Difficulty: Intermediate
As a French culinary expert with years of experience in traditional recipes, I recommend preheating the oven to gas mark 7 (210°C).
Cut the goat meat into pieces. Blitz the stale bread into fine breadcrumbs in a food processor.
Wash the sorrel, drain well, remove tough stems, and finely chop the leaves. Wash and finely chop the spring onions, including the stems. Combine half the spring onions with the chopped sorrel. Wash and finely chop the parsley.
Generously butter an ovenproof dish. Arrange the seasoned (salted and peppered) goat pieces in the dish, dot with 30 g of butter in small knobs, and bake, basting frequently.
After 20 minutes, remove from the oven. Top the meat with the sorrel and spring onion mixture, turn the pieces over, and return to the oven for 10 minutes.
Drizzle with the white wine, cover the dish, and cook for another 10 minutes.
Transfer the meat to a fresh baking dish. Sprinkle with breadcrumbs, chopped parsley, and the remaining spring onions. Return to the oven for 5 minutes to brown.
Meanwhile, stir the remaining butter into the original dish to create a rich sauce. Adjust seasoning to taste, then pour over the meat.
Serve hot with sautéed potatoes and fresh baby carrots for an authentic Poitou finish.
