Got My Goat

From the Zebraguy at Highfield Ranch in California.

Miki braised a bunch of random goat cuts overnight from an animal we slaughtered about two weeks ago and put in the freezer. After thawing the meat she browned it as best she could (some of the cuts were awkwardly shaped), then threw them in a big Descoware pot with some
garlic, carrots, salt, pepper, and enough water to keep the mess at a low boil for nearly 20 hrs. When I came home last night the house smelled pungently delicious, and I had me a fine bowl of goat meat pulled off the bone, along with some of the broth and most of the carrots.

I put the pot out overnight to let the fat congeal. This morning I pulled the fat off the top and set it aside as an option to add to the tougher meat if we want to make hamburger. That's the middle lower container in the attached photo. Then I pulled the meat off the bones, separating the fatty and gristly parts into another bowl for the dogs and cats (lower right bowl in photo). Three of the biggest bones are hardy enough for the pooches; the rest went into the trash.

What's still in the pot (left) is the basis of a fine soup.

Your intrepid culinary reporter,
David