|Lean caribou meat||1 1⁄2 Kilogram, thinly sliced|
|Olive oil||60 Milliliter|
|Garlic||1 Clove (5 gm), crushed|
|Red burgundy wine||750 Milliliter|
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.