This recipe is easier than one would think, and would work well with any red meat. I simply used goat meat as that’s what I was researching of late. This goes well over wild brown rice.
- 2 Tablespoons olive oil
- 2 lbs of goat meat, cubed
- kosher salt
- Black Pepper
- 1/2 yellow onion, sliced
- 2 cloves of garlic
- 1 1/4 cup of red wine (I used Merlot)
- 1/4 cup soy sauce
Preheat oven to 350Â° F.
Place a dutch oven (or a skillet with high sides with it’s own heat resistant lid) on stove top, over medium-high heat. Add olive oil and allow to heat.
Dry goat meat with paper towel to remove any excess moisture. Coat meat with salt and pepper to taste. Add goat meat to pan and brown on one side. Once meat has formed a brown crust (approx 5-7 minutes), turn over and allow to form a seared brown crust on the other side (another 5-7 minutes). Once browned, remove meat from pot and set aside for later.
Turn down heat on stovetop to medium. Remove any excess fat from pan (to taste). Add onions and garlic and sautÃ© until translucent (7-9 minutes). Scrape any remaining meat particles from bottom of pan to flavor onions and garlic. Add Red wine and soy sauce. Bring to a simmer, stirring to dissolve the brown crusty stuff left by the meat. Allow to simmer for 8-10 minutes.
Return meat to the pan. Liquid should should reach halfway up the side of the meat in the pan. If it does not, add more win and soy sauce to a 1:1 ratio. Cover and place in oven for one hour.
Remove pot from oven. Skim any excess fat or oil from the top of any remaining liquid. Serve over rice.