Roast Kid (Cabrito Asado)

Ingredients

• kid (young goat)
• a few slices tocino (cured pork belly)
• a few slices veal (ternera)
• jamón (cured ham)
• black pepper
• 1 onion (cebolla)
• a handful parsley (perejil)
• a few carrots (zanahorias)
• a few cloves garlic (ajo)
• as needed caldo (broth)
• 1 glass white wine
• 1-2 tablespoons flour (toasted)

Instructions

1. For roasting: Prepare the kid as you would venison haunch (pierna de corzo), omitting the marinating time.
2. For braising: Arrange slices of tocino (cured pork belly), veal, and pieces of jamón (ham) in a heavy pot or casserole. Add the kid (cut into pieces if preferred). Season with black pepper, and add the onion, parsley, carrots, and garlic. Pour in the caldo (broth) and white wine until the meat is mostly covered. Cover the pot with a lid and place a sheet of brown paper under the lid to help distribute heat evenly. Cook over low heat until the meat is tender, approximately 2 to 3 hours depending on the age and size of the kid.
3. Strain the braising liquid into a saucepan. Thicken it by whisking in the toasted flour until the sauce reaches the desired consistency. This same preparation and sauce works equally well for hare (liebre), rabbit (conejo), and other game meats.