Ingredients:
1 lb. dried apricots
4 cups water
3-lb. tender caribou roast, boned and tied
2 onions, diced
2 tbsp. bacon drippings or vegetable oil
1 tbsp. red wine vinegar
2 tbsp. brown sugar
1 1/2 tsp. salt
1 tsp. cracked black pepper
1 tsp. cinnamon
1 bay leaf
Soak apricots in water for 1 hour; do not drain. In Dutch oven, brown roast and onions in bacon drippings over medium heat. Add undrained apricots and remaining ingredients. Cover and simmer over low heat for 2 1/2 to 3 hours, or until meat is very tender. This dish goes very well with hot cooked rice and a side dish of broccoli.
Andi Flanagan
Seward, AK