Smoked Philly Goat Sandwich

In celebration of Goatober, we’ve partnered with the Farm Table Restaurant in Amery, Wis., to bring a brand-new dish to highlight flavorful goat meat, with the Smoked Philly Goat with meat from our farm.  The sandwich is a special at the restaurant throughout the month of October. 

If you’re not local, I’m excited to share the full recipe below for you to enjoy at home. A big thanks to the Farm Table staff for celebrating goat meat and sharing this recipe with our farm customers and community.

Thank you to the team at the Farm Table Restaurant in Amery, Wis., for creating this wonderful, smoked Philly Goat Sandwich and sharing the recipe with our community. 

Makes 6-8 sandwiches

Full Ingredient List for rub, braise and sandwiches
1 – 4-pound Goat Roast (leg or shoulder) 
3 - Yellow Onions
3-4 - Heirloom Tomatoes 
2 – Bell Peppers, thinly sliced
1/2 bunch - Fresh Rosemary
½ bunch - Fresh Thyme 
½ Tbs. - Cinnamon
6 - Bay Leaves, divided
1/8 cup - Hungarian Wax Pepper, dried
6 - Garlic Cloves, divided
1 1/2 Tbs. - Oregano, dried, divided
Salt and Pepper
1 Qt. Stock 
1/4 cup - Red Wine Vinegar 
1 1/2 Tbs. – Dijon
Mayo, to taste
8 slices – Provolone 
8 – Hoagie rolls, or other bread of choice
Butter for sautéing and grilling bread
Mesquite pellets for smoking

Directions
Goat Rub Directions

1. Put 1 onion, cinnamon, 2-3 bay leaves, Hungarian wax pepper, 2 garlic cloves and ½ tbs. of oregano into blender.
2. Blend until relatively smooth. 

Goat Braise Directions

1. Rub goat roast thoroughly with pepper and the goat rub
2. Season with salt and pepper additionally, and then let sit over night
3. **(Optional, if you can, do it!) Smoke goat at 220 degrees with mesquite pellets for 1.25 hours
4. If not smoking, sear goat roast on all sides until caramelization is achieved
5. Place roast in deep pan and cover in rough chopped tomatoes, rosemary, thyme, remaining 4 garlic cloves, remaining 2-3 bay leaves, remaining 1 tbs. oregano, stock, red wine vinegar, Dijon, and another seasoning of salt and pepper all over
6. Cover pan in plastic wrap first (if you have restaurant grade wrap, otherwise omit), then foil
7. Put in 300-degree oven for about 6 hours, flipping roast halfway through
8. Finish roast by taking off wrap and foil and allow to brown in over another 15-20 minutes
9. Allow meat to cool in its juices or use right away!

Assemble Philly Goat Sandwiches 

1. Sauté thinly sliced bell peppers and remaining onions in butter, seasoned with salt and pepper
2. Toast hoagie rolls, or bread of choice with butter
3. Brush mayo on both insides of roll
4. Fill with about ½ cup of goat meat and ½ cup of the pepper/onion mix
5. Place slice of provolone over meat and vegetables, then place in broiler to melt cheese
6. Enjoy delicious goat meat!

Recipe and photos by the Farm Table Restaurant, Amery, Wis.