Goat!

As I was walking through the farmer's market last Saturday, I noticed that Mr. Bledsoe, the pork and lamb guy, had goat advertised on his board, so I bought a package--a bit less than two pounds. It was cut up as stew meat, with some small bones, so I decided to use the recipe in my new A16 cookbook. The recipe was very simple, the result was quite delicious, and it did not even require browning the meat first! I used mixed cherry tomatoes and regular canned ones (for some extra juice), but otherwise followed the recipe pretty closely. If you can find some goat, I'd highly recommend this preparation; we served it with a faro pilaf.