BRAISED CARIBOU IN SOUR CREAM



 4-5-lb.  2 1/2" thick rump or bottom round of caribou 
 3 Tb. lard or bacon fat 
 1 onion
 4 carrots, sliced thick 
 1 1/2 cloves garlic, sliced 
 2 cups red wine 
 1 cup bouillon
 2 bay leaves 
 1 tsp. rosemary 
 1/2 tsp. savory 
 1/2 tsp. thyme 
 2 Tb. catsup 
 2 Tb. butter 
 2 Tb. flour
 1 1/2 cup sour cream
 salt and pepper to taste



Brown the caribou well in the fat on both sides over medium heat in a
casserole dish. When second side is nearly browned, add the onions,
carrots, and garlic and saute until onions are soft.

Add the liquids, the herbs, and catsup, and bring to a boil.  Turn down the
fire and simmer for 1 1/2 hours or until meat is done.  Add water if it cooks
down too much.

In a skillet melt butter, stir in the flour, and cook gently a minute or two. 
Pour off the liquid from the casserole, and off heat stir into the butter-
flour mixture.  Return to a medium flame, let it slowly thicken, stirring all
the while.  Stir in the sour cream and heat but do not allow the sauce to
boil.  Season with salt and pepper.  
                                             Serves about 6