Caribou stew
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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.