Recipe - STUFFED ROASTED LEG OF CHEVON - Caprine Cuisine

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Caprine Cuisine Recipe - "Stuffed Roasted Leg of Chevon"

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STUFFED ROASTED LEG OF CHEVON
Submitted by Garry Vroegh
STUFFED ROASTED LEG OF CHEVON
Ingredients:

1/4C red wine vinegar

1/2 C olive oil

3-5 cloves garlic, crushed

1/2Tea black pepper

2 Tea curry powder

1 Tea dry mustard1 boned leg of chevon

1-2C cooked rice

1/4C chopped soaked apricots

1/4C sliced black olives

1/4C grated apple

How to Prepare:
Place chevon on a cutting board and pound out to an even thickness. Combine the items in column 1 to make a marinade and rub well into the meat. place in a container in the refrigerator overnight and turn occasionally. Mix the ingredients in column 2 to make a stuffing. Add salt and pepper. Remove meat from marinade and place on a cutting board. Place stuffing on meat and roll tightly. Tie the roll tightly with cotton string and place on a rack in a roasting pan. Roast at 325 degrees 25-30 min per pound until done, don't over cook. Baste occasionally with the marinade. Remove from oven and allow to rest 20-30 mins. before slicing.
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Tropical Sheep & Goats International

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26-December-2024
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Email: Contact INFO Telephone: Contact INFO	Designed & Hosted by: JOLLY GERMAN ©1999-2024 GoatWorld.Com
All written, audio, video and graphic material contained within this site, except where otherwise noted, is Copyright ©1999-2024. Some content may also be the property of contributors to the site, in which case their material is also protected by applicable copyright laws and this copyright policy. No material may be linked directly to or reproduced in any form without written permission. If you would like to reprint something from our site, simply send us an email to request permission to do so. Please refer to our REPRINT criteria. ©Gary Pfalzbot, Colorado, USA This site is run and operated by a Disabled Veteran