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Caribou Bourguignon

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Ingredients
  Lean caribou meat 1 1⁄2 Kilogram, thinly sliced
  Olive oil 60 Milliliter
  Garlic 1 Clove (5 gm), crushed
  Red burgundy wine 750 Milliliter
  Pearl onions 20
  Button mushrooms 20
  Salt 5 Milliliter
  Pepper 1 Pinch
  Bay leaves 2
  Cloves 2
  Marjoram 5 Milliliter
  Rosemary 3 Milliliter
  Butter 30 Milliliter
  Flour 30 Milliliter
Directions

Brown the meat in the oil in a Dutch oven with the garlic.
Drain any excess fat.
Add the wine, onions, mushrooms, and seasonings, simmer covered for 2 1/2 hours.
Heat the butter in a small sauce pan, add the flour and cook 4 minutes over low heat, or until flour turns hazelnut brown.
Stir into the sauce.
Continue to simmer for 15 minutes.
Serve over egg noodles.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Venison
Preparation Time: 
30 Minutes
Cook Time: 
200 Minutes
Ready In: 
0 Minutes
Servings: 
6

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