More Stews....did someone say Goat?

It's that time of year for stews.

Last Sunday at the farmers market, KB and I bought a few goat chops. I didn't want to go thru the hassle of firing up the grill, so I trimmed them off the bone and made a stew with them. Turned out quite well.

When browning the meat, you could definitely tell it was something "different" but they were tender but kept a nice bite to them (kind of al dente), lean and tasty in the stew. I used a version of a Trieste pork stew recipe I made last year. The goat was a great substitute. No marjoram (which is traditionally the fall herb addition) but used a surprisingly hearty Thyme that is STILL doing great in the garden. yummy.

I remember eating grilled Goat in Cameroon. Was really tasty. The only drawback was that they never cut out the gristle or even the skin for that matter. For every skewer we bought there would be several pieces of grilled skin that were completely inedible. Even Yuri wouldn't eat them. The farmer at the market said that the goats are super easy to take care of too. They are quite hearty, much more so than Lamb, take little to no medications for ailments (rarely get sick) and the meat is tasty and lean.

There was plenty of fat on our chops though and after trimming there were some nice stew meat chunks that browned up nicely. Might try a roast next, but that'll have to wait until next spring when the market comes back online.