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 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. |
Ingredients | |||
1 | pound | caribou, ground | |
1/4 | cup | butter | |
2 | lg | onions, chopped | |
1/2 | cup | olives, chopped | |
1/2 | cup | celery, chopped | |
2 | each | jalapeno peppers, chopped | |
1 | salt, to taste | ||
1 | pepper, to taste | ||
2 | tablespoon | vinegar | |
1 | sm | can tomato sauce | |
2 | tablespoon | worcestershire sauce | |
1 | each | recipe pie crust pastry | |
Directions: | |||
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. |
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. |
Turkey Butter, melted Kahlua Apricot preserves Preheat oven to 450 degrees. Rub cleaned turkey with unsalted shortening or butter. Cover the bird with a piece of cheesecloth soaked in melted, unsalted butter. Reduce the heat to 350 and place turkey in oven. Make glaze of equal parts Kahlua and apricot preserves. Sounds weird, but it is delicious. Baste turkey with glaze right over the top of the cheesecloth. (The taste actually permeates the meat.) Peel the cloth off before presentation (bird is a dark, rich brown) and serve w/ sauce. Vicki's notes: * The basic technique is from "Joy of Cooking," although Rombauer says to put it on a rack. The glaze is from the Kahlua company. * The only time I used pop-up indicators is when I was given turkeys that had them. I ignored the indicator --> used standard cooking chart for weight (should be on turkey). You know how the turkey keeps cooking even when it's not in the oven? Sure enough, after he had been out of oven long enough to serve, the indicator FINALLY popped up! |
-----PATTI - VDRJ67A----- 36 ounces Unsweet apple juice concent -- thaw, undiluted 5 cups Water 4 cups Vodka -- can use water instea 1/2 cup Lime juice 1/2 gallon Lime sherbet -- softened 8 cups Club soda -- chilled Combine apple juice, water, vodka, and lime juice in a large bowl. Cover and chill. Just before serving, spoon sherbet into a large punch bowl; slowly pour apple juice mixture and club soda over sherbet, stirring gently. |
1 Pkg caramel apple mix - (for 8 apples) 8 Apples 1 Bottle red crystal - decorating sugar 8 Or more gummy worms Prepare caramel apples according to package directions. As each is done, roll it in red sugar while still warm. Place on individual plates and put a gummy worm on each. Chicago Tribune 10/28/93. Happy Halloween! |