I am writing about kid, not goat. Unlike goat, there was very little fat and the meat did not exude that characteristic, heavy smell of game that is present when cutting goat and mutton.
Capretto, Italians call it and it is a meat that is not cooked regularly, but is often cooked on special occasions. I bought it from an Italian butcher. I went in to buy some pork sausages but when I saw what the Italian customers that were lining up at the counter were all buying, I did the same. I bought capretto.
The Italian word for goat is capra and like mutton, goat is not generally eaten in Italy.
I marinaded it overnight with extra virgin olive oil, red wine, fennel seeds, bay leaves, rosemary, onion and sage. As you can see in the photo there is plenty of marinade; I wanted the meat to be quite well covered and intended to use the marinade in the cooking.
Nothing is wasted, the herbs are discarded and replaced with fresh herbs. This is because I have herbs growing on my balcony and I can afford to do this. I added garlic when i ws ready to cook the meat.
The important thing to do in this recipe is to cook the usual soffritto base that is omnipresent in Italian cooking – onion, carrot and celery – in extra virgin olive oil and make sure that the soffritto vegetables are caramilised before combining it with the drained marinaded meat.The meat does not need to be browned before hand making the cooking process easier and quicker. I have a cast iron baking pan that is very convenient for putting directly onto the stove.
The soffritto took about 15 minutes to soften and caramilise the vegetables ad this process adds a much enriched flavour to the dish. A dash of passata or some peeled red tomatoes also adds to the taste and colour to the braise.
Once you have drained the meat and removed the old herbs use the marinade to the capretto. Add fresh herbs and some stock. As you can see in the photo there is enough liquid to almost cover the meat.
Cover the pan with some foil or a lid and leave it to cook in a slow oven. Mine was set at 170C degrees and because I have two similar baking trays the spare one made a good lid.
Remove the foil after an hour. Move the meat around and add more broth or water and cook it uncovered until the meat is separated from the bones. I baked mine for about two hours without the foil, but made sure that if I needed to add more liquid, I had some stock to use.
The results were delicious. The vegetables almost melted, the meat was easily detached from the bone, it smelled great and tasted even better. And yes, it was a special meal.
I presented it with baked potatoes and braised endives sautéed with anchovies.
The kid weighed 2 kilos. as you can see there was very little fat.
This is not the first time I have cooked capretto – kid/goat
BRAISED KID (capretto) in a simple marinade of red wine, extra virgin olive oil and herbs
RICETTE per capretto (e capra); Recipes for slow cooked kid and goat
RAGU` DI CAPRETTO; Goat/ kid ragout as a dressing for pasta
SPEZZATINO DI CAPRETTO (Italian Goat/ Kid stew)
KID/GOAT WITH ALMONDS (SPRING IN SICILY, CAPRETTO CON LE MANDORLE)
SLOW COOKED LEG OF GOAT WITH HOT MINT SAUCE
