Leg of Goat with Brussels Sprouts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 ½ kg goat meat (leg)
- 1 teaspoon salt and pepper
- 1 bay leaf
- 4 tablespoon oil (sunflower oil)
- 125 ml red wine
- 8 slices bacon, streaky
- 1 kg Brussels sprouts
- 0.5 kg ½ mushrooms
- 2 large onions
- 2 cloves garlic
- 2 tablespoon rice flour
- 1 teaspoon marjoram
- 4 tablespoon heavy cream
Print Recipe
Pin Recipe Instructions
- Rub the leg thoroughly all around with the ground spices and salt, roll it into the streaky bacon and place in the roasting pan, bring the wine and some water to the boil and pour over the leg, cover the roasting pan with aluminum foil and bake in the oven at 180 degrees, depending on the size, about 3 Fry until done.
- Cut an onion into cubes, glaze with a tablespoon of oil in a pan and fry with the sliced mushrooms, season with marjoram, salt and pepper. Add the mushrooms to roast 15 minutes before the end of the cooking time with 250 ml of water.
- Boil Brussels sprouts.
- Keep the meat warm, remove the bacon and cut into strips.
- Cut an onion into half rings and fry until golden brown, add strips of bacon and Brussels sprouts and stir.
- Bring the gravy with a little cream to the boil, finely stir the rice flour in a cup with a little water and stir into the sauce, bring to the boil until it thickens.
- Serve everything with rice.
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