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Caribou Cutlets


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  • 2 pounds caribou steak - (to 3)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Bread crumbs as needed
  • 1/2 cup fat
  • 1/4 cup cranberry relish or currant jelly
  • 1 pound fresh cranberries
  • 2 cups water
  • 2 cups sugar
  • 1/4 cup vinegar
  • 1 cup seeded raisins
  • 2 tablespoons light brown sugar - (firmly packed)
  • 1/4 teaspoon powdered ginger
  • 1/2 teaspoon salt


Servings 1


Step 1

Rub meat with salt and pepper. Roll in bread crumbs.

Melt fat in skillet; fry steaks until well browned on both sides. Place on hot platter.

Make gravy using drippings in pan and cranberry relish or currant jelly.

Cranberry Chutney: Pick over cranberries, discarding soft ones. Wash. Bring water and sugar to a boil. Add cranberries and all remaining ingredients. Simmer, stirring occasionally, until berries have popped -- about 10 minutes. Cool. Serve warm or cold as a relish for wild game. (Makes 1 quart)

This recipe yields ?? servings.

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