Braised shoulder of kid goat meat
Braised kid goat meat is delicious served as a main dish with seasonal vegetables and pan juices. Alternatively, it is the ideal starting point for creating other kid goat meat recipes such as the kid goat pastilla.
3 sticks of celery
5 garlic cloves
3 sprigs of rosemary
1 shoulder of kid goat (approx. 2.5kg)
1 bottle of red wine
500ml chicken stock
Salt and freshly ground black pepper
Heat the oven to 150C / Gas mark 2
Roughly chop the celery, onion and carrots and scatter over the base of a large ovenproof dish or roasting tin. Peel the garlic then flatten with the blade of a knife and add to the dish. Lay the sprigs of rosemary on top.
Heat a large frying pan over a medium heat. Brush with kid shoulder with oil then season with salt and freshly ground pepper. Brown the meat all over then remove from the pan and place it on top of the bed of vegetables.
Pour the bottle of red wine and the chicken stock over the meat. Place a layer of baking parchment over the dish, followed by a layer of foil and seal tightly (using string to tie it up if it helps).
Cook in the oven for 3 hours.
Remove from the oven and transfer the kid meat to a board with the parchment and foil placed loosely over the top of it.
Place a conical strainer or sieve over a saucepan and strain the cooking juices into the pan. Bring them to the boil then simmer until reduced by two thirds. Season to taste.
If eating straight away
Remove portion sized pieces of shoulder meat from the bone and drizzle with the reduction. Service with potatoes and seasonal vegetables, such as fondant potatoes and honey roast carrots.
If using for other recipes
Take the meat off the bone ready to use. The precious cooking juices can be cooled and then frozen for future use.
Recipe by Katherine Marland, Kather’s Kitchen www.katherskitchen.co.uk