Member recipe by yorkshirejen
An alternative to a curry if you happen upon some goat meat; a rich casserole with red wine and tomatoes.
- 750g Goat pieces without bones, closer to 1kg if bone-in chunks
- 2 Tbsp plain flour
- 2 tsp dried Herbes de Provence (Or ordinary mixed herbs with extra oregano and a bay leaf if you haven't got that)
- Freshly ground black pepper
- 3 tbsp ground nut oil (or similar high-burn fat - not olive oil)
- 1 tin chopped or plum tomatoes
- 1/4 pint red wine (something robust like a rioja or merlot. Or let's face it, whatever you've got lying around)
- 1/2 pint lamb or good veg stock
- 1 crushed garlic clove
- Pre-heat oven to 150 degrees/ gas 3
- Season the flour with the black pepper and herbs (you can use a generous hand with the black pepper, it will thank you for it). Toss the meat in the flour.
- Heat 1 tbsp oil on a high heat in a wide frying pan and brown the meat, in small batches, until brown on all sides. Add another tsp oil between batches if the pan is getting dry. Set aside in a casserole dish when each batch is browned.
- When the meat is all sealed, turn down the hob to medium and add the onion to the pan, scraping to make sure you get all that lovely sediment up. Add more oil if necessary. When the onion is softened (give it 4-5 minutes) add the garlic and fry for a minute, max, until just colouring. Chuck in the wine and bubble fiercely for a minute, then add all the remaining ingredients and bring to a boil.
- Pour the sauce over the goat meat in the casserole dish and cover tightly. Add an extra layer of foil between the casserole dish and lid if necessary as you'll need a nice tight seal. Sling it in the middle of the oven for at least 2 1/2 hours... But to be honest with goat, the longer you can leave it the better. If you have the time to leave it bubbling gently in a low oven for 4 hours it will be beautifully tender (just watch the liquid levels as you go, topping up with stock to keep the meat covered).
- Have a glass of wine.
- Serve with simple veg, like plain roast spuds or new pots, and simple peas and spring greens. The casserole is very rich, and won't need a lot of embellishment.
We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to comment on this recipe…
Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…
Be the first to ask a question about this recipe…
Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Be the first to suggest a tip for this recipe…