Special equipment: a deep fryer and Japanese mandoline with a medium julienne attachment
Pat the goat dry with paper towels and season all sides with salt and pepper. Heat a pot just wide enough to comfortably fit all 4 pieces of goat over medium-high. (You don¿t want to cram the pieces together, but you don¿t want too much extra room either.) Add 1/4 cup of the canola oil to the bottom of the empty pot when hot and heat until smoking. (You are looking for a nice white puffy smoke to appear; that's when you know it's hot enough for searing.) Carefully lay the goat into the hot pan. Sear the goat on each side until golden brown and a crust forms, about 2 minutes per side.
Add the peppercorns, thyme, garlic, bay leaves, carrot and onion to the pot. Cover with the stock and bring to a boil. Turn down the heat to a gentle simmer and cook until the meat is tender and falling off the bone, about 3 hours. Let the meat cool to room temperature in the liquid.
Meanwhile, place the potatoes in a small pot and cover with water. Season the water with salt. Bring just to a boil, immediately turn down to just below a simmer and cook gently until the potatoes are tender. Cool the potatoes in the liquid to retain flavor and moisture. When cool, remove the potatoes from the liquid and store in the refrigerator.
Repeat the process for the potatoes with the baby carrots in a separate pot.
Remove the goat meat from the liquid using a slotted spoon and place it in a clean empty pan. Gently pull apart and shred the meat. If the meat is too hot to handle, use a fork. Take care while shredding to remove any extra fat, sinew or vegetables. You want just clean shredded goat meat. Using a mesh strainer, pour just enough of the cooking liquid over the shredded meat to cover. Remove excess fat from the top of the liquid by skimming with a small spoon or ladle.
Heat the remaining 2 tablespoons of canola oil in a small saute pan until smoking. Add the potatoes and carrots, season with salt and pepper, and saute until a little golden brown, about 4 minutes.
In a small saucepan, warm the goat in its liquid. Stir in the sour cream. Check for seasoning, adding a little salt and pepper if needed.
In a flat bowl or large plate, arrange the carrots and potatoes in the center in a ring, leaving a little room in the middle. Spoon the goat meat in the middle, allowing it to gently cover a little of the vegetables, but not all. Top with the Potato Straws and dill sprigs.
Preheat the oil in a deep fryer to 250 degrees F.
Slice the potato using a Japanese mandoline with the medium julienne attachment into a container with cold water. Rinse the sliced potatoes under running water until the water runs clear. Remove from the water, pat dry, and fry until golden brown, about 5 minutes. Carefully remove from the oil onto a tray lined with paper towels to absorb any excess grease. . Season with a little salt and reserve.
The goat can be cooked and shredded up to 3 days in advance. The baby carrots and potatoes can be simmered up to 3 days in advance and finished in a saute pan just before serving.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Moxy, Portsmouth, NH
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