The Secret is to cook it slow.

Goat meat will lose moisture and can toughen quickly due to low fat content if it is exposed to high, dry cooking temperatures. Therefore two basic rules are:

1. Cook it slowly at a low temperature.
   
2. Cook it with moisture.
   

Tenderness of a meat cut determines the method or methods of cooking. Tender cuts of meat are usually best when cooked by a dry heat method such as roasting, broiling or frying. Less tender cuts are tenderized by cooking with moist heat such as braising and stewing.

Easy Goat Meat Pot Roast

• 5 pound goat shoulder
  
• 2 cups water
  
• 1 large onion
  
• 2 cloves garlic
  
• Worcestershire sauce
  
• Salt
  
• Pepper
  
• 5 medium potatoes
  

DIRECTIONS:
Put goat meat into roasting pot with water. Sprinkle well with salt, pepper and Worcestershire sauce. Add chopped onion and garlic. Put on lowest heat on stove. Cook for 5 hours. Add potatoes 1/2 hour before serving.

Bar-b-qued Cabrito

DIRECTIONS:
Use loins, ribs, shoulders, and legs of 6-12 month old kid. Burn mesquite wood to coals in a grill or use medium to low heat in a gas grill with a tight cover. Put a bowl of heavy aluminum foil to catch drippings over center of the heat. Raise grate to highest position. Season meat to taste with salt, pepper, lemon, or garlic. Grill cabrito slowly, covered, until slightly tender. Remove from grill while still pink as internal heat will continue cooking until done. Do not overcook. Serve with favorite warmed barbeque sauce.

Goat Meat Loaf

• 2 pounds ground goat meat
  
• 1 can cream of mushroom soup
  
• 1 envelope dry onion soup/dip mix
  
• 1/2 cup dry bread crumbs
  
• 1 egg, beaten
  
• 1/4 cup water or milk
  

DIRECTIONS:
Mix 1/2 mushroom soup, goat meat, onion soup mix, bread crumbs and egg.
Place in 8 inch x 4 inch loaf pan and shape firmly into loaf. Bake at 325 degrees F for 1 hour and 15 minutes or until done.
Mix remaining mushroom soup, the water or milk, and 2 tablespoons drippings from loaf in bowl. Heat in microwave 2 minutes or until heated through. Spoon over slices of meatloaf.

Goat Meat Chili

• 2 tablespoons cooking oil
  
• 2 cups chopped onions
  
• 1 tablespoon ground oregano
  
• 2 tablespoons cumin
  
• 1 teaspoon garlic powder
  
• 1 tablespoon salt
  
• 3 pounds lean ground goat
  
• 2 tablespoons chili powder
  
• 1/2 cup flour
  
• 8 cups boiling water
  

DIRECTIONS:
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. Cook and stir until crumbly and almost gray. Add chili powder and 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.
Serve beans as a side dish.

Goat Stew

• 2 or 3 lbs cubed goat meat
  
• 3/4 cup barley
  
• 1/2 cup dried lentils
  
• 1 chopped onion
  
• 2 to 3 chopped carrots
  
• 2 to 3 stalks chopped celery
  
• 1 small can tomato paste
  
• 3 to 4 large cloves chopped garlic
  
• 1/4 cup chopped parsley or cilantro
  
• 1/2 teaspoon crushed red pepper
  
• salt and pepper to taste
  

DIRECTIONS:
Place all ingredients in a soup pot, cover with water and simmer until tender, about 1 1/2 hours. Serve with fresh whole grain bread.