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Mediterranean Casserole of Goat

SERVES
4
persons

INGREDIENTS 

  • 2 pounds Australian goat meat forequarter and diced
  • 4 tablespoons olive oil
  • 1 onion, roughly chopped
  • 4 cloves of garlic
  • 2 carrots, chopped
  • 4 sticks celery, chopped
  • 12 pickling onions, peeled
  • 4 sprigs fresh thyme
  • 1 cup Shiraz wine
  • 2 tablespoons cognac
  • ½ pound mushrooms, chopped
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 2 tablespoons parsley, chopped
  • 12 bread croutons

 

PREPARATION

  1. Brown the goat meat in the olive oil over high heat and set aside.
  2. Soften the onion and garlic until translucent and add the caramelized meat, carrots, celery, pickling onions, thyme, Shiraz and cognac. Bring to a boil and turn the heat to a simmer. Cook slowly for 2 hours.
  3. Sauté the mushrooms in 2 tablespoons of butter and add to the dish 10 minutes before the end of cooking. Season and add the chopped parsley. Fry the croutons in oil and serve with casserole and celeriac mash

 

Courtesy: Australian-Meat.com

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