Goat Stew with Onions and Wild Mushrooms

5 from 1 vote

French goat stew with red wine, bacon, cipollini onions and wild mushrooms.

Prep Time25

Cook Time2

Total Time2 25

Course: Main Course

Cuisine: French

Keyword: Goat

Servings: People

Calories: 800kcal

Cost: 20

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

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.

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, mushrooms, 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.

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.

Morels are used here and served whole. Other mushrooms can be used but should be cut into pieces before adding to the pot.
Chef uses bone in goat meat for this recipe but we also sell bone in lamb meat and it will work fine too.