Cabrito & Potato Terrine

This recipe is an adaptation of a recipe from our favorite cookbook about cooking goat meat by James Whetlor. It's a perfect application for our pint jars of pre-cooked and shredded meat. The terrine is delicious meal on its own, but also makes a hearty side dish for breakfast or dinner.




Serves 4 as a side dish

1 pint jar ACC shredded goat meat, defrosted

4-5 potatoes, peeled and very thinly sliced

~1 cup chicken stock

salt & pepper

also needed: parchment paper, loaf pan, tin foil to cover if your pan doesn’t have a lid

Preheat the oven to 350F.

Peel and slice the potatoes. Line a loaf pan or similar with parchment paper, leaving a good amount overhanging all four edges so the parchment will completely wrap the terrine. (This parchment origami is the only challenging part of the recipe.)

Seasoning each layer with salt and pepper, add 2 layers of sliced potato to the base of the pan, then 1 layer of shredded meat, 2 more layers of sliced potato, one more layer of meat, and finally 2 more layers of sliced potato. Pour in the stock until it almost covers the potato (push down on the potatoes to check). Fold over the parchment and cover the pan with tin foil.

Bake in the oven for 45 minutes or until a skewer or small knife will slide in and out of the terrine with ease. Allow to cool slightly, then fashion a tray to the top of the pan so that it fits inside, and add a couple of food cans on top for weights. Leave overnight in the fridge to compress and become firm. Bring to room temperature before slicing and serving.

For more great goat recipes, get the book.

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