| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Meats, Breads, Muffins & r | 6 | Servings |
INGREDIENTS
| 3 | lb | Caribou — cubed |
| 1/4 | ts | Peppercorns — crushed |
| 1/4 | c | Soy Sauce |
| 1 | Onion, large — diced | |
| 2 | Bay Leaves | |
| 1 | c | Red Wine |
| 1 | Garlic Clove — minced | |
| 1/4 | ts | Thyme |
| 2 | Red Peppers — chopped |
INSTRUCTIONS
Saute the caribou over high heat in the butter and pepper until browned. Add the beef, red wine, garlic, bay leaves, thyme and soy sauce. Bring to a boil, then simmer until tender. Thicken juices with a roux or heavy cream (35%). Add in red pepper. Mushrooms and other vegetables can be added. Caribou is also good as a burger or taco. By chefs Gaston Deschenes and Yvon Lecuyer of the Inuulitsivik Hospital cafeteria in Povungnituk. From The Gazette, 92/01/08. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER 1.1 Courtesy of Shareware RECIPE CLIPPER 1.1 Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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