WELCOME TO DEAN HILL
About our farm.....
We purchased our farm in 2001 and are located in the rolling hill country of Middle Tennessee. At first we raised only cattle but, after several years of bush-hogging, we began to get serious about incorporating goats into our operations. Not only are goats an excellent means of clearing pasture land, the demand for goat meat has increased tremendously here in the United States as well. So, we restored and repaired some fencing, built and shored up existing barns, enlisted the aid of my mother-in-law (retired goat farmer extraordinaire) and researched goats and the different breeds available. In 2010, after much research and travel, we chose Kiko goats.
We purchased our first dozen Kiko goats and turned them loose in a pasture with enough grazing for ten times that many. We have since purchased many more, selectively culled the herd and added some from our own breeding program. At last count we are over fifty does and still growing. We have 100% New Zealands, purebreds and some commercial does as well. They are happy and growing and making war on weeds! Whether you are looking for breeding stock, information on owning and caring for goats, or are just interested in life on the farm, we invite you to take a look around our site. If you have any questions or comments, please email us. We look forward to hearing from you and thanks for stopping by! Contact us. We'd love to hear from you!Dean Hill Kikos
98 Dean Hill Rd Pleasant Shade, TN 37145 Charles and Sherri Reece cell - (615) 388-3774 email: slreece@deanhillkikos.com
The tobacco barn "up-do"
BUCK COLLECTION 2016
RDH Mangus Coloradas ready for collection. Pictured are David Johnson of Windy Hill Kikos and Charles
ROHO'S BIG DARLIN'
Big Darlin', Charles and Copper
Our Big Darlin' is the largest doe we have ever laid our eyes on! Never has parasite problems or hoof issues. Did we mention she is big? This picture was taken on the road in front of the tobacco barn. No trick photography, she is flatfooted on the road eating off of a one ton flatbed.
THANKS FOR STOPPING BY
Charles & Sherri Reece
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WILSON COUNTY FAIR AND BIRTHING BARN!!In Middle Tennessee fairs don't get any bigger or better than the Wilson County Fair! With annual attendance rates over half a million each year, we were super excited to be asked to join with other livestock producers in bringing live births to the fair. Then COVID-19 became a going concern and most events were cancelled. Fortunately, the livestock shows and the birthing barn event are still a go! On 8 13 2020, the birthing barn and other livestock events will begin and run through Sunday the 23rd.
She came to us from Abandoned Dog Kikos in North Carolina and we have been so happy to call her ours!!
She and another doe originating here at Dean Hill were programmed to come in heat on March 22, 2020. August 20th will be 151 days from breeding. Knowing goats don't kid on a calendar schedule, rather on their own time, we are expecting kids between 8/16 and 8/25. For more information on the Birthing Barn https://www.tennessean.com/story/news/2020/08/12/wilson-county-fair-viral-birthing-barn-still-go-despite-covid-19/3291703001/ 
Charles & Rogue settling in for the big week ahead!
Spring Kidding Ends
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A Goat Rancher's Gumbo
10 lbs boneless cubed goat meat
4 large green peppers
2 bunches chopped green onions
1 c all-purpose flour
12 large tomatoes-chopped
1 1/2 T dried thyme
4 bay leaves
1 T pepper
1 T salt
8 c chicken broth
4 packages frozen okra cut into slices
1 1/2 sticks butter
1 c vegetable oil
1 reg. size bottle hot sauce
1 pint home canned tomato juice
20 c hot cooked rice
2 sticks of butter
Trim excess fat. Combine flour, thyme, salt, and pepper; dredge meat in flour mixture. Heat butter and oil in Dutch oven; add meat and cook until browned on all sides. Best to do this in small batches. Remove meat, reserving drippings in Dutch oven. Add onion and green pepper to reserved drippings, saute until tender. Stir in meat and remaining ingredients except rice and the 2 sticks of butter. Cover and cook in crock pots on high for 3 hours. Remove bay leaves. While gumbo is stewing, cook rice and add 2 sticks of butter to rice while its hot. Add rice to gumbo just before serving. This recipe made 3 crock pots full of gumbo and an additional crock pot full of rice. Served approximately 200 taste test servings. Would feed a crowd of 40-50 as main course. Or 30 hungry farm hands!!
4 large green peppers
2 bunches chopped green onions
1 c all-purpose flour
12 large tomatoes-chopped
1 1/2 T dried thyme
4 bay leaves
1 T pepper
1 T salt
8 c chicken broth
4 packages frozen okra cut into slices
1 1/2 sticks butter
1 c vegetable oil
1 reg. size bottle hot sauce
1 pint home canned tomato juice
20 c hot cooked rice
2 sticks of butter
Trim excess fat. Combine flour, thyme, salt, and pepper; dredge meat in flour mixture. Heat butter and oil in Dutch oven; add meat and cook until browned on all sides. Best to do this in small batches. Remove meat, reserving drippings in Dutch oven. Add onion and green pepper to reserved drippings, saute until tender. Stir in meat and remaining ingredients except rice and the 2 sticks of butter. Cover and cook in crock pots on high for 3 hours. Remove bay leaves. While gumbo is stewing, cook rice and add 2 sticks of butter to rice while its hot. Add rice to gumbo just before serving. This recipe made 3 crock pots full of gumbo and an additional crock pot full of rice. Served approximately 200 taste test servings. Would feed a crowd of 40-50 as main course. Or 30 hungry farm hands!!