Remove the fat from the goat leg, cut into bite-sized cubes, season with salt and season with pepper. Sauté in olive oil on all sides.
Add garlic, shallots, tomato flesh and olives, deglaze with wine and clear soup and add kitchen herbs.
Cover and simmer over medium heat for 60 minutes. Serve with new potatoes, baguette or long grain rice.
Our tip: It is best to use fresh herbs for a particularly good aroma!
Related Recipes:
Larded Leg of Lamb with Baked PotatoesPut the leg of lamb in a large bowl, pour the buttermilk over it and leave for about 2 hours. Heat red wine...
Goat Cheese Wrapped in Bacon on Leaf SaladFor bacon-wrapped goat cheese on lettuce, cut the goat cheese into 4 equal slices. Wrap each goat cheese with...
Stuffed Leg of Wild BoarFor the marinade: remove the skin from the onion and carrot and coarsely chop, crush the garlic clove. Put in...
Tofu Loaf with Goat Cheese Dip and Tomato SaladGrind the green spelt medium fine and let it swell in the water for one hour. The water should be absorbed...
Fresh Leg of Venison Glazed with HoneyFor those who love strawberries: From the leg of the game dealer is best to remove the bone and chop it into...
Pumpkin Ragout with Goat Camembert and Pumpkin HamFor the pumpkin ragout with goat camembert and pumpkin seed ham, first wash the pumpkin, peel if necessary...
Roasted Leg of VenisonFirst of all, make the herb mixture: Pour spice grains and spices into a mortar or hand mixer, add sugar and...
Arni Lemonato – GreekBlack pepper, freshly ground The recipe is for 6-8 servings. Oven temperature: 180 degrees Cooking time: 2 1/2...
Cold Leg of Venison, Homemade1 leg of venison, skinned, 2 kg 1/2 tsp pepper 1/2 tsp curry 1/2 tsp thyme 12 juniper berries, finely chopped...
Goat Cheese Au Gratin on SaladGoat cheese au gratin on salad – Salade au chevre gratine In a small baking bowl, whisk olive oil...