Goat Valdostana Style

Cut the goat meat into small pieces, wash it and dry it carefully. Trim and clean Finely chop the onion, carrot, celery, and garlic. Soak the dried mushrooms in warm water and, once soft, drain. Lightly flour the meat pieces, without creating a thick layer: the flour will help brown them and contribute to the subsequent density of the sauce.

Melt the butter in a saucepan and add the lardo or the pancetta. Combine the chopped onion, carrot, celery and garlic, then let it wilt over medium heatStir until the vegetables are soft and the sauce acquires a strong aroma, avoiding over-browning the garlic or burning the fat.

Add the lightly floured goat pieces and brown them in the aromatic sauce. Turn them several times to brown each side evenly: the surface should be golden brown and the bottom should begin to collect the meat's juices. Don't continue until the meat is clearly and evenly browned.

Add the soaked mushrooms to the meat,bay leaf, sage, rosemary, juniper berries, i whole cloves and garlic. Add thyme, if desired. Let it cook for a few minutes, stirring gently, until the aroma of the herbs and spices becomes distinct and the sauce is well distributed throughout the pan. saucepan.

Dice the tomatoes and add them to the saucepanStir to combine the tomato with the meat and herbs, then let the sauce thicken. Wait until the tomato begins to break down and the base becomes more uniform and moist, but do not continue to add the sauce until the sauce has returned to a boil.

Pour in the red or white wine and raise the heat just enough to maintain a lively boil. Deglaze the pan, allowing the alcohol to evaporate; the aroma should mellow and no longer be reminiscent of alcohol. Stir the pan's juices to dissolve any browning residue that may have collected at the bottom of the pan. saucepan.

Add the meat broth until covered in a thin stream the preparation. Season with salt to taste and pepper, then bring the liquid back to a boil. The broth should surround the meat without over-submerging it, so the sauce can concentrate during the long cooking process, maintaining the necessary consistency.

Cover the saucepan and continue cooking over low heat for about three hours. Maintain a gentle simmer and check the bottom periodically, stirring gently. The preparation is ready when the meat is fork-tender and the sauce appears thicker, more fragrant, and well-blended.

Serve the goat Valdostana style very hot, accompanied with the polenta. Distribute the meat together with its pan juices, which must be moist and tasty, firm enough to stick to the polentaThe presence of herbs and mushrooms must complement the flavor without overpowering that of the meat.