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Goat Bourgignon - Print
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Goat Bourgignon

Course: Main Course
Cuisine: French
Keyword: Goat

Ingredients

Goat Bourgignon

  • Shepherd Song Farm bone-in goat meat 2 lb
  • 2 small yellow onions
  • 4 carrots
  • 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)
  • 2 bottles of dry red wine

Instructions

Cipollini onions

  • Sear cipollini onions turning once caramelized.
  • Add 3 Tablespoons of garlic, chives, 2 cups of cream and  simmer slowly until tender.

Potatoes

  • Peel the potatoes, then boil and rice them. Mix with 1 cup cream and chopped herbs, then season with salt and pepper to taste. Heat the potatoes before serving.

Stew

  • 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, then reheat and serve over the mashed potatoes and cipollini onions.