02-18-2005, 05:37 AM
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.
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.