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Recipes
Meat
Goat

James's Goat Loin In Pastry & Red Wine Sauce

1 de-boned goat loin  
olive oil
salt
ground black pepper
2 beaten eggs
 carrots
parsnips
baby asparagus  
puff pastry 
bread crumbs
 


Rub with olive oil, salt and pepper. Sear on both sides. Cut carrots, parsnips into thin strips the size of baby asparagus. Blanche carrots, parsnips and baby asparagus in water.

Open puff pastry (grocery freezer section),  roll out, and brush with beaten egg. Place loin on pastry and brush with beaten egg. Place the blanched carrots, parsnips and baby asparagus on the meat and sprinkle with bread crumbs.  

Roll meat with filling and brush with egg. Roll and fold pastry and brush with egg. Bake at 400° for 20 minutes. Serve with  red wine sauce.
Red Wine Sauce  
Chop garlic, tomato, onion, and rosemary . 
Cook in olive oil.  
Add 1/2 bottle of red wine, some balsamic vinegar and one cake of Glace de Viand . 
Cook to sauce thickness

1820
Missouri Compromise—Missouri admitted as slave state but slavery barred in rest of Louisiana Purchase north of 36°30' N.