Recipe Categories
Meat
Back To Goat

Lynn's  Cabrito With Blood Sauce

1/3 cup lard                                               
1 Tb pasta de chili
3 lbs cabito (goat) cubed                            
2 tbs minced fresh parsley 
1 goats heart cleaned and sliced               
1/2 tesp marjoram
1 goats liver sliced                                    
3 shallots chopped
2 tbs additional lard                                    
salt & pepper  
2 gloves garlic minced
Melt the lard in a heavy iron pot, add goat, liver & heart. Stir to brown over meduim heat
reduce heat to loe, cover and cook 1 hour. Mean while in small skillet, heat the 2 tbs of lard
and sauté the garlic and shallots until golden and add to meatwith all seasoning. Cook over
 low heat while preparing blood sauce
11/2 cup fresh goat blood
salt & pepper
1 tbs minced parsley
Combine blood and salt in a sauce pan. Bring to boil. Reduce heat immediatly to low.
Simmer until all redness is gone. Break up blood as it coagulates. When brown
add to meat, blend cook 4 to5 min..If dish is dry add hot water, cook additional 10 min.
Sprinkle with parsley.

One of the finest virtues is generosity - a quality characteristic of the person who thinks more highly of others than he does of himself. 
- D. Malcolm Maxwell