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Cabri A La Corse
6
Pound Baby goat shoulder; cut into 1−inch pieces
Salt
Freshly ground black pepper
1
3
2
1
2
1
2
2
4
4
3
1
3
2
Cup Flour
Ounce Salt pork; small diced
Cup Chopped onions
Cup Chopped carrots
Cup Chopped tomatoes; peeled and seeded
Tablespoon Chopped garlic
Tablespoon Tomato paste
Cup Dry red wine
Cup Beef stock
Sprigs fresh thyme
Fresh bay leaves
Cup Pitted Kalamata olives
Cup Chestnut Flour Polenta; (same as polenta but with chestnut flour)
Tablespoon Chopped fresh parsley leaves
Season the goat with salt and pepper. Dredge the goat pieces in the flour,
shaking off any excess. In a Dutch oven, over medium heat, render the salt
pork, about 3 to 4 minutes.
Add the goat and brown on all sides. Remove the goat and set aside. Add the
onions and carrots. Season with salt and pepper. Saut until the vegetables
are wilted, about 4 to 6 minutes. Stir in the tomatoes and garlic. Season
with salt and pepper. Continue to cook for 2 minutes. Stir in the tomato
paste. Deglaze the pan with the red wine. Stir in the stock. Add the thyme
and bay leaves. Bring the liquid to a boil, cover, reduce the heat to medium
low and simmer for 1 hour or until the goat is tender. During the last 15
minutes of cooking, stir in the olives. Remove the bay leaves.
Serve the stew ladled over the Chestnut Flour Polenta and garnish with
parsley.
Yield: 6 to 8 servings
Cabri A La Corse
75
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