Wood-grilled Illinois Goat Steak with Chilies, Farro, and Raisins

Adapted by StarChefs.com
March 2011
Yield: 8 Servings


Goat Steak
goat leg (enough to get steaks for 8 servings, depends on size and age of goat)
Chili and Raisin Vinaigrette
oil for frying
1 guajillo chili
1 pasilla negra chili
1 arbol chili
½ cup golden raisins
¼ cup Calvados
½ cup hard cider
½ cup apple cider
1 shallot minced and seasoned
1 sprig fresh tarragon
Banyuls vinegar
Extra virgin olive oil (preferably a buttery Spanish variety)
1 cup mixed mirepoix minced
Extra virgin olive oil
1 cup farro (preferably Anson Mills)
2 cups water
To Assemble and Serve
Light greens such as pea shoots
Parsley purée


For the Goat Steak:

Tenderize the legs by breaking down the legs into its individual muscles and then into portions, or steaks. Tie them tightly with butcher’s twine, season, and rest in a cooler overnight. Goat leg is very tough, so resting, reheating, and slicing it thin is very important. The next day, preheat the oven to 300°F; bring the steaks back to room temperature, and put them in the oven on an oven rack until they reach an internal temperature of 100°F. This can also be done over a light fire on a turnspit if desired. Rest the steaks until completely cool. When ready to serve, either sear the steaks on all sides in a hot pan, or grill them. Rest the steaks before cutting the twine; slice thin.

For the Chili and Raisin Vinaigrette:

Pour just enough oil to submerge the chilies into a heavy bottomed pot and heat. Once the oil is hot, fry the chilies one at a time; have a bowl of warm water nearby. After lightly frying each chili (do not use burnt chilies), remove them from the oil and plunge them into the warm water; leave them submerged in water until they are totally soft. Remove the seeds and stems from the softened chilies, pat them dry, and chop finely. In another small pot, cover the raisins with the Calvados and the hard cider. Cook the raisins gently, just enough to burn off some of the alcohol.
Add the apple cider, chopped chilies, shallots, a few torn tarragon leaves, and a splash of Banyuls vinegar. Remove the vinaigrette from the heat, check the seasoning, and finish with a little olive oil.

For the Farro:

Gently sweat the mirepoix in a good amount of oil; season immediately. Add the farro and increase the heat to toast the grains, stirring constantly. Once the farro smells toasty and nutty, add water and season again. Because high quality farro cooks quickly, watch it carefully; it can go from chewy to soft very easily. Add more water as the farro cooks, if needed, and keep tasting; the farro should be chewy but not tough.

To Assemble and Serve:

Gently warm a few tablespoons of the vinaigrette, and remove to a warm mixing bowl. Add the warm farro and some light greens, such as pea shoots. Plate the farro and top with the sliced goat. Garnish with yogurt, almonds, and parsley purée.