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Fall Canopy, Minnesota

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Featured Recipes

Caribou with Apricots

Ingredients:
1 lb. dried apricots
4 cups water
3-lb. tender caribou roast, boned and tied
2 onions, diced
2 tbsp. bacon drippings or vegetable oil
1 tbsp. red wine vinegar
2 tbsp. brown sugar
1 1/2 tsp. salt
1 tsp. cracked black pepper
1 tsp. cinnamon
1 bay leaf

Soak apricots in water for 1 hour; do not drain. In Dutch oven, brown roast and onions in bacon drippings over medium heat. Add undrained apricots and remaining ingredients. Cover and simmer over low heat for 2 1/2 to 3 hours, or until meat is very tender. This dish goes very well with hot cooked rice and a side dish of broccoli.

Andi Flanagan
Seward, AK

Bear Pot Roast

Ingredients:

Marinade:
1/2 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic, crushed
1 bay leaf
1 tsp. crumbled dried thyme leaves
1 tsp. salt
1/2 tsp. pepper
Roast:
4- to 5-lb. bear rump roast
4 large potatoes, quartered
10 whole baby carrots
8 small boiling onions, peeled
Combine all marinade ingredients in large leakproof plastic bag; place bag in large dish for support. Remove fat and bone from roast; tie securely. Place roast in bag with marinade, force all air out top of bag and seal securely. Marinate in refrigerator for 6 to 8 hours, or as long as overnight.
When ready to cook, place roast and marinade in roasting pan. Cover and bake at 350°F for 30 minutes per pound. Add potatoes, baby carrots and boiling onions to pan with roast during last hour of cooking. Make gravy from pan juices if desired. To serve, place roast on large serving platter and arrange vegetables around roast. Serve gravy on the side.
Defort Bailey
Irvine, KY

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