Pulled Goat
Sorry it's been a while. I've been finishing off the latest book. I pressed "send" yesterday. Whew. A book on whole grains as main courses--no side dishes. And no grain flours or pearled grains. Instead, whole grains themselves. But that's not out until next year at this time.
Right now, it's still goaty around here. So I thought I'd share a recipe from the book. You have a copy, right? If not, click here. I promise you'll not only get a book about meat, milk, and cheese. You'll also laugh a whole lot. Did you know Bon Appetit declared this month that if in five years we're all eating goat, it'll be because of our book? Crazy. We were thunderstruck. And then went back to eating goat.
So here's a Texas-sized recipe for pulled goat. It's spicy, sweet, savory, salty, and even a little umami. Have it on buns with pickle relish or chow chow. Maybe a sliced red onion, too. But first, you've got to make it.
braise,
braised goat,
goat,
goat meat,
pulled goat 



















