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Prep Time: 1440 Minutes Cook Time: 240 Minutes |
Ready In: 1680 Minutes Servings: 8 |
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This yields a nice basic recipe for braised goat. But goat takes a bit longer to cook than other meat like lamb and does not allow cooking errors in the same way. If you have leftovers, use them to make other dishes. Ingredients:
7 lbs goat meat (about 1 to 2 goat leg and or or shoulder) |
1 pinch salt and pepper (to taste) |
2 cups white wine |
1 cup extra virgin olive oil |
1/2 head garlic, split from root to stem |
3 large stems rosemary |
1/2 cup fresh thyme leave |
2 bay leaves |
4 tablespoons butter |
1 large onion, peeled and diced |
1/2 head garlic, unpeeled |
2 cups dry white wine |
5 cups beef stock |
3 large stems rosemary (about 1/2 cup) |
1/2 cup fresh thyme leave |
Directions:
1. Lightly season legs with salt and pepper.
2. Place legs with other ingredients for marinade in a sealed plastic bag or bags and leave in refrigerator overnight.
3. Remove from marinade and pat dry; discard marinade.
4. Heat butter over medium high heat in a Dutch oven or other casserole large enough to hold goat meat until it starts to sizzle.
5. Add goat legs and brown slowly over medium low heat, basting frequently for about 10 minutes until golden brown on each side.
6. Remove legs and drain off all but a few tablespoons of butter.
7. Heat oven to 400 degrees. Put onion and garlic in Dutch oven.
8. Saute over medium heat until onions are soft and translucent, adding more butter if needed.
9. Pour in wine, bring to a boil and reduce by half (about 10 minutes).
10. Add enough stock to almost cover meat.
11. Add rosemary and remaining thyme.
12. Turn heat to high, bring to a boil, then reduce to a low simmer.
13. Add meat, cover and place in oven for about 3 hours, basting occasionally.
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