25 lb Crawfish, live 2 ea Salt, ice cream, boxes 3 ga Water 2 c Red pepper 1/2 ea Black pepper, stirring spoon 6 ea Lemons, halved 6 ea Onions, large, cut in 8ths 1 x Potatoes and corn, preboiled Add pepper and salt to water and bring to a boil. Add crawfish and bring to a second boil. Add onions, lemon, potatoes and corn, When boil begins, cook 10 minutes, no more. Take crawfish out and do not let soak. Source: Times-Picayune/States-Item 15 Mar 84 Pat Huval, Mayor of Henderson LA Recipe date: 03/15/84 |
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. |
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 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. |
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. |
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 |
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. |