Kid in rosé

Ingredients for 2 servings:

• 500 g kid, ribs with belly flap
• 3 m.-sized onion(s)
• 2 pointed peppers, red
• 1 tbsp paprika paste, Hungarian
• 350 ml rosé wine
• 1 tsp black pepper, ground
• 1 tsp garlic, freeze-dried
• n. B. water
• ½ bunch parsley
• 1 tsp coconut oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Cut the peeled onions into sticks and the stems and seeds from the bell peppers into thin rings. Wash the parsley, shake it dry, and remove the leaves from the stems. Heat the oil in a deep pan. Brown the ribs in the oil, then remove them. Sweat the onions in the remaining oil until translucent, then add the bell peppers. Add the paprika paste and fry lightly. Deglaze the vegetables with the rosé wine. Stir in the pepper and garlic. Add the ribs and simmer with the lid closed over medium heat for about 1 hour, stirring occasionally. Add water if necessary. Add the parsley leaves 10 minutes before the end of the cooking time.