Roast Goat

5
Average: 5 (2 votes)
(2 votes)
Roast Goat
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
4
For the goat
80 grams carrots
80 grams Leeks
80 grams Celery root
80 grams shallots
1 garlic clove
1 kilogram Goat leg (boneless)
salt
freshly ground peppers
olive oil (to fry)
thyme (to taste)
rosemary (to taste)
250 milliliters Riesling
250 milliliters lighter Port wine
1 l Veal stock (from a jar)
1 sprig Tarragon
100 grams Sour cream
100 grams Double cream
Riesling (to taste)
For the garnish vegetables
200 grams scallions
200 grams carrots
200 grams Snow peas
200 grams Zucchini
2 Tbsps butter
salt
freshly ground peppers
Nutmeg
How healthy are the main ingredients?
carrotSnow peaZucchiniSour creamcarrotLeek

Preparation steps

1.

For the goat: Rinse the carrots, leeks and celery and cut into cubes. Peel and finely chop the garlic and shallots.

2.

Season the goat leg with salt and pepper and tie with kitchen twine. Fry in olive oil in a roasting pan on all sides, then remove from the pan.

3.

Sauté the diced vegetables, shallots, garlic, thyme and rosemary in the pan. Deglaze with Riesling and port wine, then boil down almost completely. Add the goat back in and cook covered with veal stock in the oven at 180°C (approximately 350°F) about 45 minutes. Remove the meat from the sauce and keep in warm in foil. Strain the stock through a fine sieve and boil it down to 150 ml (about 5 ounces). Add the sour cream and heavy cream and bring to a boil. Risne and finely chop the tarragon and add to the sauce. Season with Riesling, tarragon, salt and pepper.

4.

For the garnish vegetables: Rinse the vegetables and cook separately in boiling salted water until al dente. Drain. Saute in butter, season with salt, pepper and nutmeg. Serve the leg slices with sauce and vegetables on plates.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks