- 2 1/2 pounds [1.2 kg] caribou [neck, shoulder or inside round]
- 3 tablespoons [45 mL] oil [or more]
- 2 tablespoons [30 mL] tomato paste
- 8 cups [2 L] water
- 4 to 5 drops artificial food coloring [optional]
- 1 bouquet garni [4 parsley sprigs, 1 bay leaf and 1 thyme sprig, tied-up]
- 16 carrots, cut into small pieces
- 16 parsnips, cut into small pieces
- 16 potatoes, cut into small pieces
- 24 tiny white onions
- Salt and pepper, to taste
- Water [if needed]
- 1 tablespoon [15 mL] chopped parsley
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- Remove all fat and nerves from meat; cut meat into cubes.
- Into a casserole, heat oil.
- Add and well brown meat cubes, a few at a time [it is important to well brown meat cubes on all sides].
- When all cubes are well browned, transfer all cubes back into casserole.
- Cook for 3 minutes, pouring in more oil if needed.
- Mix in tomato paste.
- Pour in water.
- Bring to a boil; lower heat to medium.
- Using a slotted spoon, regularly at first and then from time to time, remove impurities on top.
- Add 'bouquet garni', then salt and pepper; cover casserole.
- Slowly boil for 1 hour.
- Add carrots, parsnips and potatoes pieces; mix in tiny white onions.
- Cook until done, pouring in a glass [approximately 1 cup / 250 mL] water if too much liquid has evaporated.
- Remove 'bouquet garni'; check for seasonings.
- Pour into a deep serving dish.
- Sprinkle with chopped parsley and serve.
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