Kid`s Owl
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 goat leg (approx. 900 g)
- 2 cloves garlic
- 10 stems rosemary
- some stalks thyme
- 1 stalk sage
- some oregano stalks
- 20 juniper berries
- 10 grains allspice
- 10 clove (s)
- 10 peppercorns, black or green
- 100 ml olive oil, approx
- 1 medium carrot (s)
- 1 piece (s) celery
- 1 small leek stick (s)
- 1 small onion (s)
- 1 tablespoon tomato paste
- 2 glasses white wine (Riesling)
- 1 lemon (s), untreated, the zest it
- 0.5 liter ½ chicken broth
- Salt and pepper, black
- 1 teaspoon mustard, medium hot
- 1 tablespoon jam (elderberry jelly)
- 1 dash wine (Vin Santo or another sweet dessert wine)
Print Recipe
Pin Recipe Instructions
- Wash, pat dry and parry the leg one to two days before preparation. Roast the paring in a saucepan until they are medium brown and all the fat has escaped. Then add plenty of water and boil for at least half an hour.
- Pour through a sieve into a fat separator jug (or let it cool down and then remove the fat) and reduce the liquid to approx. 1/4 l. Cancel.
- Finely chop the garlic, roughly grind the juniper berries, allspice, cloves and peppercorns and rub the meat with it. Put the thyme, sage, oregano and some rosemary stalks in a freezer bag, pour the oil over them, vacuum seal and refrigerate until ready. From time to time to turn.
- Preheat the oven to the highest setting, wipe off the leg well (save the herbs and oil!), Season with salt and pepper, oil all around and place in a roasting pan on top of the remaining rosemary twigs. Let it brown in the oven for 30 minutes, then add the vegetables cut into cubes.
- Roast for 5 minutes, then fold in the tomato paste and add the herbs and oil. Now set the oven to 100 ° C. After another 5 minutes with the Riesling, in which the lemon peel swims, deglaze and add the broth and the reduction again 5 minutes later and cook in the cooling oven for about 70 - 90 minutes (depending on the degree of doneness).
- When the cooking time is up, remove the leg and put it back in the warm oven on a plate. Pour the liquid through a pointed sieve into a fat trap (squeeze out vegetables and herbs well!). Add a few pieces of roasted vegetables to the defatted liquid and puree with the blender to bind a little. Season to taste with Vin Santo, elderberry jelly, mustard, salt and pepper.
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