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Goatstew

I was going to buy lamb when I went to the farmer’s market on Saturday but I decided to try some goat meat from the good folks at Riverslea Farm.  Although goat cheese has become mainstream, it is harder to find goat meat in grocery stores which is too bad because goat meat is a lean and delicious choice.  In fact, it’s lower in fat than beef, pork, lamb and even chicken.  Much of the world outside of the US is familiar with goat meat because of the sustainability factor. Goats will eat just about anything and no I don’t mean tin cans! They are browsers not grazers which is easier on the land. However, because of the lean factor, the meat is easy to dry out when cooking so I used our goat meat to make a stew. It was delicious and even better the next day.  I added a chopped kohlrabi (which is good raw too) and several other chopped root vegetables.  Unfortunately, the sweet potato didn’t retain its’ shape but it added a nice sweetness to the stew.  We’re very glad we tried something new!

Goat Meat and Winter Roots Stew
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 servings
 
Ingredients
  • 1 pound goat meat
  • 4 medium sized carrots peeled
  • 1 large sweet potato peeled
  • 2 large onions
  • 1 kohlrabi peeled
  • 4 medium sized parsnips peeled
  • 4 medium sized turnips
  • ½ cup flour
  • 4 cups vegetable broth
  • ½ cup red wine
  • 3 tablespoons olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tablespoon dried basil
  • 2 cloves garlic minced
Instructions
  1. Pour olive oil in large frying pan and heat to medium.
  2. Cut goat meat into bite sized pieces. Dredge in flour which has been seasoned in salt and pepper. Brown goat meat in frying pan and add minced garlic to the pan during the last minute.
  3. Transfer this mixture into a large oven-proof dutch oven on stove.
  4. Turn burner to medium heat and add vegetable broth, red wine and chopped and cubed vegetables. Cover dutch oven and cook on stove for 15 minutes.
  5. Preheat oven to 375 degrees.
  6. Place dutch oven into heated oven and cook for 1 hour.
  7. Remove cover and check vegetables for doneness. If necessary, return dutch oven to cooking for another 15 minutes.
 

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