Braised Goat Shoulder
  • 1 goat shoulder
  • 1/2 cup mustard
  • 1 bottle red wine
  • 2 pears, chopped
  • 1 bunch rosemary, chopped
  • 1/2 cup balsamic vinegar
  • 1 onion, chopped
  • 1 head garlic, chopped
  • Salt

Rub goat with salt and rosemary, sear heavily on both sides, on very hot pan. Place in roasting pan with onions, garlic, wine, and vinegar. Cover and cook at 325 degrees for 4 hours until meat is falling off the bones. Pick meat from bones and reduce liquid to about half. Stir in chopped pears and mustard, add meat, season with salt to taste.