Braised Caribou Recipe #72003
Wonderfull on chilly nights.
by Iowahorse
3 days | 3 days prep
SERVES 4 -6
- 4 lbs caribou roast
- 4 slices salt pork or bacon
- salt and pepper
- 1/8 teaspoon clove
- 2 bay leaves
- 2/3 cup claret wine
- 1/2 cup water
- 1/4 teaspoon black pepper
- 1 onion, sliced
- 1 cup water
- 1 cup 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 the fridge.
- 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.
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5 stars