Conference turris::cooks

    hi don,
    
    i've a couple of recipes that fill the bill quite well. i'll get back
    to you later tonight.

    Marinade it.... the longer the better.
    
    The addition of lemon juice to a marinade tenderizes the meat quite a
    bit.
    Ana

    It probably depends on the cut of the meat, but I imagine that anything
    that works for venison would work for caribou. Probably the easiest
    thing to do is to smear the steaks with dijon mustard, and let them sit
    for a couple of hours before grilling them (not well done, please). The
    vinegar in the mustard will tenderize the steaks.

	doctah, according to gene, venison and caribou taste nothing
	alike.

    well, venison and lamb taste nothing alike, but I've had pleasant
    experiences with both prepared in the same manner...

	if the point is to make the best of caribou, then the same
	recipes one might use for venison won't _necessarily_ do the
	trick - i don't know.  gene said it's quite a bit less gamey than
	venison.  i was assuming it might be similar too.	

	he says it's good stuff anyways.

    for caribou steaks i got this recipe from my mother-in-law last night.
    it works best for caribou and antelope. my MIL has cooked for many a
    hunters on expeditions in north american and literally dozens in MT.
    
    thaw completely (if frozen) about 3lbs of meat
    put in crock pot and add 1 package of lipton onion soup mix (the 
        (dry stuff in the box)
    also add in about 2 cans of cream of mushroom soup
    add about 1/2 cup of water
    season to taste with favorite season all salt
    cook on low for 5-6 hours
    will cut easily with a fork.
    
    i also steam potatoes and carrots. i soak the steamed carrots in
    butter. most times i will boil some noodles (any size will do) and 
    pour contents of crock on noodles.
    
    if no crock is available bake in over until meat is cuttable with a
    fork. bake SLOWLY. keep the oven at ~300 degrees.
    
    i've another recipe for "boo's" but i'll have to wait till my wife
    gets home tonight so i can be directed to its location.
    

ok. here are some additional very good caribou recipes. 

 1. Caribou Steaks or Chops

    What's Needed:
    steaks or chops cut 1" thick
    butter
    salt and pepper
    MSG or Accent (optional)
    fresh lemon wedges

    Here's How:
    trim all fat an sinew from steaks or chops
    preheat sufficient butter for frying in a heavy pan over medium heat
    fry steaks or chops 4 minutes on one side. turn, season to taste with
    salt and pepper and MSG or Accent
    cook another 3 minutes
    as with all games meats, serve immediately. a drop or two of lemon 
     juice at the table is desirable.
    
    REMEMBER! overcooking can ruin this delicate game meat.

2. Caribou Swiss Steak

   What's Needed: 
   1 teaspoon salt
   1 teaspoon pepper
   1 cup flour
   1 (2 lb) caribou round steak, all fat removed
   1/3 cup cooking oil
   3 cups tomato sauce
   1 clove, diced extremely fine
   1/2 onion, diced fine
   1 rib celery, diced fine

   Here's How:
   mix salt, flour and pepper together
   tenderize steak by pounding with meat tenderizer
   dredge steak in flour
   place oil in heavy fry pan, heat and add steak. brown on both sides
    remove and place in baking pan
   cover the steak with mixture of tomato sauce, garlic, onion and celery
   pour over met and bake covered at 350 for 1.5-2 hours or until tender

   cut with a fork.