Marinated young goat with wild garlic

For 8 people

• 1/2 young goat
• 200g (7 oz) of wild garlic (and flowers)
• 3 tbsp of grainy mustard
• 3 tbsp of Marmite (or Cénovis)
• 500ml (2 cups) of white wine
• 200ml (3/4 cup) of milk
• 300ml (1^1/4 cup) of olive oil
• Potatoes
• Rosemary
• Fleur de sel

Prepare the marinade. Mix the washed wild garlic leaves and flowers with the olive oil. Add the grainy mustard and the Marmite, then, mixing still, add the white wine and the milk. In an ovenproof dish, cover the meat with the marinade and set aside for at least 2 hours (or prepare the day before).

Bake in medium oven for 3 hours, turning and basting the meat with the sauce regularly, in order to obtain a young goat confit.

If the marinade evaporates too much, add a little bit of water.

Serve with rosemary fried potatoes.