Quench MagazineRoast Caribou | Wild Game | Quench Magazine
Roast Caribou | 4 lb Caribou roast MARINADE: 1/2 c Vinegar 2 cl Garlic; minced 2 tb Salt 2 tb Flour 2 tb Oil 2 cl Garlic; minced 1 tb Brown sugar 1 ts Prepared
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Cooking tools:
- Zip-top bag
- Refrigerator
- Paper towel
- Cutting board
- Chef's knife
- Garlic press
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Skillet
- Oven
- Roasting pan
- Can opener
- Spatula
Ingredients
- 4 lb Caribou roast
- 1/2 c Vinegar
- 2 cl Garlic; minced
- 2 tb Salt
- 2 tb Flour
- 2 tb Oil
- 1 tb Brown sugar
- 1 ts Prepared mustard
- 1 tb Worcestershire sauce
- 1 tb Vinegar or lemon juice
- 1 cn Tomatoes (14 oz can)
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