Wooldridge Creek Vineyard & Winery 2008 Syrah – Braised Goat Leg

2008 Syrah – Braised Goat Leg

2008 Syrah – The 2008 Syrah has flavors of plum and red currant, with integrated spicy oak and developed tannins. Enjoy now or age for 5-7 years.

Braised Goat Leg
1 goat leg–about 2 pounds (can substitute lamb)

Marinade:
1 ½ c white wine
½ c orange juice
½ head garlic, split
2 stems rosemary
¼ c thyme
1 bay leaf

Combine all marinade ingredients. Put the goat into the marinade, and let sit overnight.
Pull the goat out of the marinade and pat dry with a paper towel. Reserve marinade.

Braising ingredients:
1 Tbs butter
2 Tbs olive oil
½ onion, diced
1-2 c beef stock

Heat oil and butter in a Dutch oven over medium high heat on stove top. Preheat oven to 350. Sprinkle goat leg with salt and pepper. Place goat leg in pan, and let brown. Turn over to brown all sides. Take out of the Dutch oven and set aside.

Turn heat down, and add onions to the pan. Once translucent, add marinade to pan to deglaze. Use a wooden spoon to scrape the bottom of the pan, and incorporate all of the cooked bits into the liquid. Add the goat back to the pan. If the liquid isn’t at least half way up the side of the meat, add stock. Cover and place the pan in the oven.

Every 30 minutes, turn leg over so top doesn’t dry out. Meat is done when it falls apart off the bone. Once this happens, take meat out of cooking liquid. Put pan back on top of the stove, and reduce liquid by half. Shred meat, and add back to liquid. Season to taste.

Garnish:
1 bunch parsley
zest of one orange
¼ c olive oil
1 clove garlic
½ tsp salt
½ tsp pepper

Blend together in a food processor. Dollop on top of each portion of the meat.