1 caribou roast
1 strips of bacon
1 marinade:
1 medium onion, chopped
6 peppercorns
2 cl garlic, minced
1 medium parsnip, diced
2 ribs celery, chopped
1 cup cider vinegar
1 cup beef bouillon
1 cup gin
A Recipe for
Caribou Roast In Gin
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This Recipe for Caribou Roast In Gin is one of thousands in the Recipes-to-go Meat Cookbook.
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I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
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This is a recipe for Caribou Roast In Gin from the recipe cookbook of Recipes-to-go (Meat)
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| Laiko Bahrs |
Combine all the marinade ingredients except the gin. Bring to a boil
and simmer about 5 minutes, remove from the heat, add gin and cool.
Place roast in marinade to cover. Let stand refrigerated for 48 hours
or more.
Remove from the marinade; place on a roasting rack in a large
roasting pan and drape with bacon. Roast uncovered in a preheated 350
degree F. oven for 15 min per pound. Remove the bacon for the last 30
minutes of cooking and baste roast with the strained marinade and pan
drippings.
Remove the roast and let sit 5-10 min before carving. With a little
butter and flour make a gravy from the pan drippings and balance of
the marinade.
The gin is juniper flavored alcohol and juniper is a traditional game
flavoring. The gin works quite well if you don't have any whole
juniper berries available.
Serves: 1
Caribou Roast In Gin Recipe brought to you by Recipes To-Go