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.