Supermør and delicious goat club with a good game sauce and rodfrugttmos. There is bang on the juniper taste in this version – I think it fits great for goat meat. The chili has a deep, dark taste as clothes goat blazing.
1 gedekølle på ca 1½ kg – without clavicle
1 lille stykke røget kogebacon
2 spsk olie
2 spsk tørrede enebær
chili – dried or fresh, aftertaste (like smoked)
3 tsk salt – like røgsalt
1 tsk peber – the peberkorn or crushed peber
3 hele hvidløg
1 stort løg
fresh rosemary – a few sprigs
5 dl rødvin
2½ dl portvin
2½ dl fløde
3 – 4 tsk kraftig ribsgelé
75 gr moden Danablue eller Roquefort
Until the moss:
Mixed root vegetables
(chili)salt and peber
Add rosmarinkvistene in the bottom of a large baking dish. Skær hvidløgene halvt igennem og læg dem med snitfladen nedaf rundt i kanten.
Peel the onion and cut it into smaller pieces to be distributed in the pan. Skær kogebacon’en i mindre stykker og fordel også den.
Mix juniper, chili, salt and pepper in spice grinder and grinding it well.
Rub goat club well with oil all the way around and then massaging kryderierne well into the surface. Sprinkle the overskyende spice loosely over and fold them easily to.
Læg køllen i bradepanden og hæld rødvin og portvin ved uden at hælde det over geden.
Cover the dish with baking paper first(important) and then aluminum foil. It must be folded to fit fairly well to the dish, but not close hermetically.
Place the dish in a cold oven. Ovnen tændes på 100 – 110 (ram somewhere in between) grader og geden står og hygger sig i 8 – 10 timer.
When the time is approaching, are you doing bog as you like it. Here it is mixed with roots, butter, milk, chilli salt and peber.
Goat The club moved cautiously (it is very tender) onto a cutting board with juice groove. Cover it with baking paper and the foil from the dish, while you finish the rest.
The garlic is squeezed out of the shells and everything from the cask pour through a sieve – mas juice from mumsen in the sieve out with the back of a ladle and down in the sauce.
Pour the sauce into a saucepan and warm it up again. Melt the blue cheese into the sauce during the heating. Thicken now by shaking a little flour into the cream, which is then added to the sauce during light whipping. Bring to the boil and simmer for a few minutes. Taste good with red currant jelly, possibly. a little more blue cheese and (smoke)salt, pounds og Peber.
Server bog with sauce, goats and your favorite salad or other good green as you have come to mind fit.
There will be plenty of sauce of this portion. Store leftovers in a freezer bag or two in the freezer for a day you need. It is delicious to a steak or once chili models.
I have used dried Cascabel chilies and dried smoked Cherry Bombs.