One-pot goat casserole

By John Dunn
Serves 4-6

2-3 rashers short-cut bacon - coarsely chopped

1 large onion- diced

1 teaspoon crushed garlic

cooking oil

500g good-quality goat - sliced or diced

¼ cup Worcestershire sauce

½ teaspoon mixed herbs

1 cup red wine

420g can tomatoes

2 medium-sized potatoes- diced

1 large carrot - diced

1 large capsicum- diced

2-3 medium-sized mushrooms- diced

420g can red kidney beans - drained and washed


1 Cook the bacon, onions and garlic in a couple of tablespoons of cooking oil until the onion becomes clear, stirring constantly.

2 Toss in the goat meat, then add the sauce and mixed herbs. Cover and brown well, stirring as required.

3 Add the red wine, tomatoes, potatoes, carrot, capsicum, mushrooms and beans. Cover and bring to the boil, then reduce the heat and simmer gently with the lid on for 1-1½ hours or until the meat is tender and well-cooked.

4 Serve on its own or with a side of steamed broccoli, peas and corn and pasta.