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.