Roast Goat
Ingredients
- 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)
Preparation steps
For the goat: Rinse the carrots, leeks and celery and cut into cubes. Peel and finely chop the garlic and shallots.
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.
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.
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.
