We went round to our neighbour’s house this evening to ask about building work and they were in the middle of preparing a mountain goat. It was being cooked by one of the members of the “Peña de Caza” in La Peza and would be taken down later for one of their get-togethers. They’d been authorised to shoot two young mountain goats to keep numbers down but in the end had only seen and shot one. There was a bit of a discussion about the recipe and whether beer should be added or not, but in the end only some water was added. Here’s the recipe.
Fry the onion in quite a lot of oil and then add the goat chopped into pieces and some chopped garlic. Fry for about 20 minutes, adding some water and more oil if necessary. After 20 minutes, add fresh chopped tomatoes, green peppers and seasoning and keep frying and cooking for another 30 minutes or so. Taste and test and adjust seasoning as necessary. By the end of the cooking time, the goat was deliciously tender and quite well seasoned.
The idea is to serve the dish in its pot in the middle of the table with every one digging in with forks and mopping up the sauce with bread.
It was interesting that no stock was used – only water.