Sauté de chevreau

• 2 lb (1 kg) breast of kid (or lamb), cut in bite-size chunks
• 3 oz (

In a large casserole sauté the kid, bacon and onion in the butter.

When the meat is browned, pour in 2 cups of stock and the vinegar. Sprinkle on the breadcrumbs and flour. Stir well until the sauce is thick and smooth. Add salt and pepper and the herbs.

Cover and cook for 45 minutes ov