FoodHopp

Name: Traditional Civet de Cabra from Andorra
Prep time: 20 min
Cook time: 180 min
Yield: 4
Cuisine: Andorra
Ingredients: 2 lbs goat meat (shoulder or leg), cut into 2-inch cubes; 1/4 cup olive oil; 1 large onion, roughly chopped; 4 cloves garlic, minced; 8 oz wild mushrooms (such as chanterelles or porcini), cleaned and halved if large; 1 cup dry red wine (preferably a Spanish or French variety); 2 cups beef or goat stock; 2 bay leaves; 4 sprigs fresh thyme; 1 sprig fresh rosemary; 1 tablespoon tomato paste; 1 teaspoon black peppercorns, lightly crushed; 1 teaspoon salt (plus more to taste); 1/4 cup fresh parsley, chopped (for garnish)

Civet de Cabra

Andorra

Parroquia de Canillo

A rich stew of goat meat slow-cooked with red wine, mushrooms, and aromatic herbs, a mountain staple.

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