Leg Of Goat With Truffle Cream

Preparation:

Preparation: Leave the leg of kid to marinate overnight in a pan (not aluminum) with chopped rosemary, sage, garlic, two tablespoons of oil, 1/2 glass of brandy, salt and pepper. The next day put the container directly on the fire, add the butter cut into pieces and cook over moderate heat for an hour, turning the leg from time to time. At the end of cooking, pour the leftover brandy, flame and let it evaporate. Remove the kid from the pan and cut it into pieces. Strain the cooking juices. Mix a glass of this sauce with a spoonful of truffle cream and the cream. Return the meat to the pan and cover it with the sauce. Let it warm up and then leave it to flavor over low heat for about ten minutes. Transfer to serving platter and serve. Accompanying wines: Ruché Del Monferrato DOC, Colli Orientali Del Friuli Schioppettino DOC, Quarantale VdT Del Salento.