 |
Always fun when you get to
buy a new spice for a new recipe! |
Last night we made Savory Goat Stew from Mark’s Daily Apple. To get supplied with our supplies, including new purchases of coriander and goat meat, we went to our favorite farmers’ market Your DeKalb Farmers Market. There we discovered that goat, even in stew meat form, was a bit pricier than we could have hoped. So we wound up taking a fiscal shortcut and made this recipe with only 2lbs of goat meat. This actually turned out be a very good thing since there are practically no fluids in this recipe. Like, at all. Having less meat helped to even things out a bit, but we still had to add water later on to have something even resembling a stew. Other than that annoyance, making the recipe was easy enough. It took ridiculously long to make, though. And then there were the bones. Oh, the bones. Little, tiny bones, everywhere.
 |
| The ingredients, sans the wine, and the broth which was cooking at the time of this photo. |
 |
| Check out that red, red, red goat meat. And alllll those bones. |
 |
| The recipe called for white wine, and we fortunately had been hanging on to this bottle of Fruithurst muscadine wine that was a gift from Adam’s brother and sister-in-law. We drank the rest of the bottle while cooking and it was quite enjoyable. |
So all in all, this was a bit of a let-down. Basically, while it tasted fine, this meal was a huge pain. And it wasn’t tasty enough to warrant the trouble. I am up for eating goat any old time, but this dish/cut of meat is not for me! Or maybe I just suck… but naturally I am skeptical about that 😛
 |
| Our goat stew. Lol. |
emily
Nerd. Foodie. Gamer. Homecook. Perpetual planner. Gardener. Aspiring homesteader. Direct response graphic designer. I use too many damn commas.
The meat had lots of tiny bones in it? That seems kind of odd for a cut of red meat; typically I associate tiny bones in food with fish. Exactly what cut of meat was this? O.o
It was a stew cut. Like stew beef, but goat. My understanding is that regardless of animal, the stew cut is typically the legs. So since there are multiple bones running up the legs, and comprising the knees and ankles, it was a fairly bony cut. Even more so than stew beef that we have used in the past. This may be due to bad luck in getting a lot of knees and ankles, or something specific to go with goat, I don't know. Maybe YDFM doesn't have high-quality goat. Regardless, this goat was from Australia, so I'm definitely interested in trying goat again with different cut from a local beast.