Wednesday, May 11, 2011

Braised Caribou

4 lb caribou roast
4 strips salt pork or bacon
salt and pepper
1/8 tsp cloves
2 bay leaves
2/3 C Claret (or red wine of your choice)
1/2 C water
1 onion; sliced
1 C water
1 C 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 a cool place.

Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (300°) about 1 hour.

Add the marinade and the cranberry juice, cover and cook until tender, about 1 hour longer.

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