Ingredients Jump to Instructions ↓

  1. 6 lbs 2724g / 96oz Baby goat shoulder - cut into 1" pieces Salt - to taste Freshly-ground black pepper - to taste

  2. 1 cup 62g / 2 1/5oz Flour

  3. 3 oz 85g Salt pork - diced small

  4. 2 cups 125g / 4.4oz Chopped onions

  5. 1 cup 110g / 3.9oz Chopped carrots

  6. 2 cups 125g / 4.4oz Chopped peeled seeded tomatoes

  7. 1 tablespoon 15ml Chopped garlic

  8. 2 tablespoons 30ml Tomato paste

  9. 2 cups 474ml Dry red wine

  10. 4 cups 948ml Beef stock

  11. 4 sections Fresh thyme

  12. 3 Fresh bay leaves

  13. 1 cup 237ml Pitted Kalamata olives

  14. 3 cups 187g / 6.6oz Chestnut Flour Polenta - seeNote

  15. 2 tablespoons 30ml Chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: The same as polenta but with made with chestnut flour. 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. Saute 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. This recipe yields 6 to 8 servings.


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