Prep time: 15 minutes
Cook time: 6-8 hours
Cuisine: Indian
 
Ingredients:

• 1.5 Tbsp garam masala (I use Ancient Indian Spice)
• ½ tsp cumin
• ½ tsp turmeric
• ½ tsp smoked paprika 
• 1 tsp sea salt
• ¼ tsp pepper
• 2 lbs. goat stew meat or goat shanks or goat leg/roast cubed (Cylon Rolling Acres)
• 2 Tbsp. butter
• 1 onion, diced
• 2 Tbsp. minced garlic (I use the refrigerated jar)
• 2 tsp. ginger
• 1 15 oz. can of tomato sauce
• 1/3-1/2 cup of coconut cream (I like Thai kitchen) more to mellow the heat
• Cayenne pepper as desired, for more heat

 
Serve with rice and naan (my bread machine flat bread/naan recipe here). 
 
Instructions: 

1. If using a leg of goat or goat roast, cut to 1-2 inch cubes. The recipe will take longer to cook if it’s not cut up.
2. Mix garam masala, cumin, turmeric, smoked paprika, sea salt, pepper and cayenne pepper (if desired for more heat). Rub the mix on the goat meat. Any remaining seasoning can be put into the slow cooker.
3. Heat the butter in a pan over medium heat. Sear most of the sides of the goat meat in the pan. As meat finishes, place pieces into the slow cooker. Depending on how much meat is used and the size of your pan, you may need to cook in two batches. 
4. Once the goat meat is seared, place the onion and garlic in the same pan. Cook until translucent and the ends are slightly brown.
5. Add ¼ cup of water in the pan with the onions. Scrape the pan to loosen any remaining seasoning or meat. Pour the mixture into the slow cooker. 
6. In the slow cooker, add the ginger and tomato sauce. Stir until well mixed.
7. Cook on low for 6-7 hours. More time may be needed for larger cuts of meat (up to 8 hours). If possible, stir 1-2 times during the cooking time. Cook until tender and the meat easily shreds with a fork. 
8. If your cuts of meat had bones, take out the bones as you separate any meat from the bones. 
9. Add the coconut cream. Use more cream for a mellower, less spicy flavor.
10. Serve over rice with a side of naan.

 
Adapted from www.thekitchn.com

This recipe is more of a guide to cooking goat stew meat with a pressure cooker like the Instant Pot. You'll find that after you follow the directions, you may make adjustments on when you add ingredients and other seasonings (before the pressure cook or after), as well as how much cooking liquid to remove.  

By using the pressure cooker, this is a no fail way to easily cook your goat meat so it's tender and flavorful without spending hours in the kitchen. It allows you to use your favorite goat recipe or keep it simple with a seasoning kit or a jar of sauce from the grocery store. 

Ingredients 
1 lb. – Stew goat meat or roast or shanks chopped into cubes – order here
1 tbs. – Butter or your favorite fat/oil for sautéing 
1-2 cups – Bone broth – goat or beef, bullion/water mix or water
 
Your choice of sauce, curry or scratch sauce recipe 
Your choice of veggies
Your choice of side rice, noodles, flat bread, tortillas 
 
Directions

1. Thaw goat meat if frozen. Lightly salt and other seasonings to the meat, if desired.
2. In the pressure cooker’s inner pot with the lid off, sauté the meat on medium heat in butter or your favorite fat or oil to brown the meat. It does not need to be fully cooked.
3. Add any chopped vegetables for the purpose of adding flavor to the meat during the cooking process. I added chopped onion. You can sauté them with the meat, or just add with the next step. This is optional. If you’d like vegetables in your dish as a side, wait to add them after the pressure cooking is complete. 
4. Add any sauces or seasonings, pre-made or scratch recipe. If the sauce includes any cream/milk (dairy or coconut) or yogurt, wait to add them until after the pressure cooking. After following this recipe, you may find it more ideal to add your seasonings or sauce afterwards or before. 
5. Add 1-2 cups of bone broth (bullion/water or water) to the mix. If you’re not adding a sauce until after the cooking is complete, add 2 cups of broth to make sure the meat is completely submerged. Mix ingredients in the inner pot until everything is combined.
6. Put the lid on and properly secure it. Set it for 45 minutes, high pressure, with a natural release (let it slowly release the pressure on its own).
7. Once the natural release is complete
   1. Your dish is ready if it’s already seasoned and no vegetables need to be added. You may wish remove half of the liquid, but it is not necessary. 
   2. If your recipe calls for cream/milk/yogurt, remove at least half of the liquid (about 1 cup), then mix in the cream/milk/yogurt and any other ingredients and vegetables. Set to the simmer setting at medium with the cover off. Cook for about 15 minutes. Stir frequently to make sure it doesn’t stick. Turn down temperature if needed. 
   3. If you want to just add vegetables, remove about half of the liquid (about 1 cup), then mix in the vegetables. Set to the simmer setting at medium with the cover off. Cook for about 10-15 minutes. Stir frequently to make sure it doesn’t stick. Turn down temperature if needed.
8. You’re ready to serve your dish with your other sides of choice, such as rice, noodles, flat bread or tortillas, depending on your type of recipe. 

Other tips:

• If you want an easy, no fuss option, you can opt for a sauce in jar. When I made this recipe last, I used a Tikka Masala Curry that I bought off the shelf at the grocery store. 
• This works well with curries or for Mexican or other Latin American dishes as goat barbacoa for tacos or birria. There are a lot of options.

Making bone broth is quite simple to do and is way more beneficial for your health than those hard bouillon cubes or even a simple stock. Since the bones are simmered for a longer time with bone broth, it allows for more time to release more collagen, bone marrow, amino acids, and minerals, such as calcium, zinc and magnesium (Cleveland Clinic, 2018). It’s also more economical than the alternative.
 
You can drink it like a cup of tea. Or, I typically will I freeze or can it, and then use it in recipes that call for broth or stock, such as soups, gravies and other dishes. When I made this recipe recently, I used a combination of goat and beef bones.

Nutrient-Dense Bone Broth – Instant Pot or Slow Cooker
Ingredients

• Enough bones to fill the bottom of your slow cooker or Instant Pot – recently I used a mix of beef and goat bones
• 2 tbs. apple cider vinegar 
• Vegetables, such as onion and celery, if you wish
• 1 tbs. refrigerated minced garlic
• 2 tsp. sea salt
• Fresh herbs, if you wish
• Water

 
Instructions

1. Pre-heat oven to 450 F degrees.
2. Rinse bones, layer on sheet pan to roast in oven.  Include veggies, if you wish. I usually will add the onions, but not other veggies at this point. Roast for 1.5-2 hours until the bones are browned, even a little crispy looking. Time may vary on the type of bones you are using.
3. Remove the bones and place in your slow cooker or Instant Pot. If there’s any extra fat or brown crispiness left on the pan, scrape it off and add it to the cooking pot.
4. Add apple cider vinegar, vegetables, garlic, herbs, and sea salt. Fill the cooking pot with water to the top, covering all the ingredients. In the Instant Pot, be sure to keep the water below the max line. I like to fill a cup below this line.
5. Cooking Instructions: Slow cooker: Cook on low for 48 hours. Instant Pot: Set on low pressure, cook for 30 minutes.
6. After cooking is complete, remove bones, vegetables and herbs. You can strain any other residue at the surface. I prefer to keep the extra fat on the top, but some may want to take it off. 
7. Prepare for storage: Freeze in mason jars or zip top bags (leave room for expansion, or they’ll pop). If I have enough time, I’ll can the bone broth so I can store it in my pantry and keep my freezer space for other items. 

 
Uses:

• Drink hot, like tea for an extra daily immunity boost 
• Ingredient for recipes, such as soups, gravies or other dishes. I also like to swap bone broth for the water when cooking rice

 
Tips:

• Keep a gallon size zip top bag in your freezer to add veggie scraps and bones when cooking other meals. Use these items as future broth ingredients. I save chicken bones, bones from steaks, onion ends, veggies that start to go soft, etc. 
• You don’t have to roast your bones. It just adds an extra depth of flavor. If the bones are from another meal where the meat/bones are already cooked, I usually don’t roast the bones.
• If we have a whole chicken for dinner, I’ll debone it after and then put the whole carcass with some of our frozen veggie scraps into a slow cooker to start a batch of bone broth.
• If you order whole/halves/quarters of meat from a farmer through a butcher, ask for the bones. Sometimes they’re aren’t on the cut sheet, but typically you can still get them.

Order your goat bones from our Farm Store. For more goat meat recipes, cooking tips, promotions, and to know when goat meat is available, sign up for our email list here.

​In celebration of Goatober, we’ve partnered with the Farm Table Restaurant in Amery, Wis., to bring a brand-new dish to highlight flavorful goat meat, with the Smoked Philly Goat with meat from our farm.  The sandwich is a special at the restaurant throughout the month of October. 

If you’re not local, I’m excited to share the full recipe below for you to enjoy at home. A big thanks to the Farm Table staff for celebrating goat meat and sharing this recipe with our farm customers and community.

Thank you to the team at the Farm Table Restaurant in Amery, Wis., for creating this wonderful, smoked Philly Goat Sandwich and sharing the recipe with our community. 

Makes 6-8 sandwiches

Full Ingredient List for rub, braise and sandwiches
1 – 4-pound Goat Roast (leg or shoulder) 
3 - Yellow Onions
3-4 - Heirloom Tomatoes 
2 – Bell Peppers, thinly sliced
1/2 bunch - Fresh Rosemary
½ bunch - Fresh Thyme 
½ Tbs. - Cinnamon
6 - Bay Leaves, divided
1/8 cup - Hungarian Wax Pepper, dried
6 - Garlic Cloves, divided
1 1/2 Tbs. - Oregano, dried, divided
Salt and Pepper
1 Qt. Stock 
1/4 cup - Red Wine Vinegar 
1 1/2 Tbs. – Dijon
Mayo, to taste
8 slices – Provolone 
8 – Hoagie rolls, or other bread of choice
Butter for sautéing and grilling bread
Mesquite pellets for smoking

Directions
Goat Rub Directions

1. Put 1 onion, cinnamon, 2-3 bay leaves, Hungarian wax pepper, 2 garlic cloves and ½ tbs. of oregano into blender.
2. Blend until relatively smooth. 

Goat Braise Directions

1. Rub goat roast thoroughly with pepper and the goat rub
2. Season with salt and pepper additionally, and then let sit over night
3. **(Optional, if you can, do it!) Smoke goat at 220 degrees with mesquite pellets for 1.25 hours
4. If not smoking, sear goat roast on all sides until caramelization is achieved
5. Place roast in deep pan and cover in rough chopped tomatoes, rosemary, thyme, remaining 4 garlic cloves, remaining 2-3 bay leaves, remaining 1 tbs. oregano, stock, red wine vinegar, Dijon, and another seasoning of salt and pepper all over
6. Cover pan in plastic wrap first (if you have restaurant grade wrap, otherwise omit), then foil
7. Put in 300-degree oven for about 6 hours, flipping roast halfway through
8. Finish roast by taking off wrap and foil and allow to brown in over another 15-20 minutes
9. Allow meat to cool in its juices or use right away!

Assemble Philly Goat Sandwiches 

1. Sauté thinly sliced bell peppers and remaining onions in butter, seasoned with salt and pepper
2. Toast hoagie rolls, or bread of choice with butter
3. Brush mayo on both insides of roll
4. Fill with about ½ cup of goat meat and ½ cup of the pepper/onion mix
5. Place slice of provolone over meat and vegetables, then place in broiler to melt cheese
6. Enjoy delicious goat meat!

Recipe and photos by the Farm Table Restaurant, Amery, Wis.

Order your goat roasts or leg of goat from our Farm Store. For more goat meat recipes, cooking tips, promotions, and to know when goat meat is available, sign up for our email list here.

While this recipe take a while to cook, it is so worth it. You'll have a super tender, braised goat meat dish with a flavorful Thai sauce.

I will often make it before I go to bed. When I wake up, I'll put it in the fridge and then re-heat (and add the veggies) in the slow cooker before dinner.

Braised, Thai Goat Curry in Slow Cooker - Recipe 
Serves 4-6 
 
Ingredients:

• 2 tbs. butter, divided
• 2-3 lbs. goat roast or stew meat/curry cubes
• 1 onion, sliced
• 2 tsp. jarred garlic in water
• ½ tsp. ginger 
• 1 13.5-ounce can, full-fat coconut milk
• 2 large fresh, red tomatoes quartered
• ½ cup Thai red curry paste
• 2 tbs. fish sauce
• 2 tsp. lime juice
• 2 tsp. sea salt
• 2 cups broccoli, florets 
• 1 cup of carrots, thinly sliced

 
Instructions:

1. Heat 1 tbs. of butter in a pan. Brown the meat on all sides. If using a goat roast, slice it into several chunks so it is submerged under the sauce while it cooks.
2. While the meat is browning, blend the quartered tomatoes in a blender or food processor. Set aside.
3. When the meat is done browning, transfer the meat into the slow cooker. 
4. Add remaining butter into the pan. Saute onion and garlic over medium heat for 5 minutes.
5. Pour in coconut milk, stir well.
6. Add tomato purée curry paste, fish sauce, lime juice, salt and ginger. Mix well. Pour sauce over the goat meat in the slow cooker.
7. Cook on low for 10 hours. Add the vegetables during the last 30-60 minutes. 

 
Serve with rice, cauliflower rice, naan flatbread or double the veggies while cooking. 
 
P.S. I’m working on an Instant Pot version of this recipe that I’ll share in the future. I need a little more work on getting the right timing for the goat meat to be the perfect tenderness. 
 
Inspiration from Danielle Walker’s Crockpot Thai Beef Stew at AgainstAllGrain.com at ​https://againstallgrain.com/2014/07/07/crockpot-paleo-thai-stew/

Order your goat stew meat (curry cubes) or roasts from our Farm Store. For more goat meat recipes, cooking tips, promotions, and to know when goat meat is available, sign up for our email list here.

To make your gyros complete, tzatziki (pronounced Zatsiski) sauce is a must. You might be able to buy it in the store, but if you can’t or want to make it from scratch here’s a quick way to make your gyro sauce:
 
Tzatziki Sauce – the Gyro Sauce
½ cucumber  
8 oz. of Greek yogurt (not a fan of yogurt, sub with sour cream)
1 tbs. lemon juice
½ tsp sea salt
½ tsp black pepper
1 tsp dried dill (or 1 tbs chopped, fresh dill)
2 ½ tsp of minced garlic from a jar (or fresh if desired)
 
Directions

1. Finely chop the cucumber, set aside
2. Mix yogurt and lemon juice together
3. Mix in cucumber and garlic
4. Mix in salt, pepper and dill
5. Chill for 5-10 minutes before serving. I like to let it chill while I’m prepping our gyro meat (lightly pan frying to warm).
6. Serve on top of our farm’s gyro meat (get it here) on flat bread (recipe here), with lettuce, onion and tomato. 

Order your goat gyro meat from Cylon Rolling Acres here. For more goat meat recipes, cooking tips, promotions, and to know when goat meat is available, sign up for our email list here.

I love making fresh naan flat bread when we have gyros at home. It makes such a big difference in the whole gyro experience vs using pita bread or even store-bought flat bread. Here’s my go-to recipe for flat bread from scratch. And, yes, it is easy. It’s even easier if you have a bread machine (or your parents have one or you find one at a thrift store).  If you’re tight on time naan from the store will work just fine.
 
Easy Naan Flat Bread for Gyros Recipe
Makes 6 flat breads. Perfect for gyros fresh from your kitchen. I love using our own Cylon Rolling Acres goat gyro meat, which you can also use by ordering it here.  
 
Ingredients 
1 tbs olive oil
½ c Greek yogurt
½ c milk
2 c flour
½ tsp sea salt
1/8 tsp baking soda
1 tsp SAF yeast
 
2 TBS butter melted for brushing on top
Pink Himalayan Salt or Sea Salt 
 
Bread Machine Instructions– SO EASY!! 

1. Put ingredients in bread machine pan in the following order: olive oil, yogurt, milk, flour, salt, baking soda and yeast. Run on DOUGH setting. 
2. Prep two large baking sheets with parchment paper. 
3. Preheat oven to 450 F degrees. When dough is ready, take out of pan and split into six balls. 
4. Roll out balls to flat circles, about ½ inch thick or thinner if desired. I like to use a small sheet of parchment paper on top of the dough to flatten by hand. 
5. Brush butter on top of each circle and sprinkle with salt, if desired. 
6. Bake one sheet at a time. About 8-10 minutes until the bread is just starting to brown. For a more flexible flat bread, cook at the shorter time range, taking the bread out just before it starts to brown

1. Eat! Best served immediately. Keeps for 2-3 days. Refrigerate for freshness. 

 
Make your gyros! Fill with Cylon Rolling Acres gyro meat (find it here) and top with lettuce, thinly sliced onion, tomato and tzatziki sauce. 
 
In the future I will be converting this to a by hand or mixer version.
 
Recipe inspiration: Bread Lover’s Bread Machine Cookbook. 

Order your goat gyro meat from Cylon Rolling Acres here. For more goat meat recipes, cooking tips, promotions, and to know when goat meat is available, sign up for our email list here.

I like hearing back from our customers. It gives me an idea of how we’re doing in  terms of raising our livestock and producing quality meat. I also love trying out new recipes to cook goat meat. 

​Here’s a recipe one of our customers shared with me recently, broiled rosemary garlic goat chops served with sautéed mushrooms and onions, wild rice and asparagus. It looks wonderful. I’m definitely putting this on my to-cook-list.  In fact as the weather is warming up with spring, this would be a perfect recipe for the grill, also paired with freshly grown asparagus from our garden. So, thank you David for sharing!

Here’s the recipe, with three cooking options: broiling, pan frying and grilling.

Rosemary Garlic Goat Chops Three Ways (Broiled, Pan Fried or Grilled)
Ingredients:
½ c fresh rosemary, chopped
5 garlic cloves, minced
Sea salt
Ground black pepper
2 lbs. goat chops or rib chops (order Cylon Rolling Acres chops here)
1 tbsp. olive oil

Instructions:

1. Pull chops out of fridge to allow to come to room temperature
2. Mix olive oil, rosemary, garlic, salt and pepper together to form rub
3. Rub all sides of chops

Cooking options:

Pan-fried goat chops:

1. In a pan, heat olive oil or butter on medium heat.
2. When hot, pan fry about 3-5 minutes on each side.
3. After cooking let chops rest for 2-3 minutes. Then enjoy!

Broiled goat chops:

1. Place chops on a greased sheet pan.
2. Turn on broiler to high. Place chops about 8 inches from the heat source.
3. Broil for about 10 minutes, flip half way through for desired browning.
4. After cooking let chops rest for 2-3 minutes. Then enjoy!

Grilled goat chops:

1. Preheat grill to high.
2. Cook for 4-6 minutes on each side. For thicker chops (3/4 inch) grill for 6-8 minutes on each side.
3. After cooking let chops rest for 2-3 minutes. Then enjoy!

Order your goat chops or rib chops from Cylon Rolling Acres here. For more goat meat recipes, cooking tips, promotions, and to know when goat meat is available, sign up for our email list here.

Our family loves eating tacos and other Mexican food. One of our favorite ways to eat goat meat is in a taco. This recipe was also inspired by a local Mexican restaurant, that occasionally offers goat meat tacos, and works well with a slow cooker, one of my favorite kitchen tools. More recently, I cooked the meat using the slow cook function in my Instant Pot (modifications are listed in the recipe).
 
Goat Barbacoa Tacos
Ingredients
3 lb.  goat roast (contact me to purchase meat)
 
Rub Ingredients
1 tbs smoked paprika
1 ½ tsp oregano
¼ tsp ground cloves
1 ½ tsp cumin
1 tsp sea salt  
¼ tsp black pepper
Optional: ¼ tsp cayenne pepper
 
2 tbs divided butter
1 tbs liquid smoke
1 c goat or beef bone broth
2 large onions quartered
2 tbs adobe sauce from a can of chipotle peppers in sauce
2 chipotle peppers from same can of chipotle peppers in sauce
1 tbs minced garlic, from a jar
1-2 – 6 oz can tomato paste
¼ cup apple cider vinegar
 
Tortillas or taco shells of your choice
Toppings of your choice: chopped avocado, shredded cheese, lettuce, tomato, salsa, sour cream, lime juice
 
Directions

1. Mix the rub in a small bowl: smoked paprika, oregano, cumin, salt, pepper and cloves. For more kick, add cayenne pepper (optional). Rub over all sides of the roast. Keep any leftover rub.
2. Sear roast in pan with 1 tbs butter on all sides. If using an Instant Pot, use the sauté setting. I prefer to use a pan even if I’m using my Instant Pot.
3. Remove roast from Instant Pot, if it was used to sear the meat. Mix the following ingredients in your slow cooker (or Instant Pot): bone broth, onion, peppers, adobo sauce, garlic, liquid smoke and 1 tbs butter.
4. Put roast into slow cooker (or keep in the Instant Pot). For the slow cooker, set to low, for 8-10 hours.  For the Instant Pot, set to slow cook/more setting for 7 hours.
5. The roast is done when it is tender enough to pull the meat apart with two forks. If it is still tough, cook for another hour and check the meat again. Cooking time will vary based on your appliance and roast size.  If you haven’t cooked goat before, know that it often takes longer to cook than other kinds of meat, like beef or chicken. If cooked properly, it’s a delicious meat!
6. Once cooked, pull out the roast to shred on a plate. In the slow cooker (or Instant Pot), add one can of tomato paste and the apple cider vinegar. Blend with an immersion blender until smooth (you can also use a regular blender). If the sauce is too thin, add more tomato paste from the second can until it reaches your desired thickness.
7. Add shredded meat back into sauce and stir. Now it’s ready to eat or keep on warm until meal time.

 
Makes about 6 servings of tacos.

Recipe is inspired by a local Mexican restaurant, DJ's, and some of the cooking concepts are also loosely based of Barbacoa-Style Beef in the Instant Pot Miracle cookbook.