Barley Chevon Stew
Ingredients:
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2 lb (900 kg) chevon necks, sliced 1" thick
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( ) flour
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( ) salt and pepper
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1 (1 ) onion, chopped
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2 tbsp (30 mL) vegetable oil
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4 (4 ) tomatoes, quartered
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1 tsp (5 mL) paprika
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1 (1 ) clove garlic, minced
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2 tbsp (30 mL) pearl barley
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2 (2 ) bay leaves
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1 cup (250 mL) water
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2 tbsp (30 mL) sour cream
Preparation:
Roll chevon in flour, salt and pepper. Brown in oil over high heat. Add onions, then cover and simmer for 10 minutes. Combine remaining ingredients, except sour cream, and bake at 250F for 3-4 hours. Mix in sour cream just before serving. Serve with hot biscuits.
Courtesy of The Ontario Goat Breeders Association as published in the Canadian Meat Goat Journal