View Full Version : Caribou Recipes
This thread will be for all types of Caribou Recipes. Please feel free to add any that you have.
6 cooked Tender caribou cutlets
2 cups of spaghetti sauce
8 oz grated mozzarella cheese
½cup grated parmesan cheese
Preheat broiler. Spray a cookie sheet with Pam and arrange steaks on it. Top each steak (cutlet) with spaghetti sauce, mozzarella, parmesan and freshly ground pepper. Broil until bubbly.
Serve with garlic buttered pasta, crusty French bread and Caesar salad.
4 pounds stew meat
2 cans beef consume
½ cup flour
2 cans beer
½ cup olive oil
1 bay leaf
3 large chopped onions
6 minced garlic cloves
4 TB brown sugar
¼ cup red wine vinegar
2 tsp thyme
1 tsp salt
Plenty of freshly ground pepper
Dredge the meat in flour, brown in oil. Transfer to large Dutch oven or casserole dish. Add 2 TB of butter to the skillet, saute onions and garlic until soft, add to meat.
Add all other ingredients, cover and bake in a slow oven 325*F for 2 hours. Remove the bay leaf and serve in a hollowed out loaf of pumpernickel or any rich dark bread.
Buttered noodles or mashed potatoes are an excellent alternative to the bread, if you prefer.
3 pounds tender cut caribou steak
2 cups bread crumbs
1 tsp Garlic Plus
2 eggs, lightly beaten
Pound steaks between sheets of waxed paper until ¼" thick. Dip steaks in beaten egg, then in seasoned bread crumbs.
Heat olive oil and butter in a heavy skillet and fry steaks, a few at a time, over medium heat until browned on both sides, about 10 minutes.
You can make a delicious creamy sauce if you like with the scrapings from the skillet,
2 TB butter,
stir in 2 TB flour until lightly browned,
add 1 can of chicken broth &
¼ each of orange flavored liqueur and heavy cream. Cook stirring constantly until thick and bubbly.
Serve with baked potato or use in your favorite recipe.
Serves 4
Ingredients:
4 Caribou tenderloin steaks (5 to 6 ounces each, about 3/4 inch thick)
1 tablespoon vegetable oil
1 tablespoon butter
2/3 cup rich beef stock
1/2 cup dry white French vermouth
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
2 tablespoons finely chopped fresh tarragon leaves
1 cup cooked chanterelles
1 cup cooked chanterelles:
3/8 pound chanterelles
freshly ground black pepper
2 tablespoons butter
1 small minced shallot
1/4 teaspoon salt
1/2 teaspoon chopped fresh tarragon
Directions:
Cook the mushrooms: Carefully remove any dirt from the chanterelles with a soft-bristled brush. Melt butter in a 12 inch skillet over low heat. Add the mushrooms, salt, and a few grindings of black pepper. Toss to coat the mushrooms with the butter and cover the pan. Cook slowly, stirring occasionally, until the mushrooms are tender but have a slightly firmness, about 15 minutes. Stir in shallot and tarragon. Cook, covered, 5 more minutes. The mushrooms should be lightly browned with no juice remaining in the pan.
Pat the caribou steaks with paper towels. Heat the oil in a large nonstick skillet over medium high heat, add the steaks and cook 2 minutes on each side for medium rare. Transfer to a plate; cover and keep warm.
Pour off fat in the skillet and return to the pan to medium high heat. Add the butter, and after it has melted, stir in the chanterelles. When the mushrooms are hot, pour in the stock and vermouth. Cook at a brisk boil, stirring occasionally, until the liquid has reduced by half and is syrupy. Add the cream, salt, and pepper, and continue reducing for several minutes until the sauce has thickened and coats a metal spoon. Stir in the lemon juice. Stir in the tarragon and return the steaks back to the pan. Cook briefly just to heat through, while spooning the sauce and mushrooms over the meat. Serve immediately.
Serves 4
Ingredients:
1-1/2 pounds trimmed Caribou sirloins or tenderloins, cut into 2x1x1 strips
1/2 cup thinly sliced scallions
2 tablespoons dark soy sauce, or regular soy sauce plus 1 teaspoon sugar
5 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crumbled whole dried thyme leaves
1 pound portobello mushrooms
salt and freshly ground black pepper
1 cup rich beef stock
1 cup dry white French vermouth
Directions:
In a bowl, combine the caribou, scallions, soy sauce, 3 tablespoons of the olive oil, the lemon juice, garlic, pepper, and thyme. To marinate, cover and refrigerate 2 hours or longer.
Remove mushroom stems and save them for another use. Slice the caps about 1/2 inch thick. Heat the remaining 2 tablespoons olive oil in a large skillet over medium high heat. Add the mushrooms and stir well. Sprinkle with salt and pepper and cook, stirring frequently, until the mushrooms are tender, about 5 minutes. Remove the mushrooms and any liquid from the pan and set aside.
Place the pan over medium high heat and add about half the caribou with any marinade that adheres to it. Separate the caribou pieces, so they don’t steam as they cook. For rare or medium-rare, brown on all sides for about 2 minutes total. Remove from the pan and keep warm. Repeat with remaining caribou.
Pour off any fat remaining in the skillet, leaving any browned bits of meat. Add the beef stock and vermouth to the pan and return it to medium high heat. Stir well, scraping the bottom of the pan with a wooden spoon to dislodge to browned bits, and boil until the liquid I s reduced and slightly thickened. Decrease the heat to medium or medium low. Add the mushrooms and cook for a few seconds, while stirring, then add the caribou with any juices and cook briefly, continuing to stir, just until the meat is heated thoroughly. Serve immediately.
Serves 4
Ingredients:
1 2-pound Caribou loin
3 slices bacon
Marinade
Marinade:
2 tablespoons salad oil
1/3 cup soy sauce
3/4 cup pineapple juice
1/3 cup sherry
8 cloves garlic, chopped
1/4 cup fresh ginger, chopped
1/4 cup fresh chives, chopped
Sauce
Sauce:
1/4 cup fresh huckleberries (or lingonberries or blueberries)
1-1/2 cups burgundy
2 cups beef stock
1/2 cup sugar
1 rosemary sprig
1 bay leaf
1/2 teaspoon black pepper, cracked
1/2 cup cold butter chunks
Directions:
Make marinade: Mix all ingredients well. Place marinade and loin in plastic bag and marinade overnight in refrigerator.
Make sauce: In a sauté pan, add burgundy, stock, sugar, rosemary sprig, bay leaf, and pepper. Simmer until liquid is reduced by three-quarters. Remove from heat and slowly whisk in the cold butter chunks until all have blended. Strain and add the berries.
Remove loin from marinade and brown all sides of loin in a very hot sauté pan. Place the loin in a roasting pan and set the slices of bacon on top of the roast. Roast in a 325ºF oven an internal temperature of 120ºF is reached, about 12 to 15 minutes.
Remove from oven and let rest for 10 to 15 minutes before slicing into 1/2 -inch thick medallions. To serve, pour the sauce on the plate, and fan the medallions over the sauce.
1 1/2 lbs ground caribou
1/2 lb ground pork
1/2 cup cooked rice
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon anise or Chinese five spice powder
1/8 teaspoon cayenne
1 bunch radish tops, chopped,about
1 cup,depending on taste
1 egg
1. Radish greens are good cooked as a pot herb and have a flavor similar to Chinese parsley or Cilantro.
2. Combine all ingredients and shape by hand into a loaf. 3. Place in a bread pan and cook in a 325 degree preheated oven for 50-60 min or untill browned and juices bubbling
15 lbs caribou
5 lbs pork, fresh
3 ounces water
1 ounce black pepper
3/4 ounce ground ginger
1 1/4 ounces ground nutmeg
1/2 ounce ground allspice
1/2 ounce ground coriander
2 ounces paprika
2 teaspoons garlic powder
10 ounces salt
1 tablespoon liquid smoke
(optional) sausage casings
1. Grind together the two meats and mix thoroughly.
2. Add the water.
3. Mix the spices thoroughly and mix well into meat mixture.
4. If sausage is to be smoked, omit the liquid smoke.
5. You may stuff sausage into casings, making 6-8" links and smoke them.
6. OR make into patties for freezing.
7. Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling.
8. Tie the ends with string; put into a large kettle of cold water and bring to a boil.
9. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes.
10. Drain and cool.
11. They can also be canned after boiling.
4 lb Caribou roast
4 Strips salt pork or bacon
Salt and pepper
1/8 ts Cloves
2 Bay leaves
2/3 c Claret
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 degrees) about 1 hour. Add the marinade and the cranberry juice, cover and cook until tender, about 1 hour longer.
1 lb Caribou steak
4 tb Butter; divided
1 sm Onion; chopped
2 tb Sherry
1 tb Worcestershire
3 tb A-1 steak sauce
1 tb Chopped chives
1 tb Chopped parsley
Salt & pepper
2 tb Brandy
Cook onions in 2 tbsp butter until golden. Pound steak to tenderize and sear over high heat in butter & onion, about 2 min on each side. Add sherry, A-1, 2 tbsp butter, Worcestershire, chives, parsley, pepper and salt. Reduce heat to med and cook for 3-4 mins per side. Add brandy, bring to the table, flame and serve.
6 1/2" thick Caribou steaks
Bacon fat or lard
Basting Sauce:
1 1/2 c Red wine
3 tb Oil
1/8 ts Ground ginger
1 ds Hot pepper sauce
Salt and black pepper
Combine all the basting sauce ingredients and soak the caribou slices in the sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat.
Heat the grill to medium-high and grill the steaks until medium-rare. Baste the meat with the reserved basting sauce while cooking and turn it once. When done, transfer the slices to a warmed serving platter, and serve at once, with the remaining sauce in a sauce boat.
2 lb Caribou steaks
4 tb Butter
4 c Potatoes, cubed
4 c Onions, sliced
1 cn Mock turtle soup
2 c Hot water
1 1/2 tb Brown sugar
2 ts Salt
1/8 ts Pepper
Cut meat into 1" cubes. Saute meat in butter until brown on all sides. Place meat, potatoes, and onions in large casserole. In the used skillet, blend the remaining ingredients and pour over meat mixture. Bake at 2 1/2 hours at 350F.
1 lb Ground caribou
4 oz Ground pork
Salt
Fresh ground black pepper
1/2 md Onion; chopped
Bread crumbs or other cereal optional
Your favorite burger spices, herbs and condiments to taste
1 Egg; to bind the ingredients
Because caribou has so little fat, you'll need to add some pork for a juicy burger.
Mix all the ingredients handling as little as possible. Heat grill or broiler. Brush burgers with vegetable oil and grill about 4 minutes; turn and cook to desired doneness. Serve on rolls with your choice of condiments.
4 lb Caribou, chunked preferred or ground
1 lg Onion, chopped
2 Garlic cloves, minced
1 ts Oregano
2 ts Cumin
1 c Red wine, beef broth or beer
6 ts Chili powder
1 1/2 c Canned tomatoes and juice or small can tomato paste
2 ts Liquid hot pepper sauce OR
1/2 ts Cayenne Pepper
Salt to taste
Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Optionally, the sauce may be thickened with a little (1-2 tb.) Masa or Corn meal.
If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. It always tastes better the second day.
Extra optional ingredients:
1 c Green Bell pepper chopped
1 c Red Bell pepper chopped Ancho, Pequin, Jalapeno or other chile peppers
1/2 ts All Spice
2 tb Cilantro fresh chopped
1 ts Ground coriander
1 lb Caribou meat
1 lg Onion, chopped
1 Inch ginger root, finely chopped
2 cl Garlic, minced
1 ts Pepper to taste
1 ts Cumin powder
1 ts Tumeric
1/2 ts Salt or to taste
2 tb Mustard oil
1/2 c Water or broth
Heat oil in a pan and add the tumeric, then the remainder of the spices except for the garlic, and mix well. Cut the meat into bite-sized pieces and add, frying until it becomes brown. Add the garlic, then the water. Simmer gently until the meat is tender and the sauce has thickened somewhat, about 30 or more minutes.
1 lb Ground caribou
1/4 c Butter
2 lg Onions; chopped
1/2 c Chopped olives
1/2 c Chopped celery
1/4 c Raisins
2 Jalapeno peppers; chopped
Salt and pepper to taste
2 tb Vinegar
1 sm Can tomato sauce
1 tb Worcestershire sauce
1 Recipe pie crust pastry
In a large skillet, melt butter, and brown meat. Add other ingredients and simmer about 20 min. Remove from the stove and chill.
Make your favorite pie pastry, cut in circles about the size of a cup. Place the meat mixture in center and fold over, pricking with fork. Place on greased cookie sheet and bake in 350 oven, 20 to 25 minutes.
2 lb Boneless stewing meat
Marinade:
1 1/4 c Red wine
2 tb Olive oil
1 Onion; chopped
1 md Carrot; sliced thin
6 Black peppercorns
1 Bay leaf
Flour for coating
2 lg Sweet red bell peppers; cubed
1 md Onion; chopped
2 cl Garlic; minced
1 Rib of celery; sliced
3 tb Olive oil
14 oz Canned tomatoes
2 tb Tomato paste
2 tb Paprika
1 ts Caraway seeds (opt'l)
Salt
Fresh ground black pepper
1 lb Potatoes
1 1/4 c Plain yoghurt or sour cream
In a shallow dish, combine all the marinade ingredients and add the cubed caribou. Cover and leave in a cool place for 24 hours. Remove the meat cubes from the marinade. Pat dry and roll in a little flour. Strain the marinade and reserve.
Cut the peppers in half and remove seeds. Chop the peppers into cubes. Chop the onion and mince the garlic. Cut the celery into 1/2 inch slices. Heat the oil in a large frying pan, and brown the caribou quickly. Remove it, then add the chopped vegetables to the oil and saute quickly; but do not allow to brown.
Put the caribou and fried vegetables into a flameproof casserole. Add the tomatoes, roughly chopped, and the tomato paste.
Sprinkle the paprika, caraway seeds, and salt and pepper to taste on to the contents of the casserole, and pour in the marinade liquid. Stir well and bring almost to boiling. Cover. Turn down the heat and simmer gently on top of the stove for 1 1/2-2 hours.
25 minutes before the goulash is ready, add the potatoes, peeled and cubed.
Just before serving, add the yoghurt/sour cream and stir. Taste for seasoning: more paprika or caraway may be added if liked.
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
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.
2 qt Water
1 qt Wine
3 Ribs celery; chopped
2 lg Onions; chopped
2 Carrots; diced
2 Bay leaves
3 tb Pickling spice
1 ts Peppercorns
1 ts Juniper berries
Simmer the vegetables and spices in water till tender. Cool mixture and add wine. Place the caribou in the marinade (can be used on any game) Cover and marinate 2 days or longer. Turn daily. The strained marinade can be used as a BBQ baste or incorporated into gravies and sauces afterwards. Meat should be marinated at least 2 days before preparing and large roasts up to a week..
1 c Water
1/4 c Vinegar
10 Peppercorns
1 Sprig thyme
1 Garlic clove
1 tb Brown sugar
1 c Dry red wine
1/4 c Veg oil
5 Juniper berries or Tbl gin
3 Bay leaves
Grating of nutmeg
Hot sauce
Combine ingredients in a non metal bowl. Enough for 10 chops or 5 large steaks. Cover and marinade 2 days or longer. Turn daily. The strained marinade can be used as a BBQ baste or incorporated into gravies and sauces afterwards.
1 c Water
10 Whole cloves OR
10 Peppercorns
1 c Dry red wine
5 Allspice berries
2 Bay leaves
As for Marinade #1 above
1 c Water
10 Peppercorns
1 Small onion, quartered
2 ts Rosemary leaves
1 c Dry red wine
2 Bay leaves
4 Garlic cloves
As for Marinade #1 above
1 lb Ground caribou
1/4 lb Ground pork
1/4 c Quick oatmeal, Red River cereal, bread or cracker crumbs
1/4 c Onion; finely chopped
1/2 ts Salt
1/2 ts Garlic powder
2 ts Prepared mustard
1 ts Worcestershire sauce
1/4 c Catsup OR 1 Egg AND 1 tb Tomato paste
1/2 ts Hot pepper sauce
Combine all the ingredients in a mixing bowl; shape the mixture into small balls, using a teaspoon of meat mixture for each. Cook in a skillet over medium heat in a little hot fat. Turn frequently until brown on all sides, 5 to 7 minutes. Makes 5 dozen miniature meat balls. Serve with your favorite barbecue sauce and slices of un buttered French bread.
1 1/2 lb Ground Caribou or
1 1/2 lb Stewing meat; coarsely diced
1 md Onion, chopped
1 cl Garlic, minced
3 tb Oil
2 c Water
2 tb Worcestershire sauce
1 ts Marjoram
1 ts Thyme
1 ts Celery seed
1 ts Salt
1/2 ts Pepper
1 Bay leaf
1 lb Diced potatoes
1 Diced carrot
2 tb Flour
1/2 c Green peas
Pie crust
Saute meat, garlic and onions in heated oil in a large skillet, until meat has browned. Transfer to a large saucepan. Add water, herbs, Worcestershire sauce, salt and pepper. Bring to a boil, reduce heat, simmer 1/2 hour if ground meat and 1 hour if cubed meat. Add potatoes and carrots, cook 20 minutes longer. Remove bay leaf; make a slurry of the flour and a little water and stir in. Bring to a boil until the mixture thickens. Add peas. Remove from the heat and set aside.
Prepare your favorite pie crust and place the bottom crust into a pie pan. Pour the meat mixture into the pie pan. Cover with pie crust, flute edge, cut slits in top. Bake 15 to 20 minutes or until crust is nicely browned.
1 1/2 lb Ground caribou
1/2 lb Ground pork
1/2 c Cooked rice
1 tb Soy sauce
1/2 ts Salt
1/2 ts Pepper
1/4 ts Garlic powder
1/4 ts Anise or Chinese 5 spice
1/8 ts Cayenne; opt'l
1 Bunch radish TOPS; chopped
1 Egg
Radish greens are good cooked as a pot herb and have a flavor similar to Chinese parsley or Cilantro.
Combine all ingredients and shape by hand into a loaf. Place in a bread pan and cook in a preheated oven for 50-60 min til browned and juices bubbling.
2 c Apple cider
1 c Raisins
1/2 c Dried currants
1 1/2 c Apples; peeled and chopped
1/4 lb Ground caribou meat
1 ts Ground cinnamon
1 ts Ground cloves
1 ts Ground ginger
1/2 ts Ground nutmeg
1/4 ts Ground allspice
1/4 c Brandy or dark rum
1 Pastry recipe
In a heavy 2-quart saucepan, combine cider, raisins, and currants. Cover and heat to boiling over high heat. Reduce heat to low and simmer 30 minutes, stirring occasionally. Add apples, caribou, cinnamon, cloves, ginger, salt, nutmeg, and allspice. Simmer 2 hours longer. Add water as necessary to keep mincemeat from sticking to saucepan. Cool mincemeat to room temperature, add the liquor and let sit at least overnight before making pies.
Mincemeat can be kept in a cool place in a stone crock for 2 weeks, canned or frozen. If frozen, thaw mincemeat before making pie.
Prepare pastry and refrigerate until ready to use-at least 30 minutes. Heat oven to 350'F. Divide pastry; roll out bottom crust and roll out and cut strips for a top lattice. Carefully spoon mincemeat into crust-lined pie plate. Place pastry strips one at a time across mincemeat to create a woven grid. Lift edge of bottom crust over ends of strips. Pinch together and flute edge. Bake pie 50 to 55 minutes or until crust is lightly browned and filling bubbles. Cool 10 minutes on wire rack before cutting.
Serve with a scoop of vanilla ice cream on the side.
2 lb Caribou steak, cut in strips
1/2 c Flour
1/4 ts Pepper
1/2 c Shortening, lard or bacon grease
1 cn Stewed tomatoes, save juice
2 c Water
2 Beef bouillon cubes
2 ts Worcestershire sauce
3/4 ts Salt
3/4 c Chopped onion
1/2 ts Garlic powder
3 Green peppers, cut in strips
Steamed rice
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 & bouillon cubes. Cover & simmer 1 1/2-2 hrs. Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10 minutes more. Add the tomatoes, cook until tomatoes are hot. Serve over hot cooked rice.
1 md Onion; chopped
1 cl Garlic; minced
2 tb Oil
2 lb Ground caribou
2 ts Red chile flakes
1 ts Dried oregano
1 ts Cumin
1/2 ts Coriander
1/2 ts Ground cloves
2 c Canned whole tomatoes
2 tb Red wine vinegar
2 tb Raisins
1/4 ts Salt
1/4 ts Fresh ground black pepper
In a large pan, saute onion and garlic in the oil until onion is golden. Add ground caribou, chile flakes, oregano, cumin, coriander and cloves. Cook, stirring occasionally, until caribou is browned. Mix in tomatoes, vinegar, raisins, salt and pepper. Cook over low heat until liquid is reduced by half. Adjust seasonings and serve.
2 lb Caribou or moose steak
3 tb Lemon juice
1/4 c Flour
1 ts Chili powder
1/4 c Lard
1/2 ts Mace
4 Bay leaves
1/2 ts Fresh lovage or celery seeds
1 c Red wine
Rich pastry crust
Cut meat into 1" cubes & roll in lemon juice. Mix flour & chili powder; dredge cubes in mixture. Heat lard in large skillet & brown meat a few at a time. When all are seared; return to pan; add spices & red wine. Cover with cold water & bring to boil. Lower heat & simmer, covered, for 1/2 hour. Transfer meat to pie dish & top with crust. Bake at 400 oven for 20-25 minutes.
1 Caribou roast
Strips of bacon
Marinade:
1 md Onion; chopped
6 Peppercorns
2 cl Garlic; minced
1 md Parsnip; diced
2 Ribs celery; chopped
1 c Cider Vinegar
1 c Beef bouillon
1 c Gin
Combine all the marinade ingredients except the gin. Bring to a boil and simmer about 5 minutes, remove from the heat, add gin and cool. Place roast in marinade to cover. Let stand refrigerated for 48 hours or more.
Remove from the marinade; place on a roasting rack in a large roasting pan and drape with bacon. Roast uncovered in a preheated 350 degree F. oven for 15 min per pound. Remove the bacon for the last 30 minutes of cooking and baste roast with the strained marinade and pan drippings.
Remove the roast and let sit 5-10 min before carving. With a little butter and flour make a gravy from the pan drippings and balance of the marinade.
The gin is juniper flavored alcohol and juniper is a traditional game flavoring. The gin works quite well if you don't have any whole juniper berries available.
4 lb Caribou
2 lb Lean pork
1 lg Onion; chopped
2 lb Potatoes; grated
2 tb Salt
1/2 ts Pepper
1 ts Allspice
1/2 ts Cayenne and other spices to taste
Sausage casings
Grind together all the meats with the onion. Next mix the potatoes with the meats. Add spices and mix thoroughly.
Prepare as for Caribou Sausage #1.
4 lb Coarse ground caribou
1 lb Fine ground bacon
1 tb Salt
1 tb Sage ***
1 ts Allspice
2 tb Sugar
1 ts Coriander
1 1/2 ts Mustard Seed
6 cl Garlic; minced
2 tb Black pepper
1 c Cold water
N. B. If sausage is to be frozen, do NOT use sage as it becomes poisonous when frozen! Substitute savory or thyme.
Combine all ingredients, mix thoroughly and stuff into hog casings.
Finish as per Caribou Sausage #1.
1 lb Caribou
Oil; for browning meat
8 c Water or stock
2 Bay leaves
4 Juniper berries
2 Cloves
1/2 c White Wine
1 tb Worcestershire Sauce
4 Small potatoes, quartered
1 Carrot; peeled and sliced
1 Parsnip: peeled and diced
1/2 c Turnip; peeled and diced
1/2 c Cabbage; shredded
2 Celery ribs; chopped
2 md Banana peppers, chopped
1/2 c Green peas
Trim the meat from the bones and cube in coarse dice. Simmer the bones in water or stock with the bay leaves, juniper and cloves for about 2 hours. Remove the bones and strain the stock. Return the broth to the pot.
In a skillet brown the meat in a little oil or bacon fat. Add to the pot. Add the remaining ingredients except the peas and simmer 1/2 hr or more. Add the peas minutes before serving.
This soup is best re-heated the second day.
2 lb Caribou steaks
1/4 c Soy sauce
1 c Beef bouillon
1/4 ts Ginger
2 cl Garlic; minced
1/4 c Sherry
4 tb Peanut oil
2 cl Garlic; minced
3 lg Green bell peppers cut into 1/2" strips
1 c Water chestnuts
3 tb Cornstarch
Sherry
Sesame oil
Hot steamed rice
Cut meat against the grain into 1/2 inch strips. Pound to tenderize. Make a marinade for the meat by combining soy sauce, bouillon, ginger, garlic and sherry. Marinate steak over night in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat to oil and saute until brown (add just a dash of sherry and sesame oil to meat while it's browning). Set aside.
Make a slurry of the cornstarch and a little water. Pour marinade into a separate pan and add cornstarch. Simmer until thick. Stir-fry green pepper and water chestnuts in the wok. Add meat and marinade sauce. Add a dash sesame oil to taste. Serve over steamed rice.
4 Caribou steaks 1" thick
30 ml Garlic or to taste
2 tb Olive oil
Salt & pepper to taste
Green peppercorn sauce:
4 tb Butter
1/4 c Whole green peppercorns
Salt to taste
1 tb Cognac
Carefully trim away all visible fat. Combine garlic and olive oil. Pour over steaks and marinate, refrigerated, over night. Season steaks with salt and freshly ground pepper. Broil or grill 5 - 7 minutes per side or until meat has only a hint of pink. For the sauce: in small sauce pan, melt butter and stir in remaining ingredients. Heat to boiling, stirring occasionally. Place the steaks on warmed plates and pour the sauce over them
2 tb Butter; divided
1/4 c Finely chopped shallots
5 Cranberries,crushed
1/4 c Scotch whiskey
3/4 c Orange juice
2 tb Lemon juice
2 tb Red currant jelly
1 ts Dijon mustard
2 ts Cornstarch
2 tb Water
4 Caribou steaks
Combine 1 tbsp. butter, shallots and berries in a sauce pan. Cook over med. heat until shallots soften. Add Scotch whiskey and heat until just boiling. Stir in orange juice, lemon juice, jelly and mustard. Heat until boiling. Combine cornstarch with water. Stir into sauce; cook until thickened and set aside.
In a frying pan melt the remaining 1 tbsp. butter and saute the steaks. Do not overcook. Serve immediately with sauce.
2 lb Caribou (Boneless)
Flour; for dredging
Salt and pepper to taste
Oil; for browning meat
1/2 c White Wine
1/8 c Worcestershire Sauce
1 c Lentils
4 Small potatoes, quartered
1 Carrot; peeled and sliced
1 Celery rib; chopped
1/2 c Parsnip or turnip; diced
1 Jalapeno pepper, diced
2 md Banana peppers, chopped
1 Bay leaf
Spices and herbs to taste
Dredge meat in seasoned flour and brown in a frying pan with a little oil. Transfer to a large sauce pan or slow cooker, add the rest of the ingredients with enough water to cover. Simmer for 2 hours on low or 10 hours in the slow cooker. Adjust seasonings and serve.
1 1/2 lb Caribou steak or boneless -stewing meat (cut in 1/2" strips)
1/2 c Flour
1/2 ts Salt
1/2 lb Mushrooms, chopped
2 sm Onions, chopped
1 cl Garlic; minced
3 tb Lard or bacon fat
1 tb Worcestershire sauce
1 Beef bouillon cube
1 c Water
1 c Sour cream
Steamed rice or noodles
Paprika
Pound stew meat to tenderize. Good quality steaks will not need this. Dredge meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in fat for 5 minutes. Remove them; add meat and brown. Remove meat from pan. Add remaining flour to drippings in pan. Add Worcestershire and the bouillon dissolved in hot water. Cook until thickened. Add sour cream. Heat until gravy just barely simmers. Add the cooked meat and vegetables and heat. Serve over rice or noodles. Sprinkle with paprika to accent.
1/2 Head cauliflower
1 Green pepper; in strips
1 lb Steak; caribou, deer or beef cut in thin strips
1 md Onion; chopped
1 c Snow pea pods
2 tb Veg oil
1 cl Garlic; minced
1 c Water;
3 tb Soy sauce
1 ts Cornstarch
1 ts Beef bouillon powder
1/2 ts Sugar
3 c Hot cooked rice
Break cauliflower into flowerets and cut into 1/4" slices. Prepare green pepper, onion and steak. Set aside. In a bowl whisk together water, soy, cornstarch, bouillon powder and sugar. Set aside. In a wok, heat oil and fry garlic until fragrant. Add cauliflower, green pepper, and onion and stir fry 2-3 min. Add steak and pea pods. Stir fry another minute. Pour in the liquid, stir as the sauce thickens, cover, reduce heat and let simmer 1 min. Serve over hot rice.
1 1/2 lb Caribou sirloin steak
1 tb Sugar
1 tb Powdered ginger
1/2 cl Garlic, chopped fine
1/2 Medium onion, chopped fine
1/4 c Soy sauce
1/2 c Water
1 Small tin crushed pineapple
Cut caribou steak into serving pieces.
Make a sauce of the ginger, garlic, onion, soy sauce and water. Add the crushed pineapple.
Pour the sauce over the meat and let stand 1 to 2 hours.
Spread the meat pieces out on a shallow pan and broil 3 to 5 minutes on each side. Serve immediately.
10 Juniper berries
2 tb Oil
2 lb Fillet of caribou
1 Onion; chopped
1 Carrot; diced
2 c Red wine
2 Cloves
1 Bay leaf
1 Sprig rosemary
Salt
Fresh ground black pepper
Flour for coating
Butter for frying
4 tb Cream
1 tb Black currant jam
Fry the crushed juniper berries in the oil until they change colour slightly. Cool. Marinate the caribou fillet in this oil and juniper mixture overnight, in a cool place. Cut the caribou fillet into steaks, or medallions, about 3/4 inch thick. Trim the edges then set the medallions aside.
Fry the trimmings in a little oil until brown and crispy. Add the chopped onion and carrot and fry gently until onion is golden brown. Pour in the red wine, add the cloves and herbs and reduce gently til half volume. Strain and set sauce aside.
Season the medallions with pepper, toss in flour and then fry in butter until well browned but pink inside. Salt them and put on one side to keep warm.
Pour some of the sauce into the frying pan and scrape to mix in the meat juices. Add the cream, and stir to incorporate it into the sauce; do not allow to boil. Finally, add the black currant jam.
Pour the sauce over and serve.
2 c Water
2 c Ketchup or tomato sauce
3 tb White vinegar
2 tb Lemon juice
1/4 c Worcestershire sauce
9 Juniper berries
2 md Onions; diced
1/2 ts Salt
6 lb Caribou ribs
Fresh ground black pepper
1/2 c Maple syrup
In large non-metal bowl, combine all the ingredients except the ribs and pepper. Blend well and put in the ribs to marinade overnight.
Preheat the oven to 325. Remove the ribs from the marinade, drain and pat dry with paper towels. Sprinkle ribs with pepper. Place in 5 qt. roasting pan in a double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Serve the sauce in a gravy boat on the side.
4 Caribou steaks or 8 Small chops
Seasoned salt
Pepper
2 tb Dijon style mustard
1 ts Horseradish
1 tb Oil
Season steaks with your salt and pepper. Combine mustard and horseradish. Smear this mixture on each side of the steaks so that the steaks are fully coated on both sides. Pan fry in hot oil til browned- medium rare. Probe a steak with a fork and as soon as the juices run clear, steaks are done.
4 lb Caribou roast
1 tb Oil
Salt
Pepper
Basting Sauce:
1 c Orange juice
1 tb Lemon juice
1/2 ts Allspice
1/2 ts Crushed Juniper berries
Glaze:
2 tb Butter
2 tb Orange juice
1 tb Brown sugar
1/2 c Wild currant jelly
1 ds Angostura Bitters
Smear roast with oil and season with salt and pepper. Sear in the oven at 450 degrees for 15 minutes. Reduce to 325 and cook covered for 60 minutes.
Mix the orange juice, lemon juice and allspice and baste every 15 min.
Mix the butter,sugar, orange juice, jelly and bitters. Brush on the roast and cook uncovered another 15-20 min.
2 lb Caribou ribs
1 tb Vegetable oil
Salt & Pepper
2 tb Brown sugar
16 oz Tomato sauce
2 tb Vinegar
2 ts Prepared mustard
1 ts Louisiana Hot Sauce
Place ribs in a large oven proof dish. Brush lightly with cooking oil; sprinkle with salt & pepper. Bake at 325-350 degrees until fairly well done, turning once. Combine the remaining ingredients with the tomato sauce; pour over ribs. Bake until done, basting occasionally with sauce.
1 lb Caribou Jerky
2 tb Brown sugar
2 oz Raisins
2 oz Cranberries
5 oz Suet
Run the dry jerky through a food grinder a few times. In a loaf pan add the cranberries, raisins and brown sugar. When the mixture is well blended, melt the suet and stir it in. Let the suet cool and harden. This approximates the old style pemmican made to preserve meat without refrigeration and to add some vitamin C values.
4 lb Caribou roast
Marinade:
1/2 c Vinegar
2 cl Garlic; minced
2 tb Salt
2 tb Flour
2 tb Oil
2 cl Garlic; minced
1 tb Brown sugar
1 ts Prepared mustard
1 tb Worcestershire sauce
1 tb Vinegar or lemon juice
1 cn Tomatoes (14 oz can)
Marinade the caribou with the vinegar, garlic and salt in a plastic bag turning occasionally, over night in the refrigerator.
Remove from the marinade and discard it, pat dry, roll in flour and brown in a little oil in a hot skillet. Make a paste of the remaining ingredients and smear over the roast. Place in a preheated 450 deg oven, reduce the heat to 300 and roast 60 -80 min until finished to desired doneness.
Deglaze the pan and make gravy.
Sauce:
3/4 c Dried black beans
3 c Stock
1 1/2 ts Fresh ginger; chopped
2 cl Garlic; minced
1 Chile pepper; chopped finely
3 tb Sherry wine vinegar
1/2 ts Salt
Stir-Fry:
8 oz Caribou, deer or beef steak
1 tb Sesame oil
1 tb Chopped fresh ginger
1 cl Garlic, finely chopped
2 Celery ribs; julienned
1/2 c Mushrooms; fresh, sliced
1/2 md Onion; sliced vertically into crescent fans
1 c Bean Sprouts
To make sauce: Soak the beans in water overnight, rinse and drain. Combine black beans, stock, ginger, garlic, chile and vinegar in a saucepan and bring to a boil over high heat. Reduce heat and simmer, covered, until beans are tender, about 1 hour. Pour into blender or food processor, add the salt and blend until smooth. Return to the saucepan and hold over a low heat.
To make stir-fry: Trim all the fat from meat and cut, against the grain, into quarter-inch strips. Place oil in a nonstick skillet or wok over high heat. Add the meat and stir fry for a few seconds. Add ginger, garlic, celery, mushrooms and onion; stir fry until vegetables are tender-crisp. Add sprouts and and a cup of the sauce, cover and cook a further 30-40 seconds and remove from heat.
Serve with steamed rice and pass the rest of the sauce at the table.
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