Gitzichueechli with Sauce Tatar – Appenzell

Cut the vegetables into small pieces. Add to the chicken soup with the spices. Cut the gitzi meat into portions of about 40 grams.

Add to the broth form and simmer for an hour on low heat. Remove the meat, drain and cool.

For the beer batter, separate the egg. Put the egg white aside. Put flour in a bowl. Add beer, water, oil, egg yolks and spices. Stir until a smooth dough is formed. Rest for thirty minutes.

For the sauce, cut the egg into wedges. Chop parsley, capers, onion, pickle and two egg wedges. Mix with mayo and curd. Serve and garnish with egg wedges.

Heat oil in deep fryer to 180 °C. Whip egg whites until stiff. Carefully fold into beer batter. Turn the gitzi pieces in the flour at the beginning, then in the beer batter on the other side. Bake in portions in hot oil for approx. 5-7 min. until golden brown. Take out and drain on kitchen roll. Serve with tartar sauce.

Tip: Serve Gitzichueechli with lemon slices and leaf salad. The meat can be pre-cooked the day before.

(Gitzi is the name given to the meat of a young goat).

Tip: Stock up on high-quality spices – it pays off!

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