Goat Wontons in Spicy Ginger/Sesame Broth

(Serves 6)

Broth
1 tablespoon ginger
1 tablespoon red thai curry paste
1 tablespoon sesame oil
1/2 tablespoon garlic
1/2 cup green onions, sliced thin
4 cups chicken stock
1 tablespoon sesame seeds, lightly toasted
1/4 cup lime juice, salt, to taste


Combine first four ingredients in a hot sauce pan and saute until garlic softens slightly. Add chicken stock and lime juice and bring to a boil. Reduce heat and season with salt.


Wonton Filling
3/4 lb goat meat, usually from shoulder or leg, cut in .5" dice. (Venison or other game meats can be substituted)
1/4 lb pork shoulder, .5" dice
1 tablespoon lemon grass, sliced as thin as possible
2 tablespoons scallions, sliced thin
1/2 tablespoon scotch bonnet pepper, seeded and chopped
1/2 tablespoon cracked black pepper
1/2 tablespoon allspice
1/2 tablespoon nutmeg
1/2 tablespoon sugar
1 tablespoon thyme
1 tablespoon ginger

Mix all and run through a meat grinder or pulse in a food processor until mixture reaches a "ground beef" consistency.


Wontons
40 Wonton skins
3 eggs

Blend eggs, place a little less than a tablespoon of mixture in center, egg wash edges, fold and seal. These can be steamed, boiled or fried (350F oil). Have an extra one in the batch to check for doneness of meat. Serve in the hot broth and garnish with green onions and sesame seeds.