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Roast Goat Recipe Recipe
Download Printable Recipe [pdf]
Provided By:
Chef: Cesare Casella
Restaurant: Maremma
Ingredients:
For Marinating:
1 goat 20-25 lbs.
¼ cup chopped garlic
¼ cup chopped rosemary
1 bunch chopped sage
1 tablespoon fennel pollen
1 tablespoon spezie forte
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 cup olive oil
For Sauce:
1 goat head and shank bones
1 qt chicken stock
1 qt white wine
2 chopped carrots
1 stalk of celery chopped
3 onions chopped
6 cloves garlic
3 bay leaves
Preparation:
Cut the goat into quarters. Remove the head and the shanks and reserve. Combine all the ingredients for the marinade and chop very fine and massage into the meat with oil. Allow to marinate for two days. In the meantime, roast the head and shanks with the vegetables in a 350 degree oven until well caramelized. Deglaze with white wine and place in a small stock pot. Reduce wine then add chicken stock and bay leaves. Cover with a bit of water so the bones are completely covered. Simmer for about one hour then strain and reserve.
Pre-heat the oven to 350. Place ½ the goat on top of some mire pois in a hotel pan, pour about 2 cups of oil over everything. Repeat with the other ½ of the goat and cook both pans about 1 hour. The meat should be cooked through completely. Then remove from the goat from the pan. Pour off the oil, reserve the mire pois and any cooking juices and add them to the goat jus and reduce to desired consistency. Place the goat on top of an oven or somewhere warm. To serve, carve off a piece of meat from the leg, Chop one piece from the loin and serve two ribs. Pour the sauce over the meat and serve with some sautéed greens and roasted porcini.