4-5 pound 2 1/2" thick rump or bottom round of caribou4 tablespoons bacon fat1 large onion, chopped3 carrots, sliced4 cloves garlic, chopped2 ribs celery, sliced2 cups beef bouillon2 bay leaves1 teaspoon rosemary1 teaspoon savory1 teaspoon thymesalt and pepper to taste3 tablespoons flour1 1/2 cups sour cream

In large dutch oven, melt bacon. Add the caribou and brown well on both sides over medium-high heat. Remove meat. Reduce heat to medium. Add onion, carrots, garlic and celery, saute for 5 minutes. Return meat to dutch oven. Add wine, bouillon, spices and catsup, and bring to a boil. Reduce heat to low and simmer for 2 hoursRemove meat to serving platter and keep warm. Increase heat to medium high. Put 1 cup of cold water and the flour into a jar with a tight fitting lid. Shake the jar vigorously until the flour and water are mixed and there are no lumps. Add the flour mixture to the dutch oven contents stirring constantly until it thickens and starts to boil. Turn burner off. Add sour cream and stir. Serve immediately over sliced caribou. Goes nice with buttered egg noodles. Serves 6 - 8