Cabri A La Corse – We Love God!

I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	Emlive09	1	Servings

INGREDIENTS

6	lb	Baby goat shoulder, cut into
		1-inch
		pieces
		Salt
		Freshly ground black pepper
1	c	Flour
3	oz	Salt pork, small diced
2	c	Chopped onions
1	c	Chopped carrots
2	c	Chopped tomatoes, peeled and
		seeded
1	T	Chopped garlic
2	T	Tomato paste
2	c	Dry red wine
4	c	Beef stock
4		Sprigs fresh thyme
3		Fresh bay leaves
1	c	Pitted Kalamata olives
3	c	Chestnut Flour Polenta
		same as polenta but
		with chestnut
		flour
2	T	Chopped fresh parsley leaves

INSTRUCTIONS

Season the goat with salt and pepper. Dredge the goat pieces in the
flour, shaking off any excess. In a Dutch oven, over medium heat,
render the salt pork, about 3 to 4 minutes.  Add the goat and brown on
all sides. Remove the goat and set aside.  Add the onions and carrots.
Season with salt and pepper. Saut until  the vegetables are wilted,
about 4 to 6 minutes. Stir in the tomatoes  and garlic. Season with
salt and pepper. Continue to cook for 2  minutes. Stir in the tomato
paste. Deglaze the pan with the red wine.  Stir in the stock. Add the
thyme and bay leaves. Bring the liquid to  a boil, cover, reduce the
heat to medium low and simmer for 1 hour or  until the goat is tender.
During the last 15 minutes of cooking, stir  in the olives. Remove the
bay leaves.  Serve the stew ladled over the Chestnut Flour Polenta and
garnish with  parsley.  Yield: 6 to 8 servings  Converted by MC_Buster.
Per serving: 1814 Calories (kcal); 73g Total Fat; (44% calories from
fat); 31g Protein; 174g Carbohydrate; 73mg Cholesterol; 10357mg  Sodium
Food Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 12 1/2  Vegetable;
0 Fruit; 13 1/2 Fat; 0 Other Carbohydrates  Recipe by: EMERIL LIVE SHOW
#EM1C56  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Where love is, God is. #Henry Drummond”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3830 Calories From Fat: 1118 Total Fat: 124.4g Cholesterol: 133.4mg Sodium: 12532.5mg Potassium: 4142mg Carbohydrates: 570.8g Fiber: 28.9g Sugar: 109.4g Protein: 85.7g