Braised Goat - cooking recipe

Ingredients

7 lbs goat meat (about 1 to 2 goat leg and or or shoulder)
For the marinade
1 pinch salt and pepper (to taste)
2 cups white wine
1 cup extra virgin olive oil
1/2 head garlic, split from root to stem
3 large stems rosemary
1/2 cup fresh thyme leave
2 bay leaves
For the braising liquid
4 tablespoons butter
1 large onion, peeled and diced
1/2 head garlic, unpeeled
2 cups dry white wine
5 cups beef stock
3 large stems rosemary (about 1/2 cup)
1/2 cup fresh thyme leave

Preparation

Lightly season legs with salt and pepper.
Place legs with other ingredients for marinade in a sealed plastic bag or bags and leave in refrigerator overnight.
Remove from marinade and pat dry; discard marinade.
Heat butter over medium high heat in a Dutch oven or other casserole large enough to hold goat meat until it starts to sizzle.
Add goat legs and brown slowly over medium low heat, basting frequently for about 10 minutes until golden brown on each side.
Remove legs and drain off all but a few tablespoons of butter.
Heat oven to 400 degrees. Put onion and garlic in Dutch oven.
Saute over medium heat until onions are soft and translucent, adding more butter if needed.
Pour in wine, bring to a boil and reduce by half (about 10 minutes).
Add enough stock to almost cover meat.
Add rosemary and remaining thyme.
Turn heat to high, bring to a boil, then reduce to a low simmer.
Add meat, cover and place in oven for about 3 hours, basting occasionally.