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Caprine Cuisine Recipe - "Stuffed Roasted Leg of Chevon"

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STUFFED ROASTED LEG OF CHEVON
Submitted by Garry Vroegh

STUFFED ROASTED LEG OF CHEVON

Ingredients:

  • 1/4C red wine vinegar
  • 1/2 C olive oil
  • 3-5 cloves garlic, crushed
  • 1/2Tea black pepper
  • 2 Tea curry powder
  • 1 Tea dry mustard1 boned leg of chevon
  • 1-2C cooked rice
  • 1/4C chopped soaked apricots
  • 1/4C sliced black olives
  • 1/4C grated apple

    How to Prepare:

    Place chevon on a cutting board and pound out to an even thickness. Combine the items in column 1 to make a marinade and rub well into the meat. place in a container in the refrigerator overnight and turn occasionally. Mix the ingredients in column 2 to make a stuffing. Add salt and pepper. Remove meat from marinade and place on a cutting board. Place stuffing on meat and roll tightly. Tie the roll tightly with cotton string and place on a rack in a roasting pan. Roast at 325 degrees 25-30 min per pound until done, don't over cook. Baste occasionally with the marinade. Remove from oven and allow to rest 20-30 mins. before slicing.

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