Text 31186, 79 rader
Skriven 2012-11-23 00:08:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller (1:123/140)
Ärende: Re: Goat
================
 -=> On 11-21-12  23:01,  Jim Weller <=-
 -=> spoke to Janis Kracht about Goat <=-

 JK> I don't think I've ever had goat

 JW> It's sort of lamb-like.

 JW> Young kid is very mild tasting meat, just as young lamb is. Old goat
 JW> is even ranker than old mutton.

My father was stationed in Australia during WWII.  After he came home,
no sheep meat ever entered our house.  I have always suspected that was
based on an exposure to old mutton:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stufato Di Cervo (Venison Stew With Tomatoes And Capers)
 Categories: Venison, Stew
      Yield: 4 servings
 
      3 lb Boneless venison stew meat,
           -cut into 2 inch pieces
    1/2 c  All purpose(plain) flour
           -sat and freshly ground
           -pepper to taste
      2 tb Unsalted butter
      1 tb Olive oil
      2 oz Pancetta, chopped
      2    Carrots, peeled and chopped
      1    Celery stalk, chopped
      1    Yellow onion, chopped
      1    Glove garlic, chopped
      2 tb Chopped fresh flat-leaf
           -(Italian) parsley, plus
           -extra for garnish
      4    Sage leaves, chopped
      1 ts Chopped fresh rosemary
      1 c  (8 fl oz) dry white wine
      2 c  Meat stock
      1 c  Peeled, seeded, and chopped
           -tomatoes (fresh or canned)
      1 tb Caper, chopped
      2    Whole cloves
 
  Pat meat dry a few pieces at a time.  Spread the flour on a plate and
  lightly dust the pieces, shaking off the excess.  Season with salt
  and pepper.
  In a large, heavy pot over medium heat, melt in butter with the oil.
  Add the meat in batches and cook, turning as needed until well browned
  on all sides, about 15 minutes.  As the meat is ready, transfer to a
  plate
  Add the pancetta, carrots, celery, onion, garlic, parsley, sage and
  rosemary to the pot and cook over medium heat, stirring occasionallly,
  until the vegetables have softened, about 5 minutes.  Add the wine
  bring to a simmer and deglaze the pot, stirring and scraping with a
  wooden spoon to remove the browned bits from the pot bottom.  Cook for
  1 minute longer.
  Return the venison to the pot.  Add the stock, tomatoes, capers, and
  cloves and bring to a simmer.  Reduce heat to low, cover and cook the
  meat turning occasionally, until tender.  About 2 hours.  Add a
  little water if the liquid reduces too much
  Using a slotted spoon, transfer meat to a plate.  Pass the contents
  of the pot through a food mill or a sieve placed over a bowl.  Return
  the sauce to the pot and bring back to a simmer.  If it seems too
  thin, raise the heat and boil until reduced.  Return the meat to the
  pot and reheat gently.
  Transfer to a warmed deep platter or serving bowl.  Sprinkle with
  parsley and serve at once.
  From: Georgia Applegate               Date: 03-18-00
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:11:59, 23 Nov 2012
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