These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Braised Bone-In Goat Meat for Two
From Statesboro Market2Go
<p>Ready to try a Portuguese inspired Goat Recipe!<br /> Goat is a wonderfully tender meat, cooked low and slow in plenty of liquid. <br /> With a short prep time, you will be enjoying this delicious meal in a few hours.</p>Source: Bootleg Farm (Entered by RICHARD COWART)
Serves: 2 and is easily doubled ar trippled or additional servings
Step by Step Instructions
- Let goat come to room temperature before starting, preheat oven to 250 F
- In a heavy dutch oven (cast iron is best) add oil to cover the bottom, let heat to just below smoking
- Once the oil is hot, add goat a batch at a time and brown on all sides, remove each batch and set aside
- Once the goat is browned, remove the extra oil from the dutch oven, return to heat and add onion, carrot, celery and garlic. Cook this just long enough to sweat a bit
- Add 1/2 cup of wine and all of the remaining ingredients, give a quick stir then return goat to dutch oven and add remaining wine to cover the goat. You can also use 1/2 wine and 1/2 beef stock.
- Cover and place in oven. Depending on how much goat you are using, this could take @2 hours. Check the dish at 1 hour mark, add more beef stock if the liquid has cooked off.
- The dish is done when the goat is falling off the bone. Serve with steamed veggies and rice. Double or temple recipe for additional servings
Back to Recipe Listings
Click here to go back to the recipe listings