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Goat in Red Wine Casserole
2 medium onions, roughly chopped
2 cloves garlic, chopped
2 large carrots, diced
3 stalks celery, chopped
1/2 Scotch Bonnet pepper (optional)
2 pounds boneless goat meat, cubed
Salt and freshly ground black pepper
1/4 cup rapeseed oil
1/4 cup (1/2 stick) butter
1 (6-ounce) can tomato paste
1 cup vegetable stock, then cover the casserole in the slow cooker with red wine. (two thirds to a full bottle)
2 tomatoes, chopped
2 tablespoons chopped parsley
Combine onions, garlic, carrots, celery and pepper in a large bowl. Season the meat with salt and pepper, and toss meat with the vegetables. Cover and marinate in the refrigerator for at least 2 hours, (the longer the better).
Heat the oil and butter in a large saucepan, and add the meat/vegetable mixture, browning all sides of meats and cooking for a few minutes to integrate flavours. Add the tomato paste and stock, cover and reduce heat. Simmer until meat is fork tender, at least 1 1/2 to 2 hours, checking occasionally to make sure there is adequate liquid in the pot. Once the meat is tender, add the chopped tomato and parsley and serve.
We marinated it overnight and cooked it in the slow cooker for 6 hours on high.