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- 3 pounds boneless goat shoulder, cubed
- 1/2 quart goats milk
- 1 pound gold potatoes, sliced 1/2 inch thick
- Salt and pepper
- 1/4 tablespoon extra-virgin olive oil
- 2 1/2 pounds yellow onions, sliced thin
- 1 tablespoon chopped garlic
- 1 small bunch parsley, chopped
- 1 small bunch thyme, chopped
- 1/4 cup white wine
- 3 cups bread crumbs or 2 cups panko
- Capricious cheese or any dry goat cheese you like, grated
Directions:View on Epicurious
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