Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Caribou (Boneless) |
Flour; for dredging | |
Salt and pepper to taste | |
Oil; for browning meat | |
½ cup | White Wine |
⅛ cup | Worcestershire Sauce |
1 cup | Lentils |
4 | Small potatoes, quartered |
1 | Carrot; peeled and sliced |
1 | Celery rib; chopped |
½ cup | Parsnip or turnip; diced |
1 | Jalapeno pepper, diced |
2 mediums | 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.