Last week customers raved about our chef Lou’s slow cooked goat dish. No doubt partly because of the liberal quantity of Madeira involved and the fact that goat is a really flavoursome meat. If you can’t quite face it, use lamb instead. Our stallholder Deidre sells wild goat or in Auckland you can buy it from butchers’ shops on Sandringham Rd.
- Approx 1 kg of diced goat – don’t cut the pieces too small, make them 4-5cms cubes
- Mirepoix – a mix of 1 large finely diced onion, 2 finely chopped carrots and 2 finely chopped sticks of celery
- Sprig of fresh thyme
- 2-3 bay leaves
- 3 cloves of crushed garlic
- a handful of raisins
- 1 cup each of brandy and madeira (or a medium sherry)
- 2-3 tbsps of verjuice
- 1.2L of lamb stock (use Essential Cuisine)
- 800ml fresh cream
- Salt and pepper
- Beurre manie – rub together 1tbsp each of butter and flour then combine with some of the stock to make a thick gravy
Brown the meat in a little oil in a pan or large casserole. Remove the meat.
Soften the mirepoix in the pan – add a little more oil if necessary. Add the crushed garlic, thyme and bay leaves.
Add the madeira and brandy and let them bubble to cook off the alcohol.
Then add the raisins, verjuice, stock and cream.
Season with salt and pepper.
Finally stir in the beurre manie mix.
Cover and put in the oven for 20 mins at 200C. Reduce the temperature to 160C and cook for a further 1hour 10mins or until the goat is tender.
Serve with boiled or mashed potatoes.