Wild Goat Tagine.


  • 1 large onion roughly chopped.
  • 1kg diced wild goat.
  • 10 dried apricots cut in half.
  • 2/3 pint good stock veggie or lamb.
  • ½ cup balsamic vinegar.
  • A sprig of rosemary.
  • 2 bay leaves.
  • A sprig of thyme.
  • 2 cloves of garlic.
  • Ground pepper.
  • A dash of olive oil.


  1. Put the oil in the tagine or heavy bottomed casserole and then add the chopped onion, followed by the diced goat and the rest of the ingredients.
  2. Simmer with lid on for three hours.

Very good with mashed potato and excellent reheated the next day. This recipe will work well using wild Scottish goat: