South African Boer Bok

Autumn Olive Farms is a family based operation in Augusta County. We have a dual focus model with a singular commitment to the health and wellness of the land, animal and the consumer. We raise the beautiful South African Boer Bok as an environmentally sound method to combat the invasive plant species problem while producing one of the finest and healthiest meats in the world right here in the Shenandoah Valley. The combination of the worlds premier, purpose bred and standardized meat goat with the fantastic forage base of invasive species here in the Valley provides a win-win situation for the land, its owner and the consumer.


Below are some of our own recipes for you to try.  You can also use most any lamb recipe when cooking Boer Bok. One thing you need to remember about Boer Bok when cooking with wine is that it is a very mild meat.  You do not want to use a heavy wine.  It will over power the delicate flavor of the meat.  That is what makes Boer Bok so delicious.  It is not a gamey flavored meat that you have to add lots of spices and heavy wines to cover the flavor.  Boer Bok is delicious on it's own.  We have been told by high end chefs that it is close to a young
pork tenderloin or veal in flavor. 

Luke's Rosemary Red Wine Boer Bok Roast

2 cups Red Wine*                                 6 large Cloves Garlic chopped
1 1/2 Tbsp. Rosemary                       1 Tbsp. Fresh Black Pepper
1 tsp. Kosher Salt                               1/2 tsp. Worcestershire Sauce
Light drizzle of Olive Oil                    1 Boer Bok Bone-in Leg Roast

Place leg roast in glass baking dish.  Pour wine over leg roast until 1 inch deep in pan.  Coat leg roast with half of the rosemary, salt, pepper and worcestershire sauce.  Drizzle with olive oil.  Turn leg roast over and repeat.  Cut 2 inch slit in middle of leg and stuff about 2 cloves of the chopped garlic.  Sprinkle remaining cloves over roast and in pan.  Cover pan with plastic wrap and marinate overnight.  Turn leg roast over in pan so the marinated side is facing up.  Cover pan with foil and roast for 1 hours at  350 degrees.  Reduce temperature to 290 degrees, vent foil a little on one corner and roast for an additional 2 hours.     

*we used the Barboursville Vineyard 2008 Merlot

 Luke's Boer Bok Chops

1 cup Fresh Parsley uncut                 1 Tbsp. Fresh Ground Pepper
1 1/2 tsp. Kosher Salt                         1 1/2 cups White Wine*
3 cloves Shallots                                  1/2 tsp. Granulated Garlic
1 tsp. Worcestershire Sauce              Drizzle of Olive Oil
2 pks or more Boer Bok Chops

Roughly chop the parsley.  Thinly slice the shallots and put both with the meat in a large plastic container.  Lightly drizzle in olive oil.  Add the wine, pepper, salt, worcestershire and granulated garlic.  Shake in container until well combined.  Marinate for a few hours or overnight.  Cook on a medium high heat in a lightly oiled pan.  Sear chops until lightly browned on each side.  Serve fresh and hot.  

*we used the Barboursville Vineyard 2008 Pinot Grigio

Clay’s Boer Bok Loin Chop Marinade
Olive oil, fresh crushed garlic, finely chopped onion,  rosemary, thyme, savory, kosher or sea salt, fresh grated black pepper.  Combine ingredients to your taste and make enough to liberally coat the meat and marinate overnight.  Grill, broil or pan fry hot and fast to medium rare and serve immediately.  

Clay’s Boer Bok Rib Recipe
Pressure or slow cook ribs until very tender, but not falling apart.  I do 30 minutes or so in pressure cooker with water, onion, touch of vinegar, garlic & pepper.  Remove and cool slightly. Apply your favorite BBQ sauce and grill, bake or broil until you have the appearance you want.  Serve with plenty of napkins!