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.