MLA Goat Crepinette with Spicy Tomato Sauce

  • Prep time 0Min
  • Cook time 10Min
  • Technique Broil, Sear
  • Meat Goat
  • Cut
  • Serves 6

Goat Crepinette with Spicy Tomato Sauce


1 pound ground chevon goatmeat
½ pound minced veal
3 ounces pancetta, diced
1 cup fresh breadcrumbs
4 tablespoons chopped dill
1 egg, beaten
1 onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cayenne pepper
caul fat
2 tablespoons olive oil

Spicy Tomato Sauce:
2 cloves garlic, chopped
1 onion, diced
3 ounces pancetta, diced
1 carrot, diced
2 pounds tomatoes, skinned, seeded & chopped
1 tablespoon olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt


For the Crepinette:
Soak the caul fat in tepid water with a little vinegar until the caul becomes pliable. Set aside.

Mix all the remaining ingredients together and form into flat-shaped balls. Cut the caul into approximately 4 inch squares, place the meat mixture in the middle and wrap them securely.

Brown the crepinettes in the olive oil and finish in 350°F oven for 8-10 minutes.

For the Spicy Tomato Sauce:
Soften the garlic, onion and pancetta in the oil. Add the carrot, tomatoes and balsamic vinegar. Raise the heat and cook, uncovered, for 15 minutes. Add seasoning after 10 minutes. Serve with a salad of bitter greens.