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–+ servings

Kenyan Game Meat Stew, Rift Valley Style

A regional specialty built on licensed, ranch-raised game — not wild-caught meat, and easily made with goat instead.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Course: Main Course
Cuisine: East African
Servings: 6 servings
Calories: 340kcal

Ingredients

  • 3 lb game meat (springbok or eland) cubed — or substitute goat
  • 2 tbsp oil
  • 1 onion diced
  • 2 carrots sliced
  • 4 cloves garlic minced
  • 3 tomatoes diced
  • 3 cups broth
  • Fresh herbs, a generous handful
  • Salt and pepper to taste

Instructions

  • Heat oil in a large pot over medium heat. Season meat with salt, brown gently in batches, 3–4 minutes per side. Set aside.
  • In the same pot, sauté onion and carrots 5 minutes until softened.
  • Add garlic, cook 1 minute.
  • Add tomatoes, cook 4 minutes until they break down.
  • Return meat to the pot, pour in broth, and add fresh herbs.
  • Bring to a bare simmer, cover, and cook 1 hour 30 minutes to 1 hour 45 minutes until the meat is fully tender.
  • Season with salt and pepper, and serve hot.

Nutrition

Serving: 1serving | Calories: 340kcal | Protein: 40g | Fat: 16g | Fiber: 2g
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