Categories: Main courses

Marinated young goat with wild garlic

Ok, of course, large dinner parties are not for right now. But like this, you will have the recipe in advance for next Easter…

And before that, if you adjust the proportions and the cooking times, the recipe is also delicious with lamb or suckling pig meat…

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.

Plate: Héloïse @ Bernardaud

Fabrice