How To make Caribou Goulash
2 lb Boneless stewing meat
Marinade: 1 1/4 c Red wine
2 tb Olive oil
1 Onion; chopped
1 md Carrot; sliced thin
6 Black peppercorns
1 Bay leaf
Flour for coating 2 lg Sweet red bell peppers;
-cubed 1 md Onion; chopped
2 cl Garlic; minced
1 Rib of celery; sliced
3 tb Olive oil
14 oz Canned tomatoes
2 tb Tomato paste
2 tb Paprika
1 ts Caraway seeds (opt'l)
Salt Fresh ground black pepper 1 lb Potatoes
1 1/4 c Plain yoghurt or sour cream
In a shallow dish, combine all the marinade ingredients and add the cubed caribou. Cover and leave in a cool place for 24 hours. Remove the meat cubes from the marinade. Pat dry and roll in a little flour. Strain the marinade and reserve.
Cut the peppers in half and remove seeds. Chop the peppers into cubes. Chop the onion and mince the garlic. Cut the celery into 1/2 inch slices. Heat the oil in a large frying pan, and brown the caribou quickly. Remove it, then add the chopped vegetables to the oil and saute quickly; but do not allow to brown.
Put the caribou and fried vegetables into a flameproof casserole. Add the tomatoes, roughly chopped, and the tomato paste.
Sprinkle the paprika, caraway seeds, and salt and pepper to taste on to the contents of the casserole, and pour in the marinade liquid. Stir well and bring almost to boiling. Cover. Turn down the heat and simmer gently on top of the stove for 1 1/2-2 hours.
25 minutes before the goulash is ready, add the potatoes, peeled and
cubed.
Just before serving, add the yoghurt/sour cream and stir. Taste for seasoning: more paprika or caraway may be added if liked.
How To make Caribou Goulash's Videos
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Beef Stew with Butternut Squash
In this episode of Dave's Kitchen (S1E8) we are making us some delicious beef stew. Beef stew with butternut squash is a simple and fast recipe. We make the dish with round tip steak, but you can use stewing beef or any cut of beef you wish. Just keep in mind that the better the cut of beef, the tenderer the meat will be. This is generally a rule of thumb when it comes to just about any meat. I also ensure that the meat is at room temperature before I start to work with it. In terms of cutting the meat, I cut it into cubes about an inch to and inch and a half is best. For the full recipe, visit:
All photographs and video properties are original productions of, created by, and exclusive property of Our Great Recipes -- ourgreatrecipes.com. I, David Hood, am the owner of ourgreatrecipes.com and all the content contained in this video.
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Cooking Expensive Prison Gourmet Food
Kali Muscle cooking a expensive prison meal
We invite you to eat roasted dog meat and drink beer
WILD GAME RECIPE |CARIBOUKALDERETA | CHEF BOBBY | WILD BLACKPEPPER
CARIBOU KALDERETA
( SPICY CARIBOU STEW )
ingredients
* 1/4 cup olive oil
* 1 large potatoes, peeled and cut into 2-inch cubes
* 2 large carrots, peeled and cut into 2-inch cubes
* 1 onion, peeled and chopped
* 4 cloves garlic, peeled and minced
* 1.5 pounds caribou meat cut into 2-inch cubes
* 2 cups tomato sauce
* 2 tablespoons tomato paste
* 2 cups water
* 1/2 cup green olives, pitted
* 1/2 cup chopped liver or liver spread
* 1 big green bell pepper, seeded, cored and cut into cubes
* 4 red thai chili pepper, seeded, cored and cut into cubes
* 4 pcs bay leaf
* salt and pepper to taste
#gourmetcooking #wildgame #exoticfood #caldereta #stew #stewrecipe #caribou #asmrcooking #foodgasm #easyhomecooking #homecookingeasyreciepe #asmrfood #wildgame #saladmasterrecipes #saladmastercookware #kaldereta
Easy Ground Venison Salisbury Steak Recipe
This is an amazing recipe for ground venison salisbury steak. See below:
Salisbury Steak Ground Venison Recipe
Ingredients
1.5 lbs of ground venison, elk, or beef
¼ cup plain bread crumbs
¼ cup shredded Monterey Jack cheese
1 TB parsley
2 tsp garlic powder (1 for the meat, the other for the gravy)
¼ tsp Kosher salt
4 dashes Worcestershire sauce
olive oil & butter as needed
1 onion diced
1 pack of sliced baby portabella mushrooms
¾ cup red wine
2 TB flour
2 cups beef broth (I really like “Better than Bouillon” broth
Directions
Gently mix meat, bread crumbs, cheese, parsley, 1 tsp garlic powder, salt, and Worcestershire sauce. Form into 4 patties.
Heat a large skillet, add some butter and olive oil, brown patties on both sides, remove, and set aside.
Add more olive oil & butter, add onions and cook until almost done. Add mushrooms and cook until onions and mushrooms are soft. Sprinkle flour and stir into the mix.
Slowly pour in the broth and wine while stirring constantly. Add more garlic and Worcestershire sauce.
Reduce heat and add the patties. Cook for another 5-6 minutes until sauce thickens.