| 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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