(Victor Sack) wrote:
>
> That's what was for dinner.

Goat - The other red meat. Popular in some Mexican cuisines,
some parts of Texas, some Indian cuisines. For a while I could
only find it chopped up like stew meat but lately I've seen sizable
cuts at Halal places.

> Sauté some coarsely-choped onions in clarified butter.
>
> Cut the kid meat (about 1.4 kg/ 3.1 pounds total of kid leg), in fairly
> large pieces, removing as much silverskin as possible. *Make incisions
> in the meat and insert a sliver of garlic into each one.
>
> Brown the meat quickly in clarified butter in an open pressure cooker,
> then deglaze with white wine (I used Grüner Veltliner).
>
> Add the onions, a small canful of San Marzano tomatoes, chopped, and bit
> of good broth (mixture of beef and chicken). *Add some marjoram,
> rosemary, savory, allspice, two cloves, a few juniper berries, a small
> handful of Szechuan peppercorns, a small handful powdered dried (and
> soaked) ceps (porcini) mushrooms with their soaking liquid), a few more
> whole garlic cloves, salt and pepper.
>
> Seal the pressure cooker, bring up to pressure over high heat, reduce
> heat to as low as possible to maintain the pressure and let cook for 25
> minutes. *Let stand a bit, then release the pressure quickly.
>
> Add sliced potatoes, seal the cooker again, bring up to pressure, lower
> the heat and let cook for no longer than ten minutes. *Remove from the
> heat and let the pressure fall naturally.
>
> Some things can taste nearly as good, but nothing can possibly taste or
> smell better.
>
> Victor