Braised Caribou Recipes

CARIBOU BHAJEE

Steps:

• Mix together curry powder, ginger, tamarind paste, garlic, and cinnamon and add enough malt vinegar to form a thin marinade. Place meat in a 1-gallon re-sealable plastic bag, pour in the marinade and mix thoroughly. Refrigerate for 24 to 36 hours. Longer is better.
• Melt butter in large, deep pan and sprinkle with black pepper. Cook on medium for 1 minute. Add onions and cook on high until translucent. Blend in the tomatoes, pepper, and chiles and cook on high until tomatoes have rendered down, about 7 minutes.
• Pour in all of the marinade and meat. Bring up to a rolling boil and fold in the mushrooms. Reduce heat, cover, and simmer for 20 minutes. Add the pineapple and sea salt, add hot water if necessary, and simmer another 6 minutes. Serve over a bed of basmati rice and garnish with coriander leaves.

BRAISED CARIBOU

Steps:

• Lard the caribou with salt pork or bacon.
• Sprinkle with salt, pepper and cloves.
• Marinate in claret with the two bay leaves for 2 to 3 days in the fridge.
• Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (300 degrees) about 1 hour.
• Add the marinade and the cranberry juice, cover and cook until tender, about 1 hour longer.

BRAISED PORK CARNITAS

Steps:

• Heat a large, cast iron Dutch oven over medium-high heat. Season pork shoulder with garlic, 2 tablespoons kosher salt, and 1 teaspoon black pepper. Place pork shoulder fat-side down into the hot pot and sear until deep golden brown on all sides, 4 to 5 minutes. Add yellow onion to cook with rendered drippings for 1 minute. Slowly pour in pork stock to cover pork shoulder.
• Bring to a light boil; cover and braise until fork-tender, 4 1/2 to 5 hours.
• Transfer to a bowl and shred into carnitas, adding 1 1/2 cups of pork stock for moisture and more salt and pepper to taste.
• Heat a cast iron skillet over medium-high heat. Add green onions and cook until slightly browned, 7 to 10 minutes. Transfer to a bowl.
• Heat corn tortillas in the hot skillet on both sides, 2 to 3 minutes total for each tortilla. Place braised pork into tortillas and garnish with cabbage, queso fresco, salsa, green onions, and a squeeze of lime.

BRAISED CABBAGE

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.