Braised Goat Crepe With Ragout Recipes

BRAISED GOAT

Steps:

• Lightly season legs with salt and pepper.
• Place legs with other ingredients for marinade in a sealed plastic bag or bags and leave in refrigerator overnight.
• Remove from marinade and pat dry; discard marinade.
• Heat butter over medium high heat in a Dutch oven or other casserole large enough to hold goat meat until it starts to sizzle.
• Add goat legs and brown slowly over medium low heat, basting frequently for about 10 minutes until golden brown on each side.
• Remove legs and drain off all but a few tablespoons of butter.
• Heat oven to 400 degrees. Put onion and garlic in Dutch oven.
• Saute over medium heat until onions are soft and translucent, adding more butter if needed.
• Pour in wine, bring to a boil and reduce by half (about 10 minutes).
• Add enough stock to almost cover meat.
• Add rosemary and remaining thyme.
• Turn heat to high, bring to a boil, then reduce to a low simmer.
• Add meat, cover and place in oven for about 3 hours, basting occasionally.

BRAISED GOAT CREPE WITH RAGOUT

Steps:

• TO MAKE THE CREPES:.
• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
• TO BRAISE THE GOAT:.
• Place all ingredients in roasting pan. Make sure meat is fully covered. If stock and wine do not cover, use water to top off. Cover roasting pan with tin foil or lid.
• Braise for 3 hours at 300 degrees or until tender. When meat is done, take out of oven and let set at room temperature for 20 minutes. With a slotted spoon remove meat to serving dish and then pour some of the braising liquid over the top.
• TO MAKE THE RAGOUT:.
• In a large soup pot with a heavy bottom, slowly cook onions and butter. Onion should appear almost translucent when done. Then add rest of ingredients. Continue to stir.
• Cook for 1 hour on med-low heat.

BRAISED CABBAGE WITH GOAT CHEESE (HOUSTON'S COPYCAT)

Steps:

• Add the Vinegar, Water, Butter and Sugar to a Dutch Oven. Heat all on the stove for about 5 minutes. When the Sugar is dissolved, add the chopped Red Cabbage.
• Stir all together, then cover and braise in the oven at 325° for 2 hours.** Stir every half hour or so. If the liquid completely evaporates, just add a little extra Water. **I was in a hurry so i let it cook on the stove top for about 10-15 min and then put it in the over for an hour and it turned out great.
• Serve with a dollop of Goat Cheese.

RAGOUT D'OIE AU CHOU (CUT-UP GOOSE BRAISED WITH CABBAGE)

Steps:

• Preheat oven to 350 deg F.
• Spread pieces of goose on wax paper, season with salt and pepper, and roll in flour.
• Shake off excess.
• Set large skillet over moderately high heat and film with fat or cooking oil.
• When very hot but not smoking, add as many pieces of goose as will fit into the pan easily.
• Brown on both sides Remove to a plate, and set aside.
• Brown salt pork lightly in a spoonful of fat, then add onions until tender.
• Transfer to casserole dish.
• Add goose, garlic, bay, caraway, thyme, and wine or vermouth, plus enough stock or bouillon to cover goose two-thirds Bring to a simmer on the stove, then cover tightly and transfer to oven.
• Simmer slowly in oven for 1 1/2 to 2 hours, or until tender.
• Turn and baste several times during this period.
• Prepare Cabbage.
• Shred cabbage into 1/4 inch slices.
• Place in a covered saucepan with the stock or bouillon, salt, pepper, and butter or fat.
• Cover, bring to a boil, and boil hard 5-6 minutes until barely tender.
• Uncover and set aside.
• Serving.
• Skim off any fat from surface of goose cooking liquid.
• Sauce should be slightly thickened.
• Arrange goose pieces over a bed of cooked noodles or mashed potatoes.
• Toss cabbage with a few tablespoonsful of goose cooking liquid, then arrange cabbage around goose.
• Spoon a little sauce over each piece of goose.
• Serve the rest of the sauce in a separate bowl to pass.

BRAISED GOAT

Steps:

• Season goat with salt and pepper.
• Heat oil in a large saucepan or Dutch oven over medium high heat until very hot; add goat pieces and sear until golden brown on all sides, about 20 to 30 minutes; transfer meat to a plate.
• Pour out most of the oil in saucepan, then add garlic, onion, carrot, and celery; cook, while stirring, until softened, about 3 to 5 minutes.
• Add tomato paste and cook an additional minute.
• Deglaze the pot with the red wine and vinegar (use a wooden spoon to loosen any brown bits that may have stuck to the bottom).
• Continue cooking until most of the liquid has evaporated, about 20 minutes.
• Mix in oregano, mustard, water, thyme, and rosemary.
• Return goat meat to the pot, season with about 1 1/2 tablespoons salt and fresh pepper.
• Bring to a boil, reduce heat to medium low, partially cover, and cook for 2 1/2 hours; skim off any scum that accumulates on the top.
• Transfer goat meat and vegetables to a serving platter, discarding any cooked herbs.
• Increase heat under pot and reduce pan juices, stir in roasted garlic puree, chopped dill, and mint.
• Drizzle the pan juices over the goat and vegetables, then drizzle with extra virgin olive oil.
• NOTE: To roast garlic, lop off the top of a head so that its cloves are exposed a bit. Drizzle with olive oil and wrap tightly in aluminum foil, then roast for about 40 minutes in a 400-degree oven. Squeeze the cloves into a small bowl and mash to form a puree.