Goat Gratin

I keep exploring new recipes with goat meat, and I tinkered with this recipe a bit until it worked well for us. We use the tender young goat (chevon or cabrito) already cut in stew pieces, and it works great. This takes a bit of time to put together, but it tastes fantastic and even freezes & reheats well! Enjoy!

Goat gratin - done

Goat Gratin
Adapted from Epicurious, Dec 2010
Serves 6

1 pound boneless trimmed goat stew meat
1 Tbsp extra-virgin olive oil
1 pound yellow onions, sliced thin
1/2 tablespoon chopped garlic
2 Tbsp parsley, chopped
2 tsp thyme, chopped
1/2 cup low sodium beef broth
1 pound gold potatoes, sliced 1/2 inch thick (I used a mix of white, gold, and purple)
Salt and pepper
1/2 cup low sodium beef broth
1/2 cup panko*
2 oz goat cheese, crumbled*

1. Slice meat thin, and pat dry. Season with salt and pepper to taste, and then brown meat in a large sauté pan in the olive oil. Remove meat. Sauté onions in same pan until slightly golden; add garlic, parsley, and thyme. Cook for 10 minutes and set aside. Deglaze the pan with 1/2 cup broth.
Goat gratin - cooking goat Goat gratin - sauteeing onions

2. Layer the bottom of a casserole dish with half the onion mixture. On top, place the goat and then the potatoes in a layer; finish with remaining onions. Almost fully cover top layer with deglazing liquid from pan and additional 1/2 cup broth. Mix bread crumbs with goat cheese and sprinkle over gratin.
Goat gratin - layer 1 Goat gratin - layer 2 Goat gratin  - layer 3 Goat gratin - layer 4 Goat gratin - pre bake

3. Cover and cook in 350°F oven for 1 1/2 hours; uncover and cook for another 20 minutes, until cheese and bread crumbs are toasted and liquids are bubbling.
Goat gratin - baked

Nutritional info:
Calories: 228.6
Total Fat: 6.4 g
Cholesterol: 47.8 mg
Sodium: 160.9 mg
Total Carbs: 23.9 g
Dietary Fiber: 3.2 g
Protein: 22.1 g


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