Variety Meats: Estouffade Goat by Recipe Cottage

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	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.