MLA Mediterranean Casserole of Goat

  • Prep time 20Min
  • Cook time 2Hr
  • Technique Roast, Grill
  • Meat Goat
  • Cut Forequarter
  • Serves 6

Mediterranean Casserole of Goat


2 pounds Australian goatmeat forequarter, diced
4 tablespoons olive oil
1 onion, roughly chopped
4 cloves of garlic
2 carrots, chopped
4 sticks celery, chopped
12 pickling onions, peeled
4 sprigs fresh thyme
1 cup Shiraz wine
2 tablespoons cognac
½ pound mushrooms, chopped
2 tablespoons butter
salt and pepper to taste
2 tablespoons parsley, chopped
12 bread croutons


Brown the goatmeat in the olive oil over high heat and set aside.

Soften the onion and garlic until translucent and add the caramelized meat, carrots, celery, pickling onions, thyme, Shiraz and cognac. Bring to a boil and turn the heat to a simmer. Cook slowly for 2 hours.

Sauté the mushrooms in 2 tablespoons of butter and add to the dish 10 minutes before the end of cooking. Season and add the chopped parsley.

Fry the croutons in oil and serve with casserole and celeriac mash.