SC - Venison

[Varju@aol.com]

>Caribou is better than no recipes. :-)
>Ras

True, enjoy.

Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com, (www.geocities.com/NapaValley/Vineyard/1709)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Meat Balls
 Yield: 8 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Broiled/Grilled Caribou Steaks
 Yield: 6 servings
 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 venison 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Mustard Fried Caribou
 Yield: 4 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 A-1 Caribou Steak
 Yield: 2 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Juniper Marinated Medallions of Caribou Fillet
 Yield: 4 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Pepper Steak
 Categories: Game, Caribou, Steak, Jw
 Yield: 8 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Steaks with Green Peppercorn Sauce
 Yield: 4 servings
 4 Caribou steaks 1" Thick
 3 cl 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Steaks with Whisky Sauce
 Yield: 4 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Steak, Garlic Stir-Fry
 Yield: 8 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Stir Fried Caribou with Black Bean Sauce
 Categories: Game, Caribou, Steak, Jw
 Yield: 4 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Roast Caribou
 Yield: 6 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Braised Caribou
 Yield: 8 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Roast in Gin
 Yield: 1 roast
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Orange Glazed Caribou Roast
 Yield: 6
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Oven Barbecued Caribou Ribs
 Yield: 2 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Maple Barbecued Caribou Ribs
 Yield: 6 servings
 2 c Water
 2 c Ketchup or tomato sauce
 3 tb White vinegar
 2 tb Lemon juice
 1/4 c Worcestershire sauce
 1/2 c Maple syrup
 9 Juniper berries
 2 md Onions; diced
 1/2 ts Salt
 6 lb Caribou ribs
 Fresh ground black pepper
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Burgers
 Yield: 4 servings
 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 ingreds
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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou MeatLoaf- Chinese Style
 Yield: 4 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Meat Pie
 Yield: 4 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Empanadas
 Yield: 1 batch
 1 lb Ground caribou
 1/4 c Butter
 2 lg Onions; chopped
 1/2 c Chopped olives
 1/2 c Chopped celery
 2 Jalapeno peppers; chopped
 Salt and pepper to taste
 2 tb Vinegar
 1 sm Can tomato sauce
 2 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Picadillo
 Yield: 6 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Sausage #1
 Yield: 1 batch
 15 lb Caribou
 5 lb Pork; fresh
 3 oz Water
 1 oz Pepper; black
 3/4 oz Ginger; ground
 1 1/4 oz Nutmeg; ground
 1/2 oz Allspice; ground
 1/2 oz Coriander; ground
 2 oz Paprika
 2 ts Garlic powder
 10 oz Salt
 1 tb Liquid smoke; opt'l
 Sausage casings
Grind together the two meats and mix thoroughly. Add the water. Mix the
spices thoroughly and mix well into meat mixture. If sausage is to be
smoked, omit the liquid smoke.
You may stuff sausage into casings, making 6-8" links and smoke them.
OR make into patties for freezing.
Or boil them: Using a sausage stuffer, fill casings about 3/4 full to
allow for swelling. Tie the ends with string; put into a large kettle of
cold water and bring to a boil. Cook for about 1 hour, being sure to
prick each sausage with a fork after boiling 10 minutes. Drain and cool.
They can also be canned after boiling.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Sausage #2
 Yield: 1 batch
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Sausage #3
 Yield: 1 batch
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Soup
 Yield: 8 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Stew
 Yield: 8 servings
 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 crockpot, add the rest of the
ingredients with enough water to cover. Simmer for 2 hours on low or 10
hours in the crockpot. Adjust seasonings and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Stroganoff
 Yield: 4 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Chili
 Yield: 8 servings
 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
A little red wine vinegar and an equal amount of brown sugar
Up to 2 tb Worcestershire Sauce
Kidney or small red "chili" beans * [N.B. This is *illegal* <G> in Texas
but quite common in the rest of the world!] 1/2 c or more Mushrooms
chopped
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Goulash
 Yield: 6 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Curry
 Yield: 4 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Jerky
 Yield: 2 servings
 1 lb Caribou Steak or roast
 5 tb Soy sauce
 3 tb Worcestershire sauce
 2 tb Brown sugar
 1 ts Paprika
 1/2 ts Pepper
 1/2 ts Garlic powder
 1/2 ts Onion powder
 Trim ALL the fat off the meat and slice into 1/4" thick strips. Mix
other ingredients together. Marinate meat overnight in the mixture. Line
cookie sheets with foil and arrange meat on it in a single layer. Dry for
8 or more hours at 200 deg F, turning every 2 hours. Cool and store in a
tightly covered jar or sealed in a plastic bag.
 Other marinade ingredients [ optional]: 1/2 ts or more hot pepper
sauce/1/4 ts cayenne/1 ts chili powder 1 tb or more liquid smoke 1 tb
parsley flakes 1/2 ts ginger 1/2 ts allspice
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 "Chinese" Jerky
 Yield: 1 Pound
 3 lb Caribou Steak
 3 Garlic cloves, minced
 1 tb Ginger, fresh, minced
 2 tb Sesame oil
 1/2 c Soy sauce
 2 ts Red peppers, dried, crushed
 tb Honey
 1/2 ts White pepper
 4 tb Dry Sherry
Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips. Trim away
any fat or gristle. Transfer to a non-metallic pan. Add the other
ingredients and marinade 24 hours. Arrange meat on racks and let dry at
cool room temperature overnight (do not refrigerate). Preheat oven to
225. Line two large baking sheets with foil and set wire racks on top.
Arrange the meat on racks in single layer. Bake 15 minutes. Reduce heat
to 175 F and continue drying meat another 4 hrs or more. Leave meat on
racks to cool and continue drying for several hours before bagging it.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Marinated Spicy Jerky
 Yield: 2 pounds
 8 lb Beef or caribou round
 -or flank steak
 6 ts Salt
 4 ts Pepper
 4 ts Chili powder
 4 ts Garlic powder
 4 ts Onion powder
 2 ts Cayenne pepper
 2 ts Liquid smoke
 1 c Water
 3/4 c Soy sauce
 1/2 c Worcestershire sauce
 Trim all fat off the meat and cut into 1/4" thick strips. Mix other
ingredients together in a bowl. Add the meat and cover. Marinade
overnight. Remove from marinade and let dry on a rack. Line a cookie
sheet with foil and arrange meat on it in a single layer. Dry for 6 or
more hours at 175, turning after 3 hours. Cool and bag it.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Pemmican
 Yield: 1 batch
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Canned Venison, Caribou or Beef
 Yield: 1 batch
 Use the less tender parts usually reserved for stews. Cut into 1" cubes.
In a stew kettle add boiling water to cover and simmer until just cooked
through [no longer pink in the centre]. Pack hot, adding up to 1 tsp salt
and 1/4 tsp fresh ground pepper per quart of meat. Cover to within 1/2"
of the top of the jar with the cooking broth and add a small square of
salt pork that has been partly rendered and still hot. Process at 10 lb.
for 75 minutes for pints and 90 minutes for quarts.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Marinade I- Juniper
 Yield: 1 batch
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Marinade II- Cloves
 Yield: 1 batch
 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
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Marinade III- Rosemary & Garlic
 Yield: 1 batch
 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
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Marinade IV
 Yield: 1 batch
 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..
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Teriyaki Marinade and Bbq Sauce
 Yield: 2 cups
 1 c Soy Sauce
 1 c Water
 2 tb Vinegar
 2 tb Brown Sugar
 1 ts Dry Mustard
 1/2 ts Powdered Ginger
 1/2 ts Garlic Powder
 1 ts Hot Pepper Sauce, opt'l
 2 tb Corn Starch
 Whisk together all the ingredients except the corn starch. Marinade the
meat long enough to flavor and tenderize- 1 hr for young chicken breasts
or fish, overnight for round steak and up to 5 days for some game cuts.
 BBQ and baste with the marinade. Make a slurry of the starch and a
little water and whisk into the marinade. Bring to a boil, stirring as
the sauce thickens. Serve with the BBQ'd meat.
 Real garlic and ginger only improves this dish. The amount of pepper
sauce can be varied from mild to fiery. You can substitute wine, sherry,
orange or pineapple juice for some or all of the water to vary the
flavor. Pineapple juice has an enzyme that provides additional
tenderizing power to the vinegar and mustard.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Sauce Bearnaise
 Yield: 1 1/2 cups
 1/2 c White wine
 2 tb Tarragon vinegar
 1 tb Shallots; finely chopped
 2 Peppercorns; crushed
 2 Sprigs of tarragon; chopped
 1 Sprigs of chervil; chopped
 3 Egg yolks
 3/4 c Butter; melted
 This sauce is excellent on broiled and grilled red meats especially beef
and game steaks.
 Combine the wine, vinegar, shallots, pepper and herbs in the top of a
double boiler. Cook over direct heat until the liquid is reduced by half.
Allow it to cool. Beating briskly while over hot water, add a third at a
time the eggs and butter. Beat steadily as the sauce thickens.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Bordelaise Sauce for Game
 Yield: 6 servings
 MATIGNON
 1/3 c Parsnip, diced
 1/3 c Celery ribs&leaves, chopped
 1 Sprig of thyme
 1 ts Bacon fat or butter
 1/3 c Onion, chopped
 2 Bay leaves, crushed
 1 tb Bacon, minced
 1/4 c Madeira
 SAUCE ESPAGNOLE
 1 c Matignon, from above
 1/2 c Flour
 2 c Tomatoes, peeled, chopped
 8 c Stock, clarified carb/beef
 1/2 c Caribou or beef drippings
 12 Cracked peppercorns
 1/4 c Parsley, chopped
 BORDELAISE SAUCE
 1/2 c Dry red wine
 1 c Espagnole sauce, from above
 6 Crushed peppercorns
 1/4 c Bone marrow, diced.
 This is a three step process ( four if you count making the stock in
advance) but well worth it as it makes a superb accompliment to the
finest game or beef steaks and roasts. The Matignon is similar to
Mirepoix. Carrot is traditional in the classic French recipe but parsnip
is more appropriate for game. Melt the bacon fat, mince the vegetables
and add to the pan with the herbs. Cook slowly for 15 minutes until
vegetables are soft. Set aside and deglaze pan with the madeira. Reserve
the liquid. Melt in a heavy saucepan the drippings. Add the Matignon and
reheat it. Add the flour, heat and stir until browned. Then add the
pepper, tomatoes, parsley and stir. Add the stock and simmer gently until
liquid reduced by half, about 2-2 1/2 hrs. Stir occasionally and skim fat
off the top as it accumulates. Strain the sauce and stir occasionally as
it cools to avoid skimming. There should be about 6 cups. Set aside 5
cups for other brown sauces later and take one cup for the last step. In
a saucepan, gently simmer red wine with pepper until reduced to 3/4. Add
one cup of Espagnole and simmer 5 min. Add reserved madeira de-glazing
liquid from step one and the diced marrow and poach it 5 min. Serve with
game or beef chops, steaks, roasted Fillet Mignon, char boiled cuts and
sweetbreads.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Red Currant Jelly
 Yield: 1 batch
 Red currants
 For each quart of berries:
 Pared rind of 1/2 lemon
 2 Cloves
 Water
 Sugar
Pick any stalks and leaves from the berries, wash them and put into a pan
and barely cover with water. Add lemon and cloves. Simmer the fruit to a
pulp. Put the pulp into a muslin cloth, over a large bowl and let the
liquid to drip into the pan.
Measure the juice produced and add 2 1/4 cups of sugar for every 2 1/2
cups of red currant juice. Boil until the setting point is reached, then
pour into small pots and seal.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Spicy Currant Jelly Sauce
 Yield: 1 1/4 cups
 3/4 c Currant jelly
 1/2 c Indian chutney
 1 ts Lemon juice
 1 tb Brandy
 Salt; to taste
 1 ts Dry mustard; opt'l
 Combine ingredients in a double boiler and heat to just below a boil.
Serve with game, cold roasts and tongue.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Hot Cumberland Sauce
 Yield: 2 cups
 1 ts Dry mustard
 1 tb Brown sugar
 1/2 ts Powdered ginger
 1/8 ts Cayenne
 1/4 ts Salt
 1/4 ts Ground cloves
 1 1/2 c Port wine
 1/2 c Raisins; opt'l
 2 ts Cornstarch
 2 tb Cold water
 1/4 c Red currant jelly
 1 tb Grated orange rind
 1 tb Grated lemon rind
 1/4 c Orange juice
 2 tb Lemon juice
 Combine the first seven ingredients and the raisins, if used, in a sauce
pan and bring to a simmer for 5 min. Make a slurry of the cornstarch and
water and add; simmer another two minutes until sauce thickens. Add the
remaining ingredients and stir together. Serve with game, ham, roasts and
tongue.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Stewed Apples
 Yield: 4 servings
 4 Cooking (tart) apples
 4 tb Butter
 1/2 c Dark brown sugar
 1/2 ts Nutmeg
 1/2 ts Ginger
 1/4 ts Cloves
 3/4 ts Cinnamon
Peel, core and slice the apples. Melt the butter in a pan and add the
apples. Cook until barely softened. Add the sugar and spices Cook,
stirring gently, until the sugar has melted.
Makes an excellent accompliment to game and pork.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Cranberry Sauce
 Yield: 1 servings
 3/4 c Water
 1/2 c Sugar
 2 1/2 c Cranberries
 1 tb Brandy
 2 ts Orange juice, optional
 Grated orange rind, opt
 Put the water and sugar in a saucepan. Stir until the sugar has
dissolved, then add the cranberries and bring to the boil. Cook for 5-10
minutes or until the berries begin to pop. Do not overcook them. Stir in
the brandy. Leave to cool for 1 hour or so before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
 Caribou Mincemeat Pie
 Yield: 8 servings
 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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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