Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 9 2012
Caribou Stew
1 pound lean caribou, diced medium (can be replaced by or combined with beef or venison)
4 large carrots, peeled and diced medium
2 large onions, peeled and diced medium
3 stalks celery, well scrubbed and diced medium
2 potatoes, peeled and diced medium
3 large tomatoes, diced medium
3 cloves garlic, chopped fine
1 bay leaf
1 quart beef stock
1 1/2 cups red wine (or beef stock)
1/2 cup all-purpose flour
4 ounces (1 stick) melted butter
2 tablespoons finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh rosemary leaves
Salt and pepper
In a large pot, place meat, carrots, onions, celery, potatoes, tomatoes, garlic, and bay leaf, and add beef stock and wine. Bring to a boil, then reduce heat to low and simmer for about 45 minutes. Mix flour and melted butter in a small bowl and add to stew to thicken. Add thyme, rosemary, and salt and pepper, and continue to simmer until meat is fork tender, about 30 minutes.