More Goat!

We stopped by Mr. Bledsoe’s stand again this week and bought some more goat, this time a rack. It was about the same size as a large rack of lamb, and because we wanted to taste the goat flavor, I seasoned it only with ground salt and pepper and olive oil. Tim cooked it on the grill, and we ate it medium rare, with no sauce or adornment. It was delicious! Next time we will try some seasonings—I think just about anything would work! And next time, I’ll take a picture.

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.