Ingredients:
5 cups of chicken broth
1 cup cranberry juice
1 medium onion
3 medium carrots
2 cups sliced mushrooms
1 bag petite potato medley
1 lb bone-in goat stew meat
1/4 cup of butter
1 1/2 teaspoon rough chopped fresh rosemary
1 teaspoon garlic powder
2 teaspoons herb of providence
Fresh parsley (optional)
In a medium stock pot, melt butter, add cut-up onion, garlic powder, rosemary, and herbs of providence sauté for 1-2 minutes, then add goat meat. Brown goat meat. Remove from pan. Add cranberry juice. Scrape and stir the pan over medium-high heat to get all the residue off the bottom of the pan. Cook for 1-2 minutes, then add chopped carrots, potato, chicken broth, and browned goat meat. Bring to a boil, then turn down and let simmer for an hour and a half or until the meat falls off the bones; add mushrooms, and cook for an additional 1-2 minutes. Remove from heat, spoon into a bowl, top with parsley sprigs, and serve.