1190. BRAISED CHEVON with BACON and CRANBERRIES

1 young milk fed kid, cut up salt
3 oz. bacon
1/2 cup butter
3 oz. root vegetables
1/2 cup onion
2 sour apples
2 tomatoes

4 grains of allspice
6 peppercorns
1 bay leaf
4 teaspoon red wine
3 tablespoons flour
2 tablespoons stewed cranberries
1 lemon

Rub salt into the meat outside and inside. Melt diced bacon, add butter and fry sliced vegetables and onion. Add some water and sliced peeled apples and tomatoes, spices and wine. Then put in the meat and braise it in the oven first with the lid on and when almost tender, remove lid and allow Chevon to become golden brown. Remove the meat, dust the gravy with flour, dilute with water and simmer. Add stewed cranberries to the thickened sauce, re-heat and return the meat. Serve with dumplings and put a slice of lemon on each serving of Chevon.


courtesy of: Two Mere Acres, Willie & Jean Thomure, 295 Cardinal Lane, Trenton, Georgia 30752, (706) 657-7018