This hearty stew will hit the spot on a cold winter day

Spain is an interesting country — it has a history of both subjugation and conquest, and both of these eras have influenced the nation’s culture. Having visited the country two different times, I can attest to feeling that various parts of the country are as diverse as Connecticut is to Nebraska. Central Spain, around the capital of Madrid, is more formal and very urban. Barcelona, and the Catalan area, are laid back and free-wheeling as well as financially more affluent than the capital — perhaps I liked this area best because it reminded me so much of Texas’ pride and in- dependence.

The Basque region, with its rugged terrain and ruth- less desire for independence is the most “un-Spanish” of all.

In cooking terms, the Madrid area is fond of pork

stews, tripe stuffed with blood sausage, and smothered egg dishes. Barcelona boasts acorn-fed ham sliced wafer thin, paella (usually with seafood and/or chicken or pork sau- sage), and churros with thick hot chocolate. In the rugged mountain Basque area inhabited by sheep and goats, fla- vors are bold and basic — there’s nothing frou-frou in this cuisine.

The following recipe comes from The Goat Gour- met: Fine Cooking with Goat Meat. It incorporates my car- dinal rules of goat preparation — low heat, slow cooking and moisture.

Preparing this recipe takes time, but not too much work, and is well worth the effort. It’s a rustic and hearty dish that is especially nice on a cold winter day. Serve with crusty artisan bread and enjoy the compliments!

Basque Goat Stew By Wendy McCullough and Nancy Knoble Marinate:

3 ½ lb. goat meat, cubed 4 cloves garlic, crushed and peeled 1 T. chopped fresh rosemary ½ c. dry red wine

Cook with: 2 T. olive oil

1 large onion, chopped

2 cloves garlic, crushed and peeled and chopped 2 tsp. smoked paprika

1 10-oz. jar roasted red peppers, drained and cut into ½ inch strips 1 large tomato, peeled, seeded, and chopped 2 T. chopped fresh parsley 1 bay leaf

1 c. dry red wine 1 c. beef stock

Freshly ground pepper

Combine marinade ingredients and goat meat in a ziplock bag. Re- frigerate for 6 hours/overnight.

In a heavy Dutch oven, heat oil. Drain goat cubes from the marinade and pat dry; in batches, lightly brown goat cubes and then remove from Dutch oven and set aside. Sauté onion in the pan for 5 minutes, then add the garlic and cook for 2 more minutes.

Return the meat to the pan and add remaining ingredients, except for the beef stock. Simmer for 15 minutes, scraping bits from bottom of the pan. Add stock, bring back to a simmer, and cook 2 to 2 ½ hours until goat meat is very tender. Add pepper before serving and sprinkle with chopped fresh parsley or mint.

Serves 4-6. (Suzanne Stemme lives with her husband, Dr. Kraig Stemme,

DVM, in Alba, Texas. The Stemmes raise Kiko breeding stock at Lake Fork Kikos. You can reach Suzanne via their website: www.lakefork-

January 2021 | Goat Rancher 15


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