Goat fricassée with Mushrooms and Wild Fennel

From Diane Kochilas Goat fricassée with avgolemono (the tangy egg-lemon sauce) is a favorite in Greek homes


  • 1 leg of baby goat, cut into serving pieces or 2 shoulders of baby goat, cut into serving pieces
  • 5 tablespoons olive oil
  • 8 artichokes, cleaned
  • 1 pound / 500 gr. porcini mushrooms, cleaned
  • 4 scallions, washed, trimmed and chopped
  • 1 bay leaf
  • 1 bibb lettuce, washed trimmed and cut into big pieces
  • 1 bunch wild fennel, washed, trimmed and finely chopped
  • 1 egg
  • Juice of 2 lemon
  • Salt and pepper


1. Salt the goat pieces. Heat up the olive oil in a large heavy saucepan and brown the meat on all sides. Add the artichokes, mushrooms and scallions and sauté for another 2 minutes. Add the bay leaf and cover the meat with water.

2. Boil the goat till it is soft and tender. Five minutes before the meat is ready, add the bibb lettuce and fennel.

3. In a large, preferably stainless steel bowl, whisk the egg until very frothy, about 8 minutes. Slowly add the lemon juice, whisking all the while. Take a ladleful of the hot broth and drizzle it in a slow steady stream, whisking vigorously all the while, into the egg-lemon mixture. Repeat with two more ladlefuls of the broth. Pour this mixture back into the sauce pan and tilt the pot back and forth so that the egg-lemon mixture is evenly distributed. Serve immediately.

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