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Recipe:Goat Stuffed with Morel Mushrooms in Tarragon Sauce

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This recipe is approved by RWs self-appointed culinary expert

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

Ingredients[edit]

  • 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

Directions[edit]

Stuffing[edit]

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

Meat[edit]

  • 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.