Caribou Pot Roast

• 4 pounds caribou from the shoulder, haunch, or brisket
• ⅓ 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