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Ingredientes
- 6 lb baby goat shoulder cut into 1" pcs Salt to taste Freshly-grnd black pepper to taste
- 1 c. flour
- 3 ounce salt pork diced small
- 2 c. minced onions
- 1 c. minced carrots
- 2 c. minced peeled seeded tomatoes
- 1 Tbsp. minced garlic
- 2 Tbsp. tomato paste
- 2 c. dry red wine
- 4 c. beef stock
- 4 sprg fresh thyme
- 3 x fresh bay leaves
- 1 c. pitted Kalamata olives
- 3 c. Chestnut Flour Polenta see * Note
- 2 Tbsp. minced fresh parsley leaves
Direcciones
- * Note: The same as polenta but with made with chestnut flour.
- Season the goat with salt and pepper. Dredge the goat pcs in the flour, shaking off any excess. In a Dutch oven, over medium heat, render the salt pork, about 3 to 4 min. Add in the goat and brown on all sides. Remove the goat and set aside.
- Add in the onions and carrots. Season with salt and pepper. Saute/fry till the vegetables are wilted, about 4 to 6 min. Stir in the tomatoes and garlic. Season with salt and pepper. Continue to cook for 2 min. Stir in the tomato paste. Deglaze the pan with the red wine. Stir in the stock. Add in the thyme and bay leaves. Bring the liquid to a boil, cover, reduce the heat to medium-low and simmer for 1 hour or possibly till the goat is tender.
- During the last 15 min of cooking, stir in the olives. Remove the bay leaves. Serve the stew ladled over the Chestnut Flour Polenta and garnish with parsley.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 6 servings | |
| Calories 326 | |
| Calories from Fat 129 | 40% |
| Total Fat 14.36g | 18% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 986mg | 41% |
| Potassium 531mg | 15% |
| Total Carbs 29.23g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.35g | 4% |
| Protein 6.46g | 10% |
