1 package dry onion soup mix                                   1/4 cup steak sauce

1 egg                                                                              1/2 can cream of mushroom soup

Preheat oven to 350°F. Combine first 5 ingredients in a bowl. Stir in half the soup and mix well. Transfer to a loaf pan that has been sprayed with nonstick spray.

Bake 1-1/2 hours. Combine remaining soup and gravy in a saucepan over medium high heat. Stir until hot. Serve over meat.

8 lbs. goat ribs                                                2 cups barbecue sauce

Preheat oven to 300°F. Spread sauce over ribs and wrap in aluminum foil.

Bake 4 hours or until tender.

1 Goat; around 25 pounds, quartered

4 medium Onions; chunked                                                3/4 cup Curry powder

1 Whole *bulb* garlic; peeled                                             1 tb Salt

1- 2 fresh Habaneros -OR-

1 Scotch Bonnet chiles; minced -OR-                                 1 c Oil; pref. canola or corn

4 to 5 fresh Jalapenos; minced

2 c Chicken or beef stock or beer                                        2 c Cider vinegar

1 1/2 c Oil (corn or canola)                                                    1 c Water

2 tb Curry powder                                                                    Your Favorite Barbecue sauce

NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!

The night before you plan to barbecue, prepare the paste in a food processor. First process the onions, curry, garlic, salt and habaneros until finely chopped. Then add the oil, processing until the mixture forms a thick paste. This can be done in two batches if needed.

Wearing rubber gloves, rub the paste over the goat, covering the meat evenly. Place the goat in a plastic bag and refrigerate overnight.

Before you begin to barbecue, remove the goat from the refrigerator and let it sit, covered, at room temperature for 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F.

If you plan to baste the meat...mix together the mop ingredients in a saucepan and warm the liquid over low heat.

When the meat is done, remove it from the smoker, and allow it to sit for 15 minutes before serving. Slice or shred the meat and serve with your favourite barbecue sauce.

Leg of Goat, cut into 1 inch cubes.

1/2 c Olive Oil                                                              2 x Lemons

1/2 c White wine-dry                                                   1 1/3 x Onions, chopped fine

2 x Cloves of garlic, pressed                                     1 pn Greek oregano   

1/4 ts Salt                                                                        1/4 ts Pepper

1 pk Bamboo skewers

Place meat in large container ( not aluminum ); pour marinade over meat & stir. Marinate overnight or up to 2 days. Soak bamboo skewers well in water.

Place 3 or 4 cubes of marinated meat on each skewer. Grill over charcoal until done to your liking (Medium rare to Medium) --Don't overcook or you will dry out the meat. If serving for a large party & you don't want to be grilling at the last minute, earlier in the day grill to rare & then dip in marinate & arrange in a baking dish. Cover and bake to finish cooking to desired doneness just before serving.

2 Tbs. paprika                                                          1 Tbs. coarse ground black pepper

1 Tbs. rosemary                                                        1 Tbs. thyme

1/2 cup steak sauce                                                  1/4 cup Worcestershire sauce

1/4 cup hot red pepper sauce (optional), or to taste

4 lbs. goat leg or shoulder roast                               1 cup water

Combine all ingredients, except meat and water, in a bowl. Add meat and turn to coat thoroughly. Marinate in refrigerator 3 hours or overnight.

Preheat oven to 350°F. Transfer roast to ovenproof pan. Add water to marinade and mix well. Pour over meat. Cover pan and roast 1-1/2 hours per pound, or until fork tender.

2 pounds boneless goat, cubed                             2 medium onions, chopped

3 tablespoons butter                                                1 garlic clove, minced

1 tablespoon chopped parsley                                1 can tomato paste (6 ounce)

1 cup white wine                                                        salt and pepper

Melt butter in stew pan or Dutch oven; add meat, onion, garlic, parsley, salt and pepper; brown over medium fire, stirring constantly. The gentle braising of the meat is the secret to success with this recipe.

When all of the ingredients are delicately browned, add tomato paste diluted in 2 cups water; add wine; stir; lower fire and simmer for about 11/2 hours.

This goat stew is the basis for a wide variety of combinations with fresh or frozen vegetables.