02-18-2005, 01:51 PM
4 lb Caribou roast
Marinade:
1/2 c Vinegar
2 cl Garlic; minced
2 tb Salt
2 tb Flour
2 tb Oil
2 cl Garlic; minced
1 tb Brown sugar
1 ts Prepared mustard
1 tb Worcestershire sauce
1 tb Vinegar or lemon juice
1 cn Tomatoes (14 oz can)
Marinade the caribou with the vinegar, garlic and salt in a plastic bag turning occasionally, over night in the refrigerator.
Remove from the marinade and discard it, pat dry, roll in flour and brown in a little oil in a hot skillet. Make a paste of the remaining ingredients and smear over the roast. Place in a preheated 450 deg oven, reduce the heat to 300 and roast 60 -80 min until finished to desired doneness.
Deglaze the pan and make gravy.
Marinade:
1/2 c Vinegar
2 cl Garlic; minced
2 tb Salt
2 tb Flour
2 tb Oil
2 cl Garlic; minced
1 tb Brown sugar
1 ts Prepared mustard
1 tb Worcestershire sauce
1 tb Vinegar or lemon juice
1 cn Tomatoes (14 oz can)
Marinade the caribou with the vinegar, garlic and salt in a plastic bag turning occasionally, over night in the refrigerator.
Remove from the marinade and discard it, pat dry, roll in flour and brown in a little oil in a hot skillet. Make a paste of the remaining ingredients and smear over the roast. Place in a preheated 450 deg oven, reduce the heat to 300 and roast 60 -80 min until finished to desired doneness.
Deglaze the pan and make gravy.