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Caribou Inuulitsivik

chicken, condiments, native, venison

3 lb caribou -- cubed
1/4 teaspoon peppercorns -- crushed
1/4 cup soy sauce
1 onion, large -- diced
2 bay leaves
1 cup red wine
1 garlic clove -- minced
1/4 teaspoon 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

Yield: 6 servings

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