Cabrito is roast goat-kid. It is a regional specialty of the city of Monterrey, Mexico and the surrounding state of Nuevo Leon, based on the Jewish cuisine of the founders of the city. It's the name given to goat-kid (not just roasted) in Northeast Brazil, especially in Sertão Nordestino, poorest area in the country. - Wikipedia.org

Chevon is another term for any goat meat. - Wikipedia.org

Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Vegetables and poultry prepared in this way are referred to as roasted (e.g. roasted chicken or roasted squash). Some foods such as coffee and chocolate are always roasted. - Wikipedia.org

Nutrition information about goat meat from the United States Department of Agriculture shows a 3-oz. serving of cooked goat meat has 122 calories, 2.6 grams of fat, 23 grams protein and 63.8 milligrams of cholesterol. The same size serving of chicken has 162 calories, 6.3 grams fat, 25 grams protein and 76 milligrams of cholesterol. Similar servings of beef and pork have even higher calorie, fat and cholesterol counts. - LSU Agriculutre Center

These first two are my favorites.. Thanks Jean and Dr. Frank

Goat Meat Chili
2 tablespoons vegetable oil
1 tablespoon salt
2 cups chopped onions
3 lbs. lean ground goat meat
1 tablespoon ground oregano
½ cup plus 2 tablespoons Chili powder
2 tablespoons ground cumin
½ cup flour
1 teaspoon garlic powder
8 cups boiling water
In heavy pot, sauté onions in cooking oil. Add oregano, cumin, garlic powder and salt. Stir and sauté until onions are almost clear.
Add ground meat; cook and stir until crumbly and almost gray. Add chili powder and then the four stirring vigorously until thoroughly blended.
Add boiling water, bring mixture to boil, and simmer for less than 1 hour. Seasonings, including cayenne pepper, may be adjusted to individual taste at this time.
This recipe makes approximately 14 cups (8 oz. Each) of chili.
Do not add pinto beans to this chili. Serve the beans as a side dish.

Goat with Mexican Rice (Arroz con Carne)
Prepare 1 cup of uncooked rice according to package directions. While the rice cooks, prepare the following ingredients:
1 medium onion, chopped
1 heaping tablespoon chili powder 1 medium green bell pepper
chopped ½ teaspoon salt 1-tablespoon oil ¼ teaspoon oregano
1-pound lean ground goat meat ½ teaspoon cumin
1 8-ounce can tomato sauce
Sauté onions and bell pepper in 1 tablespoon oil; then add ground meat and cook until nearly done, stirring and breaking up with a wooden spoon.
Add spices, mix well, and then add tomato sauce, stirring vigorously.
Add drained, cooked rice, mix well and let stand for 15 minutes before serving.
Yields 6 servings.

Grilled Skewers of Kid Goat Recipe - Courtesy of Emeril Lagasse
3 pounds of kid goat, cut into 1-inch cubes
Salt and pepper
1 cup of olive oil
Pinch of crushed red pepper
2 tablespoons of chopped garlic
4 bay leaves, crumbled
12 green bay laurel sticks, about 12 inches long
1 loaf of crusty bread
1 pound fresh figs
1 pound Queijo da Serra Estrela cheese

Preheat the grill. Season the goat with salt and pepper. In a mixing bowl, whisk the olive oil, red pepper, garlic and bay leaves together. Season with salt and pepper. Toss the goat with the marinade, cover and refrigerate overnight. Spear 4 ounces of the goat meat on each laurel stick. Place the reserved marinade in a saucepan and bring up to a boil. Boil the marinade for about 2 minutes and remove from the heat. Place the sticks on the grill and grill for 2 to 3 minutes on all sides. Baste the skewers with the marinade every few minutes. Remove the skewers from the grill and place on a large platter. Slice the bread into 1-inch slices and place on the platter. Arrange the figs and cheese around the skewers and bread.


Steamed Goat with Rice - Courtsey of the Food Network
5 pound hindquarter piece of young goat
12 large guajillo chiles, stemmed, seeded, and deveined
12 cloves garlic, unpeeled
1/2 cup cider vinegar
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
Salt
2 teaspoons sugar
1 2/3 cups masa harina mixed to a paste with 1 cup, plus 2 tablespoons hot water
3 large ripe tomatoes, roasted (see Note)
1 teaspoon dried oregano, crumbled
1/2 small white onion, cut into 1/8-inch dice
1/2 small bunch cilantro, leaves only, finely chopped
2 limes, quartered
Cooked white rice, for serving

With a sharp heavy knife, cut the hindquarter into 2 pieces through the joint at the top of the leg. Place it in a large deep non-metal dish. Heat a cast-iron skillet or a griddle over medium heat. Tear the chiles into flat pieces and toast them a few at a time, pressing them against the hot metal surface with a spatula until they crackle and blister. Turn to the other side and toast again. Transfer the chiles to a bowl, cover with hot water, and soak for 30 minutes. Meanwhile, toast the unpeeled garlic on the griddle until blackened outside and soft inside. Peel, discard the skins and transfer the softened cloves to a blender. Drain the soaking chiles, reserving the soaking liquid, and add them to the blender along with the vinegar. Add the cumin, black pepper, 1 teaspoon of salt, and 3/4 cup of the chile-soaking water. Blend until completely smooth, scraping down the sides as necessary. Push the paste through a medium strainer. Remove 1/2 cup of the paste, stir the sugar in, and set it aside for the final glazing. Spread the remaining chile paste over the goat, cover and refrigerate for at least 4 hours, preferably overnight.

Preheat the oven to 325 degrees. Set a roasting rack inside a large Dutch oven or heavy casserole. The rack should rise 1-inch above the base of the pan, if it does not, prop it up with upside-down ramekins or small empty cans. Pour 3 cans of water in the bottom of the pan and place the goat on the rack.

Add water to the masa harina mixture if necessary to make a soft dough. Roll tennis ball sized pieces of dough between your palms to make long ropes about 3/4-inch in diameter, then press them firmly all around the top edges of the baking dish. Set the lid in place and press it into the masa to make a firm seal. Bake the goat for 3 hours.

Break the seal by tapping the hardened masa with a cleaver or a mallet, then remove the lid and carefully lift out the goat meat, which will be very tender.

Remove the rack from the pan and spoon off the fat. Measure the broth: you will need 1 quart, so make up the level with water if necessary. Pour the broth into a small saucepan ad again skim off the fat. In a mortar and pestle or a food processor, puree the roasted tomatoes and add them to the broth. Add the oregano and simmer the mixture over medium-low heat, covered, for 20 minutes. Stir in 1/2 teaspoon of salt.

While the broth is cooking, remove the bones, excess fat, and large baking sheet and brush with the reserved chile paste. Bake at 325 degrees for 10 minutes just to set the glaze and heat the meat through. Slice the meat across the grain and place it in large shallow heated bowls. Ladle over a generous amount of the broth and scatter a little diced onion and cilantro over each bowl. Serve with wedges of lime.

Note: To roast a tomato, heat a dry skillet or griddle over high heat. Roast the whole tomato, turning when the bottom is slightly charred, until it is golden brown with charred patches on all sides, but not burned (the flesh will be quite mushy). Leave the skin on.






Other great recipes can be found at the AMGA cookbook.
If you have any additional recipes - I'll add a recipe page.. thanks...




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