Caribou Stew

  • 2 cups chopped tomatoes
  • 1 cup sour cream
  • 1 large onion, diced 1/4 cup
  • Butter

Heat the butter in a large skillet or stove-top Dutch oven. Saute the onions for 5 minutes, then add the meat and brown it. Add the tomatoes, salt and pepper. Bring to a bubble, then add the sour cream. Reduce the heat to very low, cover tightly and simmer for 3 hours. Stir and add a little water from time to time, if needed.

Excerpt from:

The Everything Wild Game Cookbook

Complete Fish & Game Cookbook: Delectable recipes for camp, kitchen and patio cooking, for all types of game.

Author: A.D. Livingston


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