Savory Game Stew

Preparation info
  • 8 to 10

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 pounds chevon (goat), cut into 2-inch cubes
  • ¼ cup butter
  • 4

Method

  1. Brown the meat in two tablespoons of the butter in a skillet. Remove meat to a platter.

  2. Add the remaining butter and other ingredients to the skillet. Simmer for ten minutes.

  3. Return the meat to the skillet and spoon the vegetable mixture over it. Cover tightly and simmer for about two and one-half hours, or until meat is tender. Skim