Yum! I used organic beef stock, and also chopped a few cloves of fresh garlic instead of powder, never understand why use garlic powder when fresh garlic tastes much better. I browned the meat with canola oil. Overall it’s a five-star dish, I would give it even more stars if I have a choice!
YIELD
8 servingsPREP
20 minCOOK
2½ hrsREADY
3 hrsIngredients
Directions
Melt the lard in a large skillet.
Dredge the caribou in the flour and pepper mixture.
Brown the meat in the hot fat, add the liquid from tomatoes, water, onion, garlic powder and bouillon cubes.
Cover and simmer 1½ to 2 hrs.
Uncover, stir in worcestershire sauce, add pepper strips, cover and cook 10 minutes more.
Add the tomatoes, cook until tomatoes are hot.
Serve over hot cooked rice.
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