Braised Caribou
Yield
8 servingsPrep
?Cook
?Ready
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
caribou
roast |
|
| 4 | strips |
salt pork
or bacon |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ⅛ | teaspoon |
cloves
|
|
| 2 | each |
bay leaves
|
*
|
| ⅔ | cup |
port wine
|
*
|
| ½ | cup |
water
|
|
| 1 | each |
onions
sliced |
|
| 1 | cup |
water
|
|
| 1 | cup |
cranberry juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
caribou
roast |
|
| 4 | strips |
salt pork
or bacon |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 0.6 | ml |
cloves
|
|
| 2 | each |
bay leaves
|
*
|
| 158 | ml |
port wine
|
*
|
| 118 | ml |
water
|
|
| 1 | each |
onions
sliced |
|
| 237 | ml |
water
|
|
| 237 | ml |
cranberry juice
|
|
Directions
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.
