A few weeks ago, I picked up some goat meat on a whim at the Pearl Brewery farmer’s market in San Antonio. I had been reading a lot about it, but found it in local grocery stores. I’m so glad I tried it; I am now a total convert and preach the marvels of goat to anyone who will listen.
It was frozen (for food safety reasons, most of the meat sold at the farmer’s market is frozen), so using the slow-cooker was a great solution. If it wasn’t frozen, I would have browned the goat in some bacon fat before putting in the slow-cooker. This by no means is a traditional “bourguignon,” but it uses many of the same flavors. I kind of just dumped whatever reminded me of traditional boeuf bourguignon in the slow-cooker.
This is the kind of dish into which you can add whatever comes in your Local Box that week. Last time I made this with green garlic and red spring onions; this time I had a ton of carrots and used the pattypan squash. If you have mushrooms, those would be fabulous too. I’ve included the basic recipe, but the intent is that you improvise with whatever’s in season/on hand.
- 1 bunch of carrots, peeled and chopped into medium-sized chunks
- 1 large onion or a few spring onions (either red or yellow, though I used red) chopped
- 3 bay leaves
- 1 tsp. fresh thyme, chopped
- 1/2 bottle red wine (I used a French burgundy.)
- 1-14 oz. can low-sodium beef stock
- 1-6 oz. can tomato paste
- 1 lb. goat stew meat
- 1/2 tsp. salt and a few grinds of pepper
- Put the chopped vegetables and the herbs in the bottom of the slow-cooker, then add the tomato paste and liquids and stir well.
- Add the goat so that all of the pieces are covered in the liquid, then add the salt and pepper.
- Cover and cook on high for 3 hours, then on low for 2 hours (alternatively, low for 8 hours — 9 if it’s frozen — would be okay also).
This was PHENOMENAL. I’ve made boeuf bourguignon in the slow-cooker before using a similar recipe, but the goat was much more moist and flavorful. The goat was more flavorful than beef, but not game-y at all. I served this with garlic mashed potatoes (saute ~3 cloves of garlic in butter, then add milk or buttermilk to the skillet to heat through, then add to the boiled potatoes and whisk everything in a stand mixer until smooth), so it was nice to have so much sauce with it, but if you want a thicker gravy, stir about 1 tsp. cornstarch into the beef stock before adding to the slow-cooker.