You will need
    • meat goats
    • spices
    • vegetable oil
    • cutting Board
    • knife
    • plate
    • pan
    • Latka.
Instruction
1
Decide what dish of meat goats want to cook. For soup it is better to choose bacon. Bake can the rear leg or the shoulder blade, and a stew with vegetables ham front. The best part is the loin. If you clean up the seeds, it can be applied to hot even during the gala dinner.
2
Sour soup are best obtained from a breast. For centuries it was believed that the moderately oily meat of this animal more than others fit the classic sour cabbage soup. Take a piece weighing about 500-600 g. Wash, cut the fat, pour 3 liters of cold water and put on fire. When boiling, remove the foam, add salt. At the same time with the meatm place on the stove a saucepan in which to melt the cut with a piece of fat. It put out 500-600 g sour cabbage for about 30-40 mins, then add chopped carrots and not too finely chopped onion. Turn down the heat to low, let it cook gently for vegetables about half an hour. Then put them in a pot with broth and cook until tender.
3
Get the rear haunch of a young goat. Ideally, he should weigh 1.5-2 kg. If the leg is more – so the animal was not young. At home wash the meat, dry cloth or paper towel. Prepare the marinade by mixing 100 ml fresh lemon juice 125 grams of vegetable oil, 30 g of hot mustard, chopped fresh herbs rosemary, salt and ground black pepper. Pour from tablespoon ham. Put the meat in a cool place. Removing every 15 minutes and repeat the operation. Total marinating time about 2 hours, but believe me, the finished baked ham is beyond praise!
4
Prepare the famous French cassoulet with meatm goats. For this meal, soak overnight 350 g grain beans, in the morning rinse and place on medium fire. Prepare 1 kg of goat meat trimmings, 300 g chicken fillet 400 g of veal shank, cut into pieces about 2 cm thick so that each was marrow. When the beans begins to boil, you will remove the foam, put there meat. Salt, add a few sprigs of thyme, rosemary, tarragon, and Bay leaf and fragrant pepper. Cassoulet cook on very low heat for at least 2.5 hours. If needed add some water. For 15-20 mins until tender, add 400 g of peeled from the stalk of sweet red peppers and 700 g tomatoes without skin and seeds. Serve the chowder in deep ceramic bowls, generously sprinkled with fresh herbs.