Recipe - DRUNKEN HUNTER'S STEW - Caprine Cuisine

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Caprine Cuisine Recipe - "Drunken Hunter's Stew"

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DRUNKEN HUNTER'S STEW
Submitted by Garry Vroegh
Try gourmet goat/lamb sausage with this or for a bit more zesty
flavor try Chivo Chorizo.
DRUNKEN HUNTER'S STEW (serves 4)

1 1/2 pounds Spanish sausage or garlic sausage

1/2 pound cooked lamb

3 large onions, thinly sliced

3 tablespoons vegetable oil

3 tablespoons flour

1/2 cup vodka

2 cups red wine

3 tablespoons tomato paste

2 cups tomato juice

2 1/2 pounds sauerkraut, drained

2 large potatoes
Cut the sausage into 1/2 inch slices and the lamb into 1 inch cubes, set aside. Heat the oil in a skillet and sauté the onions until they are golden and transparent. Blend the flour in with the onions. Gradually stir in the vodka, wine, tomato paste and the tomato juice. Cook gently, stirring constantly, until the sauce thickens. Remove the sauce from the flame. Rinse the sauerkraut in water and drain well. Peel and slice the potatoes. In a large pot, alternate layers of sauerkraut, sausage, meat, potatoes and sauce to form 4 layers. Cover and simmer for 2 1/2 hours over a low heat or place in a Dutch oven and cook in a pit. Serve hot.
Dutch Heritage Farm
Tropical Sheep & Goats International

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26-December-2024
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Email: Contact INFO Telephone: Contact INFO	Designed & Hosted by: JOLLY GERMAN ©1999-2024 GoatWorld.Com
All written, audio, video and graphic material contained within this site, except where otherwise noted, is Copyright ©1999-2024. Some content may also be the property of contributors to the site, in which case their material is also protected by applicable copyright laws and this copyright policy. No material may be linked directly to or reproduced in any form without written permission. If you would like to reprint something from our site, simply send us an email to request permission to do so. Please refer to our REPRINT criteria. ©Gary Pfalzbot, Colorado, USA This site is run and operated by a Disabled Veteran