Caribou with Apricots


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

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