Braised Goat
- Ready In:
- 28hrs
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 7 lbs goat meat (about 1 to 2 goat leg and or or shoulder)
-
For the marinade
- 1 pinch salt and pepper (to taste)
- 2 cups white wine
- 1 cup extra virgin olive oil
- 1⁄2 head garlic, split from root to stem
- 3 large stems rosemary
- 1⁄2 cup fresh thyme leave
- 2 bay leaves
-
For the braising liquid
- 4 tablespoons butter
- 1 large onion, peeled and diced
- 1⁄2 head garlic, unpeeled
- 2 cups dry white wine
- 5 cups beef stock
- 3 large stems rosemary (about 1/2 cup)
- 1⁄2 cup fresh thyme leave
directions
- Lightly season legs with salt and pepper.
- Place legs with other ingredients for marinade in a sealed plastic bag or bags and leave in refrigerator overnight.
- Remove from marinade and pat dry; discard marinade.
- Heat butter over medium high heat in a Dutch oven or other casserole large enough to hold goat meat until it starts to sizzle.
- Add goat legs and brown slowly over medium low heat, basting frequently for about 10 minutes until golden brown on each side.
- Remove legs and drain off all but a few tablespoons of butter.
- Heat oven to 400 degrees. Put onion and garlic in Dutch oven.
- Saute over medium heat until onions are soft and translucent, adding more butter if needed.
- Pour in wine, bring to a boil and reduce by half (about 10 minutes).
- Add enough stock to almost cover meat.
- Add rosemary and remaining thyme.
- Turn heat to high, bring to a boil, then reduce to a low simmer.
- Add meat, cover and place in oven for about 3 hours, basting occasionally.
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