1 cleaned goat leg (2-2 1/2 kg)
salt and black pepper to taste
all-purpose flour
1/4 cup of butter or margarine
1/2 teaspoon of dried thyme or fresh thyme
Mushroom Gravy:
250g mushrooms, sliced, fresh or canned
1/4 cup of butter or margarine
small onion, finely chopped
14 teaspoons of dried thyme or fresh thyme
3 tablespoons of all-purpose flour
salt and black pepper to taste
2 cups of milk
1/2 cup of almonds or chestnuts, toasted and flaked
2 tablespoons of chopped parsley
1 cleaned goat leg (2-2 1/2 kg)
salt and black pepper to taste
all-purpose flour
1/4 cup of butter or margarine
1/2 teaspoon of dried thyme or fresh thyme
Mushroom Gravy:
250g mushrooms, sliced, fresh or canned
1/4 cup of butter or margarine
small onion, finely chopped
14 teaspoons of dried thyme or fresh thyme
3 tablespoons of all-purpose flour
salt and black pepper to taste
2 cups of milk
1/2 cup of almonds or chestnuts, toasted and flaked
2 tablespoons of chopped parsley
Sprinkle the goat leg with salt, black pepper, and flour
Place it in a baking dish, put it in a moderate oven (170°C) and cook for 1 hour per kilogram of meat
In a small pan, melt the butter or margarine, add the thyme, and brush the meat with this mixture during cooking
Serve with mushroom gravy and potatoes
For the mushroom gravy, melt the butter or margarine in a pan
Add the mushrooms, onion, and thyme, and let it simmer lightly
Add the flour, salt, and pepper
Add the milk, stirring constantly, until the gravy thickens and comes to a boil
Put it in a serving dish and sprinkle the surface with almonds or chestnuts and chopped parsley
Serve with rice
Serves 6-8 people.
