Prep 20 mins
Cook 9 hrs
This is a favorite from the days when my father would take trips to Labrador hunting and fishing. Very simple and straight forward. I've never measured for this dish, its kind of to your personal liking. I've only made this in a slow cooker, but experiment, its well worth it.
- 1 -2 lb caribou, cubed
- 3 large potatoes, diced (or quartered)
- 3 -4 medium carrots, sliced thickly
- 1 celery (cut diagonaly)
- 1 large onion, chopped
- 1 bay leaf
- 2 tablespoons paprika
- 2 garlic cloves, minced
- 2 tablespoons soya sauce
- 2 -3 cups beef broth
- 1 cup water
- 1 (14 ounce) can tomato soup (optional to replace 1 cup of water)
- 1 tablespoon fresh ground pepper (to taste)
- 1⁄4 cup cornstarch, and water mixture for thickening (to your liking)
- combine all ingredients except corn starch and water mixture for thickening, in slow cooker or dutch oven.
- Stir favorably.
- cook on high for 5 hours.
- cook on low for 3 hours.
- last half hour when desired texture is reached add corn starch and water mixture to thicken.
- continue on low for 1 hour.
- The flavor is amazing, and its not a gamey tasting dish.
The real deal. Was very good. Aboriginal comfort food. Would make again as soon as I get cariboo meat again. Probably very good with beef meat too. Thanks