Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About


  • 4 pounds caribou from the shoulder, haunch, or brisket
  • cup


Rub the meat with the seasoned flour. Melt the drippings in a heavy ovenproof pan for which there is a lid, add the meat, and brown it slowly. Remove the meat, and fry the onions and carrots in the fat.

Add about 2 tablespoons of water, along with the browned meat, red currant jelly, cloves, and cinnamon. Cover, and simmer very slowly, either in a slow oven (325°F) or on top, turning fr