Braised Caribou
- 4 lb Caribou roast
- 4 Strips salt pork or bacon
- Salt and pepper
- 1/8 ts Cloves
- 2 Bay leaves
- 2/3 c Claret
- 1/2 c Water
- 1 Onion; sliced
- 1 c Water
- 1 c Cranberry juice
Lard the caribou with salt pork or bacon. Sprinkle with salt, pepper and
cloves. Marinate in claret with the two bay leaves for 2 to 3 days in a
cool
place. Drain, place in a baking pan, add water and sliced onion; cover and
cook in slow oven (300 degrees) about 1 hour. Add the marinade and the
cranberry juice, cover and cook until tender, about 1 hour longer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip
cloves. Marinate in claret with the two bay leaves for 2 to 3 days in a
cool
place. Drain, place in a baking pan, add water and sliced onion; cover and
cook in slow oven (300 degrees) about 1 hour. Add the marinade and the
cranberry juice, cover and cook until tender, about 1 hour longer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip
