Prepare: Cut rooster into four pieces, season heartily with salt, pepper and oregano. Peel carrots and cut in half. Clean fennel and cut into wedges. Peel shallots, whole. Roast the goat: In a suitable roasting pan, place shallots, bacon slices, carrots, fennel. Pour some clear soup and place the seasoned goat parts on top. Cook in a heated oven at 200 °C for 35 to 40 minutes. Make sure that there is always a little liquid in the roasting pan, this is the only way to create a sauce and keep the vegetables juicy. Add the tomatoes shortly before the end of the cooking time.
Red wine risotto: sauté shallot cubes in olive oil, sauté risotto rice as well, add bay leaf spice. gradually fill up with red wine, beet juice and clear soup, always stirring once more. Season lightly with salt and add sugar. At the time all the liquid is used up, the long grain rice should be cooked but still al dente.
As a final step, stir in butter and Parmesan to create a creamy risotto with bite. Add more liquid if necessary.
Serve The best way is to serve the rooster in the Reindl and the risotto separately.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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