Bart's Recipes
Mince the onion and finely chop the garlic clove. Clean the chestnut mushrooms and cut them into pieces. Slice the red cabbage into thin, even strips. Pat the goat meat pieces dry with kitchen paper.
Heat the ghee in a sturdy braising pan over medium heat. Place the goat meat pieces in the pan and sear them well on all sides until brown and sealed. Add the minced onion, garlic and chestnut mushrooms. Stir everything and cook for three minutes more until the onion softens slightly.
Deglaze the meat and vegetables with the red wine and scrape up any browned bits from the bottom. Add the bay leaf and thyme. Finally, stir the finely sliced red cabbage thoroughly through the mixture.
Turn the heat to the lowest setting and place the lid on the pan. Let the stew simmer gently for ninety minutes until the goat meat is completely tender and falls apart easily.
Remove the bay leaf from the pan once the cooking time is up. Stir the stew one last time and serve the dish directly on deep plates.
