Name: Caribou as Sauerbraten
Yield: Serves 4
Cuisine: British
Ingredients: 1 tablespoon Madeira or medium dry sherry; ½ cup red wine vinegar; 6 juniper berries, crushed; dry English mustard powder; 175 g (6 oz) tomato paste; ½ tablespoon dried thyme; 1 bay leaf; 3 pounds caribou, round or rump; 1¼ cups strong game stock; 6 peppercorns, crushed; ½ pound mashed potatoes (about 1 cup); 1 tablespoon hard cheese, grated; 1 onion, finely chopped; 1 teaspoon baking powder; 1 teaspoon salt; 1⅔ cups flour; 1 tablespoon melted butter; 3 egg yolks, beaten; 3 tablespoons flour; 3 tablespoons butter; 1 onion, sliced

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

The thought of caribou always sets me off reciting the poems of Robert Service. It is a delicious meat. Recently someone tried raising it in Scotland but, in a land with so much venison, I think the venture failed. You must be careful when cooking it as it can go stringy quite easily but it lends itself beautifully to braising and pot roasting.