The Chevon Chef

                                        Mock Scrapple

  Scrapple is a good old Pennsylvania Dutch farm treat. Served hot and sizzling as a side with hot  cakes, waffles,eggs and home fries, or just by itself. Spicy and delicious it's hard to find out side of Pennsylvania. This recipe is for those of us who have a hankering for this old German dish but just can not find it where we now live. Try it if you've never had scrapple and don't know what it is you'll enjoy this yummy breakfast treat.


1 cup of crumbs made from left over corn bread or corn bread stuffing mix.

1 lbs of lean ground chevon.

1/2 cup melted butter

season to taste with: pork sausage seasonings, black pepper, and a touch of cayenne pepper. 

  Measure your corn bread crumbs into a mixing bowl and mix thoroughly with spices. Next pour the melted butter over them. Toss until evenly moist. The next step is to combine this corn bread crumb and seasonings mixture into the ground chevon. Form into patties and fry in a hot skillet. Serve hot with pan cakes, waffles, or eggs and home fries. Top with maple syrup or ketchup and enjoy.

                                   "Goat Herder's" Pie 


2 pounds of lean ground chevon

1 can of condensed cream of mushroom soup

1/2 cup diced bell peppers

2 cups of mashed potatoes 

1/4 cup of melted butter

garlic, onion powder, paprika, parsley, black pepper, and cayenne pepper 

Brown the chevon and bell peppers in a pan on the stove top. After the meat and peppers are browned mix thoroughly with the mushroom soup and seasonings to your taste. Pour this mixture into a 9 X 12 inch baking dish and cover with the mashed potatoes. Drizzle with the melted butter and dust with paprika. Bake in a preheated oven at 350 degrees F for 20 minutes. Serve hot with your choice of vegetables and or salad. 

                                            Irish Stew 


1 to 2 lbs. of chevon stew meat

4-8 Irish potatoes diced

1 medium cooking onion chopped

4-6 carrots  cut up                

1 cup of fresh or frozen peas


1 cup fresh or frozen cut green beans

1 cup of tomato sauce

season with garlic, black pepper, bay leaves, ground cloves, and Worcestershire sauce to taste.

   I like to cook my stew slowly all day long in a dutch oven. First brown the meat, diced potatoes, carrots, and onions at a setting of 350 degrees. When the meat is browned add enough water to cover it and then some. Next add the  tomato sauce, peas, green beans, and seasonings to taste. Lower the temperature to 275 (slow cook) and let it simmer all day. By meal time the meat will be tender and the flavors rich. Enjoy with home made bread and butter.

                               Chevon Curry With Pears 


1 lbs ground chevon

1 cup cooked rice

3 medium sized pears cut into bite sized chunks 

small cooking onion

1 carrot

curry powder, cumin, garlic, black pepper, cayenne pepper 

  Brown the chevon on the stove top. Wash carrot and then use a potato peeler to make the carrots in thin strips. Add to meat. Cut onion and add to meat mixture. Cook until tender and  add the cut up pears, cooked rice and spices (to taste). Mix together and serve hot with a nice garden salad and home made whole wheat bread and butter. 

Coming soon recipes for  Chevon Definitely Different Meat Loaf ...... and more.