Cabri A La Corse

Recipe Ingredients

6 lbs	2724g / 96oz	Baby goat shoulder - cut into 1" pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Flour
3 oz	85g	Salt pork - diced small
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped carrots
2 cups	125g / 4.4oz	Chopped peeled seeded tomatoes
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Tomato paste
2 cups	474ml	Dry red wine
4 cups	948ml	Beef stock
4 sections		Fresh thyme
3		Fresh bay leaves
1 cup	237ml	Pitted Kalamata olives
3 cups	187g / 6.6oz	Chestnut Flour Polenta - see * Note
2 tablespoons	30ml	Chopped fresh parsley leaves

Recipe Instructions

* Note: The same as polenta but with made with chestnut flour.

Season the goat with salt and pepper. Dredge the goat pieces in the flour, shaking off any excess. In a Dutch oven, over medium heat, render the salt pork, about 3 to 4 minutes. Add the goat and brown on all sides. Remove the goat and set aside.

Add the onions and carrots. Season with salt and pepper. Saute until the vegetables are wilted, about 4 to 6 minutes. Stir in the tomatoes and garlic. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the tomato paste. Deglaze the pan with the red wine. Stir in the stock. Add the thyme and bay leaves. Bring the liquid to a boil, cover, reduce the heat to medium-low and simmer for 1 hour or until the goat is tender.

During the last 15 minutes of cooking, stir in the olives. Remove the bay leaves. Serve the stew ladled over the Chestnut Flour Polenta and garnish with parsley.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C56) - from the TV FOOD - NETWORK

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