John Myers
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Leg of Goat with Elderberry Sauce, Served with Celery Puree and Beetroot
The perfect leg of goat with elderberry sauce, served with celery puree and beetroot recipe with a picture and simple step-by-step instructions.
celery puree
- 4 piece Potato
- 1,5 g Celery head
- 1 pinch Salt
- 1 pinch Nutmeg
- 1 tbsp Butter
Beetroot
- 5 piece Beetroot
- 1 pinch Salt
- 1 piece Onion
- 1 tbsp Oil
- 1 El Honey
Leg of goat with elderberry sauce
- 2 piece Goat legs
- 1 tsp Dried thyme
- 12 piece Juniper berries
- 1 tsp Colorful peppercorns
- 1 tsp Coriander
- 1 pinch Salt
- 1 tbsp Oil
- 2 piece Onion
- 2 packet Dried soup greens
- 150 ml Elderberry juice
- 150 ml Pear juice
- 2 tsp Honey
- 1 tbsp Sauce thickener dark
celery puree
- Cook the potatoes and celery separately. Once the potatoes are tender, mash them well.
- Puree the celery, add a little salt, nutmeg and butter.
- Mix the two components together.
Beetroot
- Cook the beetroot unpeeled. When it is soft, peel the skin off and wash it off.
- Grate the beetroot, dice the onions and add them.
- Season to taste with oil and honey.
Leg of goat with elderberry sauce
- Crush thyme, juniper berries, peppercorns, coriander and a teaspoon of salt.
- Fry the goat legs on both sides for 5 minutes and then remove them from the pan.
- Put the oil in a large roasting pan and add the legs with the remaining ingredients.
- First put the meat in the oven at 100 degrees top / bottom heat. After half an hour, cook the legs in the oven at 160 degrees for 40 minutes. Pour elderberry juice over them regularly. Finally cook in the oven at 200 degrees for 2 hours.
- Separate the stock from the vegetables. Thicken the broth with the dark sauce thickener.
- Portion the goat leg and serve with sauce.
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