When Gordon said he was cooking goat. I was suspicious, that this might be some kind of man versus goat thing. I was wrong, he was cooking it because it’s delicious. The flavour of goat is really refined, even more than beef, not big and gamey as I imagined. It is apparently a ridiculously healthy meat and low in fat. Its green credentials are much better than lamb and beef. In fact, it is the most eaten meat in the world.
It’s really bleatin’ good ; )
After trying this I have a sneaking feeling that we’re going to see a lot more goat on the menus around the traps x
Tuscan Style Spring Goat
Prep time 15 mins, cooking time 4.5 hours
1.5 kg (53 oz) goat shoulder or leg
1 litre (34 fl oz) white wine
4 cups chicken or beef stock
2 brown onions chopped
6 cloves garlic
3 stalks celery chopped
3 carrots chopped
Bouquet garni of 3-4 bay leaves, tarragon, thyme, I sprig rosemary, parsley.
Preheat oven to 200°C (390 Fahrenheit) and grab hold of a large heavy based saucepan.
Whilst the goat is browning, fry the onions, eschallots and garlic until starting to brown. Add the diced celery, carrot and white wine.
Place the goat in the pot and ensure it’s fully submerged in the liquid. Add additional stock until completely covered (or as much as humanly possible.) Put your bouquet garni submerged on top and place covered with lid in oven for an hour.
Remove goat from oven and check the goat is still covered in liquid, add more stock if needed. Reduce oven to 180°C (350°F) and then place back in oven for another 3.5 hours. Check level of liquid every hour and spoon liquid and vegetables over any exposed areas.
Serve with some greens, a creamy mash or baked potatoes. Goat should fall apart with a fork. Enjoy!
What is your favourite lean meat dish?