Recipe:Ziegenkitzenpfeffer

Ingredients

 * 3 lb young kid, cut into pieces
 * 1/3 cup flour
 * 1/2 cup finely chopped shallots
 * 1 cup dry red wine
 * 1 tbsp instant chicken bouillon
 * 10 black peppercorns, crushed
 * 1/4 tsp dried rosemary leaves, crushed
 * 2 tsp lemon juice
 * 2 tbsp flour
 * 1/2 tsp salt
 * 1/2 lb bacon, diced
 * 1 clove garlic, finely chopped
 * 1 cup water
 * 1 tbsp currant jelly
 * 1 small bay leaf
 * 1/8 tsp dried thyme leaves
 * 3 tbsp water

Directions

 * Sprinkle goat with salt. Coat with 1/3 cup flour, shake off excess.
 * Fry bacon in Dutch oven over medium heat until crisp, remove bacon and drain on paper towels.
 * Brown a few pieces of goat in hot bacon fat, remove browned pieces. Repeat with remaining goat. Remove all but 2 tablespoons fat.


 * Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender, about 4 minutes.
 * Stir in wine, 1 cup water and the instant bouillon. Heat to boiling. Stir in jelly, peppercorns, bay leaf, rosemary and thyme.
 * Return kid and bacon to Dutch oven. Heat to boiling, reduce heat. Cover and simmer until rabbit is tender, about 1 1/2 hours.


 * Remove bay leaf and discard.
 * Place kid on warm platter, keep warm while preparing gravy.
 * Stir lemon juice into liquid in Dutch oven. Shake 3 tablespoons water and 2 tablespoons flour in covered jar. Stir flour 1/2 teaspoon dried thyme leaves in cheesecloth bag.