A elegant yet time consuming dish using the most precious of animals, goat.
- 1 Male Goat (sexy,if possible)
- Frozen Goat Tenderloins, approximately 3 lbs.
- Baby Greens
- 1 cup white rice
- 1/2 cup wild rice, blanched for 2 minutes and drained.
- 2 sprigs thyme
- Cream Sherry
- salt and pepper
- Place rice in heavy pan, cover in goat stock, add sprig of thyme, bring to boil.
- Simmer for about 12 minutes, until all liquid is absorbed. Set aside
- Thaw Tenderloins in fridge for 18 hours. Season with salt and pepper
- Grab the goat and gently milk it for a fresh goat cream sauce (see below).
- Add whatever canola oil wasn't used on the goat and add to heavy frying pan.
- Sear loins (the goat's) in pan until rare (about 5 minutes per side, depending on thickness)
- Remove meat (the goat's) and set aside.
- Deglaze pan with sherry. Add one sprig thyme, and "milk". Reduce until thick.
Make beds of baby greens on all of the plates and carefully place tenderloins on top. Plate up individual portions of rice. Drizzle meat in sauce. Serve.
Serve with a fine ale or a good Merlot.