do I need to be educated on raising Boers for the show arena, but also on the best ways to prepare our end product, and chevon is becoming more of a common meat in my recipe repertoire.

If you’re new to cooking goat, then I recommend starting with a package of ground meat, like sausage. You can find chevon at specialty meat markets, local processors who have a retail store, and directly from a friendly farmer who raises Boer goats for meat production. I like sausage links because they freeze well, and I thaw two at a time to use for a variety of dishes.

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