Wednesday, December 23, 2009

Goat Stew "Bourguignon"

Photo (Lexi Van de Walle): Bubbling goat stew

I made my first goat stew this evening (and with local goat meat) and it was delicious. My husband had been traveling on a business trip and away for three days and this was my welcome home (and romantic) dinner for two.

The preparation was reminiscent of a beef bourguignon (think Julia Child but not nearly as complicated) with a nod to traditional Caribbean goat recipes thanks to the homemade pepper sauce. I served the stew with sauteed mushrooms from the farmers market and white rice.

Next time I make a stew, I'd will consider pulling out my slow cooker as a slow cooker is a great way to make the ultimate comfort food -- a slow cooked meaty winter stew.

RECIPE
Goat Stew with Farmers Market Veggies, Red Wine and Cognac
1 lb. local goat meat for stewing, deboned and cut into 1 inch cubes
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves of garlic, minced
a few dashes of hot sauce* or red pepper flakes
salt and pepper
1/4 c. olive oil
4 ounces tomato sauce (I had some canned sauce from the farmers market)
2 cups of red wine -- I used a relatively inexpensive Pinot Noir -- or vegetable stock
1/4 cup cognac
3 bay leaves

* Homemade hot sauce is a treat -- read more on Lighthearted Locavore 9/20/09 - I used my homegrown jalapenos and Caribbean red hots

1. In a non-reactive bowl, add goat, onion, carrots, celery, garlic, hot sauce and salt and pepper. Stir, cover and marinate at least two hours or overnight.
2. In a Dutch oven or stew pot, heat pan for 3-4 minutes over medium high heat, add olive oil and then immediately add goat mixture and cook until browned about 6 minutes.
3. Add tomato sauce, red wine, cognac, and bay leaves and stir. The liquid should just cover the meat. If necessary add some more wine.
4. Cook until tender or about an hour over medium-low heat. If the meat is not tender, cook longer.

ABOUT THE FARMS
On a whim, I passed by Uphill Farms tent at the Union Square Farmers Market and picked up some goat stewing meat. It was flavorful and quite tender

Uphill Farm
2944 Salt Point Turnpike

Clinton Corners, NY

845-266-5005

No comments: