Caribou Bourguignon

I have written about my hunting trip with my Dad to Canada before. One thing that really stood out to me on the trip was the meals prepared by the camp chef. She was the wife of our guide and they are both native to northern Canada. This is a recipe that she prepared for us during our stay. It was something that had been passed down through the generations and adapted as the years went on. I am very inspired by the recipes of native hunters and huntresses. I hope at some time in my life to explore and experience many more recipes like this one.

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4 TBS vegetable oil

5 medium onions, diced

1 lb mushrooms, sliced

2 lbs caribou meat, 1″ cubes

1 1/2 TBS flour

1/4 tsp marjoram

1/4 tsp thyme

salt and black pepper

3/4 cup beef stock

1 1/2 cups burgundy wine

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Heat 2 TBS oil, add onions and mushrooms until onions are tender; set aside.

Add cubed meat and 2 TBS oil; brown meat.

Mix in flour, salt, pepper, spices over meet to cover sides.

Add stock and simmer until tender.

Stir in burgundy, onions and mushrooms and bring to hot.

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Serve with noodles, endive salad, beets or whatever your forest garden has for salad.

Tastes even better the next day!