goat cutlets w rhubarb agrodolce sauce

When Jonas started eating meat I was determined to have him experience all the various cuts and types of meat possible.

After a lovely morning stroll to the farmers markets at Eveleigh Carriageworks, I got chatting with one of the stall operators selling goat meat, and this inspired me to make these wonderful marinated cutlets and sweet-sour sauce.

It was all part of my three course rhubarb feast that included a raw rhubarb & feta salad as well as a rhubarb, strawberry & vanilla compote with chocolate custard.

Goat is a very strong flavoured meat, even more so than lamb. In cutlet form, it’s very easy to overcook and serve tough, so the trick is to serve it on the pink side.
As goat meat is so strong, it’s perfect to pair with gutsy marinades and powerful sauces because the flavours really shine through.

This agrodolce sauce is my own concoction, based on Italian sweet and sour principles. It worked perfectly with the goat but could be equally matched with a lamb or pork dish for the less adventurous meat eater.

Grilled Goat Cutlets w Rhubarb Agrodolce Sauce

Anna’s very own recipe. Serves 4.

Ingredients:
Fresh thyme flowers, picked over for garnish
Olive oil, for cooking

Marinade
8 goat cutlets (or 12 if very small)
½ cup red wine
1 tablespoon thyme leaves, picked over
1 teaspoon freshly ground black pepper
4 garlic cloves, crushed

Sauce
1 red onion, finely diced
4 garlic cloves, finely sliced
4 stalks of rhubarb, chopped
2 tablespoons red wine
2 tablespoons brown sugar
2 tablespoons cabernet verjuice
½ cup water
Salt and pepper, to taste

Method:
1. Marinate goat overnight in red wine and garlic.

2. Next make the agrodolce sauce. Heat olive oil, and on a low heat cook the onion and garlic until soft and translucent.

3. Add the rhubarb and brown sugar and continue cooking until some of the moisture has been cooked out.

4. Add the red wine and cook until some of the alcohol has evaporated.

5. Add the water and verjuice and simmer until rhubarb is soft. Cool, then process into a rough purée.

6. Return to saucepan and reheat. Taste sauce, season and ensure a good sweet-sour balance (adjust as required adding more verjuice or brown sugar). Keep warm.

7. To cook goat cutlets, grill until medium-rare, basting with marinade throughout cooking.

8. Serve cutlets hot with agrodolce sauce.

This recipe (using thyme & rhubarb) is my contribution to Weekend Herb Blogging, this week hosted by Haalo from Cook (almost) Anything At Least Once.