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Goat Stew

Olive oil
Shoulder of goat
Cup of celery, chopped
2 Onions, chopped
2 Carrots chopped
Cup white wine
3 Cups chicken stock
Lemon et
Bunch of parsley
4 Sprigs thyme
3 Bay leaves
Salt and pepper


Heat a large pan with olive oil and brown off the goat shoulder. Remove the goat and add to the pan the celery, carrots and onions. Cook until soft then add the wine, stock and zest along with the herbs and season. Put the goat shoulder back into the pan, cover and cook at 120 all night.

Ingredients from:

  • Booma Boer Goats
  • Mill Creek Wines
  • Wollombi Olive Oil
  • Envy Horticulture
  • Tilligerry Organic Produce

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