Recipe:Carpaccio della Capra

Ingredients

 * 8 oz goat tenderloin
 * Balsamic vinegraitte
 * 3 heads radiccio
 * parmasean cheese, shaved

Vinaigrette

 * Into 1/4 cup of balsamic vinegar, add 1/4 tsp dijon mustard, whisk in 1/2 extra virgin olive oil, or until desired texture is reached. Salt and pepper to taste.  Pinch of tarragon.

Carpaccio
Serve with chilled Moscato
 * Chill tenderloin in freezer for one hour
 * Slice into 1/4 inch pieces and pound flat in plastic wrap.
 * place slices in center of chilled plate
 * cut radiccio into quarters and sear on grill or in pan, with a little olive oil, salt and pepper
 * place on outside of plate.
 * drizzle all items of plate with vinaigrette.
 * garnish with shaved parmasean

''Ed. note: I do have to admit that this one is a little gamey. You may want to have the wine first''