Corsican-Style Braised Goat

We drove out to the fair hamlet of Rollinsford, New Hampshire on Saturday to hit up the Seacoast Eat Local Winter Farmers Market. It was a blast and a half. There were winter vegetables, apples, cheeses and meats, along with baked goods, handmade crafts and live music. As tempted as I was to buy a string of sleigh bells for the front door, we stuck to food stuffs: duck eggs from Yellow House Farm in Barrington, Camembert from Brookford Farm in Rollinsford, veal from Kelly Brook Farm in Greenland, a top round roast from the General Butler Farm in Nottingham, pork loin from Lasting Legacy Farm in Barrington and goat from Riverslea Farm in Epping.

Whenever I see goat meat I think of our trip to Corsica, which is known for charcuterie, goat cheeses, and meats raised naturally on wild grass and the fresh mountain air of the island’s interior. This recipe is based on the types of dishes we enjoyed so much on our trip to Corsica. I used herbes du maquis – a combination of herbs commonly found in the Corsican Maquis – myrtle, thyme, rosemary and bay. If you can’t find a jar of herbs du maquis, you can go ahead and make your own from those ingredients.

Goat meat is leaner than other meats, so it’s best braised low and slow. The result is a tender texture and flavor that’s somehow sharp and mellow at the same time. A common side dish for this would be chestnut flour polenta, but if you can’t find chestnut flour (which I couldn’t) corn-based polenta is fine too.

Corsican-Style Braised Goat – serves 2

1 T olive oil
1/4 – 1/2 t salt
1 T herbes du maquis (or a combination of myrtle, thyme, rosemary and bay)
1 lb boneless goat leg meat, cut into 1 1/2 to 2 inch cubes
1 onion cut into wedges
1 clove garlic, peeled and diced
1 C red wine

Be sure the goat meat is not wet or it will not brown – dry with paper towel if necessary. Toss with salt and herbs.

Pre-heat oven to 325 degrees.

Heat oil in a dutch oven over medium heat. Add the onions and meat and sear all sides – this should take less than 5 minutes.

Pour wine into the hot dutch oven to deglaze, scraping up any bits from the bottom. Add garlic. Place in oven and braise, covered, for 30 minutes. Remove cover and continue to cook another 30 minutes.

Serve meat and onions over polenta or rice and drizzle with the liquid.