Recipe Categories
Meat
Goat
Lynn's
Leg of Goat
1 lb/455 g leg or shoulder of goat, off the bone
12 stoned black olives
a few button onions or 1 onion peeled and sliced
seasoning
1 onion
1 carrot
1 celery stalk
4 cloves of garlic (or more, to taste)
1/2 pt/280 ml dry white wine
1/8 pt/70 ml extra virgin olive oil
1 sprig of rosemary or lavender
1 bay leaf thyme or oregano
Peel and chop the vegetables and put them in a saucepan with the wine and
olive oil.
Bring to the boil and simmer for 2-3 minutes. Remove from the heat and allow to
cook down.
Meanwhile dice the meat and put it in a bowl with the herbs. Pour over it
the cooled marinade,
cover and refrigerate overnight. Drain the meat from the marinade.
Wipe it dry and fry it all over in a flame-proof casserole to brown it. Add the
olives and a
few small onions (or sliced onion) if you like, and strain the marinade
over it.
Simmer or cook in a low oven until the meat is tender.
The difficulties, hardships and trials of life, the obstacles...
are positive blessings. They knit the muscles more firmly, and teach
self-reliance.
- William Matthews