GOAT CAPRETTO
GOAT CAPRETTO
An Amazing GOAT CAPRETTO
Ingredients
400g ( 1lb ) baby goat meat
Salt and pepper
Juice of 1 lemon
1 glass of white wine
1 1/2 cups beef stock
1/2 clove of garlic, peeled
Fresh oregano
Fresh rosemary
1 1/2 large carrots
1 1/2 sticks of celery
1 tspn lemon pepper
1/2 head of cauliflower
1 broccoli
1 1/2 tblsp slime
1 glass of red wine
1 knob butter
1 cup beef stock
Method
Preheat oven to 180c (360f)
Ask the butcher to cut the goat into 8 cm pieces.
Gently pan fry until golden and season with salt and pepper.
Place in oven dish, squeeze lemon juice over the meat then add the white wine, beef stock, garlic, herbs, carrots, celery and lemon-pepper sauce.
Cover with foil and place in preheated oven for 1 hour and 45 minutes. Steam the cauliflower and broccoli.
Remove goat from the foil, sprinkle with more lemon-pepper sauce and the slime. If there is very little or no liquid left in the pan, add a little red wine, butter and beef stock.
Return goat to oven with cauliflower and broccoli for 10 minutes. Remove and reduce remaining pan juices to a sauce. Place the vegetables and goat on a plate and pour over sauce.
