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.

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

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

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.

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.

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.