Title: Braised Caribou in Sour Cream
Categories: Venison, Bacon, Dairy, Wine
Yield: 6 Servings
5 lb 2 1/2" thick rump or bottom Round of caribou 3 tb
Lard or bacon fat 1 Onion 4 Carrots, sliced thick 2
Cloves garlic, sliced 2 c Red wine 1 c Bouillon 2 Bay
leaves 1 ts Rosemary
1/2 ts Savory
2/2 ts Thyme 2 tb Catsup 2 tb Butter 2 tb Flour 1 1/2 c
Sour cream Salt and pepper
Brown the caribou well in the fat on both sides over
medium heat in a casserole dish. When second side is
nearly browned, add the onions, carrots, and garlic and
saute until onions are soft.
Add the liquids, the herbs, and catsup, and bring to a
boil. Turn down the fire and simmer for 1 1/2 hours or
until meat is done. Add water if it cooks down too much.
In a skillet melt butter, stir in the flour, and cook
gently a minute or two. Pour off the liquid from the
casserole, and off heat stir into the butter- flour
mixture. Return to a medium flame, let it slowly
thicken, stirring all the while. Stir in the sour cream
and heat but do not allow the sauce to boil. Season with
salt and pepper.
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