Taste Tested: The Berlin’s Braised Goat with Cherve and Ramps

Happy Local Food Week Everyone! To celebrate, we�re sharing recipes from last week�s Feast On Picnic In The Square. First next: goat on goat by our friends at The Berlin in Kitchener.

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SDS_20May17_1994

ONTARIO GOAT, WILD LEEK AND CHEVRE TOASTS
Serves 2
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Ingredients
  1. 500G ONTARIO GOAT MEAT, BONE-IN, CUT INTO PIECES
  2. 4 TBSP ONTARIO BUTTER
  3. 1 LARGE ONTARIO ONION, DICED
  4. 4 CLOVES ONTARIO GARLIC
  5. 1 CUPS DRY WHITE VQA WINE
  6. 2 CUPS VEAL OR BEEF STOCK
  7. 3 LARGE STEMS ROSEMARY
  8. 2 LARGE SPRIGS ONTARIO THYME
  9. 2 SLICES BRIOCHE BREAD
  10. 4 TBSP ONTARIO RICOTTA
  11. 100ML RAMP PESTO
  12. 1 TSP FLEUR DE SEL
  13. 1 TBSP OLIVE OIL
  14. SALT & PEPPER TO TASTE
Instructions
  1. Heat oven to 400F. In a Dutch oven or other casserole large enough to hold goat meat, over medium heat, heat butter until it starts to sizzle. Add goat and brown slowly until golden brown. Remove from pan and set aside.
  2. Put onion and garlic in Dutch oven. Saute over medium heat until onions are soft and translucent, adding more butter if needed. Pour in wine, bring to boil and reduce by half. Add enough stock to almost cover meat. Add herbs. Turn heat to high, bring to a boil, then reduce to a low simmer. Add browned meat, cover and place in oven for about 1 hour, basting occasionally.
  3. To serve, toast brioche and spread with ricotta. Drizzle over pesto and top with a piece of goat. Finish with a sprinkling of fleur de sel and a little olive oil.
  4. FOR RAMP PESTO: blitz 4 - 6 cleaned wild leeks (stems and bulb) in a food processor with a healthy glug of Pristine Gourmet cold-pressed canola oil and a handful of your favorite nuts. Season with salt and pepper to taste.
Adapted from The Berlin
Adapted from The Berlin
Culinary Tourism Alliance https://ontarioculinary.com/

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