Kid cooked in its mothers milk
|2||boneless kid shoulder, cut into 1? chunks|
|1||bouquet garni (1 tsp. coriander seeds, 5 black peppercorns, 3 sprigs thyme, 2 whole cloves, 2 cloves garlic, 1 bay leaf, and ¼ bunch parsley stems, wrapped in cheesecloth, tied with kitchen twine)|
|10||pearl onions, peeled|
|16||baby carrots, peeled|
|2||small bulbs fennel, each cut into 8 wedges|
|10||button mushrooms, quartered|
|5||ribs celery, cut into 1? pieces|
|3||tbsp. unsalted butter|
|2||cups goats milk|
|1||tbsp. fresh lemon juice|
|Kosher salt, freshly ground white pepper, to taste|
- Bring kid, bouquet garni, and 10 cups water to a boil in a 10 ltr. saucepan over high heat; reduce heat to medium-low, and cook, occasionally skimming any impurities that rise to the surface, for 30 minutes. Add onions, carrots, and fennel, and cook for 30 minutes. Add mushrooms and celery, and cook until goat is very tender and vegetables are tender, about 20 minutes. Using a slotted spoon, transfer goat and vegetables to a bowl; cover and keep warm. Pour cooking liquid through a fine strainer into a bowl; place 4 cups in a 2-ltr. saucepan. Bring to a boil, and reduce to 2 cups, about 30 minutes.
- Wipe 10ltr. saucepan clean and return to medium heat; add butter. Add flour, and cook, stirring, until smooth, about 2 minutes. Add reduced stock and milk, and bring to a boil; cook until thickened and slightly reduced, about 15 minutes. Return goat and vegetables to sauce, and cook until warmed through, about 5 minutes. Stir in juice, salt, pepper, and cayenne; divide among bowls with rice.