Remember the Stowe Wine & Food Classic where chevon, a.k.a. goat meat, made its tasting debut? Here is the recipe Joey, chef/owner at The Mad Taco in Waitsfield, VT, made using Tannery Farm chevon that wowed the event’s visitors and the other chefs:
4 lbs. of Leg Chevon 5 jalapenos
1 spanish onion 5 cloves garlic
2 plum tomatoes, diced 2 tbl. ancho chile powder
2 tbl adobo sauce from can of chipotles 1 tbl cumin, toasted
1 tbl coriander, toasted kosher salt
4 tbl grapeseed oil
Preheat oven to 275. Heat a large cast iron pan over high heat. Add 4 tbl. grapeseed oil.
Liberally coat the leg in salt. Sear legs until golden brown. Remove chevon and place in casserole dish.
Add onios to cast iron pan and cook until lightly caramelized. Add all other ingredients and cook a couple of minutes or until tomatoes start to break down. Pour over leg of chevon. Cover tightly with parchment paper and aluminum foil and bake for 3 hours or until tender. Pull chevon from casserole dish and let rest for 20 minutes. Shred chevon and place meat back in braising liquids. Heat up some tortillas, cut some cilantro and serve.
Give it a go. Enjoy!