"CARIBOU" STEW
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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.
CARIBOU STEW
This is a favorite from the days when my father would take trips to Labrador hunting and fishing. Very simple and straight forward. I've never measured for this dish, its kind of to your personal liking. I've only made this in a slow cooker, but experiment, its well worth it.
Provided by K St.Louis
Categories Stew
Time 9h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- combine all ingredients except corn starch and water mixture for thickening, in slow cooker or dutch oven.
- Stir favorably.
- cook on high for 5 hours.
- cook on low for 3 hours.
- last half hour when desired texture is reached add corn starch and water mixture to thicken.
- continue on low for 1 hour.
- The flavor is amazing, and its not a gamey tasting dish.
Nutrition Facts : Calories 367.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 0.4, Sodium 1397.7, Carbohydrate 81.4, Fiber 11.1, Sugar 14.6, Protein 10.7
ELK OR CARIBOU STEW
This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. When available we substitute wild Caribou for the elk. Please feel free to share this recipe with credit given.
Provided by Chef Michael Callah
Categories Elk
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a lightly oiled pan, Fry elk and onion until the outside of the meat is seared.
- Place all ingredients (except corn starch) into your stew pot or crock pot. and cook until tender. (4-5 hours in a crock pot, 2-3 hours in oven at 350F).
- Thicken with a slurry of corn starch and water prior to serving.
- Consider using corn starch as a thickening agent whenever possible, especially if you have (or are serving guests) with gluten intolerance.
Nutrition Facts : Calories 94.9, Fat 0.3, SaturatedFat 0.1, Sodium 19.2, Carbohydrate 20.9, Fiber 2.8, Sugar 2.3, Protein 3.3
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