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Big Game · Mountain Goat

Rosemary-Tomato Braised Mountain Goat Shoulder

Garden & Game kitchen collection · Serves 4

Prep:
25 min
Cook:
270 min

Prepared recipe · kitchen testing pending. Cooking times are estimates; follow the method and check doneness with a thermometer.

Rosemary and tomatoes support a long shoulder braise, with tenderness determining the finish.

Engraved serving suggestion for Rosemary-Tomato Braised Mountain Goat Shoulder
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Compatible species and required cuts

Use these cuts: roast, stew-meat.

Mountain Goat: Use only the specified cut and weighed, trimmed yield. Inspect wild harvests for shot, bone fragments and damaged tissue before cooking.

Ingredients

2 lb mountain goat shoulder, in 1 1/2-inch cubes 1 onion, diced 3 carrots, in chunks 2 cups chopped tomatoes 3 garlic cloves, crushed 3 cups unsalted stock 2 tbsp olive oil 2 rosemary sprigs 1 tbsp red wine vinegar 1 tsp kosher salt 1/2 tsp black pepper

Method

Heat oven to 325°F. Season meat with salt and pepper and brown in oil in batches, 5 minutes each. Remove; soften onion 6 minutes. Add garlic, tomatoes, stock and rosemary, then return meat. Cover and braise 3 hours. Add carrots and cook another 45–75 minutes, or longer for an older animal, until meat is at least 165°F and a fork twists through without resistance. Check every 45 minutes and add water to maintain liquid halfway up meat. Discard rosemary stems and stir in vinegar. This preparation is for connective working cuts, not loin. Allergens: None of the major allergens when stock is suitable. Check labels on packaged ingredients.
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Food handling and leftovers

Use safely handled, properly chilled ingredients. Keep raw meat separate from ready-to-eat food. Refrigerate cooked food promptly and reheat leftovers to 165°F. Follow the FoodSafety.gov temperature chart and CDC guidance for wild game.