Ingredients:
1 goat leg
2 onions
1 leek
2 carrots (white or purple)
1 tsp of fresh or fermented wild Garlic
1 tsp juniper berries
4 cups of elderberry wine
2 cups of beef stock
Method:
Put the leg into a large pot. Roughly slice up the onions, along with the leek and carrots, and add them to the pot with the garlic & juniper berries.
Top up the pot with Elderberry wine and leave to soak for a few hours or, ideally, overnight.
Add the beef stock to the pot and place over a fire. Bring to a boil and simmer for around 2-2 1/2 hours, until cooked through. Alternatively this can be cooked in the oven at 180 degrees celsius.
During this time top up with water, or more wine, as necessary, to keep the joint covered.
Remove the leg from the pot and leave to rest for 5 minutes before serving.