Cheese plate served with white wine, cra


Garlic Ricotta Cheese

  • 1 gallon goat milk

  • vinegar or lemon juice (approx. 1/2 to 3/4 cup)

  • olive oil

  • salt and pepper to taste

  • 3 garlic cloves crushed, or to taste

  • dried thyme, to taste (or whatever other herb you like)

Heat a gallon of goat milk to about 185°F. Add vinegar or lemon juice to make milk curdle, which should take no more than 10 seconds. (If it takes longer to curdle, either milk is not hot enough or not enough vinegar or lemon juice was added). Stir to mix. Pour into a cheesecloth lined colander. Suspend cheesecloth over sink for about 3 hours. Remove cheese from cheesecloth and break into small crumbles, place in large bowl. Add olive oil to coat lightly. Add salt and crushed pepper (some may prefer peppercorns). Add crushed garlic cloves and herb. Enjoy,especially good on bruchetta!


Greek Burgers

  • 1 cup plain low fat yogurt

  • 4 pita bread loaves, cut in half

  • 1 clove garlic, minced

  • 1 tomato, sliced

  • 2 tsp dried or 2 tbsp fresh mint

  • 1 red onion, thinly sliced

  • 1 lb. ground chevon

  • 1-1/2 tsp feta cheese, crumbled

  • 4 Kalamata or black olives, pitted and finely chopped

  • Yogurt sauce - line a sieve with slightly damp paper towels. Pour yogurt into sieve. Set over a bowl and let stand 30 minutes. Combine garlic, mint and salt to taste in a mortar or small bowl. Mash to paste. Combine garlic paste with drained yogurt. Set aside. Combine chevon, feta cheese and olives in a mixing bowl. Gently form into 1 inch thick patties (should be 4 patties). Season to taste with pepper. Broil 4-5 minutes per side or until done. Serve in pita pockets with tomatoes, onions and yogurt sauce.

Jamaican Curried Goat

  • 2 lb boneless chevon, cubed

  • 2 cups chicken broth

  • 1/2 tsp ground cumin

  • 2 cloves garlic

  • 2 tbsp cooking oil

  • 2 tbsp lime or lemon juice

  • 1/4 tsp crushed red pepper

  • 1 tbsp hot curry powder

  • 1 large onion, minced

  • 1/2 cup minced scallions

  • Dust chevon with flour and sauté until browned. Remove meat, toss in onion and garlic. When onion is transparent, stir in spices and sauté. Pour in broth, stir until smooth. Return meat, cover and simmer for 1-1/2 hours, adding water if it gets too thick. Stir in the lemon juice just before serving. Serve over rice, sprinkle with scallions.


  • 3-5 lbs. goat meat cubed

  • 3 tbsp. curry powder

  • 1 tsp. black pepper

  • 1 lg. onion, chopped

  • 3 cloves garlic, chopped

  • Salt to taste or seasoned salt

  • Clean and wash goat meat. Add curry powder, black pepper, seasoned salt, chopped onion, chopped garlic. Rub seasonings well into goat meat. On a cooking pan place about 1 tablespoon butter or oil, whichever you prefer. Pour meat into pan with oil while it is still cold. Stir and cook until tender.


  • 24 oz. Pace picante sauce

  • 16 oz. tomato paste

  • 16 oz. tomato sauce

  • 6 oz. ketchup

  • 24 oz. beer or water

  • 2 lg. onions

  • 2 lg. bell peppers

  • Tabasco sauce

  • Chili powder

  • Minced onion

  • Garlic powder

  • 8 oz. pickled Jalapeno peppers

  • 32 oz. pinto beans

  • Salt

  • Pepper

  • 5 lbs. stew meat, beef, deer, goat, cut into bite size pieces

  • Pour beer, picante sauce, tomato paste, tomato sauce, ketchup, strained pinto beans, chopped bell peppers, strained Jalapeno peppers, 2 tablespoons chili powder into at least a 10-quart pot. Take a skillet with spot of grease put in meat. Sprinkle meat with chili powder, garlic powder, salt, pepper, minced onion; seer in skillet until light brown. Pour into pot. Take chopped onion, put in skillet. Sprinkle with Tabasco sauce, let onions get soft. Pour into pot. When all ingredients are together boil for 30 minutes, then let simmer for 2 to 3 hours.


  • 2 lb. goat or mutton meat, trimmed and cubed

  • 1 tsp. salt

  • 1 1/4 tsp. ground pepper

  • 4 tsp. curry powder

  • 4 tsp. lard or oil

  • 1 lg. onion, chopped

  • 1 1/2 c. chicken broth

  • 2 chili peppers, seeded and chopped

  • 2 med. to lg. potatoes, peeled and diced

  • Season meat with salt, pepper and curry, set aside for one hour. Heat shortening in large saucepan, add meat and brown lightly; add onions, cook until wilted. Add chicken broth and chili peppers, cover and simmer over low heat 1 1/2 hours. Skim excess fat. Add potatoes and cook 20 minutes more until potatoes are fork tender and the gravy thickens.

  • Serves 4-6.

  • For an Italian touch, substitute 2 cloves crushed garlic for curry powder, and add chopped parsley over meat with the chili pepper being optional.


  • 1 lb. ground goat meat

  • 1/2 c. dry bread crumbs

  • 1/3 c. minced onion

  • 1/4 c. goat milk

  • 1 egg

  • 1 tbsp. parsley

  • 1 tsp. salt

  • 1/2 tsp. black pepper

  • 1/2 tsp. Worcestershire sauce

  • 1/4 c. shortening

  • 1 bottle chili sauce

  • Mix ground goat meat, crumbs, onion, milk, egg, and next 4 seasonings. Gently shape into 1 inch balls. Melt shortening in large skillet; brown meatballs. Remove meatballs from skillet; drain. Serve with dips.


  • 20 lbs. goat
    1 c. salt
    1 tbsp. black pepper
    1 tsp. cumin
    1 dry jalapeno pepper, ground
    Cooking oil, as needed

  • Mix the salt, peppers, and cumin and sprinkle over meat generously. Cook on grill slowly for 2 hours. Be sure meat is about 20 inches from fire. Brush meat with cooking oil to prevent dryness. While meat cooks, prepare sauce. 1 c. prepared mustard 1/2 c. apple cider vinegar 1 tsp. salt 1 tsp. black pepper

  • About 30 minutes before meat is done, brush meat with sauce. Continue cooking and turning meat often, brushing on sauce at every turn.


  • 3 lbs. lean goat meat

  • 1 tbsp. seasoning salt

  • 2 tbsp. coarse ground black pepper

  • 1/2 c. teriyaki sauce

  • 1/2 c. Worcestershire sauce

  • 1 tbsp. Wright's Natural Hickory Seasoning Smoke

  • Trim meat and soak 24 hours in a mixture of salt and water. Drain meat from water and marinate in the above mixture 1 to 2 hours. Smoke over hot mesquite coals about 8 hours.

Get in touch with
any questions


Box 5202 
Westlock, Alberta
T7P 2P4 


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