Braised Goat

Name: Braised Goat
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 1 kilogram goat meat.; 1 bottle of red wine.; 1 onion.; 1 carrot.; 1 rib of celery.; 2 sprigs sage.; 2 sprigs rosemary.; 1 bunch of thyme.; 3 cloves.; 100 grams cured lard.; 1 tablespoon of butter.; Salt and pepper to taste.

SpotX Wild Foods Recipe from Dan Rogers
Prep:30 minutes Cook:2 hours Difficulty:2

Ingrediants:

1 kilogram goat meat.
1 bottle of red wine.
1 onion.
1 carrot.
1 rib of celery.
2 sprigs sage.
2 sprigs rosemary.
1 bunch of thyme.
3 cloves.
100 grams cured lard.
1 tablespoon of butter.
Salt and pepper to taste.

Directions:

Tie the herbs together, making a bouquet garni.
Coarsely chop carrot, onion and celery and line a deep bowl with them.
Lay the meat over the vegetables.
Also add the bouquet garni and the cloves.
Pour the wine over all.
Cover and marinate for at least 24 hours, turning every 6 hours.
Remove meat from the marinade and pat it dry.
Filter the marinade and bring it to a gentle simmer.
Chop the lard, heat it in camp oven, and add the meat.
Turn it so as to brown it on all sides.
Continue cooking the meat over a gentle flame.
Add the hot marinade as necessary to keep the meat from drying out.
Test with skewer and cook until tender.
Transfer it to a platter, let it sit for 5 minutes.
Carve across the grain and serve.

Goat Recipes

Goat
Goat Liberated in 1773 by Captain Cook in Queen Charlotte Sound, goats have long been a source of meat for Kiwis.
Goats are incredibly adaptable and can be found in all habitats from one end of the country to the other. With the boom and subsequent collapse of goat farming, a large proportion of wild goats today are domestic escapees or herds that have simply been given their freedom.
Breeds vary radically throughout the country and some great trophy heads can be hunted from local herds. Officially a pest, goats make for great hunting and the lean, tasty meat is underrated – in Asia it is favoured over lamb, mutton and pork. As with all game, young animals shot in spring tend to produce the best meat; older billy goats have a coarser, stronger-tasting flesh better suited to curries.
Like most animals, goats should be gutted as soon as they have been killed, checking the liver and gut organs for cysts and ensuring that they are a nice healthy colour. Take care to remove the scent glands from under the tail without cutting, and do not get goat urine on the meat. Remove the skin, hocks and head then hang for at least a day or two in a cool place to allow the meat to set. Butchering is no different to cutting up a deer or a lamb – try not to cut the meat, and separate the muscle groups; the back straps and the haunches are the best cuts.