We feel lucky to call Charleston home for many reasons – our historic roots, beautiful beaches, friendly people, and of course the food. Charleston receives recognition from all over the nation for its rich and distinguished culinary community and local food scene. In April, we see a surplus of fresh, locally grown lettuces, strawberries, arugula, beets and other produce. However, did you know that we also have access to a surplus of locally raised meats including goat, pork, beef, chicken, and other poultry? The below recipe was submitted from one of our 2016 Growing New Farmers program graduates, Brett Horek. Give this meaty stew featuring a slew of local products a try!

Local Goat and Heritage Breed Hog Sausage Stew

By Brett Horek

Serves 4

Prep time 15 minutes

Cook time 3 hours

Ingredients
  • 1lb Wildhaven Ranch goat shoulder, cubed
  • 1/2 lb Holy City Hogs bratwurst
  • 1/2 lb Wishbone Heritage Farm’s sweet italian sausage
  • 1 medium red onion
  • 2 cups mustard greens from Spade and Clover Gardens
  • 2 large rutabagas from Ron’s Roots
  • 2 large carrots from Joseph Fields Farm
  • 1 cup dry Anson Mills oats
  • Bulls Bay Saltworks sea salt to taste
  • Piment d’Espelette to taste
  • 2 tablespoons of onion powder
  • 2 tablespoons of garlic powder
  • Blue Pearl Farms honey to taste
  • 1/3 cup BBQ sauce (any brand that has a good amount of vinegar in it will work)
  • 2 tablespoons Red Boat Fish Sauce
  • 2 tablespoon Dr Bronner’s Whole kernel coconut oil
  • 2 fresh (ideally) or dried bay leaves
  • 3 tablespoons of fresh oregano
Instructions
  1. Sprinkle goat meat with salt, pimento d’Espelette, and honey and refrigerate for 4-6 hours
  2. Slice sausages and brown in a dutch oven. Once done, remove sausage to a plate and brown goat meat in reserved pork lard at bottom of the pan. Set aside on plate with sausage
  3. Dice onion and caramelize in the dutch oven
  4. While onion is caramelizing, slice rutabaga and carrot on a mandolin or on the bias with a chef’s knife to 3/16 inch thickness.
  5. Add vegetables and meat back to pan. Add in onion powder, garlic powder, bbq sauce, bay leaves, mustard greens, and 1.5 tablespoons of fish sauce. Add enough water to cover ingredients
  6. Bring mixture to a boil and reduce heat to low such that it barely simmers. Braise for 3 hours.
  7. While meat cooks, add 1 cup of oats to a pot with 2.5 cups of water and 1/3 tablespoon of salt
  8. Bring to a boil (takes about 12 min) and reduce to a simmer once boiling
  9. Simmer for another 30 minutes covered stirring every 15 minutes
  10. Once done, add 1/2 tablespoon of fish sauce
  11. When goat meat and vegetables are tender, taste broth for sweet/heat/acid/salt balance. Add additional salt, honey, piment d’Espelette, or BBQ sauce as needed to bring into balance
  12. Plate oats, add 1/2 tablespoon of coconut oil on top of them and spoon finished stew over dish
  13. Garnish with chopped oregano

Recipe can be made with generic versions of all ingredients used. The growers/processors listed have just been chosen based on the superior quality of ingredients they provide.

Alyssa Smith
Eat Local Challenge Coordinator and President of Vestige Communications
Eat Local Challenge Coordinator and President of Vestige Communications