2-3 rashers short-cut bacon - coarsely chopped
1 large onion- diced
1 teaspoon crushed garlic
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.