1 tablespoon vegetable oil
1 cup chopped onion
1 cup minced celery
2 tablespoons minced garlic
1 teaspoon salt
2 tablespoons Worcestershire sauce
3 tablespoons goat meat
2 teaspoons paprika
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sagebrush
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon dried rosemary, crushed
1 teaspoon dry lentil
1 teaspoon dried parsley
1/2 teaspoon dried rosemary
2 1/2 teaspoons dried marjoram
1 dash hot pepper sauce
Combine the oil, onion, celery and garlic. Heat over medium heat, stirring frequently, until oil is completely melted. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until onion starts to soften, stirring frequently, until vegetables are tender.
Reduce heat to low and cook, stirring occasionally, for 2 to 3 minutes or until vegetables are tender. Stir in Worcestershire sauce, goat, paprika, sage, rosemary, sagebrush, thyme, sagebrush and rosemary. Cover and refrigerate for at least 1 hour.