THE GOAT FARM

As I said before chevon is not as popular as other types of meat here in the US, but this recipe below has been a favorite in my house since I first made it! In the instapot it only takes about 30 minutes of actual cook time. In a crock-pot, it would take about 8 hours. This recipe is perfect for those colder nights where you just want a warm meal to curl up with.

INGREDIENTS:

• 2lbs chevon, cubed
• 2 medium onions, chopped
• 2 garlic cloves, chopped
• 2 celery stalks, chopped
• 3 carrots, chopped
• 1 jalapeno, chopped (optional)
• salt & pepper to taste
• 1/2 cup vegtable stock
• 1 cup red wine
• 3tbsp olive oil
• 3tbsp butter
• 6oz tomato paste
• parsley, chopped
• 2 tomatoes, roasted (optional)

INSTRUCTIONS

• Prepare the onions, celery, carrots, jalapeno (optional) and garlic cloves and place in a large bowl
• Season cubed chevon with salt and pepper and add to the bowl, cover with plastic wrap and refrigetate for 2 hours
• Using the saute option, brown the meat and veggies in batches in the olive oil and butter. Don’t over fill the instapot to allow the meat to brown correctly. Remove and add to another bowl as browned.
• Add the stock and wine to the instapot and stir. Add tomato paste. Stir and blend well.
• Turn the instapot off and add the veggies and chevon back into the pot. Stir until everything is evenly distributed.
• Lock the top on and turn the knob to the closed position and set the timer to 25 minutes.
• Allow the stew to natural pressure release.
• Top with parsley and roasted tomatoes (optional) and enjoy!