Name: Savory Game Stew
Yield: 8 to 10 servings
Ingredients: 2 cups canned tomatoes; 4 pounds chevon (goat), cut into 2-inch cubes; 4 medium potatoes, diced; 1 bay leaf; 2 tablespoons lemon juice; Pinch of dried thyme; Dash of Tabasco; 1 tablespoon celery salt; 1 green pepper, diced; ½ teaspoon ground sage; ¼ cup butter; 4 onions, diced

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

Brown the meat in two tablespoons of the butter in a skillet. Remove meat to a platter.
Add the remaining butter and other ingredients to the skillet. Simmer for ten minutes.
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

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Savory Game Stew

Ingredients

Method

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