Difficulty:[usr 2]
Preheat the oven to th. 7 (210°C).
Cut the meat into pieces. Reduce the bread to crumbs in the blender.
Wash the sorrel, drain it, chop it off and chop it with a knife. Wash and chop the spring onions including the stems. Mix half of it with the chopped sorrel. Wash and chop the parsley.
Butter an oven dish and place the salted and peppered pieces of kid in it. Sprinkle with 30 g of butter in hazelnuts and bake. Water often.
After twenty minutes remove the dish from the oven. Cover the pieces of meat with the mixture of sorrel and spring onions. Turn them over and return to the oven for ten minutes.
Drizzle with white wine, cover the dish and cook for another 10 minutes in the oven.
Take the dish out of the oven. Put the pieces of meat in another baking dish. Sprinkle them with breadcrumbs, chopped parsley and the rest of the chives. Bake again for 5 minutes, the time to brown.
Meanwhile, add the rest of the butter to the first dish to make the sauce. Adjust the seasoning and pour the sauce over the meat.
Serve hot with sautéed potatoes and new carrots.
