Slow roasted goat with fennel

Posted on January 15, 2013

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I learned recently that more goat is consumed worldwide than any other meat.  Yet you rarely see it on tables or menus in the United States.  Why is that?  Its lean, more flavorful than beef, and a bit less gamey tasting than lamb.  It has a slightly sweet flavor, and beefy texture.  My mother gave me a big bag of meat for Christmas this year, including various cuts of goat.  She got it at the local butcher shop.  Butchers can often acquire meat they may not carry regularly, if you just ask.  As I said, goat is fairly lean, so slow roasting or braising will give the best results.

2 lb bone in goat shoulder roast

goatmeal1 cup red wine

1 cup water

1 tsp paprika

1 tsp garam masala

1 tsp cayenne

1/2 tsp allspice

2 cloves minced garlic

2 bay leaves

salt and pepper

1 fennel bulb, sliced

1 tsp olive oil

Heat oil in a large heavy oven safe pot.  Add goat roast and brown on all sides about 15 minutes total.  Remove roast and set aside.  Add sliced fennel to pot and cook until fragrant 2-3 minutes.  Add garlic and cook another 1-2 minutes.  Add wine and bring to a simmer.  Add all other ingredients and return goat to pot, coating with seasonings and liquid.  Heat oven to 35o and place pot in oven, covered, and cook 2-3 hours occasionally basting roast.  Serve with mashed root vegetables and greens.  Enjoy!

 

 

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