Alaskan (Caribou) Stew
Ingredients:
2 teaspoons fresh garlic minced (to taste)
1 lb fresh pearl onions, whole
6 large shallots, diced
2 whites of leeks, diced
6 oz. maple bacon, diced
1/4 cup unsalted clarified butter
2 lbs fresh game meat (I prefer veal or spring lamb) cut stew size.
1/2 cup tomato paste
1/2 cup demi glace
1 cup Alaskan Smoked Porter
1 cup port or Bristol sherry
1 cup Orange Marmalade(Fine Shred, I like Robertsons)
1lb Baby New Potatoes
1lb fresh button Mushrooms, sliced
1/2 cup Fresh Baby Peas (if available.)
Sprig fresh Rosemary
One large Bay Leaf
3 Tablespoon heavy cream
Instructions:
Season the meat well, with salt and pepper, and lightly dredge in a fine flour. Skewer chunks brochette style and BBQ on Weber grill seasoned with alder or whatever smoke you prefer. Cook until the juices run clear. Transfer off skewers to crock pot or clay pot.Saute onions and butter with finely diced bacon till well done.Deglaze pan with sherry and marmalade reduce and pour over meat in pot.Add demi glace, tomato paste and Alaskan beer, slow cook till meat is tender and juices thick. Add potatoes, mushrooms, and peas an hour before serving. Serve stew in bowls with fresh sourdough rolls on the side and cold Alaskan beer.Submitted by: Kelvin HoustonThis is the winning recipe from the Spokane's "Festival of Foodies" show in 2003. Kelvin writes, "I first made a version of this smokey delight for a Ducks Unlimited Banquet while living in Canada's Mackenzie Delta Northwest Territories. They loved it there. Warm Cumberland sauce drizzled over top before serving was said to be delicious!"