tarheel
Well-known member
Just got up from my second meal of a stew made with goat; the recipe for which I found in the Feb. issue of Field & Stream. The author calls for moose, elk, deer, or caribou, but I had more goat than anything else, so that's what went into it. I didn't have all the ingredients on hand, so 22 bucks later I was ready to go, and the outcome was well worth the expenditure. 3.5 lbs. of meat and religious adherence to the recipe produces about 14 generous servings of some excellent food, so if you like to cook and are looking for some rib sticking victuals to get you through these cold spells, this is the ticket.