cooking roman goat?

[petrinus]

what i ended up doing was my own thing(as often i do in the kitchen) but it was roman influenced, i put goat in a crock pot with passum, fresh rosemary, thyme, basil and a lil dash of crushed black pepper, ive been slow cooking it for about 2 hours and its got a nice flavor in the broth, th meat is still a lil undercooked and toughning up already. i think i might pull the roast, reduc the broth, throw it in a pan with the meat sere it on high for a few minutes and see what i end up with, maybe throw some garlic in the fry pan too....heres to experimenting! atleast i know the 2003 cabernet is good