Goat Crépinette
.14 oz Australian goatmeat, minced
caul fat
water
vinegar
11 ounces veal, minced
3 ounces pancetta, diced
1 cup fresh breadcrumbs
5 tablespoons + 1 teaspoon dill, chopped
1 egg, beaten
1 onion, minced
1/2  teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cayenne pepper
2 tablespoons olive oil + 1 teaspoon olive oil

Method
Soak the caul fat in tepid water with a little vinegar until the caul becomes pliable. Set aside. Mix all the remaining ingredients together and form into flat- shaped balls. Cut the caul into approximately 5-inch squares. Place the meat mixture in the middle and wrap them securely. Brown the crépinettes in the olive oil and finish in the oven at 360°F for 8-10 minutes.

Spicy Tomato Sauce
2 cloves garlic, chopped
1 onion, diced
3 ounces pancetta, diced
4 teaspoons olive oil
1 carrot, diced
3 x 8 ounce cans peeled tomatoes, chopped 
3 tablespoons + 1 teaspoon balsamic vinegar
½ teaspoon salt

Method
Soften the garlic, onion and pancetta in the oil. Add the carrot, tomatoes and balsamic vinegar. Raise the heat and cook, uncovered, for 15 minutes. Add salt after 10 minutes. Serve with a salad of bitter greens.