Fried Goat Terrine

Adapted by
March 2011
Yield: 1 Terrine


1 tablespoon whole black peppercorns, toasted
1 tablespoon juniper berries, toasted
1 tablespoon fennel seeds, toasted
3 bay leaves
10 fresh thyme sprigs
10 fresh parsley stems
4 fresh rosemary stems
6 fresh oregano stems
Goat Terrine
4 pounds goat meat, deboned and cut into 3-inch x 3-inch pieces
Kosher salt and freshly ground black pepper
1 pound goat fat (preferably kidney fat)
½ cup extra virgin olive oil
15 garlic cloves, peeled and stems removed
2 large yellow onions, peeled and cut julienne
4 large shallots, peeled and cut julienne
1 large fennel bulb, cut julienne
½ cup ouzo
2 cups white wine
1 quart goat stock (or substitute white veal stock)
2 cups grated Parmigiano Reggiano
½ cup roughly chopped Italian parsley
½ cup roughly chopped fennel fronds
1 egg beaten
1 cup whole milk
½ cup all-purpose flour
2 cups bread crumbs, finely ground
To Assemble and Serve
2 quarts canola oil
Kosher salt


For the Sachet:

Combine all the herbs and spices in cheesecloth and tie the cloth closed with the butcher’s string to secure.

For the Goat Terrine:

Preheat the oven to 350°F. Season the goat meat with a generous amount of kosher salt and black pepper. In a large, shallow pan, such as a rondeau, melt the goat fat with the extra virgin olive oil over high heat. When the fat is melted and the oil is shimmering, add the goat to the pan. Sear all sides of the meat until golden brown; remove to rest.

Lower the heat to medium and cook the garlic cloves until they start to brown. Add the onion, shallot, and fennel, and sauté them until soft and starting to caramelize. Deglaze the pan with the ouzo. Let it ignite, and then add the white wine. When the wine comes to a boil, add the goat stock. When the stock comes to a boil, add the seared goat meat and Sachet to the pan. The liquid should cover the meat roughly halfway (the meat should not be completely covered). Cover with parchment paper and braise in the oven for 2½ hours. The meat should be fork tender.

Remove the Sachet and mix in the Parmigiano-Reggiano until fully incorporated. Allow the goat to cool enough so you can handle it without burning yourself. Using tongs or your hands, shred the meat, not so much that it looks stringy, but enough so that the pieces of goat are about a quarter of the size they originally were. Add the chopped parsley and fennel fronds and adjust seasoning. Divide the goat braise into two or three plastic wrap-lined terrine molds, depending on the size of your final product. Cover each with plastic and weigh them down with at least two pounds of pressure. Press overnight. Unmold the terrine and cut into desired portion sizes. Refrigerate for at least 1 hour before breading.

For the Breading:

Whisk together the egg and the milk, and combine the mixture with the flour to form a paste. Put the bread crumbs in a separate wide-based bowl. With one hand, add the terrine pieces one at a time into the egg mixture. Make sure the terrine is completely coated with this mixture, remove the Goat Terrine carefully, and place in the bowl of bread crumbs. With a clean hand, gently cover the terrine with bread crumbs, then remove and place on a tray. Repeat with the rest of the terrine portions. Let the breaded terrine set for a couple of minutes in the refrigerator for up to 2 hours before frying.

To Assemble and Serve:

Pour the canola oil into a large pot and heat over a medium flame until it reaches 350 to 375°F. Gently place terrine slices in the hot oil and fry until the bread crumbs turn a golden brown, approximately 1 to 2 minutes. Remove from oil and place on a paper towel-lined dish. Sprinkle each terrine slice with salt. Serve promptly or keep warm in the oven.