Title: Caribou Inuulitsivik
Categories: Amerind Venison
Yield: 6 Servings

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. 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

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