Caribou is way too sophisticated for our neighbors to the East. Try Scottish style cooking--deep fried Snicker and Thrice fried hashbrowns with fatback and boiled peas...
At least they serve ice cold Kokanees...huge plus.
F
Former Trout <former.trout(at)gmail.com> wrote:
Problem with the deep-frying is that the antlers get all crispy. We use a lot of maple syrup gravy though..
T.
On 10/8/07, Raybrucea(at)aol.com ([email]Raybrucea(at)aol.com[/email]) <Raybrucea(at)aol.com ([email]Raybrucea(at)aol.com[/email])> wrote: [quote:798a6c5128] In a message dated 10/8/2007 2:19:25 A.M. Eastern Daylight Time, former.trout(at)gmail.com ([email]former.trout(at)gmail.com[/email]) writes:
[quote:798a6c5128]Happy Canadian Thanksgiving everyone!
Do you guys deep fry that caribou, or do you still eat it tartar?
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