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Goat recipes

Capretto with Tomatoes, Chardonnay & Ruoti Pasta

Capretto demonstrates its versatility when used with favourite flavours and popular pasta.

Ingredients

2kg capretto round and silverside, cubed
8 garlic cloves, sliced
oregano and marjoram to taste
3 red onions, diced
20 vine ripe tomatoes, halved
300mL chardonnay
300mL brown stock
2 bay leaves
salt and pepper to taste
300g routi pasta, blanched
70g gruyere cheese, grated
70g romano cheese, grated
20 black olives
fresh herbs to garnish 

Method

Season capretto with salt, pepper, garlic, oregano and margoram.
Lightly brown the onions and capretto. Place in ovenproof dish.
Add tomatoes, chardonnay, brown stock, bayleaves and braise in oven at 170C for 55 minutes until tender.
Add buttered hot pasta at the last minute and correct seasoning to taste.
Gratinate with cheese, garnish with olives, fresh herbs and tomatoes.

 

Source: Capretto, published by Australian Meat and Livestock Corporation Food Service.

 

Capretto Osso Bucco

Capretto with red wine, garlic and fresh herbs gives a unique and delicious flavour for this traditional dish.

Ingredients

30 x 70g capretto osso bucco cut (leg chop)
salt and pepper to taste
80g flour
90mL olive oil
6 garlic cloves, crushed
500g brunoise of mixed carrot, leek, onion and celery
550mL red wine, cabernet sauvignon
1lt brown stock
150g tomato paste
2 bouquet garni
30mL lemon juice
50 small yellow squash, blanched
50g butter
20g julienne of basil, lemon zest and chopped parsley

Method

Season capretto osso bucco with salt and pepper. Lightly coat with flour and seal in a hot pan.
Place capretto in an oven proof dish. Sweat garlic and brunoise of vegetables.
Pour off excess oil, deglaze with red wine and brown stock. Add tomate paste, bouquet garni and pour over capretto.
Cover and oven braise gently at 170C for 1 1/2 hours until tender. Remove bouquet garni, correct the consistency, seasoning and add lemon juice to taste.
To serve: glaze squash with the butter and garnish with julienne basil, lemon zest and chopped parsley.

 

Source: Capretto, published by Australian Meat and Livestock Corporation Food Service. 

 

Additional sources of great information!

How to Buy & Cook Goatmeat

The Australian Goatmeat Product Guide (2010)