Thick slices of rye bread support this tender, slow-cooked goat shoulder. 

Premium Game is the winner of the 2023 NZ Life & Leisure Spirit of New Zealand Award. 

Serves: 8 to 10

This slow-cooked meat is fall-apart tender after an eight-hour process, including an hour to bring it to room temperature and an hour for resting after cooking. Expert charcoal barbecuers, who can control low-heat cooking, can use a lidded barbecue or smoker. However, it can also be oven-cooked in a lidded casserole or oven dish.

INGREDIENTS

1.2-1.5kg Premium Game Bone-In Wild Goat Shoulder
50g barbecue rub (try The Tattooed Butcher All Purpose BBQ Rub)
duck fat or olive oil
1L vegetable stock (oven method)
dark rye bread
iceberg lettuce leaves
Pickled Red Onion
Paprika Mayonnaise
pomegranate arils

METHOD

An hour before cooking, remove the shoulder from the fridge and bring to room temperature. Rub in the duck fat or olive oil and the barbecue spices. Season with salt and pepper.

Preheat a charcoal barbecue or smoker to 140°C, adding your choice of fruit wood for flavour.

Cook the prepared goat shoulder over indirect heat for 2 hours. Do not lift the lid during cooking.

Remove the meat from the barbecue or smoker and put on aluminium foil. Spritz thoroughly with water, wrap it tightly and put it back on the barbecue or smoker for another 4 hours at the same temperature. (Do not lift the lid.)

After the 4 hours, remove from the heat. Cover the still-wrapped meat in a towel and rest in a chilly bin for 1 hour.

(If using an oven, heat the oven to 140°C and put the oiled and seasoned meat into a lidded oven dish. Cook for 1.5 hours, then remove and add 1L of stock. Cover with foil. Cook for a further four hours before removing from the oven and allowing to rest.)

Once rested, unwrap and pull — or separate —the meat using fingers or two forks.

Serve on thick slices of dark rye bread with the lettuce leaves, Pickled Red Onion and Paprika Mayonnaise sprinkled with pomegranate arils.

PICKLED RED ONION 

Thinly slice one red onion and put it into a small bow. In a small saucepan, combine ½ cup water, ¼ cup distilled white vinegar, ¼ cup apple cider vinegar, 1½ tablespoons maple syrup or honey, 1½ teaspoons salt and ¼ teaspoon of pepper. Bring the mixture to a gentle simmer over medium heat, then pour over the onion. Allow to cool.

PAPRIKA MAYONNAISE

In a medium bowl, combine 3/4 cup mayonnaise, 1 teaspoon smoked paprika, 2 cloves crushed garlic and 2 teaspoons lemon juice.

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