Text 12730, 89 rader
Skriven 2007-03-07 10:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: HEAT! 167
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 -=> Dave Sacerdote said to Jim Weller <=-
 JW> Actually caribou and reindeer are the exact same animal.
 DS> Oh yeah?  Then how come they're spelled differently huh?  They don't
 DS> even start with the same letter!!
 DS> You must think I'm stoopid or something.

I can prove they're not the same animal.

Rudolph, the red-nosed caribou ...

See, it doesn't scan.

Hey, anyone remember the Loyal Order of Buffalo Heads?

---------- Recipe via Meal-Master (tm) v8.05

      Title: Caribou Head Recipes
 Categories: Venison, Canadian, Information
      Yield: 1 Info file

  Throwing away the heads a waste of good meat, elders say

  Richard Gleeson Northern News Services

  Yellowknife (Nov 22/99) - A little warning to NWT caribou hunters -- don't
  let Mabel English catch you leaving the heads behind.

  "They don't know anything, that's what I say," said English of the hunters
  who throw away the heads of caribou they've caught. "They're stupid."

  For hunters who are being wasteful, English offered some advice on roasting
  caribou heads.

  Start by skinning the head, cutting out the glands, which look like clumps
  of fish eggs. Some people leave the bit of fur around the nose. Wash the
  head, being careful to remove fur that may have stuck to the head. Be sure
  to run water down the mouth and nose to clean out any willows or grass that
  the animal may have had in its mouth when it was shot.

  Place it in some water in a roasting pan and cook in the oven for 2-3 hours
  at 350 degrees. Be sure to puncture the eyes with a knife or fork. They can
  explode. Turn the head every hour, at the same time checking the meat with
  a fork. Once it's tender, it's done. If you like, add a packet of onion
  soup or onion-mushroom soup mix.

  Angus Beaulieu of Fort Resolution had much the same recipe for oven
  roasting, but he saves the mixture of grease and water that's left, strains
  it then uses it for boiling, then frying rice.

  "I can't explain the flavour, but it's very tasty," he said.

  Successful cooking of the head begins right after the caribou is shot, said
  Angus.

  "You have to cut the head off or slit the throat right away for it to be
  any good," Angus said. "Even if you leave it for five or 10 minutes, the
  food in the stomach swells and comes up and covers everything."

  For boiling, Angus cuts up the head into smaller parts so they will fit
  into the pot. Take a knife and draw it back toward the neck from either
  side of the mouth to remove the bottom jaw. With an axe, he cuts a V shape
  starting just below the eyes to separate the nose part from the head.

  Throw the pieces in a pot and boil until cooked.

  Alfonz Nitsiza said the head is often the first part of the caribou hunters
  from his home of Wha Ti eat.

  After they've caught some caribou and are ready to start skinning and
  cutting them up, they light a fire.

  "We throw the whole thing into the open fire and let the hair burn off,"
  said Alfonz. "The skin is used like tinfoil. It stops the meat from
  burning. We turn the head around so all the hair burns off, then poke it
  with a stick and stand it by the fire to cook."

  The hunters then go to work skinning and cutting up the caribou they've
  caught, turning the head every now and then.

  "By the time you finish two or three caribou it's done," said Alfonz.

  Source: Jim Weller, The Dinner Table

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