Braised Goat Recipe

Name: Braised Goat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 lbs goat meat (about 1 to 2 goat leg and or or shoulder); For the marinade; 1 pinch salt and pepper (to taste); 2 cups white wine; 1 cup extra virgin olive oil; 1/2 head garlic, split from root to stem; 3 large stems rosemary; 1/2 cup fresh thyme leave; 2 bay leaves; For the braising liquid; 4 tablespoons butter; 1 large onion, peeled and diced; 1/2 head garlic, unpeeled; 2 cups dry white wine; 5 cups beef stock; 3 large stems rosemary (about 1/2 cup); 1/2 cup fresh thyme leave

Servings: persons

7 lbs goat meat (about 1 to 2 goat leg and or or shoulder)
For the marinade
1 pinch salt and pepper (to taste)
2 cups white wine
1 cup extra virgin olive oil
1/2 head garlic, split from root to stem
3 large stems rosemary
1/2 cup fresh thyme leave
2 bay leaves
For the braising liquid
4 tablespoons butter
1 large onion, peeled and diced
1/2 head garlic, unpeeled
2 cups dry white wine
5 cups beef stock
3 large stems rosemary (about 1/2 cup)
1/2 cup fresh thyme leave

1
Lightly season legs with salt and pepper.
2
Place legs with other ingredients for marinade in a sealed plastic bag or bags and leave in refrigerator overnight.
3
Remove from marinade and pat dry; discard marinade.
4
Heat butter over medium high heat in a Dutch oven or other casserole large enough to hold goat meat until it starts to sizzle.
5
Add goat legs and brown slowly over medium low heat, basting frequently for about 10 minutes until golden brown on each side.
6
Remove legs and drain off all but a few tablespoons of butter.
7
Heat oven to 400 degrees. Put onion and garlic in Dutch oven.
8
Saute over medium heat until onions are soft and translucent, adding more butter if needed.
9
Pour in wine, bring to a boil and reduce by half (about 10 minutes).
10
Add enough stock to almost cover meat.
11
Add rosemary and remaining thyme.
12
Turn heat to high, bring to a boil, then reduce to a low simmer.
13
Add meat, cover and place in oven for about 3 hours, basting occasionally.

1222

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 lbs goat meat (about 1 to 2 goat leg and or or shoulder), For the marinade, 1 pinch salt and pepper (to taste), 2 cups white wine, and more.

Yes, Braised Goat falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Goat

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions