Until the end of August, The Star pub in Witley is collaborating with Cabrito Goat Meat on a goat pop up, running every weekend at The Star’s expansive beer garden. Cabrito are a multi award-winning, ethical meat company on a mission to put all the billy goats born into the UK dairy system back into the food chain – 40,000 billy goats are euthanised at birth every year as they cannot be used for goats cheese or goats milk.
The Star’s cofounder and Executive Chef Jamie Dobbin is championing the use of goat, both within the pop up and also on his pub menu. Want to try goat at home? This goat ragout will make a great weekend dish!
Served 4
Ingredients:
200 ml olive oil
1 small onion chopped
2 cloves of garlic chopped
1 carrot chopped
300g minced goat shoulder
10g diced smoked bacon
200ml red wine
400g tomato passata
20g chopped rosemary
100g grated parmesan
400g fresh (or dried) pappardelle
Method:
- Sweat the vegetables in a large pan with150ml of the olive oil for 10 minutes, turn up the heat and add diced smoked bacon, cook for 10 minutes while stirring the add the goat mince
- Cook the mince until lightly caramalised, making sure to stir continually to ensure all the meat is broken up and evenly caramalised
- Pour in the tomato passata and the red wine and bring to the boil, reduce the heat to medium and cook until all the liquid has reduced
- Now add the rosemary and a 200ml of water, season with salt and simmer for 45minuites until rich and has a beautiful texture
- Mix in the parmesan and 50ml of olive oil, cover and leave to rest
- Bring a large pan of water to the boil, season with salt and add the pappardelle, cook for 1 minute less than the packet instructions
- Drain the pasta, keeping 100ml of the pasta water, add the pasta and the 1ooml of pasta water to the mince mixture and toss together, add a little more water if too dry
- Serve equally on 4 warm plates and garnish with a little grated parmesan and a splash of olive oil
