Appetites: The case for goat meat
Most of us are very familiar with goat cheese — fresh chevre and feta — but author and chef Beth Dooley says you shouldn't overlook goat meat. Dooley is the author of "Minnesota's Bounty: The Farmer's Market Cookbook," among other books.
She says is the most popular meat throughout the world, and it's the most sustainable.
Locally, the Minneapolis Park Board is considering a goat program to combat weeds and invasive species.
Dooley joined MPR News host Tom Crann to talk about what goat tastes like, where to find it locally and how to prepare it.
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Use the audio player above to hear their conversation, and see below for a goat meat recipe.
Recipe: Braised Goat Shank with Gremolata
By Beth Dooley
Serves 4 to 6
In this simple straightforward recipe, the goat is seared off then braised in Prosecco. Any light white wine will also work well. You can do this a day ahead and the flavor will deepen overnight in the refrigerator. Simply reheat before serving. This is terrific on risotto or polenta.
3 to 4 pounds goat shanks (about 4 shanks)
Coarse sea salt
Freshly ground black pepper
1 tablespoon minced fresh thyme
2 tablespoons olive oil
1 large onion, minced
1 large carrot, diced
4 cloves garlic, minced
Pinch red pepper flakes
1 cup Prosecco or semi-dry white wine
2 cups low sodium vegetable or chicken stock
Preheat the oven to 325 degrees F. Season the shanks generously with the salt, pepper, and thyme leaves. Film a large heavy pot with oil and set over medium-high heat. Sauté the goat shanks, working in batches to as not to crowd the pan, until all sides are nicely crusted and very brown, about 10 to 15 minutes. Remove the shanks and set aside. Add the onion, carrot, garlic, and a pinch of pepper flakes. Sauté, stirring often, until the vegetables wilt and begin to brown, about 5 minutes. Stir in the wine and stock, scraping any browned bits that might have stuck to the bottom of the pot. Add the shanks.
Cover the pot and roast the shanks in the oven, turning them every 30 minutes, until the meat is very tender and falls from the bone, about 1 to 1-1/2 hours. Remove from the oven, skim off any fat from the surface. Let the shanks rest in the liquid for at least 30 minutes before serving. Remove the meat from the bone in shreds and serve it, with the sauce, on polenta, risotto, rice or pasta.