Braising and Stewing Poultry and Game Meats

Braising involves slow cooking meat in a covered pot at a low temperature for a long time. In braising, meat is seared or sautéd first before adding it to stock or other liquids to start the slow cooking.

Meanwhile, stewing is a method of cooking meat by submerging it with a flavorful liquid and simmering it until tender. This procedure usually takes two to four hours.