Young Spring Kid Stewed with Wild Mushrooms

This is a happy alternative method to the grilling of a young kid (see Lamb) in which the maximum flavor is brought out by slow aromatic poaching. It is called a daube because the meat is not pot-roasted whole but cut into sizeable chunks. In the Valley of La Grande Chartreuse, of course, they garnish the meat with the local wild black mushrooms called morilles, or morels. I find I do fairly well with our large domesticated mushrooms. (See