Savory Game Stew from New York Times Menu Cookbook by Craig Claiborne
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 fo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ¼ cup butter
- 4 pounds chevon (goat), cut into 2-inch cubes
- 2 cups canned tomatoes
- 4 onions, diced
- 1 green pepper, diced
- 4 medium potatoes, diced
- 1 bay leaf
- ½ teaspoon ground sage
- 1 tablespoon celery salt
- 2 tablespoons lemon juice
- Pinch of dried thyme
- Dash of Tabasco
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