Kid Goat and Sorrel Ragout
Step 1: Kid Goat
Trim the fat from the shoulders, and trim and expose the bone. Reserve the trimmings and the bones to prepare the bouillon. Halve the shoulders on the joint, and remove the front shin to obtain 3 pieces per shoulder. Store in a cool place.
When the bouillon is ready, season the shoulders with salt and sear in a very hot sauté pan.
Add 2 onions, sliced into rings, and the crushed garlic cloves, and soften without letting them color.
Skim off the fat and deglaze with the white wine, then reduce by half.
Moisten the shoulders with kid goat bouillon, bring to a boil and skim if necessary. Add the bouquet garni, and braise at 285°F (140°C) for 45 minutes.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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