Tuesday, January 3, 2012

Goat Stew (ala Bourguignon )

Photo (Lexi Van de Walle): Bubbling goat stew

I first made this goat stew a couple of years ago (and with local goat meat) and it is always delicious. 

The preparation is reminiscent of a beef bourguignon (think Julia Child but not nearly as complicated) with a nod to traditional Caribbean goat recipes thanks to the Caribbean pepper sauce I use (although Tabasco works just fine). I serve the stew with sauteed mushrooms, from the farmers market when I can get my hands on them, and white rice.

You can make this stew in the slow cooker or a pressure cooker -- both are great ways to make the ultimate comfort food in the dead of winter -- a meaty stew.


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 (homemade or from the farmers market)
2 cups of red wine -- I use a relatively inexpensive Pinot Noir -- or vegetable stock
1/4 cup cognac
3 bay leaves

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.


Snowdance Farms 

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