Gastronomixs

Goat gravy

This is a rich basic gravy made from goat.

Creation by Thomas Dotinga, ROC Friese Poort, Sneek, the Netherlands.

Goat gravy

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

3

kg

goat, bones and cut-offs

3

litres

red wine

3

 

leeks

6

 

onions

1

 

celeriac

1

 

carrot

1

head

garlic

2

tbsp

tomato purée

3

sprigs

thyme

 

 

water

Preparation method

  • Brown the bones in a hot oven.
  • In the meantime, coarsely chop the vegetables.
  • Fry the goat cut-offs in a pan until brown and add the bones.
  • Add the tomato purée to the goat meat and briefly heat.
  • Deglaze with the red wine.
  • Fill the pan with enough water to just about cover the bones. Heat to just below boiling point.
  • Leave to infuse for ten hours and then add the herbs and vegetables.
  • Leave to infuse for a few more hours.
  • Pass the gravy through a sieve and reduce to the desired flavour and consistency.

Serving suggestions

  • As a basic gravy, e.g. for rosemary gravy, beetroot gravy, etc.
  • As an alternative to veal gravy.
  • As a flavour enhancer for goat’s stew.

Previous page