Caribou Inuulitsivik ~ Inuit ~ modern

The Inuit traditionally had very little in the way of herbs or spices to
work with. Today, of course, their cooking is changing. One of the
flavourings embraced most enthusiastically is soy sauce. It is used in
everything from a dip for traditional muk tuk (raw whale skin) to a
condiment for roast fish. Naturally it gets added to stews....

3 lb. Caribou. cubed
1/4 tsp. peppercorns. crushed
1/4 C. soy sauce
1 lg. onion, diced
2 Bay leaves
2 C. beef stock
1 C. red wine
1 garlic clove, minced
1/4 tsp. Thyme
2 red peppers, chopped

Sauté the caribou over high heat in the butter and pepper until
browned. Add the beef stock, red wine, garlic, bay leaves, thyme and
soy sauce. Bring to a boil, then simmer until tender. Thicken juices
with a roux or heavy cream (35%). Add in red pepper. Mushrooms and
other vegetables can be added.

By chefs Gaston Deschenes and Yvon Lecuyer of the Inuulitsivik
Hospital cafeteria in Povungnituk.

From The Montreal Gazette, 92/01/08