Thursday, October 13, 2011

Goat Stew

This recipe goes out to Amy Leah, who requested a recipe to use the goat meat she got from the local market. We could only come up with 1 lb. of goat meat, but made a recipe that fed 6 adults anyway. It was nicely root vegetable heavy, but if you are able to procure more than 1 lb. (we'd actually recommend 2 lbs.), just add in the extra meat and follow the recipe as is.

1 TBSP olive oil
1 lb. goat meat, cut into bite-sized pieces
1 large onion, cut into bite-sized pieces
4 medium potatoes, cut into bite-sized pieces
2 beets, cut into bite-sized pieces
4 medium turnips, cut into bite-sized pieces
2 carrots, cut into bite-sized pieces
2 cloves garlic, very coarsely chopped
1/2 teas. oregano
1/2 teas. pepper
2 teas. rosemary, chopped fine
1/2 teas. cumin
1 to 1 1/2 teas. salt
1 dash ground cloves
3 cups stock (we used a lamb/beef combo but chicken or vegetable would be good, too)

Preheat oven to 325 degrees.

In a Dutch oven or other deep-sided, heavy pot with a cover that can go on the stove top and oven, brown meat in oil, 1 to 2 minutes per side. Using a slotted spoon (to keep oil in pan), remove to a bowl.

Saute onions for 3 to 4 minutes. Add garlic, saute another 3 to 4 minutes.

Add rest of ingredients.

Bake in a 325 degree oven for 1 1/2 hours, covered. Increase oven temp to 350 degrees, remove cover, stir, and bake another hour.

Can be served as is or over noodles or with bread. Check to see if more salt is needed.