For 8 people<\/strong><\/p>\n Prepare the marinade. Mix the washed wild garlic leaves and flowers with the olive oil. Add the grainy mustard and the Marmite<\/a>, 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).<\/p>\n Bake in medium oven for 3 hours, turning and basting the meat with the sauce regularly, in order to obtain a young goat confit.<\/p>\n If the marinade evaporates too much, add a little bit of water.<\/p>\n Serve with rosemary fried potatoes.<\/p>\n<\/div>\n<\/div>\n\n
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