Cabri A La Corse Recipe

• 6 lb baby goat shoulder cut into 1" pcs Salt to taste Freshly-grnd black pepper to taste
• 1 c. flour
• 3 ounce salt pork diced small
• 2 c. minced onions
• 1 c. minced carrots
• 2 c. minced peeled seeded tomatoes
• 1 Tbsp. minced garlic
• 2 Tbsp. tomato paste
• 2 c. dry red wine
• 4 c. beef stock
• 4 sprg fresh thyme
• 3 x fresh bay leaves
• 1 c. pitted Kalamata olives
• 3 c. Chestnut Flour Polenta see * Note
• 2 Tbsp. minced fresh parsley leaves

1. * Note: The same as polenta but with made with chestnut flour.
2. Season the goat with salt and pepper.
3. Dredge the goat pcs in the flour, shaking off any excess.
4. In a Dutch oven, over medium heat, render the salt pork, about 3 to 4 min.
5. Add in the goat and brown on all sides.
6. Remove the goat and set aside.
7. Add in the onions and carrots.
8. Season with salt and pepper.
9. Saute/fry till the vegetables are wilted, about 4 to 6 min.
10. Stir in the tomatoes and garlic.
11. Season with salt and pepper.
12. Continue to cook for 2 min.
13. Stir in the tomato paste.
14. Deglaze the pan with the red wine.
15. Stir in the stock.
16. Add in the thyme and bay leaves.
17. Bring the liquid to a boil, cover, reduce the heat to medium-low and simmer for 1 hour or possibly till the goat is tender.
18. During the last 15 min of cooking, stir in the olives.
19. Remove the bay leaves.
20. Serve the stew ladled over the Chestnut Flour Polenta and garnish with parsley.
21. This recipe yields 6 to 8 servings.

baby goat shoulder, flour, salt pork, onions, carrots, tomatoes, garlic, tomato paste, red wine, beef stock, thyme, bay leaves, olives, flour polenta, parsley

Taken from cookeatshare.com/recipes/cabri-a-la-corse-96912 (may not work)