Stewed Goat is a Sardinian traditional recipe that I often prepare. There are many recipes depending on the area of Sardinia. My mom always makes it this way, and I must say it’s very flavorful, a really simple recipe.
The goat is better if it’s tender and young, so it doesn’t require much cooking time. I usually keep the tougher parts aside for broth.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1 lb goat meat
- garlic
- parsley
- bay leaf
- onion
- oregano
- black pepper
- thyme
- dried tomato
- 1 glass red wine
Tools
- Casserole low
- Ladle wooden
Steps
In the casserole, add the oil and the dried tomato, 2 garlic heads, and a bunch of chopped parsley. Then add the bay leaf and all the spices and sauté for 5 minutes.
Add the meat cut into chunks and brown for about 10 minutes, stirring occasionally with the wooden ladle.
Deglaze with the wine.
Continue cooking for about 50 minutes, adjusting the salt if needed. After about 45 minutes of cooking, taste it. Cooking times are optional.
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