Amount
Ingredient
Preparation



4
pounds
caribou

roast



4
strips
salt pork

or bacon



1
x
salt and black pepper

to taste



1/8
teaspoon
cloves





2
each
bay leaves





2/3
cup
port wine





1/2
cup
water





1
each
onion

sliced



1
cup
water





1
cup
cranberry juice

 Lard the caribou with salt pork or bacon.

Sprinkle with salt, pepper and cloves.

Marinate in claret with the two bay leaves for 2 to 3 days in a cool place.

Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (3 degrees) about 1 hour.

Add the marinade and the cranberry juice, cover and cook until tender, about 1 hour longer.