Goat & Oat crumble.
1 medium sized goat, boned, gutted and skinned.
10 lbs of rolled oats
2 large jars of honey
10 pints of ale
50 shallot onions
20 large potatoes
5 medium-sized heads of broccoli
15 bell peppers
2 lbs of butter
Small bottle of whisky
Mix the honey and whisky until blended.
Chop the goat into medium-sized chunks then marinade in the hosky overnight. Drink 4 of the beers.
Next day, roast the chunks over a wood fire, adding pine cones and some green wood for smokey flavour. Baste with leftover hosky from the marinade when dry or scorched. You can add a bit of water to it if there's not enough.
Chop all the other ingredients except for the oats and taters. In a large cauldron, fry in butter until crisp then slowly add 4 pints of ale until it's stewing consistency. You may have to add a bit of springwater.
Meanwhile, cut the taters into chips, deep fry until light gold, then set aside to cool. Fry the oats in the rest of the butter, adding a touch of ale when the oats get too dry. Careful to not let them sog! We're looking for crumble not porridge.
Fold the roast goat chunks into the stew, refry the chips when they've cooled, fold them into the dry-ish oats, then top the stew with oat & chip crumble.
Garnish with a bit of goat's cheese and hosky then stick the cauldron into a huge oven and bake for 30 mins.
Should be tasty
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