Goat Stew

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Very good recipe and my husband loved it.
Made it was goat leg with bone and red wine. Also had to substitute Jalapeño for the scotch bonnet as I had none at home.

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This recipe is incredible! I basically stuck to the recipe but used a jalapeno pepper instead of the scotch bonnet and added some potatoes. I didn't have any carrots so I added frozen peas near the end. Wow!

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I had to butcher some goat so used the bones with white wine, veggie stock and a bit of bacon left over from breakfast to make the stock for the stew. Also had to use a jalapeño. It was awesome!

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I tried this out yesterday and it was fantastic. Crock pot recommendation +1.

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I found this to be a very satisfying recipe. I veined and seeded the scotch bonnet and found it removed too much heat, I probably will seed but leave the veins next time. I also think i liked it more before I added the fresh tomatoes at the end. It was so rich and delicious and the meat was really tender. I made some roti and a yogurt, scallion, pomegranate riata. It was a hit!

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We sell goat meat on line at goatmeats.com and I am always looking for new recipesTried this one and loved it. Very simple to make. The meat was tender and juicey yet quit flaverful.

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Ignore the 1st review. Two hours on the stovetop equals 6 to 8 in a crockpot, of course it was tough.

I used wine instead of broth and really enjoyed this prep. If you make fresh tortillas the leftovers make a great taco.

www.fusiononthefly.com

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Followed the recipe almost to a T except we used Vegetable oil and Jalepeno instead of the suggested pepper. Marinated the meat with no sauce which was interesting in the refrigerator for only 2 hours, and cooked it in a crock pot for 2 hours, and the meat was very tough and the sauce was very watery. Sauce did not have much flavor either so I had to add two more cloves, a vegetable bullion and some garlic seasoning and I let it cook for another 12 hours and the sauce was very thick and the meat was very tender. Not sure if the recipe was written correctly because I have never heard of marinating meat with no sauce just vegetables, salt and pepper. I think if it gave a measurement of how much salt and pepper to use that would have been good too.

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Goat meat might be harder to find but this stew is awesome - it is more like a curry than stew. If you can't find the scotch bonnet pepper, use one sliced jalepeno (keeping the seeds/white parts based on your discretion!