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 the fridge. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
