Monday, April 30, 2012

GOAT BOURGUIGNON

I bought goat meat at the farmers market the other day. I have been racking my brain trying to figure out what to do with it for days. I thought goat pozole, jamaican goat curry, goat stew, etc etc. Finally, it hit me-- GOAT BOURGUIGNON. I have made beef bourguignon in the past, but I didn't like it. I had used mushrooms, to which it turns out, I'm allergic. I also used regular potatoes--eww. This time around  I used a rutabaga and parsnips instead! Also, the goat produced a great flavor, although I would definitely choose a different cut of meat than "goat stew meat." I would use a goat loin or shanks-- just something you can cut up yourself and cut away the grizzle.  I'm writing the recipe the way I think you should do it. Also, I need to thank Gina, for both the homemade chicken broth I used in this recipe and for convincing me to buy the goat meat. 



Goat Bourguignon
serves 4
1 Tbsp Coconut Oil
1 lb goat loin, chopped into 1" pieces
2 onions, roughly chopped
2 parsnips, diced
1 rutabaga, diced
2 ribs celery, chopped
2 carrots, chopped
3 cloves garlic, minced
1 Tbsp fresh rosemary, minced
1 slice of orange peel
2 bay leaves
pinch red pepper flakes
2 Tbsp tomato paste
3-4 splashes Worcestershire Sauce
1 1/2 c homemade chicken broth
1 bottle dry red wine
Salt and pepper
Chopped parsley, for garnish

Heat coconut oil in a large dutch oven over medium high heat. Season the goat with 1 tsp each salt and pepper. Add goat to the pot and sear, stirring frequently, until meat is thoroughly browned, about 10-15 minutes. Remove goat meat with a slotted spoon and set aside. Reduce the heat to medium. Add a little more coconut oil to the pot if you think it needs it. Add the parsnips, rutabaga, celery, carrots, onions 1 tsp pepper and 1 tsp salt. Cook, stirring frequently until the onions are soft, about 5 minutes. Stir in the garlic and cook 30 seconds. Add the remaining ingredients (except parsley) and bring to a boil. Reduce heat, cover and simmer. After an hour, remove the orange peel.  Continue to cook for 2-3 more hours, stirring every half hour or so, until the liquid is reduced and thickened. Remove bay leaves, garnish with parsley and serve!  See photo at the end of the post below for how it should look.  





I couldn't help eating some before I took this last photo. Sorry. 


2 comments:

  1. Wow, does that look good! Never had goat meat before. Think I'm going to have to try it!

    ReplyDelete
  2. Oh this is good timing, I've just acquired a goat! Looks tasty.

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