02-20-2007, 02:10 AM
Ingredients :
6 lb baby goat shoulder cut into 1" pieces
Salt to taste
Freshly-ground black pepper to taste
1 cup flour
3 oz salt pork diced small
2 cup chopped onions
1 cup chopped carrots
2 cup chopped peeled seeded tomatoes
1 tbl chopped garlic
2 tbl tomato paste
2 cup dry red wine
4 cup beef stock
4 sprg fresh thyme
3 x fresh bay leaves
1 cup pitted Kalamata olives
3 cup Chestnut Flour Polenta see * Note
2 tbl chopped fresh parsley leaves
Method :
* Note: The same as polenta but with made with chestnut flour.
Season the goat with salt and pepper. Dredge the goat pieces in the flour, shaking off any excess. In a Dutch oven, over medium heat, render the salt pork, about 3 to 4 minutes. Add the goat and brown on all sides. Remove the goat and set aside.
Add the onions and carrots. Season with salt and pepper. Saute until the vegetables are wilted, about 4 to 6 minutes. Stir in the tomatoes and garlic. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the tomato paste. Deglaze the pan with the red wine. Stir in the stock. Add the thyme and bay leaves. Bring the liquid to a boil, cover, reduce the heat to medium-low and simmer for 1 hour or until the goat is tender.
During the last 15 minutes of cooking, stir in the olives. Remove the bay leaves. Serve the stew ladled over the Chestnut Flour Polenta and garnish with parsley.
This recipe yields 6 to 8 servings.
6 lb baby goat shoulder cut into 1" pieces
Salt to taste
Freshly-ground black pepper to taste
1 cup flour
3 oz salt pork diced small
2 cup chopped onions
1 cup chopped carrots
2 cup chopped peeled seeded tomatoes
1 tbl chopped garlic
2 tbl tomato paste
2 cup dry red wine
4 cup beef stock
4 sprg fresh thyme
3 x fresh bay leaves
1 cup pitted Kalamata olives
3 cup Chestnut Flour Polenta see * Note
2 tbl chopped fresh parsley leaves
Method :
* Note: The same as polenta but with made with chestnut flour.
Season the goat with salt and pepper. Dredge the goat pieces in the flour, shaking off any excess. In a Dutch oven, over medium heat, render the salt pork, about 3 to 4 minutes. Add the goat and brown on all sides. Remove the goat and set aside.
Add the onions and carrots. Season with salt and pepper. Saute until the vegetables are wilted, about 4 to 6 minutes. Stir in the tomatoes and garlic. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the tomato paste. Deglaze the pan with the red wine. Stir in the stock. Add the thyme and bay leaves. Bring the liquid to a boil, cover, reduce the heat to medium-low and simmer for 1 hour or until the goat is tender.
During the last 15 minutes of cooking, stir in the olives. Remove the bay leaves. Serve the stew ladled over the Chestnut Flour Polenta and garnish with parsley.
This recipe yields 6 to 8 servings.