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🍽️ Kid Goat with Fennel and Herbs

485 kcal · 30 min · 4 servings

Ingredients

• 3 shoulder pieces of milk kid goat (on the bone)
• 3 bulbs fennel
• 4 cloves garlic
• 50 g dried tomatoes
• 4 tbsp oil
• 1 tbsp peppercorns
• 1 sprig rosemary
• 6 sprigs thyme
• 500 ml meat broth
• 100 ml white wine
• salt
• pepper

Instructions

1. 1. Wash the fennel thoroughly.
2. 2. Cut the fennel into four equal pieces.
3. 3. Remove the hard core at the bottom of the fennel pieces.
4. 4. Season the kid goat shoulders generously with salt and pepper.
5. 5. Heat oil in a large casserole dish.
6. 6. Sear the shoulders on all sides until they are brown.
7. 7. Add the prepared tomatoes, fresh herbs, garlic, peppercorns, and fennel pieces to the casserole.
8. 8. Deglaze the mixture with meat broth and white wine.
9. 9. Preheat the oven to 160 degrees Celsius.
10. 10. Place the casserole on the middle rack in the oven.
11. 11. Braise the meat for about two hours.
12. 12. Turn the meat several times during the cooking time.
13. 13. Pour some of the sauce over the meat repeatedly.
14. 14. Add some water if necessary, if the sauce reduces too much.
15. 15. Season the finished dish with salt and pepper to taste.
16. 16. Serve the kid goat hot.
17. 17. Serve fresh baguette as a side dish.

Nutrition per serving

• kcal: 485
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 12 g