6 pounds baby goat shoulder, cut into 1-inch pieces
Freshly ground black pepper
1 cup flour
3 ounces salt pork, small diced
2 cups chopped onions
1 cup chopped carrots
2 cups chopped tomatoes, peeled and seeded
1 tablespoon chopped garlic
2 tablespoons tomato paste
2 cups dry red wine
4 cups beef stock
4 sprigs fresh thyme
3 fresh bay leaves
1 cup pitted Kalamata olives
3 cups Chestnut Flour Polenta (same as polenta but with chestnut flour)
2 tablespoons chopped fresh parsley leaves
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