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The 2008
Mietta Song Recital Award






Civet Of Baby Goat



Ingredients

1 Goat (5-6 kilos)

Goat Goat

Mirepoix (Rough Dice Of Carrots, Onion And Celery) for bones

Mirepoix Mirepoix

200 grams Bread soaked in

Bread Bread

150 grams Milk

Milk Milk

2 Onions

Spring Onion Spring Onion

2 bunches Parsley washed and chopped

Parsley Parsley

300 grams Butter

Butter Butter

3 cloves Garlic

Garlic Garlic

Thyme

Thyme Thyme

Bay Leaves

Bay Leaf Bay Leaf

1 bottle Red Wine

Wine Wine

Method

Cut the legs from the goat and put in the garlic cloves; season with salt and pepper and leave over night in the fridge.

Bone the rest of the goat; the saddle and the shoulder must be in one piece to form a rectangle; cover with the red wine and the herbs and leave over night in the fridge.

Cut the flap and mince that meat with two onions, 100 grams of butter and parsley plus the milk soaked bread.

Put this farce in the saddle and roll it in aluminum foil and tie with string.

Roast the bones with the mirepoix of vegetables for 45 minutes.

Take off fat, add red wine and water and herbs and cook slowly for two hours.

Take out the bones and put the saddle in for 45 minutes. Reduce the sauce and finish it with butter.

Roast the legs till just pink with clarified butter for 30 minutes. As it cooks add a little sauce to the pan.

Serve a slice of the saddle and of the leg with the sauce around.


Remarks
"Fresh pasta goes well with this dish accompanied by some seasonal vegetables."





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