Lard the caribou with salt pork or bacon. Sprinkle with salt, pepper and
|
In a heavy 2-quart saucepan, combine cider, raisins, and currants. Cover
|
Trim the meat from the bones and cube in coarse dice. Simmer the bones in
|
Dredge meat in seasoned flour and brown in a frying pan with a little oil.
|