Caribou stew

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.

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