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This recipe is approved by RWs self-appointed culinary expert


  • 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


  • 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.