Recipe

Bighorn Sheep Stew Meat with Potatoes and Garlic

Colorado Bighorn Sheep Stew Meat built around Potatoes and Garlic, with enough structure to feel specific and enough restraint to stay useful.

Overview

Colorado cooking is at its best when it stays spare, steady, and clear about the cut in front of it. This version uses Potatoes and Garlic and a covered braise finish so the Bighorn Sheep Stew Meat stays central instead of getting buried under the rest of the plate.

covered-braise 18 min prep 100 min cook Serves 6

Ingredients

1 1/2 to 2 pounds Bighorn Sheep Stew Meat
Kosher salt
Black pepper
Neutral oil or rendered fat
1 to 2 cups Potatoes
1 to 2 cups Garlic
Optional: 1 small Onions
3 cups stock

Method

Trim and season the Bighorn Sheep Stew Meat while you prep the Potatoes and Garlic.
Set up the pan, pot, or oven before you start cooking so the timing stays calm once the protein goes down.
Once the pot is together, cover it and give the cut enough time to soften without falling apart.
Fold in the Potatoes and Garlic at the right point so they support the cut instead of dissolving into the background.
Rest or hold the protein briefly, then serve while the pan juices or broth still feel connected to the plate.

Notes

Keep the seasoning clean and let the cut set the pace. Leftovers keep best when cooled quickly and packed shallow; Colorado meals built around Bighorn Sheep Stew Meat are usually stronger on day one than after repeated reheats.