Goat ragout with figs & rosemary over pappardelle
Ragout and stew
Americans are just beginning to catch on to the fact that goat is not gamy but GOOD. From an "ick" meat to the "it" meat, if you will. A more sustainable and healthier meat than almost all others, goat shines with low, slow cooking and lots of moisture. In this dish, goat stew meat simmers slowly with tomato, wine, stock, dried figs and fresh herbs until the meat becomes meltingly tender and falls off the bone at which point you serve it over pasta, dusted with a nice sprinkle of chopped parsley. Good for any gathering and believe it or not, goat is a traditional food for both Easter and Passover. This recipes comes via chef Rich Parente of the Clocktower Bar & Grill in Brewster, NY. Pair with a fruity red wine.
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