CARIBOU POT ROAST

3-4 lb. caribou roast 
flour for dusting 
2Tb. shortening 
1 salt and pepper 
1/2 clove garlic, chopped
3 small onions, chopped
2 bay leaves 
1 cup water 
1/2 cup vinegar



Flour the caribou roast.  In heavy pan, heat the shortening and slowly
brown the meat on all sides.  Season with salt and pepper and sprinkle
minced garlic over the roast.  Add onions, bay leaves, water, and vinegar. 
Cover tightly and cook slowly 2 1/2 hours or until tender.  Add water if
needed to prevent sticking.  Thicken juices for gravy.

                                        Serves 6-8