[Sca-cooks] Re: Siege Cookery at Talonvale

[Gaylin Walli]

Ranvaig queried:

>> -- Braised goat with onions and spices. Quite possibly my favorite 
>> dish of the entire judging. Of all the entries this one cooked the
>> goat to perfection. If I hadn't known it was goat to begin with I
>> wouldn't have known it when I tasted it. Filling. I went back to
>> this one for 3rds after all the judging was done. And the cook sent
>> me the recipe yesterday. WOoO! I win!
>
> Perhaps I missed it, but could you post this recipe, please?

You did not miss it. I forgot to send it, so thankyou for the reminder. 
Here is the recipe the cook sent me. Whether or not you end up with the 
same results is something I'd be *more* than willing to judge 
personally. :) -- iasmin

-----

From: Chris. A. Dunham
Date: Mon, 12 Jul 2004 22:04:42 -0400
Subject: Recipe for Goat

Greetings Excellency,

As requested I will attempt to recall the approx. recipe of the goat 
dish from Talonval. 

Ingredients:

1 Portion of Goat (Approx 1lb.)
Small Handful of Enoki Mushrooms
2 Cloves of Garlic (Spanish Roja)
1 Tsp of Parsley
1/2 Tsp of White Sage
1 Slab o’ Beef Fat (for rendering)
1 Medium White Onion
Salt
Asiago Cheese

Mince one garlic clove and mix with parsley and sage.  Quarter 1 garlic 
clove.  Chop 1/2 of the stems from the mushrooms; combine with 
quartered garlic in approx. 1/4 cup of water.  Let sit for approx 1hr. 
in the sun.  Cut meat into approx 1/2 inch thick pieces.  Press 
mushroom stems and garlic by hand.  Draw off the water via syringe or 
strain it.  Now, what I did was inject the mix into the goat.  You 
could, however, allow it to marinate for a short time in a warm area.  
Press original mix onto one side of the meat slices.  That takes care 
of preparation.

Next, render enough oil from the beef fat to coat the bottom of the pan 
(less than 1/8 of an inch deep).  I did this over an open fire that 
barely got hot enough to make the meat sizzle (wood didn’t want to 
catch), so I’m not sure of the temperature.  It was probably close to a 
medium heat.  Pan fry for 5 min per side over direct heat.  Then, 
either lower heat or remove from center of fire.  Add onion (sliced to 
desired size).  Wait 10 min then flip meat again.  Add Salt (to desired 
taste).  Remove from heat.

Place meat in dish, add onions, and crumble cheese over entire dish.

Enjoy.

With my compliments,

Xavier William Terrant
Chatelaine
Incipient Canton of Westmere
One Land, One People.