CARIBOU SWISS STEAK


3-4lb. caribou steak 
2/3 cup flour 
vegetable shortening 
1/2 tsp. cayenne pepper 
1 tsp. marjoram 
1/2 tsp. savory 
1 1/2 onions, sliced
1 green pepper sliced
1/2 rib celery with leaves - chopped
2 cloves garlic
1/2 tsp. salt
1/4 tsp. freshly ground pepper 
1/2 cup dry red wine 
1 cup broth



Pound into the steak as much of the flour as possible.  Use a wooden meat
mallet. It not only draws and absorbs meat flavor but thickens the gravy to
the right consistency.  

Heat oil, and brown the floured meat on both sides.  Do this over a steady
medium heat but brown it well. (It may take 2O-30 minutes to get properly
done).  Dust the cayenne pepper and the herbs over the meat.  Scatter
sliced onion, pepper slices, and diced celery around the meat.  Add garlic,
salt and pepper, and carefully pour the red wine and broth on, around, and
under the steak.  Cover closely and simmer over low heat (225-250 degrees
if using an electric skillet) for about 2 hours or until meat tests tender
with a fork.

Baste the meat as often as convenient, turning the steak two or three
times in the process and scraping up and stirring in the browned flour
under the meat in process.  Add liquid (hot water or a mix of hot broth and
wine) if need be so the gravy ends up with the right consistency.

                                                 Serves 6