Last year we read about goat and where to buy it in the Bay Area (I’m not sure if this is the main article, but it’s one of them), and early this year, when we finally got around to it, we stopped by Cafe Rouge and picked up some goat and made it (I think I have some video which I still haven’t edited together). That was fun and turned out well, but wasn’t exciting enough to move us to keep going back for more.
Yesterday we spotted goat at the Berkeley Farmers’ Market and picked up a piece of goat leg (we also got some wild boar tenderloin, but that’s for later this week). This time we braised it up based on a recipe for lamb leg in Bones. It was really, really good. Not gamey, not super tender, but substantial and satisfying. Definitely a go-to comfort meal for us in the future… when we can get our hands on some fresh goat again.
Brown the goat in the Dutch Oven on all sides. Deglaze the oven with a dry white wine and throw in sliced onions, chopped carrots and a couple of cloves of garlic. Cook until the onions are slightly soft. Place the goat back in pot and add a couple of bay leaves. The goat leg should be approximately 2/3 covered in liquid — use veal stock, beef stock, or water to make up volume if required. Cover with a damp piece of parchment and place the lid on. Put the whole thing into an oven that has been preheated to 350° and leave it for something like 2 1/2 hours. After 2 1/2 hours, remove from the oven, baste with the juices, and place back in the oven uncovered at 300°. Check every 30 minutes and baste again, up to another 2 1/2 hours. It will be a lovely brown color when done and the meat will fall away from the bone.
(sides: lightly steamed broccoli drizzled with olive oil and red pepper flakes; yogurt “cheese” from St. Benoit)
