for the PROF "Braised Caribou "

Neo · Aug 3, 2001

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.

Neo · Aug 3, 2001

Roast Caribou

4 lb Caribou roast

Marinade:

1/2 c Vinegar
2 cl Garlic; minced
2 tb Salt
2 tb Flour
2 tb Oil
2 cl Garlic; minced
1 tb Brown sugar
1 ts Prepared mustard
1 tb Worcestershire sauce
1 tb Vinegar or lemon juice
1 cn Tomatoes (14 oz can)

Marinade the caribou with the vinegar, garlic and salt in a plastic bag turning occasionally, over night in the refrigerator.

Remove from the marinade and discard it, pat dry, roll in flour and brown in a little oil in a hot skillet. Make a paste of the remaining ingredients and smear over the roast. Place in a preheated 450 deg oven, reduce the heat to 300 and roast 60 -80 min until finished to desired doneness.

Deglaze the pan and make gravy.

Professur · Aug 3, 2001

Sure beats the last one I had:

Caribou steak

Start fire
Let it burn until you have a good bed of coals
hack 1-3 lbs of meat off the caribou haunch
toss on coals
Brush more coals over the top
cook for 7-10 mins
Brush off and enjoy.

Takes a lot of beer to eat a steak like that.

But it makes you respect these bloody canucks. Some of 'em are tough ****ers.

BTW the caribou (elk) was only dead about an hour.