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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A modern version of the staple meat of the Inupiaq Eskimo of the North Slope of Alaska, will also work with most game meats (such as moose). If possible, add a few caribou bones at the beginning to enhance the flavor. Ingredients:
1 1/2 pounds caribou, cut into cubes |
water to cover |
2 cups cubed potatoes |
1 (14.5 ounce) can stewed tomatoes |
3 large cloves garlic, chopped |
2 carrots, scrubbed and chopped |
1/2 onion, diced |
1 bay leaf |
1 tablespoon crushed red pepper (optional) |
salt and pepper to taste |
1 1/2 cups uncooked white rice |
Directions:
1. Place the caribou in a 12-quart stockpot with enough water to cover by 2 inches; add the potatoes, tomatoes, garlic, carrots, onion, bay leaf, and crushed red pepper. Season with salt and pepper, and bring the mixture to a boil over medium-high heat. Add the rice and reduce heat to medium-low. Continue cooking until the rice is tender, about 40 minutes. Remove bay leaf to serve.
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