Braised Caribou

• 4 pounds caribou roast
• 4 strips salt pork or bacon
• 1 x salt and black pepper to taste
• 18 teaspoon cloves
• 2 each bay leaves
• 23 cup port wine
• 1/2 cup water
• 1 each onions sliced
• 1 cup water
• 1 cup cranberry juice

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

caribou roast, salt, salt, cloves, bay leaves, port wine, water, onions, water, cranberry juice

Taken from recipeland.com/recipe/v/braised-caribou-5754 (may not work)