Noisettes Of Goat With Red Wine Sauce And Roasted Shallots Recipe

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Servings: 1



  1. Pan fry the trimmed noisettes till browned and place with four blanched shallots in a roasting tray. Roast at 200C for 6 min. Remove the goat and rest under foil for 5 min. Return the shallots to the oven.
  2. In the frying pan, saute/fry the onions till coloured, deglaze with the red wine and reduce by half. Add in the redcurrant jelly and heat into the wine.
  3. Add in the cream and again reduce by half. Strain and keep hot. Slice the rested goat and serve with the beurre battu sauce, shallots and dressed beans.
  4. Beurre Battu: Add in the juice of 1/2 lemon to the same volume of water and the saffron. Bring to the boil slowly and whisk in the chilled butter. Don't allow to boil.
  5. Red wine sauce: Sweat the vegetables in a little oil till caramelised and add in the tomato puree and cook out for two min and deglaze with Madeira.
  6. Boil to nothing and add in the red wine. Reduce by 2/3 and add in the stock. Boil for an hour, skimming all the time. Pass through a sieve and reduce till syrupy.
  7. Dauphinoise potatoes: Butter an oven proof dish and layer the potatoes, seasoning all the while and douse each layer with cream. Intersperse with tarragon. Bake for 60-70 min and allow to cold slightly.


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