Cabri A La Corse

6 Pound Baby goat shoulder; cut into 1-inch pieces
Salt
Freshly ground black pepper
1 Cup Flour
3 Ounce Salt pork; small diced
2 Cup Chopped onions
1 Cup Chopped carrots
2 Cup Chopped tomatoes; peeled and seeded
1 Tablespoon Chopped garlic
2 Tablespoon Tomato paste
2 Cup Dry red wine
4 Cup Beef stock
4 Sprigs fresh thyme
3 Fresh bay leaves
1 Cup Pitted Kalamata olives
3 Cup Chestnut Flour Polenta; (same as polenta but with chestnut flour)
2 Tablespoon Chopped fresh parsley leaves

Season the goat with salt and pepper. Dredge the goat pieces in the flour,
shaking off any excess. In a Dutch oven, over medium heat, render the salt
pork, about 3 to 4 minutes.

Add the goat and brown on all sides. Remove the goat and set aside. Add the
onions and carrots. Season with salt and pepper. Saut until the vegetables
are wilted, about 4 to 6 minutes. Stir in the tomatoes and garlic. Season
with salt and pepper. Continue to cook for 2 minutes. Stir in the tomato
paste. Deglaze the pan with the red wine. Stir in the stock. Add the thyme
and bay leaves. Bring the liquid to a boil, cover, reduce the heat to medium
low and simmer for 1 hour or until the goat is tender. During the last 15
minutes of cooking, stir in the olives. Remove the bay leaves.

Serve the stew ladled over the Chestnut Flour Polenta and garnish with
parsley.

Yield: 6 to 8 servings