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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This casserole is based loosely on the French home-cooking standard, le miroton. If you fear goatiness, please turn the page. This dish celebrates the sweet carnality of the goat with abandon. Ingredients:
3 pounds boneless goat shoulder, cubed |
1/2 quart goats milk |
1 pound gold potatoes, sliced 1/2 inch thick |
salt and pepper |
1/4 tablespoon extra-virgin olive oil |
2 1/2 pounds yellow onions, sliced thin |
1 tablespoon chopped garlic |
1 small bunch parsley, chopped |
1 small bunch thyme, chopped |
1/4 cup white wine |
3 cups bread crumbs or 2 cups panko |
capricious cheese or any dry goat cheese you like, grated |
Directions:
1. Soak goat meat in goat's milk overnight in fridge. Slice meat thin, reserving milk. Soak potatoes in goat's milk, aside from the goat, for 1 hour. Pat goat dry, season with salt and pepper to taste, and then brown meat in a large sauté pan in the olive oil. Remove meat. Sauté onions in same pan until slightly golden; add garlic, parsley, and thyme. Cook for 10 minutes and set aside. Deglaze the pan with wine.
2. Layer the bottom of a casserole dish with half the onion mixture. On top, place the goat and then the potatoes in a layer; finish with remaining onions. Almost fully cover top layer with goat's milk and deglazing liquid from pan. Mix bread crumbs with goat cheese and sprinkle over gratin.
3. Cover and cook in 350°F oven for 1 1/2 hours; uncover and cook for another 20 minutes, until cheese and bread crumbs are toasted and liquids are bubbling.
4. Recipe © Marsha McBride from Primal Cuts: Cooking with America's Best Butchers by Marissa Guggiana ( /primalcuts) 2010
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