I am always very pleased to find goat meat and I found some at the Farmers Market in Albury-Wodonga when I visited there recently. The meat was from Boer goats (those attractive white and brown ones) bred and raised on a farm called Myrrhee Premium Boer Goats located on the Benalla-Whitfield Rd near Wangaratta and Benalla. It is also very close to the gourmet and wine country of the King Valley Region in North Eastern Victoria. The goats are free-range and the farm sell milk fed capretto and chevon goat meat – the young and the mature beast.
I also bought some goat sausages; these also contain a little pork meat.
Spring in Sicily is the time to eat capretto (kid) and being in the northern hemisphere, many parts of Sicily celebrate Easter with kid. This photo was taken in the market in Catania in Spring and you will notice that whole or sides of meat are always sold with the head attached – not just in Sicily but all over Italy. It is also common to leave some of the fur on one of the hooves. My mother used to say that this is because buyers want proof of what animal is being sold.
Notice also, the tripe on the tray in front of the carcase.
Veal or lamb can also be cooked in this very simple way for making a spezzatino (the Italian word for stew).
Usually potatoes are added to spezzatini (stews). I added fennel.
1.5 k of chopped goat meat with bones (a young beast)
4 cloves of garlic, chopped
1 onion, sliced
2 carrots cut into large pieces
salt, freshly ground pepper
¼ cup extra virgin olive oil
1 cup dry white wine
2-3 fresh bay leaves
1 cup chopped parsley
1-2 fennel, cut into quarters
Heat the oil in a braising pan and over high heat brown the meat until it has a golden colour.
Remove the meat from the pan and sauté the onion, add the garlic and return the meat to the pan.
Add white wine, herbs, carrots and seasoning.
Cover and braise on slow heat for at least one hour before adding the fennel. Check during the cooking process to see if it will need more liquid and add a little water or stock.It may also need more cooking as this will depend on the quality and age of the meat.
Adjust seasoning if necessary, cover again and cook until the fennel is soft, but does not fall apart (about 20 minutes).