We are lucky enough to be given wild venison, pork and goat sometimes. It's a real privilege to cook it and deserves the utmost respect, I believe.
Here I decided to slow roast a beautiful shoulder of goat, with autumn fruits - figs, rhubarb and quinces, straight from the tree and this season's garlic in whole bulbs.
Fragrant, sweet, tender, succulence!
Served with steamed greens from the garden and smashed potatoes laced with butter, salt and pepper.
Place: Nelson, New Zealand