Recipe:Goat Stuffed with Morel Mushrooms in Tarragon Sauce

For this authentic regional recipe, you can use all Michigan ingredients!

Ingredients

 * 4 goat loin pieces, about 1/2 lb each
 * 1 lb fresh morel mushrooms
 * 1 cup cream
 * butter
 * goat stock
 * fresh tarragon
 * salt and pepper
 * rosemary
 * 1/2 cup breadcrumbs

Stuffing

 * Sautee morels in about 1/2 stick of butter. Season with salt and pepper.  Add breadcrumbs and coat thoroughly. Set aside.

Meat

 * Butterfly the loins and season inside and out with salt and pepper. Dredge in flour lightly, and brown in pan.  Remove and set aside.
 * Place about 1/3 cup of stuffing inside each loin along with one small sprig of rosemary
 * Return to pan
 * Bake in 400 degree oven until medium rare (about 10 minutes)
 * Remove meat from pan, and set aside. Deglaze pan with goat stock.
 * Add cream and about a TBSP of chopped fresh tarragon and reduce by about half.
 * Add meat to sauce to warm.

Serve with rice or lentils.