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| What You Need: |
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4 pound young goat in large pieces (an assortment of cuts from leg, chops and breast)
1/8 teaspoon freshly ground pepper
Salt
1 cup white wine
1 garlic clove, crushed
2 tablespoons lemon juice
½ bay leaf
¼ cup beef fat, melted
3 tablespoons vinegar
3 cups rice, freshly cooked
1 tablespoon minced parsley
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| How To Cook: |
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1. Mix all the ingredients (except the rice) in a large bowl; let it stand for 2 - 3 hours, turning the meat over occasionally so that it will be evenly flavored.
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2. Place the meat with the marinade liquor in a baking tin and put into a moderately hot oven (400°F); reduce the heat and bake until tender and nicely browned, basting often.
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3. Remove the meat, pour off some of the fat from the gravy in the tin, and strain the rest; put it back in the tin, turn the rice into it and mix well; heat through and serve with the meat.
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