Savory Game Stew

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Preparation info

  • 8 to 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 pounds chevon (goat), cut into 2-inch cubes
  • ΒΌ cup butter
  • 4 onions, diced
  • 2 cups canned tomatoes
  • 4 medium potatoes, diced
  • 1 green pepper, diced
  • Β½ teaspoon ground sage
  • 1 bay leaf
  • 2 tablespoons lemon juice
  • 1 tablespoon celery salt
  • Dash of Tabasco
  • Pinch of dried thyme


  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 off the fat before serving.

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