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Corsican Style Kid

Source: Saveur Magazine
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  6 servings
Baby goat, or kid, is the best type of meat for this dish. Lamb is a good alternative.
6 pounds shoulder of baby goat (have butcher cut into medium pieces)
salt and freshly ground black pepper
Extra virgin olive oil
4 small yellow onions, peeled, halved, and thinly sliced
3 cloves garlic, peeled and minced
3 medium tomatoes, peeled, seeded, and diced
3 tablespoon tomato paste
2 cups red wine
1/2 bunch fresh parsley, minced
6 sprigs fresh thyme, minced
1 tablespoon flour
1 bay leaf
Generously season goat with salt and pepper. Heat 3 tablespoon oil in a large heavy pot over medium high heat. Working in batches, brown goat on all sides, about 10 minutes per batch. Transfer meat to a bowl and set aside.

Reduce heat to medium low, add more oil if needed, and cook onions and garlic, stirring constantly, until soft, about 5 minutes. Increase heat to medium, and add tomatoes, tomato paste, wine, parsley, and thyme, scraping with a wooden spoon to loosen any browned bits stuck to bottom of the pot. Cook until alcohol has evaporated, about 5 minutes.

Return meat with accumulated juices to pot. Sprinkle in flour, season to taste with salt and pepper, and cook, stirring often, for 5 minutes. Add 3 cups water and bay leaf, bring to a simmer, and cook until meat is tender and sauce has thickened, about 1 hour, basting and turning the meat as it cooks. Remove bay leaf and adjust seasonings before serving.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
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