Here is another recipe to add to the collection of: RICETTE per capretto (e capra) – Recipes for slow cooked kid and goat. Perfect for any occasion but especially at Easter and New Year.
Slow Cooked Goat with Mushrooms
Slow Cooked Goat with Mushrooms is a rich, slow-braised ragù inspired by Sicily, where Marsala is not reserved only for desserts but is also used to add depth and fragrance to savoury dishes.
Many Italian goat stews are cooked with red or white wine, but in western Sicily it is not unusual to cook meat with Marsala, the island’s famous fortified wine. For this recipe I used Marsala Fine (semi-secco) both to marinate the meat overnight and to enrich the braising liquid.
The finished slow cooked ragù was served with fresh egg pappardelle, whose broad ribbons are perfect for capturing every spoonful of the rich sauce.
Marsala
One of the distinctive Sicilian touches in this dish is the generous use of Marsala, the island’s famous fortified wine. Outside Sicily, goat is more commonly braised with red or white wine, but Marsala has long been used in Sicilian kitchens to enrich both sweet and savoury dishes. In this recipe, I use Marsala Fine (semi-secco) to marinate the goat overnight and again during the slow braise. As it cooks, the wine loses its alcoholic edge, leaving behind a subtle sweetness and remarkable depth of flavour that beautifully complements the richness of the goat and the earthiness of the mushrooms.
Choosing the Meat
I bought a leg and shoulder labelled capretto, the Italian word for kid goat. Traditionally, capretto refers to a young, milk-fed animal prized for its delicate flavour. Judging by the size of these cuts, however, I suspect this was from a more mature goat (capra), which is no disadvantage for a slow-cooked dish. Older goat develops a fuller flavour and becomes wonderfully tender when gently braised for several hours.
The Overnight Marinade
The flavour begins the night before.
I cut most of the meat from the bones, but left the bones in the marinade. They release valuable flavour during the slow cooking and enrich the finished ragù.
The marinade consisted of:
- Marsala Fine (semi-secco)
- Extra virgin olive oil
- Bay leaves
- Rosemary
- Cloves
To these classic Sicilian flavours I added sage and nepitella (calamint), these herbs more commonly associated with central and northern Italy, but ones that work beautifully with goat.
Below is the photo of the marinade:
I cut most of the meat off the bone but kept the bones in with the meat to marinade overnight.
Building the Ragù
The following day, drain the meat, reserving the marinade.
Brown the goat and bones in batches in extra virgin olive oil until well coloured.
Removing the meat between batches ensures it browns rather than steams.
In the same pan prepare a soffritto of finely chopped onion, carrot and celery.
Cook the onion first until softened, then add the carrot and celery and continue sautéing until fragrant.
Return the meat and bones to the pan.
Pour over the reserved marinade, add the herbs, season generously with salt and freshly ground black pepper, then add enough good-quality meat stock to almost cover the meat. I also added another splash of Marsala for extra richness.
Cover and cook gently over low heat for about 4 hours, checking occasionally and adding more stock if necessary.
Slow cooking will do this: By the end of the cooking the meat should be very tender and the bones almost clean.
Add the Mushrooms
When the meat is almost cooked, remove the bones and stir in the sliced mushrooms.
Cover again and cook for another 20–30 minutes, allowing the mushrooms to absorb the rich cooking juices without losing their texture.
The result is a deeply flavoured ragù with tender goat and earthy mushrooms balanced by the sweetness of the Marsala.
Serving
Cook fresh egg pappardelle until al dente and toss it through the ragù so every ribbon is coated with the sauce.
Serve with grated Pecorino cheese and a scattering of fresh mint leaves, whose freshness lifts the richness of the slow-cooked goat.
This is generous country cooking—perfect for sharing around a large table with family and friends.
See:
RAGU` DI CAPRETTO Goat/ kid ragout as a dressing for pasta
SPEZZATINO DI CAPRETTO (Italian Goat/ Kid stew)
SLOW COOKED LEG OF GOAT WITH HOT MINT SAUCE
KID/GOAT WITH ALMONDS (SPRING IN SICILY, CAPRETTO CON LE MANDORLE)