Goat a la Bourguignon

In our quest to eat as local as possible, even in the wintertime, I have discovered Mule Run Farms, on Bowman Road north of Milford. They are very friendly and sell locally grown beef, pork, turkey and chicken – and goat. In fact, you have to walk past the goats to get into the retail store. I did not let that deter me from buying some goat meat and putting together a recipe for goat bourguignon. The bourguignon part of the recipe calls for a cup of pinot noir, which everyone here in Lincoln knows is the same as burgundy.

According to the Michigan State University Cooperative Extension website, goat is leaner with much less saturated fat than beef, chicken and turkey. It is lower in cholesterol, with fewer calories per ounce than most meats.

Anyway, I put it in the crock pot and we left to see the movie, Carol. When we returned, I served it with potatoes and turnips mashed together with garlic, cream cheese and sour cream. The taste was somewhat like venison or bison, and the meat was very tender and juicy from spending 7 hours in the slow cooker on low. Here is the recipe.

Goat bourguignon

1 bunch of scallions, chopped
4 peeled and chopped carrots
2 bay leaves
1 teaspoon thyme
2 cups of beef stock
1 small can of tomato paste
1 1/2 cups shiitake mushrooms
1 pound goat stewing meat
salt and pepper
1 cup red wine (bourguignon means “of Burgundy,” and the prevailing red varietal in Burgundy is the pinot noir grape)

In a slow cooker, put in vegetables, mushrooms and herbs. Then add wine, beef broth, tomato paste, salt and pepper.

Add in the goat and stir very well. Cover and cook on low for 7 hours.