Thursday, 27 March 2008

Easter Gitzi

Written by Sandy O.

When I first came to Switzerland from the USA 25 years ago, I was truly surprised by the variety of meats that are eaten here. Actually, once I started sampling game, game birds, suckling pig, and the like, I realized what I had been missing out on. One of the best surprises was goat at Easter time. Here's my favorite recipe. This is really nice served with simply boiled new potatoes and roasted asparagus.

EASTER GITZI (young goat)
serves 8

2 gitzi legs

1/2 cup olive oil (1.25 dl)
1 bottle inexpensive white wine
4 large cloves garlic, sliced
Fresh rosemary and thyme sprigs
4 bay leaves

Have your butcher cut the gitzi legs into 4 pieces each. Place the gitzi in a large nonmetal container. Combine the marinade ingredients and pour over the gitzi and cover. Marinade the gitzi overnight.

1 large onion, peeled and sliced
3 large carrots, peeled and sliced
Fresh rosemary and thyme sprigs

Remove the bay leaves, rosemary, and thyme sprigs from the marinade.

Line the bottom of a large covered roaster or Dutch oven with the onion and carrot slices.

Quickly brown the gitzi pieces to seal the pores and remove to the large roaster or Dutch oven.

Remove excess fat from the frying pan. Pour in the marinade, including the garlic pieces, and bring to a boil. Pour over the gitzi pieces

Add a few new sprigs of rosemary and thyme to the roaster, cover, and bake at 180 degrees for 90 minutes.

4-5 dl light cream

Strain the marinade into a sauce pan. Return the gitzi to the oven uncovered while making the sauce.

Reduce the marinade liquid by 1/2. Whisk in 1/3 of the cream and reduce to thicken. Repeat with remaining cream. Adjust seasoning and serve.

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