Caribou Swiss Steak
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Caribou is a wonderfully lean and flavorful, but not gamy, meat. The aromatic combined flavors of apples, onions, and long-simmered meats will make your home smell like heaven!... As with moose meat, if you cannot find caribou, substitute beef.
INGREDIENTS
2 pounds caribou round steaks, or beef round steaks
1/2 cup all-purpose flour
Salt and freshly ground pepper, to taste
3 tablespoons bacon fat
1 cup chopped wild mushrooms
1 medium onion, sliced and separated into rings
1 large tart green apple, such as Granny Smith, peeled, cored, and chopped
1 clove garlic, peeled and minced
1/4 cup sherryPound the caribou or beef steaks thin. Combine the flour, salt, and pepper in a shallow dish. Dredge the meat in the flour mixture, shaking off any excess.
Heat the baon fat in a large, heavy skillet. Add the meat and brown on both sides. Drain off any excess fat. Add the mushrooms, onion, apple, garlic, and sherry. Cover and simmer over medium heat for 1-1/2 hours or until tender. If more liquid is needed, add some water or chicken stock.
Makes 4 servings