Goat Stew with Garlic Lemon Yucca

Main Ingredients
champagne cherry gamemeat garlic cassava

When I heard this challenge, I was so excited. I have always wanted to try to cook a “game” meat. I’m intrigued with venison, and squirrel and things that people if they had to live in the wild would need to learn to cook. I found an Asian food store selling goat and rabbit, so I bought both and decided to make the goat dish first (figured I could sell my family on that easier!)

I love stews, and being 30 degrees in NY, I thought it would go over well. Made a typical stew recipe loaded with veggies and instead of the red wine, I thought the cherries and champagne would subsitute nicely, which they did. Maybe a rich Merlot would have deepened the flavors, but this stew was actually really good and I thought the house smelled amazing as it was cooking.

The Yucca, well, was interesting. I had never made it. I decided to boil it (after I figured out how to peel off that very waxy outer layer). Then made a sauce that you put over it. It’s like a potato in consistency and I really enjoyed it.

So, the result? I served the yucca in the bowl and put the stew on the side so the sauce from it would leak into the yucca. Steven thought it tasted good. He had no issue with it being goat (and I’ll admit, I made it easy for him as I cut all the meat off the bones first for him). Taste was good. The yucca he thought was fine. He ate the entire bowl. Later he told me it wasn’t his favorite dish but it wasn’t bad. Kelly? She told me she hated the yucca and refused to take another bite. I might have used too much lemon. The goat? She thought it was GREAT and ate a lot of it until she found out it was goat. After that she told me she really didn’t like it. Hmmm…. Me? I liked it a lot. It was gamey and meaty and chewy. (I think I needed to cook it another 1/2 hour, but I like chewier meat so I was ok). The stew sauce mixed with the yucca was another win for me.


Goat Stew with Garlic Lemon Yucca


Goat Stew

  • 2 medium onions, roughly chopped
  • 4 cloves garlic, chopped
  • 2 large carrots, diced
  • 3 stalks celery, chopped
  • 2 pounds boneless goat meat, cubed (I used with bones)
  • Salt and freshly ground black pepper
  • 1/4 cup canola oil
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup chopped cherries
  • 1 cup champagne (or cup of red wine)
  • 1 can diced tomatoes
  • 2 tablespoons chopped parsley (I used dried)

Combine onions, garlic, carrots, celery in a large bowl. Season the meat with salt and pepper, and toss meat with the vegetables.

Heat the oil and butter in a large saucepan, and add the meat/vegetable mixture, browning all sides of meats and cooking for a few minutes to integrate flavors. Add the cherries and champagne (or red wine), cover and reduce heat for 10 min, then add tomatoes. Simmer until meat is fork tender, at least 1 1/2 to 2 hours, (I'd do more time versus less - it was a little chewy at 1 hour and 45 min) checking occasionally to make sure there is adequate liquid in the pot. (Heard you can also make this in a crock pot.) Finish off with sprinkled parsley.

Garlicky Yucca

  • 2 lbs yucca, peeled and cut into slices (I only had one pound and used the same ingredients below - I think 2 lbs would be too much for the sauce - or double the sauce)
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/2 onion diced 
  • 4 garlic cloves, minced
  • 1 teaspoon fresh lemon juice

Place the yucca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.

Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yucca, and serve immediately.

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