Recipe: Moroccan Goat – Preston’s Butcher

Moroccan Goat

Serves 4


Ingredients:

  • 750g goat shoulder, cut into cubes 4-5cm in size
  • 1T olive oil
  • 1 onion, finely diced
  • 1t ground cumin
  • 1t ground coriander
  • 1t ground ginger
  • 1½t smoked paprika
  • 1t turmeric
  • ½t ground chilli
  • salt and freshly ground pepper
  • 2 garlic cloves, crushed
  • 1 can (400g) tomatoes, chopped
  • 1 cinnamon stick
  • 30g dried apricots, roughly chopped
  • pinch saffron 
  • stock (goat or lamb) or water
  • 4T coriander, finely chopped
  • pumpkin, cubed and roaste

Directions:

  1. Place the olive oil in a large saucepan or flame-proof casserole pan and put it over a moderate-high heat. When the oil is hot, add the onion to the pan and sweat for 1 minute until transparent. 
  2. Mix cumin, ground coriander, ginger, paprika, tumeric, chilli and salt and pepper in a bowl until evenly combined. Toss the goat in the spices so that it is well coated. Add the spiced goat and garlic to the pan and seal the goat on all sides so that it is browned. 
  3. Stir in the chopped tomatoes, cinnamon stick, apricots, saffron and enough stock to just cover the goat. Bring to the boil then reduce to a slow simmer. Leave the goat to cook for 1–1½ hours or until the meat is tender, stirring regularly with a wooden spoon (adding more stock or water as needed if the liquid level is below the goat).
  4. If the stew is too watery, drain off the excess liquid into a saucepan and reduce until thickened. Then return to the stew. 
  5. Garnish with roasted pumpkin and scatter over remaining coriander.

Recipe: Braised Rabbit

Braised Rabbit

Serves 4-6


Ingredients:

  • 1 rabbit, prepared and jointed
  • 2T seasoned flour
  • 2T olive oil
  • 2T butter
  • 115g streaky bacon
  • 1 onion, roughly chopped
  • 3 carrots, sliced
  • 2 celery sticks trimmed and sliced
  • 1¼ cups chicken stock
  • 1¼ cups dry cider
  • small bunch of parsley leaves coarsely chopped
  • salt and ground pepper

Directions:

  1. Soak the rabbit in cold salted water for at least two hours, then pat dry with paper towels.  Roll rabbit in seasoned flour.  Preheat the oven to 200ºC.
  2. Heat the oil and butter on the stove top together in a heavy flameproof casserole dish.  Shake off (and keep) any excess flour from the rabbit joints.  Brown rabbit on all sides.  Lift out and set aside.
  3. Add bacon to the casserole dish and cook for a few minutes, then remove and set aside with the rabbit.  Add the vegetables to the casserole dish and cook gently until just colouring, then sprinkle over any remaining seasoned flour to absorb the fat.  Stir over a low heat for 1 minute to cook the flour.  Add the stock and cider, stirring to make a smooth paste.
  4. Return the rabbit and bacon to the casserole dish, and add half the chopped parsley and alight seasoning of salt and pepper.  Mix gently together then cover with a lid and put into the preheated oven.
  5. Cook for 15-20 minutes, then reduce the temperature to 150ºC for about 1½ hours or until tender.  Add the remaining parsley and serve.
  6. Serve with boiled potatoes and cooked green vegetables