Easter dinner at Fourmilab is usually the traditional Swiss repast of roast leg of goat, served over rice with vegetables. This is an easy-to-prepare, can’t fail meal which is suitable for any occasion. Goat is considered a “red meat”, but I find it most comparable to turkey dark meat in flavour and texture. The taste is unique and not at all gamey. (Of course, this depends upon what the goat was fed. Swiss goats are usually fed on grass and forage; if your goat was fed on garbage and fish heads, all bets are off.)... [Read More]
I’m thawing out my traditional Swiss Easter supper of goat. Here’s my recipe. Take a front quarter of goat, 0.5–1 kg (bone in), rub with garlic in a tube, salt and pepper, place in a glass casserole dish with a tight fitting lid, cut an onion in half and place on top of the meat. Cover and roast in a circulating air oven at 220° C for 75 minutes. Serve with Carnaroli or Arborio rice, which you start 15 minutes before the roast is ready. Add juice from the casserole to the rice at the table. Divide the cooked onions among those at the table. Ignore the sharks—they’ll beg for the onions, but never eat them. They’ll eat you, instead.