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LOCATION: Recipes >> Variety Meats >> Estouffade Goat

Print this Recipe    Estouffade Goat

Estouffade of Goat

1 lb/455 g leg or shoulder of goat, off the bone
12 stoned black olives
a few button onions or 1 onion peeled and sliced (optional)
seasoning

1 onion
1 carrot
1 celery stalk
4 cloves of garlic (or more, to taste)
1/2 pt/280 ml dry white wine
1/8 pt/70 ml extra virgin olive oil
1 sprig of rosemary or lavender
1 bay leaf
thyme or oregano

Peel and chop the vegetables and put them in a saucepan with the
wine and olive oil. Bring to the boil and simmer for 2-3 minutes.
Remove from the heat and allow to cook down. Meanwhile dice the
meat and put it in a bowl with the herbs. Pour over it the cooled
marinade, cover and refrigerate overnight.

Drain the meat from the marinade. Wipe it dry and fry it all over
in a flame-proof casserole to brown it. Add the olives and a few
small onions (or sliced onion) if you like, and strain the marinade
over it.

Simmer or cook in a low oven until the meat is tender. Season and
serve with fresh broad pasta such as pappardelle or tagliatelle.

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