Caribou Stew

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

1/4 cup canola oil
5 cups caribou meat*, cut into chunks
2 cups onion, large dice
1 cup carrot, large dice
1 cup celery, large dice
1 cup turnip, large dice
3/4 cup parsnip, large dice
1 tbsp fresh garlic, minced
1/2 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 bay leaf
1 cup canned, diced tomatoes with juice
1/2 cup red wine
1/4 cup butter
1/3 cup flour
4 cups vegetable stock, heated
Salt & pepper

Heat oil in large frying pan/braiser over medium-high heat. Once oil is hot, fry meat until browned on all sides. Remove from pan and set aside (leave the fat in the pan). Add to the pan the onion, carrot, celery, turnip, parsnip, garlic, rosemary, thyme and bay leaf. Sweat vegetables (on low heat) until onion is translucent. Add tomatoes. Return meat and its juices to the pot and continue to cook until itâ€™s nearly dry.

Add the wine and deglaze the pan. When wine is nearly cooked dry, add butter. When butter is melted, add flour and mix well. Gradually add stock, stirring constantly until itâ€™s all
evenly incorporated. Allow the stew to simmer, stirring occasionally, until itâ€™s fully thickened. Season to taste. Remove bay leaf and serve with doughboys (see recipe on p. 94). Makes 6-8 servings. *You can substitute moose meat for caribou meat for an equally delicious stew!