Gastronomixs

Frisian goat’s leg stew

This delicious goat’s leg stew is made with typical Frisian products.

Creation by Dirk Beverdam, ROC Friese Poort, the Netherlands.

Frisian goat’s leg stew

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Ingredients

1

kg

neck of goat

25

ml

sunflower oil or clarified butter

2

 

carrots

5

 

large white onions

20

 

peppercorns

20

 

juniper berries

6

 

cloves

6

 

bay leaves

500

ml

Beerenburg

2

 

leeks

150

g

chestnut mushrooms

4

 

potatoes, floury

4

slices

Frisian gingerbread

4

slices

Frisian rye bread

As needed:

 

salt and pepper

Preparation method

  • Finely dice the carrots and onion (brunoise).
  • Place a frying pan on high heat and heat the sunflower oil or clarified butter.
  • Add the carrots and onions and gently fry until soft.
  • Clean the goat’s neck and remove the membrane.
  • Cut the meat into small cubes.
  • Add the meat to the vegetables and deglaze with the Beerenburg.
  • Add the cloves, juniper berries, bay leaves, and peppercorns. Fill the pan with enough water to just about cover the meat.
  • Put the pan on a low heat and place a sheet of baking paper on top of the liquid.
  • Chop the leeks, chestnut mushrooms, and potatoes into the desired shape and add to the stew.
  • Leave the stew to cook on a low heat until the vegetables and potatoes are done.
  • Cut the gingerbread and rye bread into small cubes and add to the stew; this adds flavour and binds the sauce.
  • Leave the stew to cook until you have the desired consistency.
  • Season the stew with salt and pepper.

Serving suggestions

  • Serve with turned potatoes and a conical cabbage or red cabbage component.
  • Serve with celeriac mousseline.
  • Serve with mashed potatoes and a kale and onion component.

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