Thursday, February 23, 2012

Back in the Saddle

I know, I know. You're probably thinking, "I thought that Sara said she was going to do this blog thing or something." While I started with a splendid idea of a fantastically written blog, the move to Tok, delay in internet connection, then just general forgetfulness, has my blog in a state of rest. But no longer! Thanks to my good friend Jeannie Gerhardt, writer of the great blog A Family, A Cabin, an Adventure in Alaska, who visited this last week and strongly encouraged me to start up the blog engine again.

Since my intentions were good when we moved up to Tok, I have a few posts that I pre-wrote when our internet connection was nonexistent (not a good feeling). Hating to waste a good read, plus the time I took ignoring my children and other housework to write the posts, I will be posting those over the next week. So without further ado, here is a completely outdated, but still rather fun post for your enjoyment.

Caribou Cabbage Concoction

So earlier this month (i.e. last September) the dear husband went with his friend Mark on a caribou & moose hunt. After a four day long venture and several manly moments, they ventured home halfway successful...Mark got his first ever caribou. So Stretch, wanting me to learn how to process game, had me come and help him and Mark butcher. After a long day of processing (we were all it took a while) Mark was generous enough to give us several packages of steaks, roasts, ground meat, and meat to can.

I attempted to make something yummy with the ground meat, and what was created was a delicious concoction full of the earth’s bounty: caribou and fresh vegetables from the neighbors garden.

Caribou Cabbage Concoction

3 slices bacon, chopped
1/2 red onion, minced
1 lb. ground caribou
2 cups cabbage, finely shredded
2 tomatoes, roughly chopped
3 Tbls. minced garlic
1 Tbls. Fines Herbes
1 tsp. smoked paprika
1-2 tsp. tomato paste
2-3 squirts of Worchester sauce
1 tsp. salt
2 cups water
1 cup barley

In a large skillet with a lid, brown bacon. Add onion to bacon and sauté until translucent. Add caribou and brown. After caribou is completely cooked, drain any fat and return to skillet. Add cabbage and tomatoes and cook until cabbage wilts. Add the remaining ingredients, cover and cook for 30 minutes or until barley is tender. Serve warm with a nice slice of homemade bread.

What’s your favorite caribou recipe?

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