Caribou Cutlets

By á-170456

Ingredients

• CRANBERRY CHUTNEY:
• 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

Details

Servings 1

Preparation

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.