Roasted goat shoulder

Ingredients for 3 servings:

• 1 kg goat meat, from the shoulder, with bone
• 150 ml red wine
• 1 onion(s)
• 3 sprigs of thyme, fresh
• 3 juniper berries
• 1 bay leaf
• 1 garlic clove(s)
• some germ oil
• pepper
• Salt
• Sauce thickener
• n. B. water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Wash the goat shoulder, remove any fat, and remove the fine skin, then pat dry. Crush the garlic clove, rub the shoulder with the garlic, season with salt and pepper, and then sear it in oil in a roasting pan on both sides. While searing, add the thyme and onion. Then pour in the water and red wine, then add the bay leaf and juniper berries. Cover and simmer over medium heat for about 1.5 hours. Remove the meat and keep warm, remove the bay leaf, juniper berries, onion, and thyme, and thicken the sauce. We like this best with boiled potatoes and beans wrapped in bacon.