Caribou Cutlets Recipe - Cooking Index
Caribou Cutlets Recipe - Cooking Index
Most hunters agree that October bulls are less palatable than bulls taken earlier in the year or cows, calves or yearlings taken any time. So for the best eating, avoid rutting bulls, and with one million caribou in Alaska, there are plenty of choices.
Courses: Main Course| 2 lbs | 908g / 32oz | Caribou steak - (to 3) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Bread crumbs - as needed | ||
| 1/2 cup | 118ml | Fat |
| 1/4 cup | 23g / 0.8oz | Cranberry relish or currant jelly |
| Cranberry Chutney | ||
| 1 lb | 454g / 16oz | Fresh cranberries |
| 2 cups | 474ml | Water |
| 2 cups | 396g / 13oz | Sugar |
| 1/4 cup | 59ml | Vinegar |
| 1 cup | 160g / 5.6oz | Seeded raisins |
| 2 tablespoons | 30ml | Light brown sugar - (firmly packed) |
| 1/4 teaspoon | 1.3ml | Powdered ginger |
| 1/2 teaspoon | 2.5ml | Salt |
Rub meat with salt and pepper. Roll in bread crumbs.
Melt fat in skillet; fry steaks until well browned on both sides. Place on hot platter.
Make gravy using drippings in pan and cranberry relish or currant jelly.
Cranberry Chutney: Pick over cranberries, discarding soft ones. Wash. Bring water and sugar to a boil. Add cranberries and all remaining ingredients. Simmer, stirring occasionally, until berries have popped -- about 10 minutes. Cool. Serve warm or cold as a relish for wild game. (Makes 1 quart)
This recipe yields ?? servings.
Source:
Alaska Department of Fish and Game at http://www.state.ak.us
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