Capra alla Molisana
A slow-cooked Molisano mountain goat stew gently braised with red wine, ripe tomatoes, and aromatic herbs until fork-tender. Known locally as capra alla molisana.
- Prep
- 20 min
- Cook
- 110 min
- Total
- 130 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •heavy-bottomed casserole or terracotta pot
- •wooden spoon
- •sharp chef's knife
- •chopping board
- •tongs
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 38 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 48 g
- calories
- 580 kcal
Instructions
- 1
Pat the goat pieces thoroughly dry with paper towels to ensure a crisp sear.
- 2
Heat the olive oil in a heavy-bottomed casserole over medium-high heat.
- 3
Brown the meat in small batches until deeply golden on all sides, then transfer to a plate.
- 4
Lower the heat to medium and add the chopped onion, crushed garlic, and crumbled chilli.
- 5
Cook gently until the onion softens and turns translucent without scorching.
- 6
Return the goat to the pot and pour in the red wine.
- 7
Simmer briskly until the alcohol evaporates and the wine reduces by half.
- 8
Stir in the crushed tomatoes, rosemary sprig, bay leaves, salt, and black pepper.
- 9
Cover tightly, reduce the heat to low, and simmer gently for ninety minutes.
- 10
Uncover and cook for twenty minutes more until the meat is tender and the sauce thickens.
- 11
Discard the rosemary stem and bay leaves before serving hot.
Chef's tips
Older goat cuts benefit from very gentle, low-heat cooking to break down the connective tissue without drying out the meat. Using a local Molisano red wine such as Tintilia provides the correct regional flavour profile and acidity to cut through the rich meat.
Ingredient substitutions
- goat meat on the bone → bone-in mutton or mature lamb shoulder
- Tintilia del Molise → Montepulciano d'Abruzzo or a full-bodied dry red wine
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in a covered saucepan over low heat, stirring occasionally and adding a splash of water if the sauce is too thick.
Common mistakes to avoid
- •Boiling the stew too vigorously, which toughens the goat meat.
- •Crowding the pot while browning the meat, causing it to steam rather than sear.
Serving suggestions
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