Goat Braised in Wine with Fresh Herbs

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In a nice heavy 3 quart pot, heat up the oil and butter on medium and put in the goat. Sauté for about 3 minutes until browned. Flip and cook for another few minutes to continue browning.

Push the goat to the side and add the garlic and onions. Cook for a few minutes until either the onions or garlic are just starting to brown, about 2 minutes. Then, put the heat on low, cover and cook for 5 more minutes.

Next, add wine, the tomatoes, half of the cilantro, half of the dill, half of the basil, salt and pepper. Bring everything to a boil. If there isn't enough liquid to cover the meat, then add some water.

Cover again and continue cooking on low for 2 hours until tender, stirring every 30 minutes. Add some water if it gets too dry.

Remove the goat cubes and keep warm. Put the heat on high and reduce the sauce for 5 or 10 minutes.

Right before serving, add the other half of the cilantro, dill and basil to the sauce.

Serves 2.