Stewed Goat with potatoes, is a typical Sardinian recipe that I often prepare along with Boar with thistles. There are many recipes depending on the area of Sardinia. My mom always prepares it this way, and I must say it’s very tasty, a really simple recipe.
The goat should be tender and young, so it doesn’t require much cooking time. I usually keep the tougher parts aside for broth. If desired, the potatoes can be replaced with wild thistles or artichokes.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs goat meat in not too large pieces
- 3 leaves bay leaf
- 3 leaves sage
- 2 cloves garlic
- 2 bunches parsley
- 3 tbsps chopped onion, celery, and carrot
- to taste olive oil
- 2 sun-dried tomatoes
- 1 cup red wine
- 2.2 lbs potatoes
Tools
- Casserole
- Ladle
Steps
In a casserole, sauté all the chopped aromatics and spices for about 5 minutes.
Add the meat and stir. Cook on high heat for about 10 minutes.
Deglaze with the wine and continue cooking for about 30 minutes on low heat. If the cooking sauce reduces too much, add a bit more wine or water.
Finally, add the potatoes cut into chunks and cook for another 10 minutes, always on low heat and stirring very little to avoid breaking the potatoes too much during cooking.
Serve hot with plenty of bread!!!!
