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Braised Bone-In Goat Meat for two
From Statesboro Market2Go
<p>This recipe is for two but is easily doubled or even tripled for extra searvings</p>Source: inspired by Bootleg Farm's friends at Common Thread Restaurant, Savannah GA. (Entered by RICHARD COWART)
Serves: serves two
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 and brown on all sides, remove and set aside chop onion, celery. garlic and carrots
- 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.
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