The kid used to be part of the eating culture of the Saarlanders. After all, almost everyone keeps a so-called miner’s cow. The fact that this meat has fallen a little bit into oblivion may be due to the social changes as well as the fact that not everyone likes the slightly sweet goat meat. However, from the point of view of health, it is quite beneficial, rich in protein, low in cholesterol and fat.
The legs and shoulders of the kid are separated from the bone and cut into uniformly sized pieces. The back is removed. The bones and belly flaps are used to prepare light stock. Season the pieces of meat with salt and pepper and dredge them in a little flour.
In a shallow casserole, heat about 2/3 of the butter, add sliced shallots and chopped garlic and brown the meat briefly. Add thyme and rosemary, extinguish with a splash of tarragon vinegar and pour in white wine and light stock. Cook at a moderate temperature for about 10 to 15 minutes with the lid closed. During the cooking time, check the meat a few times, as the back is done earlier than the legs. Then remove the meat and keep it warm. Reduce the stock, add the whipped cream and continue cooking on a low flame for about ten minutes. Mix the potato flour with water and add to the sauce. It is then strained and cooked in a
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