| 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 |
tb |
Chopped garlic |
| 2 |
tb |
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 |
tb |
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.
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