Braised Caribou
|
4 lbs. caribou roast
4 strips bacon
Salt & pepper
1/8 tsp. cloves
2 bay leaves
2/3 cup red wine
½ cup water
1 onion, sliced
1 cup water
1 cup cranberry juice |
Wipe roast with bacon, sprinkle with salt, pepper & cloves. Marinate in wine with 2 bays leaves for 2 to 3 days in a cool place.
Drain, place in pan and add water & sliced onion. Cover and cook at 300 degrees for about 1 hour.
Add marinade & cranberry juice. Cook until tender, about 1 hour longer
Serves 8
|
|
Caribou Burgers
|
1 lb. ground caribou
4 oz. ground pork
Salt
Fresh ground black pepper
½ medium onion, chopped
Bread crumbs
1 egg to bind ingredients
|
Caribou has little fat. Add the pork for a juicier burger. Mix all ingredients, handling as little as possible. Brush burger with vegetable oil. Grill about 4 minutes. Turn to desired doneness.
|
|
Braised Caribou in Sour Cream
|
|
4 to 5 lb. rump or bottom round of caribou
3 tbsp. lard or bacon fat
1 onion
4 carrots, sliced thick
1½ cloves of garlic, sliced
2 cups red wine
1 cup boullion
2 bay leaves
1 tsp. rosemary
½ tsp. savory
½ tsp. thyme
2 tbsp. catsup
2 tbsp. butter
2 tbsp. flour
1½ cup sour cream
|
Brown caribou well in fat on both sides over medium heat in a casserole dish. When secon side is nearly browned, add onions, carrots, garlic and sauté until the onions are soft.
Add liquids, herbs, catsup and bring to a boil. Simmer 1½ hours until meal is done, adding water if it cooks too much.
Melt butter, stir in flour and cook gently for a minute or two. Pur off liquid from the casserole and add the butter/flour mixture.
Stire until it thickens then add sour cream. Do not boil. Season with salt & pepper.
|
|
Caribou Meat Pie
|
|
1 to 1½ lb. ground caribou.
1 medium onion, chopped
1 clove garlic, minced
3 tbsp. oil
2 cups water
2 tbsp. worcestershire sauce
1 tsp. marjoram
1 tsp. thyme
1 tsp. celery seed
1 tsp. salt
½ tsp. pepper
1 bay leaf
1 lb. diced potatoes
1 diced carrot
2 tbsp. flour
½ cup green peas
Pie crust
|
Sauté meat, garlic and onions in oil in a skillet until the meat has browned.
Transfer to a large saucepan, add water, herbs, worcestershire sauce, salt and pepper. Bring to a boil then simmer ½ hour.
Add potatoes and carrots and cook another 20 minutes. Remove the bay leaf.
Combine flour and water, stir in and bring to a boil until it thickens. Add peas.
Cover with pie crust and bake 15 to 20 minutes until the crust is browned.
|
