METHOD
Prepare CAPRETTO: Season medallions with a little salt,
pepper, oil and paprika.
Seal CAPRETTO in a hot pan or char grill for I minute until pink.
Prepare sauce: Deglaze pan with white wine, fresh tarragon and reduce by
half,
then add reduced brown stock.
To serve: Arrange mushrooms, saute tomato concassee,
CAPRETTO and tarragon jus.
Garnish with chopped parsley and new potatoes.
Rissoles
Ingredients:
500gms minced goat meat
125gms bacon( minced)
1 finely chopped onion
½ teaspn ground cloves
½ teaspn ground coriander
½ teaspn ground nutmeg
2 tblspns soy sauce
1 beaten egg
a little flour or breadcrumbs
Salt and pepper to taste
METHOD
Add seasonings, sauce and egg to mince, bacon and onion.
Mix well. Shape into Rissoles and roll in flour or breadcrumbs.
Fry in a pan with hot oil until cooked as you like them and Serve with
selected vegetables or salad.
Capretto Roast
Ingredients:
500gms kid leg or shoulder
25gms flour
1 tblspn olive oil
2 onions
250gms tomatoes
1 tblspn tomato puree or paste
1or 2 cloves of garlic
1 teaspn sugar
salt and pepper to taste
white vinegar
METHOD
Place the meat in a dish
and cover with a mixture of 1 part vinegar to 16 parts water.
Refrigerate. Leave overnight if possible
or for at least 2 hours. Remove, wash well and flavour with salt and
pepper. Leave for about 1/2 an hour.
Cut the meat into small pieces and flour lightly on both sides. Brown
gently in a pan with oil. Remove meat and fry the onions, sliced,
until golden brown. Add the tomatoes, peeled and chopped, and fry until
cooked. Add the garlic, finely chopped and fry until soft.
Stir the tomato puree or paste into the mixture, adding a little water
to create a smooth liquid sauce. Add sugar and salt and
pepper to taste. Place the meat in the sauce and simmer for 1/2 hour.
Add a glass of red wine, if desired and continue to
cook until tender.
Serve
with pasta and parmesan cheese or a mixture of roast vegetables.
Orange Chevon Chops
Ingredients:
1kg forequarter chops
1 tblspn butter
125mls orange juice
1 teaspn dried mustard
Salt and pepper to taste
Grated rind of 1 orange
1 tblspn honey
1 teaspn fresh chopped mint
2 teaspns cornflour
METHOD
Heat butter in a pan and brown the chops on each side
over a high heat, then reduce the heat. Combine rind, juice, mustard,
honey
and mint and pour over the chops. Add salt and pepper, cover and simmer
gently for 11/2 hours until tender. More juice or water
may need to be added during cooking. When cooked, thicken if desired
with the cornflour mixed to a paste with a little water.
Meat must not be allowed to dry out.
