Braised Leg of Kid in Cream Sauce

Clean the front kid bone, remove the back bone. Make a paste of thyme, rosemary, garlic, mustard and olive oil and rub the inside of the legs with it. Tie with a thread nicely in give. Then rub the outside of the drumsticks with the paste.

Heat clarified butter in a roaster, brown the legs well in it (make sure that the seasoning paste does not burn!). Season the legs with salt and pepper and remove from the roaster.

In the meantime, briefly boil the peppercorns in water (to soften the spiciness), then drain and add to the roaster form. Sauté the vegetables in the same roaster, extinguish with Noilly Prat and white wine and cook well. Pour the clear soup, add the remaining marinade and mustard and bay leaves, season with salt and pepper. Cook a little.

Add the sautéed drumsticks again, baste well with the marinade-vegetable mixture, close the roaster with a lid and steam in the heated oven at 150 °C (*) (top and bottom heat) for about forty-five minutes.

Take out the legs, keep warm.

Strain the sauce through a sieve, press the vegetables through with a wooden spoon, add the whipping cream and cook until you get a creamy consistency. Add rosemary and thyme, infuse for about five minutes and remove the kitchen herbs. Blend the sauce with cold butter. Just before serving, fold in the diced tomatoes, whipped cream and parsley.

Loosen the string from the drumsticks, cut the drumsticks into pieces.

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