Tenacious Tiffany's Goat Girl Grub

Recipe Collection


What do you get when you mix pasture-raised goat meat, traditional techniques, and a healthy dose of Midwest farmgirl spunk? A recipe collection that's genuinely one-of-a-kind. Welcome to our kitchen—where every dish is a story, and every bite is a little taste of the farm!

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Fisher Creek Farms

Braised Goat Shank

A delicious recipe featuring fresh ingredients from Fisher Creek Farms.
Prep Time
25 mins
Cook Time
1 hr 45 min
Total Time
2 hr 10 min
Servings
2-4

Ingredients

  • 4 lbs Fisher Creek Farms Goat Shanks
  • 2-3 medium potatoes peeled and coarsely chopped
  • 2-3 carrots peeled and coarsely chopped
  • 1 medium onion chopped
  • 1 cup beef broth
  • 1 TBSP each Vinegar and Balsamic Vinegar
  • 2 cloves garlic Minced
  • 1 tsp each Fresh rosemary and thyme, chopped
  • 3 TBSP Butter
  • 2 TBSP Olive oil
  • 1 TBSP Flour
  • Salt and course ground pepper to taste

Instructions

  1. Start by preparing all vegetables and herbs and setting aside in a bowls as follows. Potatoes and carrots together. Onions and garlic in another. And finally the fresh herbs in a tiny container.
  2. Heat a Dutch oven or other type of heavy bottom pot on medium high, add 2 TBSP oil AND 2 TBSP butter. Season goat shanks with salt and pepper, then brown them on all sides. Once brown, set them aside on a plate.
  3. Reduce heat under pot and add your onions and garlic, sauté until translucent. Once this is achieved, add in the potato and carrot mixture, making sure to cook briefly to combine the flavors.
  4. Pour vinegars, broth, and add herbs to pot now. Increase the heat to bring the mixture to a simmer, scraping the bottom of the pot so as not to miss any of the flavor from the sauté.
  5. Create space in the simmering vegetable mixture for the shanks, making sure they are at least partially submerged. Cover and simmer over low for 1 hour.
  6. After one hour, turn shanks over, replace cover and simmer for another 45 minutes to an hour depending on your shanks tender disposition. :)
  7. Now that your shanks are done, and your house has been smelling wonderful for 2 hours you can remove the pot from the heat and proceed to making gravy for the plating process. So grab another small pot, and set aside some broth in a bowl.
  8. Make a roux in the small pot by combining the tablespoon of butter and flour, over medium low heat, then slowly mix in the broth until you get a smooth gravy you can dribble over your shank. Now we are ready to plate.
  9. Plate your shank with country style veggies, and the gravy, or puree the veggies with a immersion blender for a restaurant type presentation. Either way is truly enjoyable experience.
Chef's Notes: Save some fresh herbs for plating if you want to impress a special guest.
Fisher Creek Farms

Root Veggie Stew

A delicious recipe featuring fresh ingredients from Fisher Creek Farms.
Prep Time
25 mins
Cook Time
30 min
Total Time
55 min
Servings
6

Ingredients

  • 2 lbs Goat Meat Stew
  • 2-3 medium potatoes peeled and coarsely chopped
  • 1/4 Cup flour seasoned with coarse pepper
  • 3 TBSP Lard or oil
  • 1 Large onion chopped
  • 1 cup celery
  • 6 carrots peeled and sliced
  • ! large sweet potato peeled and cubed
  • 1 clove garlic minced
  • 1 tsp cinnamon
  • 1 TBSP cumin
  • Salt and course ground pepper to taste

Instructions

  1. Start by preparing all vegetables and placing in a medium bowl. Measure out spices.
  2. Heat a Dutch oven or other type of heavy bottom pot on medium high, add 3 TBSP lard or oil. Toss goat stew meat in season flour and add to skillet
  3. Brown meat, turning about every 5 minutes, or mor frequently, until all sides are evenly cooked.
  4. Add remaining ingredients to pot, cover and simmer until goat meat in tender, this will take about 30 minutes, may take longer for older goat meat.
  5. Meanwhile prepare rice per package directions.
  6. serve over rice.
Chef's Notes: Goat Stew Meat can be a tougher cut if made from an older animal, here at Fisher Creek Farms, we strive to maintain tender animals Always. Makes sure to stew your meat slow and long for fork tender presentation.
Fisher Creek Farms

Birria Tacos

A delicious recipe featuring fresh ingredients from Fisher Creek Farms.
Prep Time
20 mins
Cook Time
3 hr 30 min
Total Time
3 hr 50 min
Servings
10

Ingredients

  • 2-3 lbs Fisher Creek Farms Goat Shoulder Roast
  • Lard or other preferred oil
  • 7 ancho chiles, 7 guajillo chiles & 3 Chiles de arbol ends trimmed and de-seeded if wanted ( I don't de-seed)
  • 1 white onion, peeled and quartered
  • 6 cloves of garlic peeled
  • 4 Roma tomatoes, quartered
  • 1 TBSP Mixed peppercorns
  • 1 tsp each Mexican oregano, cumin seeds, coriander seeds
  • 1/4 tsp ground cloves
  • 1/2 Mexican cinnamon sick (see note) and 3 bay leaves
  • 1 tsp vinegar and 3 cups water
  • 1/4 cup minced cilantro, 1/4 cup white onion mince, 1 lime juice, salt, corn tortillas and Chihuahuan cheese to finish.

Instructions

  1. Bring the goat shoulder roast to room temperature 30 minutes before starting if able. Sprinkle liberally with kosher salt. In your cast iron Dutch oven over medium high heat add lard and sear it on all sides until brown. Cover with lid, pull from heat and set aside. Preheat oven to 300.
  2. In another medium pot, add chiles, onion, garlic, spices, tomatoes and cold water until it covers everything. (this is not your 3 cups of water).Simmer over medium heat for about 15 minutes. Pour through a strainer, reserving water, transfer solids, including spices to blender.
  3. Add the vinegar and 1 cup of the reserved liquid from cooking and blend until very smooth, which takes about 2 minutes. Add salt to taste. (About 1 Tablespoon)
  4. Pour your sauce over your meat in the Dutch oven and add 2 cups of water, if you have remaining liquid from cooking, use that, if not, us plain water or beef broth can be used as well. I prefer water to let the goat flavor come through. Place over medium heat until it reaches a gentle simmer and then immediately cover an transfer to preheated oven Cook for 3 hours.
  5. To assemble tacos, mix together the cilantro, white onion, lime and salt.
  6. Remove your meat from the sauce and shred using two forks. Ladle the broth into a bowl and add a handful of cilantro if desired.
  7. Place a cast iron skillet over medium heat, melting lard or favorite oil. Dip corn tortilla in broth and ass to the skillet. Fry for 30 seconds, flip over, add your fillings, fold over and cook on each side for approximately 1 min. I count while I am filling, so as to not over cook the first side.
  8. Transfer cooked tacos to a serving platter. Serve with left over broth.
Chef's Notes: If your sauce cooks down to a paste more than a broth after 3 hrs, you can scrape the paste out of the Dutch oven and add water to it to make a broth for dipping tortillas.
Fisher Creek Farms

Goat Kabobs

A delicious recipe featuring fresh ingredients from Fisher Creek Farms.
Prep Time
20 mins
Cook Time
20 min
Total Time
40 min
Servings
12

Ingredients

  • 2 lbs Fisher Creek Farms Ground Goat
  • 24 cherry or grape tomatoes
  • 2 blocks Colby Goat Cheese or Muenster
  • 2 cloves minced garlic
  • 1/3 cup minced onion
  • 1/3 cup roughly chopped cilantro + mint
  • 1/2 TBSP Paprika
  • 1/2 TBSP Cayenne Pepper
  • 1/2 TBSP Garam Masala Powder
  • 1 tsp kosher salt

Instructions

  1. Once you have all the ingredients prepped and gathered. Preheat oven to 350 degrees.
  2. Mix all the ingredients with ground goat in one bowl, working with your hands.
  3. Cover cooking trays with parchment paper. Form small balls approximately 2 in in diameter and place evenly across sheets.
  4. Bake tiny meat balls for 10 minutes, flip over and bake another ten minutes.
  5. Meanwhile cube cheese into 24 cubes and rinse tomatoes.
  6. Once your Goat meatballs can be handle skewer every thing on small skewers and serve as appetizers.
Chef's Notes: You can form them on skewers ahead of time and cook on a frill instead as well. However I prefer Baking.