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Braised Local Goat with Summer Tomatoes and Herbs


  • 2 lbs. Bone-in and boneless mix of tender young goat meat
  • Coarse ground sea salt, cracked pepper and whole coriander seeds
  • 3-4 Tbsp. your favorite extra virgin, ultra premium olive oil
  • 3 cups organic chicken broth
  • 3 Tbsp. Whole grain Dijon mustard
  • 2 onions thin sliced
  • 3 cloves local or organic garlic still in the skins
  • 4 large firm but ripe local tomatoes
  • 1 handful stems of fresh thyme leaves
  • 1 handful stems of fresh flat leaf parsley
  • 3-4 fresh or dry whole bay leaves
  • Juice of one lemon
  • fresh minced mint and parsley leaves
  • 1/2 cup cognac or local NC aged whiskey optional


Rinse goat meat; place on several thicknesses of paper towels and pat very dry, Season heavily with sea salt, pepper and coriander seed. Brown the meat quickly in small batches, over high heat, each batch in a tablespoon or two of extra virgin ultra premium olive oil. Once all of the meat is browned, deglaze the pan by adding in the chicken broth and mustard and scrape up all the little browned bits on the bottom of the pan as you allow the stock to come to a boil. Return the browned tender young fresh goat meat the pan along with the onion, garlic, tomatoes and herbs. (For an extra rich flavor to your dish you can splash in a half cup of so of cognac or whiskey if you would like.) Cover the pan tightly; reduce the heat to low or transfer to a 300 degree oven and allow to cook for 90 mins to 2 hours. Serve over rice, top with a drizzling of lemon juice and a sprinkling of fresh minced mint and parsley