Recipe:Carpaccio della Capra

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This recipe is approved by RWs self-appointed culinary expert


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



  • 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.


  • 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

Serve with chilled Moscato

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