Blanquette de Chevreau

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 Marquet’s advice is to cook kid as you would veal. Most veal and ki