Goat Bourguignon, with Mashed Potatoes and Baby Onions
Tender goat meat, wine gravy, and vegetables. Our grass-fed Goat Bourguignon is an adapted version of the classic beef bourguignon from the Burgundy region of France. It’s a hearty stew slow simmered in a pot with red Burgundy wine, and flavored with herbs and cipollini onions. Traditionally bacon cubes are used to produce the initial cooking fat and is helpful as goat meat is very lean. Using bone-in goat meat adds even more flavor to an already classic dish.
Chef Ben uses a dutch oven bedded in charcoal to allow the heat to surround the pan, but this is just an example, you should feel free to use your oven or slow cooker. For the best results, cook the goat Bourgiugnon on low heat for a number of hours until tender.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
Shepherd Song Farm bone-in goat meat (2 lb)
2 small yellow onions
4 boiled potatoes (for the mashed pototo side)
1 oz grapeseed oil, or another oil for sauteing
2 Tablespoons paprika
2 oz flour
10 Cipollini onions, peeled
3 cups heavy cream
1 qt chicken or vegetable stock
4 Tablespoons unsalted butter
1 oz Italian parsley
1 oz tarragon
2 garlic cloves
3 bacon strips
3 bay leaves
1 oz chives
½ oz each of parsley, thyme, rosemary, marjoram (ror the optional bouquet)
3 bottles of dry red wine
- Dice onion and carrots medium sized.
- Tie together parsley, thyme, rosemary, and marjoram for the bouquet (optional).
- Season both sides of meat with salt and pepper.
- Mince chives and chop the tarragon.
- Slice garlic thin.
- Cut the bacon into 1 inch pieces, then render in 1 tablespoon of the oil until crisp, remove the bacon and reserve.
- Sear goat meat in bacon fat and allow to brown on both sides.
- Remove meat and add carrots, onions, 1 Tablespoon butter, bay leaves, and herb bouquet.
- Cook and caramelize the vegetables, season with salt and pepper then add flour.
- After flour has cooked into the vegetables (approximately 3 minutes on low heat) deglaze with 1 bottle of red wine.
Finish and Serve
- Add mixture to a large dutch oven and add seared meat (optional)
- Add 2nd bottle of wine and enough vegetable stock to cover the meat.
- Slow simmer over coals (or bake at 300⁰ F) for 3-4 hours, making sure to keep the pan at a simmer.
- When meat is tender, cool it in the liquid.
- Sear cipollini onions turning once caramelized.
- Add 3 Tablespoons of garlic, chives, 2 cups of cream and simmer slowly until tender.
- Peel the potatoes, then rice them. Mix with 1 cup cream and chopped herbs, then season with salt and pepper to taste. Heat the potatoes before serving.