Instructions: Flour the caribou roast. In heavy pan, heat the shortening and slowly brown the meat on all sides. Season with salt and pepper and sprinkle minced garlic over the roast. Add onions, bay leaves, water, and vinegar. Cover tightly and cook slowly 2 1/2 hours or until tender. Add water if needed to prevent sticking. Thicken juices for gravy.

This recipe yields 6 to 8 servings.

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