Thursday, 9 September 2010

Braised Goat with Red Wine Portabella Sauce

My dad thinks just because it resembles a steak, it'll cook like a steak. It doesn't work like that. Especially not when you're talking about goat meat, and it's cut straight out of an adult thigh. He bought a whole goat leg to make "mutton" curry and saved two cuts from the shank to grill. Obviously not a preparation conducive to goat meat--it's lean and it's leg meat, so when he asked me to prepare it for my mom and himself, I decided to braise it.

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