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Tuesday, June 5, 2012

CABRA MONTES WITH 13TH C RECIPE FOR GAME POTTAGE

wild goats

Photo by: Jon Agar

cabra montes, cabrón, OCast cabruno, L Capro pyrenaica hispanica and Cabra pyrenalca hispanica and Capra pyrenaica victoriae, Eng mountain goat. Those in the French pyrenees became extinct in 1910 and in the Spanish Pyrenees in 2000 but are being repopluated with mountain goats living between Cadiz and Tarragona, Gredos and mountian ranges in the province of Madrid and the Cantabrica. Avenzoar maintains that mountain goat meat is hot, dry and slow to digest; the female is better than the male, for the latter generate an irritable humor. Villena lists it as a four legged animal that was eaten in Spain in his day. He advises to carve mountain goats in the same manner as beef. See carbón, untos. [Ibn Razīn/Granja. 1960:171:26-27; Ibn Zuhr/García Sánchez. 1992:57; Mata. 1940:82:89; Méndez. 2011:37; and Villena/Calero. 2002:22b:33a]


GAME POTAGE FROM FADALAT #171
GUISO DE CARNE DE ANIMALES SALVAJES, pp 26-27

Ingredients

1 lb meat from the breast, ribs, trotters and fatty parts of goat[1]
1 chopped onion
2 garlic cloves mashed
salt and freshly ground pepper to taste
¼ tsp coriander seed
¼ tsp oregano
1 c chickpeas soaked over night
½ c crushed almonds
2 citron leaves

Boiled goat meat

by tomfong 
1 sprig fennel
1 tbsp Byzantine murri[2]
¼ tsp dissolved saffron

Preparation  


Slice the onion and fry it in oil. Add the garlic and continue cooking until the onion is tender and translucent. Cut the meat into 1” squares, wash it, clean it and place it in a large pan. Add the onion and garlic with remaining ingredients except the saffron. Cover with water and bring to a boil. Lower heat and boil gently until the meat is tender about 30 minutes.
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[1] The recipe states that deer, wild cow, ass or gazelle meat can be used
[2] See almorí with Byzantine murri blog published August 25, 2011 for recipe.

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