Sardinian Stewed Kid Goat
Description
Kid goat meat is traditionally prepared around the Easter period. In addition to its tenderness, it’s also appreciated for its distinctive, slightly gamey flavor. In Sardinia — a land of shepherds — kid goat is cooked in many different ways.
This Sardinian-style stewed kid goat is a simple yet flavorful dish, much loved by those who enjoy the unique taste of this meat. Discover how to prepare it and serve it at your festive table.
Try the grilled goat too!
Ingredients
to recalculate the ingredient amounts
- Kid goat 1500 g
- Garlic 2 spicchi
- Parsley 1 ciuffi
- Basil leaves 5
- Myrtle leaves 5
- Fette di lardo 4
- Breadcrumbs 15 g
- Vegetable broth 100 ml
- Extra virgin olive oil q.b.
- Salt q.b.
Instructions
- 1 Wash the carrot and cut it in half. Peel the onions and halve them as well. Cut the kid goat meat into pieces (you can ask your butcher to do this for you) and brown it in a large pot with a bit of olive oil, the onions, the carrot, and the crushed garlic clove.
- 2 Turn the meat on all sides to sear it evenly. When it’s well browned, deglaze with red wine. Once the alcohol has evaporated, add the wild fennel, rosemary, a grind of black pepper, the chopped sun-dried tomatoes, and some of the meat broth. Lower the heat to a simmer and cook the kid goat for about 1 hour and 30 minutes.
- 3 Halfway through cooking, taste and adjust the salt if needed. When done, turn off the heat and let the stewed kid goat rest for about 15 minutes in the covered pot before serving.
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Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
