Entree: France – Corsica – Cabri en Sauce (Young goat cooked slowly in a savory herb and tomato sauce)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

- 3 lb (1.4 kg) young goat, bone-in, cut into serving pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (14 g) unsalted butter
- 2 large (about 12 oz / 340 g) onions, thinly sliced
- 4 cloves (about 12 g) garlic, minced
- 2 medium (about 12 oz / 340 g) carrots, cut into 1/2-inch (1 cm) rounds
- 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry white wine
- 1 1/2 cups (360 ml) chicken or vegetable stock
- 2 bay leaves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 6 juniper berries, lightly crushed
- 1 tsp (5 g) sweet paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley, for garnish
- 1 lemon, cut into wedges, for serving

Instructions

1. Pat the goat pieces dry and season generously with salt and pepper. Heat the olive oil and butter in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches, brown the goat pieces on all sides until nicely caramelized, about 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onions and carrots to the pot and cook until softened and beginning to color, about 8 minutes. Add the garlic and paprika and cook 1 minute more.
3. Stir in the tomato paste and crushed tomatoes, scraping up any browned bits. Pour in the white wine and simmer 2–3 minutes to reduce slightly, then add the stock, bay leaves, rosemary, thyme, and juniper berries.
4. Return the browned goat pieces to the pot, bring to a gentle simmer, then cover and cook over low heat (or in a 325°F / 160°C oven) until the meat is tender and pulls from the bone, about 1½–2 hours. Check occasionally and add a splash of stock or water if the sauce becomes too thick.
5. Remove herb sprigs and bay leaves. Taste and adjust seasoning with salt and pepper. If desired, skim excess fat from the surface and reduce the sauce over medium heat for 5–10 minutes to concentrate flavors.
6. Garnish with chopped parsley and serve hot with lemon wedges, crusty bread, or boiled potatoes to mop up the sauce.