Getting my goat…bolognese

This is not a Julia Child recipe.

It's not even French. I'm not even sure if the French eat goat. They must, considering all the things I've seen on the menus of restaurants in France. I mean, if you're going to eat snails, frogs (both very good), and horse, I can't imagine getting all squeamish over goat.

What I'm made was a goat bolognese. You can make practically anything into a bolognese. I had a delightful squab bolognese in a restaurant overlook Padua some years ago (they were tower-raised pigeons; I suppose that means they got to fly around).

I've done it with lamb (lamb shank, very slowly braised makes for a very nice Bolognese). I want to do it with duck (because I'm not getting squab). I do it with beef all the time, but you want some variation. So I chanced on goat.

The supermarket where I bought the beef for the beef bourguignon caters to the local Islamic population. They sell goat. There in the halal display case were goat chunks. Like, goat stew meat, right? Not exactly. When I tried to chop them up in the food processor, I realized that my pound and a half contained about a half a pound of bones. So, grabbed a knife and took the meat off the bones. Then I ground it and browned it a skillet. (The bones went into the freezer for later use for a small pot of meat stock.)

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