|Red Wine Braised Goat Shoulder with Roasted Sweet Potatoes. Photo © www.letsheatit.com|
What we have in our house of cards for the main today is a new kid on the block: braised goat shoulder. Please don’t run away, it’s actually better than anything you can imagine braised in red wine, especially if you buy it fresh from the farm where they treat their goats with love and respect. Once you try it, you will know why the goat meat is the most widely consumed around the globe. Heavenly tasty! Paired with roasted sweet potatoes spiked with caraway seeds on a side it’s a pure delight. FYI, this recipe also works very well with goat/lamb shanks as well as the goat/lamb leg or shoulder. PS: this post is also written to encourage you to leave the metropolis from time to time to enjoy the incredible farm scenery in Quebec.
|View of Montreal City Downtown from the Farm Road. Photo © www.letsheatit.com|
|Chevriere de Monnoir Goat Farm, Quebec. Photo © www.letsheatit.com|
Contrary to the widely popular goat cheese, goat meat is not exactly a food staple in North America. For those of you who never tried the goat before and believe that it can be a challenging experience, here is an advice about eating some exotic foods for the first time from Jay Rayner, The Man Who Ate The World: ‘…(Chef) Marcus made a very good point in last night’s show: that the odd is only odd the first time you eat it. After that it just becomes dinner. How right he is. A similar point could be made about the use of the word “exotic” when attached to certain food stuffs. What may be exotic to us, is part of the staple diet to others. For example, both Jody and Tony cooked with goat, which happens to be the most commonly consumed red meat in the world. It’s just not the U.S. and Europe that’s doing all the consuming. Goats are sturdy animals which can survive in arid conditions and that’s why they are so popular in Africa and the Middle East. Jody might not have much call for it in her corner of New England, but that doesn’t make it particularly outré. The same is true of black chickens, monkfish livers, and the rest.’
Goat meat is not just about its unique taste quality, check this comparative table of meats and you will quickly notice that goat (chevon) is much lower in calories, minimal in fat and strikingly low in saturated fat while higher in protein than beef or lamb.
|Boutique at Chevriere de Monnoir Goat Farm, Quebec. Photo © www.letsheatit.com|
|Fresh Goat Curd Cheese from Chevriere de Monnoir Farm, QC. Photo © www.letsheatit.com|
Don’t expect to just get away with $10.00 – there are so many choices, you can get lost. Their goat milk is pristine and their cheeses are to die for! The daily fresh curd cheese is my absolute favorite (the bag usually never reaches our house – I empty the whole bag while driving) and feta cheese is hard to beat.
A short trip to this farm is also a nice opportunity to dive into the spring countryside and then may be continue down the Circuit du Paysan and explore the breath-taking lanscape with its vast sky,
beautiful little villages, churches, farms, vineyards and orchards.
|Quebec Countryside. Photo © www.letsheatit.com|
Because it is very low in fat, the goat meat requires a slow cooking with some additional fat: I used bacon strips. The bacon adds a nice touch of smokiness and brings richness and the crunchy indulgence to this slow-cooked dish that along with herbs and spices lift it far beyond a mere meat roast. I also layered the botton of the pan with carrots to place the meat over to prevent burning: you can choose to eat them or discard after. The taste of meat is rich, mineral and distinctly sweet (perhaps because of the way goats graze: unlike the sheep goats never eat roots of the grass).
|Step by Step Braised Goat Shoulder Preparation. Photo © www.letsheatit.com|
If you have time, marinating the meat overnight (rub it with ¼ cup of olive oil, mixed with three cloves of crushed garlic, 1-2 tablespoon of dried thyme, coarse sea salt and pepper) would be a good idea – the meat will turn out to be more tender and juicier. Although this recipe calls for the red wine, feel free to opt for half a bottle of beer, ½ cup of brandy or 2 cups of dry apple cider. I garnish the cooked meat with minced crisp bacon I used to cover the meat, fresh lemon zest and minced parsley for an extra punch of the flavor – worked well, adding notes of crisp, smoke, tang and freshness.
|Red Wine Braised Goat Shoulder. Photo © www.letsheatit.com|
The pan-roasted sweet potatoes with caraway seeds perfectly complements the dish and is fast and easy to make.
|Pan Roasted Sweet Potatoes with Caraway Seeds. Photo © www.letsheatit.com|
If you happen to have the leftovers, just warm up the meat in the skillet along with some other root veggies cooked in the braised sauce – mouthwatering!
|Goat Shoulder with Roasted Root Vegetables. Photo © www.letsheatit.com|
Here’s my other secret agenda about the goat: it might be that secret dream worker I’ve been looking for years to take over our tractor-cutting-the-grass summer labour (we have a big land – cutting the grass is a bummer). If they do it in France and California, we can do that too, right? Imagine how much time it would save, not to mention the eco-benefits!
|Chevriere de Monnoir Goat Farm Trademark. Photo © www.letsheatit.com|
Carefully, I approach the issue with the farm owner, Marie-France Marchand: ‘Have you ever thought about renting one of your goats for summer?’ She grins and just nods and nods. ‘One day may be,’she chimes in as she catches my eye. This gives me hope. I love her goats. And her products. We will be back.
|Interview with Marie-France Marchand at Chevriere de Monnoir Goat Farm. Photo © www.letsheatit.com|
SPEEDY PAN ROASTED SWEET POTATOES WITH CARAWAY SEEDS