Occasionally what is labelled ‘wild’ goat meat from North Devon is on sale in Exeter. How wild is wild, I wondered, but bought some all the same; I cooked it in a Greek recipe and it tasted Greek enough. On the whole I prefer the taste and texture of kid meat which has long been popular in Provence. Does the growth of goat cheese-making in Britain mean that in time kid will become more widely available? Mme
Cut the meat in
Use a slotted spoon to lift out the meat and place in a hot serving dish. Strain the liquid and add the mushrooms. When they are cooked use a slotted spoon to lift them out and add to the meat. Reduce the liquid over high heat until it measures
Melt the butter in the pan and stir in the flour for 1–2 minutes but do not let it colour. Gradually whisk in the stock and cook until thickened. Whisk the egg yolks with the cream and gradually pour into the sauce, whisking all the time, but do not let it boil. Season with mace or nutmeg, and add
Pour the sauce over the meat and mushrooms and serve with rice or noodles.
© 1987 Geraldene Holt. All rights reserved.