Growing up on a small hobby farm, we were the odd ones in an area built largely on the large-scale commercial agriculture industry. We became even more of an oddity when we brought our first two goats home back in 1990. Prompted by my and my sister’s severe allergies to cow dairy and the lack of other options available, my mom took matters into her own hands. We purchased two older does (otherwise known as nanny goats) from a reputable breeder and off we went. Due to my mom’s initiative, we grew up drinking home-grown, raw milk and homemade cheeses and yogurt. It wouldn’t be until many years later that I would realize what a huge gift this was, living in a country where raw milk is a contraband substance. As the years went by, we transitioned from a dairy herd to a meat herd, though oddly enough, we never ate any of the meat ourselves until recently.
Once I learned that I couldn’t tolerate beef and pork was best in very limited quatities, I began exploring other red meat options, such as chevon (goat). With the ever-increasing immigrant population in Calgary and native Calgarians’ growing interest in world cuisine, the demand for more unconventional meat choices continues to grow. In March of last year, Calgary Co-op introduced goat meat to its line-up and it seems the response has been good since it is still on the shelves a year later. My mom has cut down to only a few goats now. Last fall, she had a couple young ones butchered and was kind enough to share a few cuts with us. Having never cooked goat before, I wasn’t quite sure what to do with it, so it got stashed in the freezer for a while until I could come up with just the right recipe.
The secret to goat is to use strong flavours and low and slow cooking. Curry is by far the most popular way to eat goat, but with traditional curries out for me on the AIP and my AIP-compliant curry powder not packing enough of a flavour punch to do the goat justice, I had to keep looking. I decided to come up with a hearty, nourishing stew that would pack a nutritional punch instead while still tasting great! This one takes a while, but it’s worth it.
AIP Chevon Stew
- 1 lb. goat meat, cubed or bone-in pieces
- 1/4 cup vinegar
- 1/4 cup coconut aminos
- 4 cloves of garlic, minced
- 1 tablespoon coconut or avocado oil (high heat oil of choice)
- 1 medium onion, chopped
- 2 stalks of celery, chopped
- 2 1/2 cups bone broth
- 2 bay leaves
- 1 tablespoon dried parsley
- 2 teaspoons oregano
- 1 teaspoon mace
- 2 small-medium turnips, diced
- 2 large carrots, chopped
- 1/2 teaspoon salt
- 1-2 cups coarse chopped spinach or kale
- Combine meat, vinegar, coconut aminos, and garlic in a sealed container or bag and allow to marinade in the fridge overnight.
- Remove meat from marinade and set both meat and marinade aside. Heat oil on medium high in a deep skillet. Add meat and brown pieces on all sides. Remove from skillet.
- Add onions and celery to the same skillet and saute until translucent. Return meat to skillet, along with broth, reserved marinade, bay leaves, parsley, oregano, and mace. Bring to boil and then reduce heat to low and simmer for about 1 hour (until the meat is partially tender).
- Stir in turnips, carrots, and salt and continue to simmer until the meat has reached desired tenderness and the veggies are cooked (about another hour).
- Stir in spinach to wilt and serve.
Please note that cooking times may vary as I live at a very high elevation. A lower elevation would likely mean a shorter cooking time. I would imagine this recipe would freeze well, though it doesn’t usually last long enough in our house to make it into the freezer, just leave out the spinach until you are ready to reheat and serve. Is there a particular way you like goat? Any other tips and tricks for cooking with it?