Meat 150, marinade 75, bacon 20, lard for frying 5, 100 garnish, sauce 75.
Aboral and renal portion of the carcass, as well as large chunks of the hind legs to clean up, put in the marinade and let stand for 2-3 days in a cold room.
Chunks of meat pour chilled marinade, making sure that the spices are evenly distributed. In the process of marinating the meat need to turn over several times.
For the marinade in a weak 1.5 2% vinegar, put salt, sugar, bay leaf, pepper and chopped vegetables; all this boil for 10-15 minutes over low heat and then cooled.
To 1 liter of vinegar put 20 g sugar, 20 grams of salt, 2 grams of bay leaf, peppercorns 1 g, 50 g onion, 50 g carrot, 25 g of parsley, 25 g celery.
To the meat of wild goats give greater juiciness and enrich it with the fat, then marinating it well cooled bacon, chopped into cubes 5-6 cm and a thickness of 0.5 cm.
The marinade vinegar can be replaced with dry white or red wine grape. Meat instead of marinating can be hung and stand in a cool, dry room for 3-4 days, and then clean up the well of the tendons.
Thus prepared meat, fry on a spit or in a pan with the fat in the ovens.
The finished meat is cut into chunks of 2-3 pieces per serving and pour strong meat juice. Serve with roasted potatoes in the form of straws, shavings or bars.
Separately, in a gravy boat to file blackcurrant sauce or pepper and vinegar.