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This file is a small collection of original recipes by Jim Weller in Meal-Master format for cooking caribou. Many are adaptations of classic treatments for venison or beef and they will work equally as well with those meats. This collection is protected by (C) Copyright 1995. All Rights Reserved. Commercial distribution is prohibited without the written consent of the author. Non-Commercial distribution is permitted under the following terms: -1- This collection may be freely copied and distributed by any means including FIDO echoes and COOKFDN provided that there is no charge for that copying or distribution. -2- This copyright notice must remain attached to any copy made of this file or a portion of it. Enjoy! Jim Weller Table of Contents -1-Introduction -2-Appetizers -3-Steaks -4-Roasts -5-Ribs -6-Ground Meat and Sausages -7-Soups, Stews and Chilis -8-Smoked, Dried and Canned -9-Sauces, Gravies and Marinades -10-Jellies and Pies ******************************* -1-Introduction ****************************** MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Game Cooking Categories: Game, Info, Jw Yield: 1 text file Venison is the generic term for meat from a large group of related grazing animals. It includes caribou, reindeer, deer, moose and elk. For all practical purposes it also includes musk oxen, antelope and buffalo [bison]. The recipes are generally interchangeable. musk oxen and buffalo cuts tend to be more tender as these animals are more sedentary by nature. You can do anything with venison that you would beef. Just remember that it is drier- less fat, so steaks should be marinaded/tenderized/pounded and cooked just to medium, not over-done. It is important to realize that wild meat can vary in quality and toughness, whereas commercial beef is a pretty uniform product. Venison factors are: -1- Age and sex of animal. Meat can be as tender and mild as veal in a young doe. (And you always get steer meat in a store never bull. Castration does make a difference.) -2-Clean kill. If a deer is stalked while it is peacefully grazing and dropped dead in its tracks, it will taste far better than an animal that has been chased by hounds, then gut shot, then it runs a few more miles before collapsing. The blood is full of adrenaline and the acidic by-products of exercise and exertion and the flesh is tainted by the torn up organs. -3- Aging and butchering. When I was a kid growing up in Eastern Ontario, we went deer hunting in the fall, when it was cool and deer were hung to age and tenderize, then butchered at a local abattoir that handled beef and pork professionally. We received nicely wrapped, properly cut and trimmed frozen packages. It was generally pretty good. Up here caribou is shot all year long and traditionally butchered immediately [before it spoils in the summer or freezes solid in the winter] And some hunters are more skilled at butchering than others... I have been made "gifts" of quarters of caribou that have been field frozen with the fur on and wrapped in green garbage bags and stored in somebody's back yard for a month or two! I have also received superb sausages made by a man who apprenticed as a sausage-maker in Germany. If you know where your meat came from, you will know whether it should tenderized or just cooked. If your steaks are coming from a commercial game farm, they will be from a young animal, carefully slaughtered and aged. I would treat them the same as any prime beef T-bone. Probably charcoal BBQ'd or gas grilled to just medium rare and sprinkled with a little salt and pepper AFTER it has been cooked... nothing fancy, no marinades and no strong BBQ sauces. That way you will be able to truly taste the venison. For wild meat you may want to marinade first, if it's tough. MMMMM ******************************* -2-Appetizers ********************************* MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Meat Balls Categories: Game, Caribou, Appetizers, Jw Yield: 8 servings 1 lb Ground caribou 1/4 lb Ground pork 1/4 c Quick oatmeal, Red River -cereal, bread or -cracker crumbs 1/4 c Onion; finely chopped 1/2 ts Salt 1/2 ts Garlic powder 2 ts Prepared mustard 1 ts Worcestershire sauce 1/4 c Catsup OR 1 egg AND 1 tb Tomato paste 1/2 ts Hot pepper sauce Combine all the ingredients in a mixing bowl; shape the mixture into small balls, using a teaspoon of meat mixture for each. Cook in a skillet over medium heat in a little hot fat. Turn frequently until brown on all sides, 5 to 7 minutes. Makes 5 dozen miniature meat balls. Serve with your favorite barbecue sauce and slices of un buttered French bread. MMMMM ******************************* -3-Steaks ************************************* MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Broiled/Grilled Caribou Steaks Categories: Game, Caribou, Steak, Jw Yield: 6 servings 6 1/2" thick Caribou steaks Bacon fat or lard Basting Sauce: 1 1/2 c Red wine 3 tb Oil 1/8 ts Ground ginger 1 ds Hot pepper sauce Salt and black pepper Combine all the basting sauce ingredients and soak the venison slices in the sauce for at least 24 hours. Pour off and reserve the sauce. Put the meat on a board and pat it dry, then nick the edges of the slices and rub them all over with the fat. Heat the grill to medium-high and grill the steaks until medium-rare. Baste the meat with the reserved basting sauce while cooking and turn it once. When done, transfer the slices to a warmed serving platter, and serve at once, with the remaining sauce in a sauce boat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mustard Fried Caribou Categories: Game, Caribou, steak, Jw Yield: 4 servings 4 Caribou steaks or 8 Small chops Seasoned salt Pepper 2 tb Dijon style mustard 1 ts Horseradish 1 tb Oil Season steaks with your salt and pepper. Combine mustard and horseradish. Smear this mixture on each side of the steaks so that the steaks are fully coated on both sides. Pan fry in hot oil til browned- medium rare. Probe a steak with a fork and as soon as the juices run clear, steaks are done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: A-1 Caribou Steak Categories: Game, Caribou, Steak, Jw Yield: 2 servings 1 lb Caribou steak 4 tb Butter; divided 1 sm Onion; chopped 2 tb Sherry 1 tb Worcestershire 3 tb A-1 steak sauce 1 tb Chopped chives 1 tb Chopped parsley Salt & pepper 2 tb Brandy Cook onions in 2 tbsp butter until golden. Pound steak to tenderize and sear over high heat in butter & onion, about 2 min on each side. Add sherry, A-1, 2 tbsp butter, Worcestershire, chives, parsley, pepper and salt. Reduce heat to med and cook for 3-4 mins per side. Add brandy, bring to the table, flame and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Juniper Marinated Medallions of Caribou Fillet Categories: Game, Caribou, Steak, Jw Yield: 4 servings 10 Juniper berries 2 tb Oil 2 lb Fillet of caribou 1 Onion; chopped 1 Carrot; diced 2 c Red wine 2 Cloves 1 Bay leaf 1 Sprig rosemary Salt Fresh ground black pepper Flour for coating Butter for frying 4 tb Cream 1 tb Black currant jam Fry the crushed juniper berries in the oil until they change colour slightly. Cool. Marinate the caribou fillet in this oil and juniper mixture overnight, in a cool place. Cut the caribou fillet into steaks, or medallions, about 3/4 inch thick. Trim the edges then set the medallions aside. Fry the trimmings in a little oil until brown and crispy. Add the chopped onion and carrot and fry gently until onion is golden brown. Pour in the red wine, add the cloves and herbs and reduce gently til half volume. Strain and set sauce aside. Season the medallions with pepper, toss in flour and then fry in butter until well browned but pink inside. Salt them and put on one side to keep warm. Pour some of the sauce into the frying pan and scrape to mix in the meat juices. Add the cream, and stir to incorporate it into the sauce; do not allow to boil. Finally, add the black currant jam. Pour the sauce over and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Pepper Steak Categories: Game, Caribou, Steak, Jw Yield: 8 servings 2 lb Caribou steak, cut in strips 1/2 c Flour 1/4 ts Pepper 1/2 c Shortening, lard or bacon -grease 1 cn Stewed tomatoes, save juice 2 c Water 2 Beef bouillon cubes 2 ts Worcestershire sauce 3/4 ts Salt 3/4 c Chopped onion 1/2 ts Garlic powder 3 Green peppers, cut in strips Steamed rice Melt the lard in a large skillet. Dredge the caribou in the flour and pepper mixture. Brown the meat in the hot fat, add the liquid from tomatoes, water, onion, garlic powder & bouillon cubes. Cover & simmer 1 1/2-2 hrs. Uncover, stir in worcestershire sauce, add pepper strips, cover & cook 10 minutes more. Add the tomatoes, cook until tomatoes are hot. Serve over hot cooked rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Steaks with Green Peppercorn Sauce Categories: Game, Caribou, Steak, Jw Yield: 4 servings 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 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Steaks with Whisky Sauce Categories: Game, Caribou, Steak, Jw Yield: 4 servings 2 tb Butter; divided 1/4 c Finely chopped shallots 5 Cranberries,crushed 1/4 c Scotch whiskey 3/4 c Orange juice 2 tb Lemon juice 2 tb Red currant jelly 1 ts Dijon mustard 2 ts Cornstarch 2 tb Water 4 Caribou steaks Combine 1 tbsp. butter, shallots and berries in a sauce pan. Cook over med. heat until shallots soften. Add Scotch whiskey and heat until just boiling. Stir in orange juice, lemon juice, jelly and mustard. Heat until boiling. Combine cornstarch with water. Stir into sauce; cook until thickened and set aside. In a frying pan melt the remaining 1 tbsp. butter and saute the steaks. Do not overcook. Serve immediately with sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Steak, Garlic Stir-Fry Categories: Caribou, Steak, Jw Yield: 8 servings 2 lb Caribou steaks 1/4 c Soy sauce 1 c Beef bouillon 1/4 ts Ginger 2 cl Garlic; minced 1/4 c Sherry 4 tb Peanut oil 2 cl Garlic; minced 3 lg Green bell peppers cut into -1/2" strips 1 c Water chestnuts 3 tb Cornstarch Sherry Sesame oil Hot steamed rice Cut meat against the grain into 1/2 inch strips. Pound to tenderize. Make a marinade for the meat by combining soy sauce, bouillon, ginger, garlic and sherry. Marinate steak over night in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat to oil and saute until brown (add just a dash of sherry and sesame oil to meat while it's browning). Set aside. Make a slurry of the cornstarch and a little water. Pour marinade into a separate pan and add cornstarch. Simmer until thick. Stir-fry green pepper and water chestnuts in the wok. Add meat and marinade sauce. Add a dash sesame oil to taste. Serve over steamed rice. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Stir Fried Caribou with Black Bean Sauce Categories: Game, Caribou, Steak, Jw Yield: 4 servings SAUCE: 3/4 c Dried black beans 3 c Stock 1 1/2 ts Fresh ginger; chopped 2 cl Garlic; minced 1 Chile pepper; chopped finely 3 tb Sherry wine vinegar 1/2 ts Salt STIR-FRY: 8 oz Caribou, deer or beef steak 1 tb Sesame oil 1 tb Chopped fresh ginger 1 cl Garlic, finely chopped 2 Celery ribs; julienned 1/2 c Mushrooms; fresh, sliced 1/2 md Onion; sliced vertically -into crescent fans 1 c Bean Sprouts To make sauce: Soak the beans in water overnight, rinse and drain. Combine black beans, stock, ginger, garlic, chile and vinegar in a saucepan and bring to a boil over high heat. Reduce heat and simmer, covered, until beans are tender, about 1 hour. Pour into blender or food processor, add the salt and blend until smooth. Return to the saucepan and hold over a low heat. To make stir-fry: Trim all the fat from meat and cut, against the grain, into quarter-inch strips. Place oil in a nonstick skillet or wok over high heat. Add the meat and stir fry for a few seconds. Add ginger, garlic, celery, mushrooms and onion; stir fry until vegetables are tender-crisp. Add sprouts and and a cup of the sauce, cover and cook a further 30-40 seconds and remove from heat. Serve with steamed rice and pass the rest of the sauce at the table. Jim Weller MMMMM ******************************* -4-Roasts ************************************* MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Roast Caribou Categories: Game, Caribou, Jw Yield: 6 servings 4 lb Caribou roast MARINADE: 1/2 c Vinegar 2 cl Garlic; minced 2 tb Salt 2 tb Flour 2 tb Oil 2 cl Garlic; minced 1 tb Brown sugar 1 ts Prepared mustard 1 tb Worcestershire sauce 1 tb Vinegar or lemon juice 1 cn Tomatoes (14 oz can) Marinade the caribou with the vinegar, garlic and salt in a plastic bag turning occasionally, over night in the refrigerator. Remove from the marinade and discard it, pat dry, roll in flour and brown in a little oil in a hot skillet. Make a paste of the remaining ingredients and smear over the roast. Place in a preheated 450 deg oven, reduce the heat to 300 and roast 60 -80 min until finished to desired doneness. Deglaze the pan and make gravy. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Braised Caribou Categories: Game, Caribou, stews, Steak, Jw Yield: 8 servings 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Roast in Gin Categories: Game, Caribou, Jw Yield: 1 roast 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Orange Glazed Caribou Roast Categories: Game, Caribou, Jw Yield: 6 4 lb Caribou roast 1 tb Oil Salt Pepper Basting Sauce: 1 c Orange juice 1 tb Lemon juice 1/2 ts Allspice 1/2 ts Crushed Juniper berries Glaze: 2 tb Butter 2 tb Orange juice 1 tb Brown sugar 1/2 c Wild currant jelly 1 ds Angostura Bitters Smear roast with oil and season with salt and pepper. Sear in the oven at 450 degrees for 15 minutes. Reduce to 325 and cook covered for 60 minutes. Mix the orange juice, lemon juice and allspice and baste every 15 min. Mix the butter,sugar, orange juice, jelly and bitters. Brush on the roast and cook uncovered another 15-20 min. MMMMM ******************************** -5-Ribs ************************************** MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Oven Barbecued Caribou Ribs Categories: Game, Caribou, Ribs, Bbq, Jw Yield: 2 servings 2 lb Caribou ribs 1 tb Vegetable oil Salt & Pepper 2 tb Brown sugar 16 oz Tomato sauce 2 tb Vinegar 2 ts Prepared mustard 1 ts Louisiana Hot Sauce Place ribs in a large oven proof dish. Brush lightly with cooking oil; sprinkle with salt & pepper. Bake at 325-350 degrees until fairly well done, turning once. Combine the remaining ingredients with the tomato sauce; pour over ribs. Bake until done, basting occasionally with sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Maple Barbecued Caribou Ribs Categories: Bbq, Game, Caribou, Ribs, Jw Yield: 6 servings 2 c Water 2 c Ketchup or tomato sauce 3 tb White vinegar 2 tb Lemon juice 1/4 c Worcestershire sauce 1/2 c Maple syrup 9 Juniper berries 2 md Onions; diced 1/2 ts Salt 6 lb Caribou ribs Fresh ground black pepper In large non-metal bowl, combine all the ingredients except the ribs and pepper. Blend well and put in the ribs to marinade overnight. Preheat the oven to 325. Remove the ribs from the marinade, drain and pat dry with paper towels. Sprinkle ribs with pepper. Place in 5 qt. roasting pan in a double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top, about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer, until ribs are tender and sauce is thick. To serve, place ribs on serving platter. Serve the sauce in a gravy boat on the side. MMMMM *********************** -6-Ground Meat and Sausages *************************** MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Burgers Categories: Game, Caribou, Groundmeat, Jw Yield: 4 servings 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou MeatLoaf- Chinese Style Categories: Pies, Game, Caribou, Jw, Groundmeat Yield: 4 servings 1 1/2 lb Ground caribou 1/2 lb Ground pork 1/2 c Cooked rice 1 tb Soy sauce 1/2 ts Salt 1/2 ts Pepper 1/4 ts Garlic powder 1/4 ts Anise or Chinese 5 spice 1/8 ts cayenne; opt'l 1 bunch radish TOPS; chopped 1 egg Radish greens are good cooked as a pot herb and have a flavor similar to Chinese parsley or Cilantro. Combine all ingredients and shape by hand into a loaf. Place in a bread pan and cook in a preheated oven for 50-60 min til browned and juices bubbling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Meat Pie Categories: Pies, Game, Caribou, Jw Yield: 4 servings 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Empanadas Categories: Game, Caribou, Groundmeat, Jw, Chilean Yield: 1 batch 1 lb Ground caribou 1/4 c Butter 2 lg Onions; chopped 1/2 c Chopped olives 1/2 c Chopped celery 2 Jalapeno peppers; chopped Salt and pepper to taste 2 tb Vinegar 1 sm Can tomato sauce 2 tb Worcestershire sauce 1 Recipe pie crust pastry 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Picadillo Categories: Game. Caribou, Groundmeat, Jw Yield: 6 servings 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. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Sausage #1 Categories: Game, Caribou, Sausage, Jw Yield: 1 batch 15 lb Caribou 5 lb Pork; fresh 3 oz Water 1 oz Pepper; black 3/4 oz Ginger; ground 1 1/4 oz Nutmeg; ground 1/2 oz Allspice; ground 1/2 oz Coriander; ground 2 oz Paprika 2 ts Garlic powder 10 oz Salt 1 tb Liquid smoke; opt'l Sausage casings Grind together the two meats and mix thoroughly. Add the water. Mix the spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links and smoke them. OR make into patties for freezing. Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling. Tie the ends with string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. Drain and cool. They can also be canned after boiling. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Sausage #2 Categories: Game, Caribou, Sausage, Jw Yield: 1 batch 4 lb Coarse ground caribou 1 lb Fine ground bacon 1 tb Salt 1 tb Sage *** 1 ts Allspice 2 tb Sugar 1 ts Coriander 1 1/2 ts Mustard Seed 6 cl Garlic; minced 2 tb Black pepper 1 c Cold water N. B. If sausage is to be frozen, do NOT use sage as it becomes poisonous when frozen! Substitute savory or thyme. Combine all ingredients, mix thoroughly and stuff into hog casings. Finish as per Caribou Sausage #1. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Sausage #3 Categories: Sausage, Game, Caribou, jw Yield: 1 batch 4 lb Caribou 2 lb Lean pork 1 lg Onion; chopped 2 lb Potatoes; grated 2 tb Salt 1/2 ts Pepper 1 ts Allspice 1/2 ts Cayenne and other spices -to taste Sausage casings Grind together all the meats with the onion. Next mix the potatoes with the meats. Add spices and mix thoroughly. Prepare as for Caribou Sausage #1. MMMMM *********************** -7-Soups, Stews and Chilis **************************** MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Soup Categories: Soups, Game, Caribou, Jw Yield: 8 servings 1 lb Caribou Oil; for browning meat 8 c Water or stock 2 Bay leaves 4 Juniper berries 2 Cloves 1/2 c White Wine 1 tb Worcestershire Sauce 4 Small potatoes, quartered 1 Carrot; peeled and sliced 1 Parsnip: peeled and diced 1/2 c Turnip; peeled and diced 1/2 c Cabbage; shredded 2 Celery ribs; chopped 2 md Banana peppers, chopped 1/2 c Green peas Trim the meat from the bones and cube in coarse dice. Simmer the bones in water or stock with the bay leaves, juniper and cloves for about 2 hours. Remove the bones and strain the stock. Return the broth to the pot. In a skillet brown the meat in a little oil or bacon fat. Add to the pot. Add the remaining ingredients except the peas and simmer 1/2 hr or more. Add the peas minutes before serving. This soup is best re-heated the second day. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Stew Categories: Stews, Game, Caribou, Jw Yield: 8 servings 2 lb Caribou (Boneless) Flour; for dredging Salt and pepper to taste Oil; for browning meat 1/2 c White Wine 1/8 c Worcestershire Sauce 1 c Lentils 4 Small potatoes, quartered 1 Carrot; peeled and sliced 1 Celery rib; chopped 1/2 c Parsnip or turnip; diced 1 Jalapeno pepper, diced 2 md Banana peppers, chopped 1 Bay leaf Spices and herbs to taste Dredge meat in seasoned flour and brown in a frying pan with a little oil. Transfer to a large sauce pan or crockpot, add the rest of the ingredients with enough water to cover. Simmer for 2 hours on low or 10 hours in the crockpot. Adjust seasonings and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Stroganoff Categories: Game, Caribou, Stews, Steak, Jw Yield: 4 servings 1 1/2 lb Caribou steak or boneless -stewing meat (cut in -1/2" strips) 1/2 c Flour 1/2 ts Salt 1/2 lb Mushrooms, chopped 2 sm Onions, chopped 1 cl Garlic; minced 3 tb Lard or bacon fat 1 tb Worcestershire sauce 1 Beef bouillon cube 1 c Water 1 c Sour cream Steamed rice or noodles Paprika Pound stew meat to tenderize. Good quality steaks will not need this. Dredge meat in 1/4 cup flour and salt. Saute garlic, onions and mushrooms in fat for 5 minutes. Remove them; add meat and brown. Remove meat from pan. Add remaining flour to drippings in pan. Add Worcestershire and the bouillon dissolved in hot water. Cook until thickened. Add sour cream. Heat until gravy just barely simmers. Add the cooked meat and vegetables and heat. Serve over rice or noodles. Sprinkle with paprika to accent. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Chili Categories: Game, Caribou, Chili, Jw Yield: 8 servings 4 lb Caribou, chunked preferred -or ground 1 lg Onion, chopped 2 Garlic cloves, minced 1 ts Oregano 2 ts Cumin 1 c Red wine, beef broth or beer 6 ts Chili powder 1 1/2 c Canned tomatoes and juice -or small can tomato paste 2 ts Liquid hot pepper sauce OR 1/2 ts Cayenne Pepper -Salt to taste Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Optionally, the sauce may be thickened with a little (1-2 tb.) Masa or Corn meal. If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. It always tastes better the second day. Extra optional ingredients: 1 c Green Bell pepper chopped 1 c Red Bell pepper chopped Ancho, Pequin, Jalapeno or other chile peppers 1/2 ts All Spice 2 tb Cilantro fresh chopped 1 ts Ground coriander A little red wine vinegar and an equal amount of brown sugar Up to 2 tb Worcestershire Sauce Kidney or small red "chili" beans * [N.B. This is *illegal* <G> in Texas but quite common in the rest of the world!] 1/2 c or more Mushrooms chopped MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Goulash Categories: Game, Caribou, Hungarian, Stews, Jw Yield: 6 servings 2 lb Boneless stewing meat Marinade: 1 1/4 c red wine 2 tb olive oil 1 onion; chopped 1 md carrot; sliced thin 6 black peppercorns 1 bay leaf Flour for coating 2 lg Sweet red bell peppers; -cubed 1 md Onion; chopped 2 cl Garlic; minced 1 Rib of celery; sliced 3 tb Olive oil 14 oz Canned tomatoes 2 tb Tomato paste 2 tb Paprika 1 ts Caraway seeds (opt'l) Salt Fresh ground black pepper 1 lb Potatoes 1 1/4 c Plain yoghurt or sour cream In a shallow dish, combine all the marinade ingredients and add the cubed caribou. Cover and leave in a cool place for 24 hours. Remove the meat cubes from the marinade. Pat dry and roll in a little flour. Strain the marinade and reserve. Cut the peppers in half and remove seeds. Chop the peppers into cubes. Chop the onion and mince the garlic. Cut the celery into 1/2 inch slices. Heat the oil in a large frying pan, and brown the caribou quickly. Remove it, then add the chopped vegetables to the oil and saute quickly; but do not allow to brown. Put the caribou and fried vegetables into a flameproof casserole. Add the tomatoes, roughly chopped, and the tomato paste. Sprinkle the paprika, caraway seeds, and salt and pepper to taste on to the contents of the casserole, and pour in the marinade liquid. Stir well and bring almost to boiling. Cover. Turn down the heat and simmer gently on top of the stove for 1 1/2-2 hours. 25 minutes before the goulash is ready, add the potatoes, peeled and cubed. Just before serving, add the yoghurt/sour cream and stir. Taste for seasoning: more paprika or caraway may be added if liked. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Curry Categories: Game, Caribou, Indian, Curry, Jw Yield: 4 servings 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. MMMMM *********************** -8-Smoked, Dried and Canned *************************** MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jim's Jerky Categories: Game, Caribou, Beef, Dried, Jw Yield: 2 servings 1 lb Steak or roast 5 tb Soy sauce 3 tb Worcestershire sauce 2 tb Brown sugar 1 ts Paprika 1/2 ts Pepper 1/2 ts Garlic powder 1/2 ts Onion powder Trim ALL the fat off the meat and slice into 1/4" thick strips. Mix other ingredients together. Marinate meat overnight in the mixture. Line cookie sheets with foil and arrange meat on it in a single layer. Dry for 8 or more hours at 200 deg F, turning every 2 hours. Cool and store in a tightly covered jar or sealed in a plastic bag. Other marinade ingredients [ optional]: 1/2 ts or more hot pepper sauce/1/4 ts cayenne/1 ts chili powder 1 tb or more liquid smoke 1 tb parsley flakes 1/2 ts ginger 1/2 ts allspice MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: "Chinese" Jerky Categories: Game, Caribou, Beef, Dried, Jw Yield: 1 Pound 3 lb Steak 3 Garlic cloves, minced 1 tb Ginger, fresh, minced 2 tb Sesame oil 1/2 c Soy sauce 2 ts Red peppers, dried, crushed tb Honey 1/2 ts White pepper 4 tb Dry Sherry Cut meat diagonally crosswise into 1/4" thick, 2 " wide strips. Trim away any fat or gristle. Transfer to a non-metallic pan. Add the other ingredients and marinade 24 hours. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 225. Line two large baking sheets with foil and set wire racks on top. Arrange the meat on racks in single layer. Bake 15 minutes. Reduce heat to 175 F and continue drying meat another 4 hrs or more. Leave meat on racks to cool and continue drying for several hours before bagging it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Marinated Spicy Jerky Categories: Game, Caribou, Beef, Dried, Jw Yield: 2 pounds 8 lb Beef or caribou round -or flank steak 6 ts Salt 4 ts Pepper 4 ts Chili powder 4 ts Garlic powder 4 ts Onion powder 2 ts Cayenne pepper 2 ts Liquid smoke 1 c Water 3/4 c Soy sauce 1/2 c Worcestershire sauce Trim all fat off the meat and cut into 1/4" thick strips. Mix other ingredients together in a bowl. Add the meat and cover. Marinade overnight. Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Dry for 6 or more hours at 175, turning after 3 hours. Cool and bag it. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Pemmican Categories: Game, Caribou, Dried, Jw Yield: 1 batch 1 lb Caribou Jerky 2 tb Brown sugar 2 oz Raisins 2 oz Cranberries 5 oz Suet Run the dry jerky through a food grinder a few times. In a loaf pan add the cranberries, raisins and brown sugar. When the mixture is well blended, melt the suet and stir it in. Let the suet cool and harden. This approximates the old style pemmican made to preserve meat without refrigeration and to add some vitamin C values. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Canned Venison, Caribou or Beef Categories: Canned, Game, Jw, Meats Yield: 1 batch Use the less tender parts usually reserved for stews. Cut into 1" cubes. In a stew kettle add boiling water to cover and simmer until just cooked through [no longer pink in the centre]. Pack hot, adding up to 1 tsp salt and 1/4 tsp fresh ground pepper per quart of meat. Cover to within 1/2" of the top of the jar with the cooking broth and add a small square of salt pork that has been partly rendered and still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes for quarts. MMMMM ********************* -9-Sauces, Gravies and Marinades ********************** MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Marinade I- Juniper Categories: Game, Marinades, Sauces, Jw Yield: 1 batch 1 c Water 1/4 c Vinegar 10 Peppercorns 1 Sprig thyme 1 Garlic clove 1 tb Brown sugar 1 c Dry red wine 1/4 c Veg oil 5 Juniper berries or Tbl gin 3 Bay leaves Grating of nutmeg Hot sauce Combine ingredients in a non metal bowl. Enough for 10 chops or 5 large steaks. Cover and marinade 2 days or longer. Turn daily. The strained marinade can be used as a BBQ baste or incorporated into gravies and sauces afterwards. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Marinade II- Cloves Categories: Game, Marinades, Sauces, Jw Yield: 1 batch 1 c Water 10 Whole cloves OR 10 Peppercorns 1 c Dry red wine 5 Allspice berries 2 Bay leaves As for Marinade #1 above MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Marinade III- Rosemary & Garlic Categories: Game, Marinades, Sauces, Jw Yield: 1 batch 1 c Water 10 Peppercorns 1 Small onion, quartered 2 ts Rosemary leaves 1 c Dry red wine 2 Bay leaves 4 Garlic cloves As for Marinade #1 above MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Marinade IV- Categories: Game, Sauces, Marinades, Jw Yield: 1 batch 2 qt Water 1 qt Wine 3 Ribs celery; chopped 2 lg Onions; chopped 2 Carrots; diced 2 Bay leaves 3 tb Pickling spice 1 ts Peppercorns 1 ts Juniper berries Simmer the vegetables and spices in water till tender. Cool mixture and add wine. Place the caribou in the marinade (can be used on any game) Cover and marinate 2 days or longer. Turn daily. The strained marinade can be used as a BBQ baste or incorporated into gravies and sauces afterwards. Meat should be marinated at least 2 days before preparing and large roasts up to a week.. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jim's Teriyaki Marinade and Bbq Sauce Categories: Bbq, Japanese, Sauces, Marinades, Jw Yield: 2 cups 1 c Soy Sauce 1 c Water 2 tb Vinegar 2 tb Brown Sugar 1 ts Dry Mustard 1/2 ts Powdered Ginger 1/2 ts Garlic Powder 1 ts Hot Pepper Sauce, opt'l 2 tb Corn Starch Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and tenderize- 1 hr for young chicken breasts or fish, overnight for round steak and up to 5 days for some game cuts. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade. Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat. Real garlic and ginger only improves this dish. The amount of pepper sauce can be varied from mild to fiery. You can substitute wine, sherry, orange or pineapple juice for some or all of the water to vary the flavor. Pineapple juice has an enzyme that provides additional tenderizing power to the vinegar and mustard. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sauce Bearnaise Categories: Sauces, French, Steaks, Jw, Game Yield: 1 1/2 cups 1/2 c White wine 2 tb Tarragon vinegar 1 tb Shallots; finely chopped 2 Peppercorns; crushed 2 Sprigs of tarragon; chopped 1 Sprigs of chervil; chopped 3 Egg yolks 3/4 c Butter; melted This sauce is excellent on broiled and grilled red meats especially beef and game steaks. Combine the wine, vinegar, shallots, pepper and herbs in the top of a double boiler. Cook over direct heat until the liquid is reduced by half. Allow it to cool. Beating briskly while over hot water, add a third at a time the eggs and butter. Beat steadily as the sauce thickens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bordelaise Sauce for Game Categories: Beef, Game, Sauces, Jw Yield: 6 servings MMMMM--------------------------MATIGNON------------------------------- 1/3 c Parsnip, diced 1/3 c Celery ribs&leaves, chopped 1 Sprig of thyme 1 ts Bacon fat or butter 1/3 c Onion, chopped 2 Bay leaves, crushed 1 tb Bacon, minced 1/4 c Madeira MMMMM----------------------SAUCE ESPAGNOLE--------------------------- 1 c Matignon, from above 1/2 c Flour 2 c Tomatoes, peeled, chopped 8 c Stock, clarified carb/beef 1/2 c Caribou or beef drippings 12 Cracked peppercorns 1/4 c Parsley, chopped MMMMM----------------------BORDELAISE SAUCE--------------------------- 1/2 c Dry red wine 1 c Espagnole sauce, from above 6 Crushed peppercorns 1/4 c Bone marrow, diced. This is a three step process ( four if you count making the stock in advance) but well worth it as it makes a superb accompliment to the finest game or beef steaks and roasts. The Matignon is similar to Mirepoix. Carrot is traditional in the classic French recipe but parsnip is more appropriate for game. Melt the bacon fat, mince the vegetables and add to the pan with the herbs. Cook slowly for 15 minutes until vegetables are soft. Set aside and deglaze pan with the madeira. Reserve the liquid. Melt in a heavy saucepan the drippings. Add the Matignon and reheat it. Add the flour, heat and stir until browned. Then add the pepper, tomatoes, parsley and stir. Add the stock and simmer gently until liquid reduced by half, about 2-2 1/2 hrs. Stir occasionally and skim fat off the top as it accumulates. Strain the sauce and stir occasionally as it cools to avoid skimming. There should be about 6 cups. Set aside 5 cups for other brown sauces later and take one cup for the last step. In a saucepan, gently simmer red wine with pepper until reduced to 3/4. Add one cup of Espagnole and simmer 5 min. Add reserved madeira de-glazing liquid from step one and the diced marrow and poach it 5 min. Serve with game or beef chops, steaks, roasted Fillet Mignon, char boiled cuts and sweetbreads. MMMMM ************************** -10-Jellies and Pies******************************** MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Red Currant Jelly Categories: Game, Jams, Jw Yield: 1 batch Red currants For each quart of berries: Pared rind of 1/2 lemon 2 Cloves Water Sugar Pick any stalks and leaves from the berries, wash them and put into a pan and barely cover with water. Add lemon and cloves. Simmer the fruit to a pulp. Put the pulp into a muslin cloth, over a large bowl and let the liquid to drip into the pan. Measure the juice produced and add 2 1/4 cups of sugar for every 2 1/2 cups of red currant juice. Boil until the setting point is reached, then pour into small pots and seal. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Spicy Currant Jelly Sauce Categories: Sauces, Game, Fruits, Jw Yield: 1 1/4 cups 3/4 c Currant jelly 1/2 c Indian chutney 1 ts Lemon juice 1 tb Brandy Salt; to taste 1 ts Dry mustard; opt'l Combine ingredients in a double boiler and heat to just below a boil. Serve with game, cold roasts and tongue. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Cumberland Sauce Categories: Game, Sauces, Fruits, Jw Yield: 2 cups 1 ts Dry mustard 1 tb Brown sugar 1/2 ts Powdered ginger 1/8 ts Cayenne 1/4 ts Salt 1/4 ts Ground cloves 1 1/2 c Port wine 1/2 c Raisins; opt'l 2 ts Cornstarch 2 tb Cold water 1/4 c Red currant jelly 1 tb Grated orange rind 1 tb Grated lemon rind 1/4 c Orange juice 2 tb Lemon juice Combine the first seven ingredients and the raisins, if used, in a sauce pan and bring to a simmer for 5 min. Make a slurry of the cornstarch and water and add; simmer another two minutes until sauce thickens. Add the remaining ingredients and stir together. Serve with game, ham, roasts and tongue. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Stewed Apples Categories: Fruits, Game, Jw Yield: 4 servings 4 Cooking (tart) apples 4 tb Butter 1/2 c Dark brown sugar 1/2 ts Nutmeg 1/2 ts Ginger 1/4 ts Cloves 3/4 ts Cinnamon Peel, core and slice the apples. Melt the butter in a pan and add the apples. Cook until barely softened. Add the sugar and spices Cook, stirring gently, until the sugar has melted. Makes an excellent accompliment to game and pork. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cranberry Sauce Categories: Sauces, Game Yield: 1 servings 3/4 c Water 1/2 c Sugar 2 1/2 c Cranberries 1 tb Brandy 2 ts Orange juice, optional Grated orange rind, opt Put the water and sugar in a saucepan. Stir until the sugar has dissolved, then add the cranberries and bring to the boil. Cook for 5-10 minutes or until the berries begin to pop. Do not overcook them. Stir in the brandy. Leave to cool for 1 hour or so before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Caribou Mincemeat Pie Categories: Game, Caribou, Pies, Jw Yield: 8 servings 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. MMMMM