Eating Wild
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:
Complete Fish & Game Cookbook: Delectable recipes for camp, kitchen and patio cooking, for all types of game.
Author: A.D. Livingston
$29.95
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