Once this fun play on words popped into my head, I had to make it immediately. Garlic scapes are everywhere right now and as I mentioned last week I am having trouble trying to figure out the best way to use them. When they are cut small, you lose some of the fun of their long winding shape, but you really get to enjoy the unique soft garlicy flavor. They paired perfectly with the braised goat in these delicious little packages.
The goat! In High School, I actually had a friend that was the scapegoat every time we would get in trouble with our parents. He even called himself the GOAT! This recipe is for you Kyle.
I hope my beer critic "suckitmcgee" isnt watching...
Ready to braise. I normally do this in the oven but it was too hot so stovetop worked fine.
Garlic scapes. So pretty.
If I were to make this again, I would chop the goat meat into smaller pieces. The flavor of these ravioli was incredible, but the texture of the goat was slightly rubbery and tough. If I had chopped up the meat a little more, it would be perfect.
Ravioli love the camera. And the camera loves them too.
A quick dip.
As mentioned, the scapes paired so well with the goat. The light garlic flavor and the meaty goat were meant for each other! The creamy lemon sauce rounded everything off nicely. The texture was a little off due to the large shreds of goat, but some chopping would fix that next time.
The goat braise was seared goat pieces removed from pan, add onions, carrots, and celery. Cook 10 minutes until lightly browned. Add a teaspoon each of black mustard, allspice, and oregano. Add 1 beer, ¼ cup vinegar, 2 tablespoons worcestershire, and 2 tablespoons sugar. Put the goat back in and cook on a low simmer for 3 hours.
The sauce was a clove of garlic in olive oil and cook 1 minute. Remove from heat and add juice from 2 lemons, a handful of chopped parsley, and a splash of cream.