BRAISED ZEBRA

BRAISED ZEBRA
[Or, if you don't have access to bush meats, use some other animal. Goat is good.]

Originally posted here:
http://atthebackofthehill.blogspot.com/2007/03/how-to-cook-zebra.html


Two pounds of zebra, cut into chunks.
One pound tomatoes, peeled seeded and chopped.
Two onions, chopped.
Two TBS flour.
One Tsp. paprika.
Pinches salt, pepper, turmeric, coriander, cayenne.
One cup browned bone stock.
Quarter cup olive oil.
Quarter cup heavy cream.
A good jigger of sherry.

Fry the onion golden in the oil and remove to a plate.
Dust the meat with flour, salt, and pepper, and brown in oil. Add tomatoes and onions, stir briefly to take up the crusty bits on the bottom of the pan, then add the sherry, stock, and spices. Simmer until tender, which may take a while if the beast was old. Before serving, whisk in the heavy cream.