So it had finally come, the day I saw goat at the butcher and pulled the trigger. I bought a 2lb section of goat leg (boneless) that reminded me of a pork tenderloin all neatly tied together with butchers’ twine. My idea was inspired by a Serious Eats grilling recipe that I had seen the other day in my RSS reader. I would make ‘Mojo’ sauce, marinate the goat and go from there. Ironically that same day I was overcome with the need to try morel mushrooms. At $50/lb and uncultivatable (not sure if it’s a word, Microsoft Word is telling me it’s not right now) I had to buy just a few. 2 morel mushrooms and $4.80 later I had the side to my goat. A very small side, pricey and begging to be paired together in a pan with butter, fresh chives and thyme from the garden.
Mojo sauce it turns out is a sour orange sauce used in the Caribbean region of the world and has many variations. I used a mortar and pestle to mash up about 10 garlic cloves with salt and whisked that together with equal parts fresh squeezed orange juice and lime juice, olive oil, cumin, and oregano. Smelled terrific and will continue to pursue new variations later this summer. I don’t know why I know this, but goat needs to be braised or cooked slowly to remain tender. What I did to achieve my idea of Mojo Goat was to take it out of the marinade and quickly sear it on all sides on the barbeque, then move it to my oven preheated at 250 degrees. An hour and half later we were eating Mojo Goat with butter poached morel mushrooms. Hearing that the goat might be ‘gamey’ I prepared a pretty serious wine for the night….2005 Bodegas El Nido Clio.
Turns out the goat was very normal tasting to me. Good, but not out of this world or super gamey. Reminded me of a milder lamb. I think it can take all kinds of flavors well.
2005 Bodegas El Nido Clio
This is a combination of some great old vines, monastrell (Mourvèdre) here in the states), cabernet sauvignon, an amazing Australian winemaker in Chris Ringland, and new world bold in your face wine stylings from the Jumilla region in Spain. The Clio is the ‘younger sibling’ of their $120 El Nido wine but is not short on oomph. Lots of fruit, lots of oak, and lots of alcohol all brought together in some sort of high wire balancing act.
Opened, poured through the Vinturi, decanted in glass for 30 mins and then drunk over 2 hours. Dark ruby purple going almost black in the center. Tons of red fruit and toasted marshmallows on the nose. On the palate this wine is full bodied, bringing tons of red fruit, dried cherries, leather, spice and vanilla. The word lush just kept popping into my head as drinking this. Medium to high tannins with a long teeth staining finish. Delivers for the money and isn’t shy about what it is. It is a big wine. This will drink well now and probably for the next 5 or 10 years.