Kid Cooked ‘Shepherd-style’

Name: Kid Cooked ‘Shepherd-style’ (Capretto alla Moda del Pastore)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 × 1.2 kg leg baby goat, deboned; 2 tablespoons finely chopped rosemary leaves; 1 tablespoon finely sliced mint leaves; 1 clove garlic, peeled and bruised; 1 cup (250 ml) Vermentino or other dry white wine; 1 carrot, peeled and roughly chopped; 1 brown onion, roughly chopped; 1 cup (250 ml) Vermentino or other dry white wine; 10 g butter; 1 teaspoon fennel seeds, roughly crushed; 1 clove garlic, finely sliced; 1 tablespoon finely sliced sage leaves; 1 tablespoon thyme leaves; plain flour, for dusting; ¼ cup (60 ml) extra virgin olive oil; salt flakes and freshly ground black pepper, to taste; salt flakes and freshly ground black pepper, to taste

Capretto alla Moda del Pastore

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

The Italian word for shepherd, pastore, comes from the same root as pasture, so a pastore may herd any animals that graze the pastures – sheep, goats or even cows – and this dish is commonly cooked with both lamb and kid. It can be served with Chicory with Citrus, Braised Fennel, Raw Vegetable Salad or, as in the photo, my mum’s Potato and Oni

Ingredients

Europe
Italy
Main course
Sardinia
Mediterranean

Ingredients

Method