Goat

I picked up a five pound shoulder of goat from Ryals Goat Dairy at the Crescent City Farmers Market on Saturday. The meat included a part of the rack, so I took a few chops off, and broke it down a bit further into a roast that I imagine went about 2.5 pounds, and used the rest of the meat for stew.

I braised the bone-in roast at 285° with tomatoes, onions, celery, carrot, garlic, fresh thyme, red wine and bay leaf. It was falling off the bone after 3 hours. I took the meat off the bone, and added some more tomatoes to the braising liquid, along with some tomato paste and a little more red wine. I let it simmer on low heat for another hour, then put it through a sieve.

When it was time to eat, I reheated the meat in the sauce, and cooked some casarecce pasta. When the meat was at the right temperature, I removed it from the sauce and added the pasta to the pan. Here is the result:

Braised Goat and Casarecce Pasta

So there you have it: goat. Woo.