In this episode of Hunt & Cook, we’re putting wild goat to good use with a simple Ratatouille-style recipe that’s packed with flavour.
It’s easy to make, works with whatever veg you’ve got on hand, and turns your hard-earned meat into something you’ll be proud to serve.
This is the kind of meal that brings the hunt full circle and is something you can share with family and friends, adding the story behind every bite.
Watch the full process from hunt to prep to plating.
Ingredients:
– Slow-cooked goat meat (bone-in or boned out after cooking)
– Onion
– Capsicum (optional)
– Garlic
– Basil
– Parsley
– Tomato paste (basil & garlic variety works well)
– Diced tomatoes
– Water or beef stock (for slow cooking)
If you’ve got goat in the freezer, give this one a go.
🔪 Field to Fork
🐐 Wild Goat Ratatouille
🍽️ Simple, Honest Cooking
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Today we’re making goat ratatouille. Team, what is up? Going to take you through some goat ratatouille today. So, usually for a goat, I will chuck it in and do a curry. I absolutely love curries, but they do have a bit of bite to them, and my family does not necessarily love curries. So, today I’m going to chuck a goat half. This goat was taken um in November 2024. So, I’m going to show you that clip here. and um it’s now June of 2025. So when you vacate, it does last that long. So what I’m going to do is just chuck the goat into the slow cooker like so. Very simple. So very simple process. So, all we’re doing is it’s pretty much two steps. So, first is cooking your meat. You could probably put some beeftock or something like that in there instead if you’d prefer, but uh I don’t have any, so I’m just doing water. It’s very easy, very simple variation. And then the next part of the process will happen tonight. I’m going to go get some extra ingredients and uh I’ll show you that next step once the meat is all cooked. Big lump of that. Plop it in there. Get some water. We don’t need a heat, but just enough to start the process there. So, the goal is to cook it till you can There you go. Pull the bones out. Let’s chuck it just down to the side there. So, we’re just going to get all the meat. Oh, look at that. Delicious. So, all the off the bones and then it can just cool. Sweet. So, that’s it. all boned out. It’s just meat. I’m just going to let it rest in the warm water. Just let it cook through that last little bit. But letting it sit until really that was uh chucked on about 10 9 maybe 9:00 and it’s now 3. So about 5 hours that it had in there. All righty. Ratatouille part two. Onion, capsicums, not necessarily needed. basil, parsley, garlic, and tomato paste. This has actually got garlic and basil in it. Last week when I tried this, I didn’t have any basil. I just used this and it was more than enough. Diced tomatoes. That is it. That’s the next of our recipe. This next part is super fast. Can be done in a few minutes, which is awesome. Heat. Heat. Heat up here. Heat. Heat. Heat. Heat. Ooh la la.