Recipes

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Cooking Chevon

Chevon is the perfect ingredient to make a tasty meal from all corners of the world. Considering goat meat is the most widely consumed red meat in the world, it makes sense that the global variation in preparation lends the meat to an endless array of creative cuisine options. Whether it be roasts, tagines, curries, kebabs or Chevon Stroganoff, Shingle Creek Chevon is perfect meat for your dish.

We promote the ‘slow food’ approach to preparation and encourage you to take a little time to enjoy your cooking and to cook Chevon slightly longer at lower temperatures. Chevon can lose moisture quickly, due to its nutritious low fat content, when exposed to high, dry cooking temperatures.

Cooking by cuts

  • Tender cuts of Chevon, such as legs, ribs, and rolled boneless shoulder, are best slow roasted, pan fried or grilled (depending on the cut).
  • Less tender cuts such as our diced chevon and shanks are best for stews and crock pots where slow cooking at low temperatures over longer periods results in a more tender and flavourful product with more juice.
  • Shingle Creek Chevon 7-point racks and backstraps or striploin fillets give a delicious, speedy meal due to their smaller portion size.

If you follow just one recommendation, slow cooking to retain the fresh, moist, tender meat sourced from our pristine Central Otago hill blocks will greatly enhance your Chevon eating experience. If you need a little inspiration or a bit more assurance that Chevon is a good thing, check out the recipes below.

Chevon and Wine

An ideal wine match for Chevon is Pinot Noir; and it just so happens that our Shingle Creek Chevon is grown in the world renowned Pinot Noir growing region of Central Otago. We recommend you try it with some of our favourite Central Otago Pinot Noir wines – Clyde Village Pinot Noir and Shaky Bridge Pinot Noir. The lean, meaty texture of our Chevon marries beautifully with the silky, spiced, elegantly fruit forward style of Pinot Noir from the Alexandra sub-region.

 

Recipe Suggestions and Boer Goat Education

Tagine11This fragrant goat tagine is packed with dried fruit, nuts and fresh herbs and can be on the table in just over an hour.
Mix together cumin, turmeric, ras-el-hanout, saffron and vegetable oil until well combined. Add the goat meat to the marinade, coating the meat, then set aside to marinate for as long as possible.
Heat oil in a large flameproof casserole over a medium to high heat. Fry onion, garlic, chillies and ginger for 2-3 minutes, or until just softened. Add the marinated goat meat and fry for 2-3 minutes until browned on all sides.
Add cinnamon, tomatoes, honey and mix well. Pour in water and bring the mixture to the boil, then add apricots and preserved lemon. Reduce the heat until the mixture is simmering, and simmer for 45-60 minutes, or until the goat is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper.
Just before serving, stir in the chopped pistachios and herbs and serve with couscous.

See full recipe here

 

Slow Roasted Leg of Shingle Creek Chevon

roastThis ‘recipe’ is as simple as it gets. Rub your Chevon leg with olive oil and season liberally with cracked pepper and salt. You can add herbs or garlic to the leg at this point for extra flavour.
Place your leg in your roasting dish and pre-heat the oven to 240C.
Place roasting dish in your hot oven and leave at this temperature for 15-20 minutes. Remove from oven and turn oven down to 100C.
Cover the leg with your roasting pan lid or with foil. Make sure there is a firm seal around the edges of the pan if you’re using foil. Place your covered leg back in to your 100C oven.
Now relax, your Chevon leg will happily cook away at 100C for up to 4 hours or more. Use a meat thermometer to check the internal temperature after 3 hours. Make sure you check the temperature away from the bone but as deep in to the meat as possible. At around 65C internal temperature, take your leg out and let it rest before enjoying. The lower cooking temperature will create a delicious, tender and juicy roast. There will be enough liquid for your gravy. Serve with your favorite veg and enjoy.

 

So, what are you waiting for? Let’s start cooking!