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.
SMOKED PHILLY GOAT SANDWICH
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
Put 1 onion, cinnamon, 2-3 bay leaves, Hungarian wax pepper, 2 garlic cloves and ½ tbs. of oregano into blender.
Blend until relatively smooth.
Goat Braise Directions
Rub goat roast thoroughly with pepper and the goat rub
Season with salt and pepper additionally, and then let sit over night
**(Optional, if you can, do it!) Smoke goat at 220 degrees with mesquite pellets for 1.25 hours
If not smoking, sear goat roast on all sides until caramelization is achieved
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
Cover pan in plastic wrap first (if you have restaurant grade wrap, otherwise omit), then foil
Put in 300-degree oven for about 6 hours, flipping roast halfway through
Finish roast by taking off wrap and foil and allow to brown in over another 15-20 minutes
Allow meat to cool in its juices or use right away!
Assemble Philly Goat Sandwiches
Sauté thinly sliced bell peppers and remaining onions in butter, seasoned with salt and pepper
Toast hoagie rolls, or bread of choice with butter
Brush mayo on both insides of roll
Fill with about ½ cup of goat meat and ½ cup of the pepper/onion mix
Place slice of provolone over meat and vegetables, then place in broiler to melt cheese
Enjoy this shredded bbq goat sandwich with cilantro chutney and yogurt chile sauce on cibatta rolls. While it takes time to prepare and grill, the cook time is worth the wait for tender shredded goat meat.