Tag Archives: goat

Goat Braised in Wine

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 350° 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 sauté 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.

Picture Forthcoming…


Got Your Goat

Here’s a question to all you food historians out there: can you tell me what was the first meat source that humans domesticated?

The answer: Goats…which is odd, because I don’t see goatburger on any menus out there.

Humans figured out how to tame the Capra hircus along the ridges of the Zagros Mountains that run through western Iran and northeastern Iraq. Although goats are born wild, they are somewhat easy to tame, and would have been done so easily by those so long ago.

Probably initially domesticated for their hair and milk, it wouldn’t have been too long afterward that somebody figured that goat kabobs were a pretty tasty treat. Eating a domesticated animal is always much easier than eating an animal that you have to hunt (such as boars, bison and the ever-frightening feral chicken).

Goat meat is actually fairly nutritious, especially when compared to other more famous meats. One ounce of goat meat has only 31 calories, in contrast to the 79 calories that ground beef carries. Goat has 5.9 grams of protein per ounce, versus 4.8 for pork. Goat even has less fat per ounce than chicken.

So why did it fall out of favor? Probably because it is stronger in flavor (some would say ‘gamey’) when compared to the subtleties of pork or chicken. But it IS still in favor to several cuisine throughout the world today, including Afghani, Caribbean and other areas of the world that cannot support beef or swine with ease.