Creamy Tomato Peach with Tarragon

This is one of my favorite soups. Very interesting flavor. This is what you need to get started:

1 can of 791 ml of diced tomato
1 can of 791 mil of crushed tomato
1 tsp of minced onion
1 tsp of granulated garlic
2 tsp of tarragon
1/4 cup of shredded cheddar cheese
1 tsp of black pepper
2 cups of chicken stock
1 medium onion, small dice
1 celery stack, small chop
1 chorizo sausage
1 cup of peach yogurt
tabasco sauce, to taste

Combine first eight ingredients and heat in pan. Saute onion, celery and chorizo sausage. Add this to the mixture. Bring to a boil and reduce to simmer. Cook for 15 minutes at a simmer. Add yogurt and tabasco and stir completely. Enjoy

Ground Meat with Tarragon and Mushrooms

A few days back i wrote down the recipe for making a version of soldier beans. This is was the meat side of the dish. I used ground beef, just to be different but i would highly recommend ground moose. Next time i serve up this recipe that is what i will be using to keep up with the traditions of Wabanaki Society. This is what you need to get started:

2 lbs of ground meat
1 tsp of oil
3 medium onions, large chop
4 celery stalks, cut diagonally
2 cups of button mushrooms, whole
1 tsp of tarragon
1/2 tsp of cinnamon
3 garlic cloves, crushed
1 tsp of minced onion
1 tsp of oil
2 tbsp of sundried tomato vinaigrette
1 cup of tomato sauce
3 slices of bacon, cooked and chopped

Heat up pan with oil and cook ground meat completely. In seperate pan with oil cook onions, celery, mushrooms. Add tarragon, cinnamon, garlic and minced onion. As it cooks add the remaining ingredients and combine with the ground meat. Serve with soldier beans.

Soldier Beans

These beans go as an excellent side with ground meat either moose or beef. Soak for 1 hour. Rinse well. Combine beans with remaining ingredients and add water and bring to a boil. From boil reduce to a simmer. Keep it like this for 1 hour. After this transfer to slow cooker and cook for about 4 hour or until beans are tender to your preference. Feel free to make adjustments prior to cooking. You may even want to add additional ingredients. Now if you are at this level well now you are really cooking and that is the whole idea. Remember, recipes are only guides. Use them in a way that suits your taste.

1 lb soldier beans
1 medium onion. chopped medium
1/4 cup of celery, small dice
1/4 cup carrot, small dice
1 tbsp of apple cider vinegar
2 tbsp of oil
2 tsp of oshi sauce. optional
1/2 tsp of oregano
1/2 tsp of basil
1/2 cup of tomato sauce
1/4 cup of molasses
6 slices of Bacon
salt, to taste(tt)
pepper, tt
tabasco, tt

Scallop Linguine with Bacon and Tarragon

Hey folks. Its beena few days since i've been on the site.But here i am back from travels. Made this dish last night. It was so delicious i thought it would be great to share this scallop dish with you. If you are a scallop fan you're going to love this dish. This is what you need so call you freinds and lets get cooking.

16 scallops
1 tsp of butter
1 box of linguine
1 oz of oil
6 celery stalks
3 medium onion
3 garlic cloves, minced
1/2 tsp of minced onion
1 tsp of tarragon
1 tbsp of butter
3 slices of bacon, chopped
2 tbsp of chicken stock of concentrate

This is my fancy smacy get-together-real-quick-to-make dish for a sudden gathering. Pan fry the scallop until there is a slight carmelization or browning on both sides. Set them aside in a casserole dish. They can be placed in a warm oven just to keep them warm as you finish off the linguine. The linguine cooks in nine minutes. Bring water to boil add oil and salt. Thats all there is to cooking linguine. Cut up the vegetables. Cook them in a pan with butter. You can use oil or margarine. Add the rest of the ingredients. The bacon can be cooked seperately. Drain the fat when the bacon is cooked. Now combine the scallops, vegetable mix, bacon and linguine in the casserole dish. It makes about 4 servings.

Quesadilla with cheese and pickle

Here is a recipe that can be easily put together. Its great for the kids and it is great to have with a bowl of soup, chili or just by itself. Here is what you need to get things going.

1 package of soft Tortilla wrap
1 bowl of shredded cheese, Tex-Mex style
9 pieces of cooked bacon, chopped
1/2 bowl of chopped Dill pickles
Canola oil

Heat up a pan with oil. When it is hot place the warp on the pan. Load it up with cheese, pickle and bacon pieces. The best thing to do is to keep the tortilla flat and cook without folding it in half. It is cooked when the cheese has melted. Slide it off the pan onto a plate and then fold the wrap in half. Serve up with salsa and sour cream.
Much can be done with the quesadilla. In stead of pickles if you like you can add diced chicken and sausage with green onion. For another variation you can spread tomato or pizza sauce on the wrap followed up with cheese, peppers and green onion.

Roast Duck

This is a basic recipe for cooking duck. If the duck has been frozen thaw duck for at least 8-10 hours. The thawing process requires the duck to be soaked in water and kept in a cool place such as the fridge. When the duck has been thawed remove the innards, neck,liver and gizzards that have been placed in the body cavity. Rinse well. Here are the ingredients you will need prior to getting the bird in the oven:

roasting pan with rack

1-8 lb duck

1/2 cup of vinagrette

1/4 cup of canola oil

2 tbsp of orange marmalade

salt and pepper for seasoning

1/2 tsp of paprika

Preheat oven to 400 degrees farenheit. Combine vinaigrette, canola, and marmalade. Mix it well and rub it all over the duck. After this has been done season with salt and pepper followed by a sprinkle of paprika. Cook for about 4 hours covered. I like to take my time cooking duck. During the last 40 minutes remove the cover so as to brown the skin.

Duck has a lot of fat and this is the reason for placing a rack in the roasting pan.

Yellow Eyed Beans with Corn kernal

Made this bean recipe today for my duck. Turned out pretty good. I think in cooking beans one has the opportunity to create amazing dishes to accompany the main portion of the meal. I always like cooking my beans in the crockpot. This recipe will take 4 hours to cook. Make sure you soak the beans overnight and that they get a good rinse.. This is what you need to get this dish going.

1 lb yellow eyed beans
1 small onion, diced
1 cup of cushed tomatoes from can
corn kernals from 2 corn on the cob
2 tbsp of vinagrette
1/4 cup of molasses
1/4 tsp of tabasco
4 tbsp of carrots, fine chop
2 tbsp of celery, fine chop
! tsp of salt
1tsp of pepper

Combine all the ingredients. Add water. It should just barely cover the beans. Also keep the crockpot covered when cooking the beans.

Moose Meat Sirloin

This particular moose sirloin was preppedup for the moose meat pasta sauce. The sauce was cooked with blueberries and sweet potatoes. Preheat the oven at 375 degrees farenheit. The sirloin can be seasoned with salt and pepper and sprinkled with Worcestorshire sauce. Bake for 40 minutes. This is what you will need:

1 casserole dish

2-3 pound moose sirloin

1 tsp of Worcestorshire sauce

salt and pepper, to taste

Cattle Bean Nnugw Style

These beans are delicious and are readily available at the supermarkets. Once again beans homemade should be slowed cooked. It takes time to make a good bean and it is endless the recipies that can be created with Beans. Soak the beans overnight. This is about 12 hours for me. Make sure they are rinsed well after the soaking and certainly a good rinse before wouldn't hurt either. Cook them for 3 to 4 hours. This is what you need to get started:

1 crock pot
1 lb of cattle beans
1 medium onion
1 tsp of salt
2 tbsp of butter
1 tbsp of Raspberry Vinaigrette
1/4 cup of wild blueberries
1 tsp of dried minced onion
1 tsp of instant coffee
1 tsp of Worcestorshire sauce
1 tbsp of concentrated chicken stock or chicken bouillion
1/4 to 1/2 cup of molasses
1/4 cup of water

Place the beans in the crock pot and just put enough water just barely enough to cover the beans. Place the rest of the ingredients in with the beans except molasses. Cover the crock pot with its lid. The molasses can wait until the final hour. If it gets to dry add a little water but do not make them too runny.

Whole Wheat Lusginigan

This was originally made for the daycare children in Abegwit First Nation. It went over really well. It serves up to eight people but this recipe can easily doubled to serve 16.

1 1/2 cups of whole wheat flour
1 tbsp of baking powder
1/2 tsp of salt
2 rounded tbsp of butter
1 cup of cool water
1 tsp of oil, for greasing pan

Set oven at 350 degrees farenheit. Mix the flour, baking powder, and salt. Add in the butter and water. Form into a ball. keep hand floured as this makes handling the dough easier. Spread thin layer of oil on the pan. Lay the dough on the pan and and flatten into a round or square shape no more than 1 inch high. Cook for 30 minutes. Each side takes about 15 minutes to cook.

Moose Pasta Sauce with Blueberries and Sweet Potato

I think you've figured out that pasta is one of my favorite dishes in particular spaghetti. I made this dish the other night and i was expecting my sauce to turn blue but not a chance. The first thing i did was bake off the Moose Sirloin in the oven. The temperature was at 375 degrees farenheit. I let it cook completely, well done, for about 40 minutes. It weighed in at about 2-3 pounds. Seasoned it with Worcestorshire sauce, salt and pepper.
From here is proceeded to make the Pasta sauce. This is what you need for this stage:
1-796 ml of diced tomato
1-796 ml of crushed tomato
1-398 ml of meat sauce
3 bay leaves
1 tsp of minced onion
1 tsp of garlic powder
1 red bell pepper, diced
1 small sweet potato, diced
1 medium onion quartered
1 celery stalk, small diced
1/2 cup of blueberries
1 cup of whole button mushrooms
2 chorizo sausages, slices
1/2 tsp of pepper
salt, to taste

Combibe all of these ingredients and cook on low heat for about 2 hours. Initially bring to a boil but be careful not to burn the sauce. The steak once it is cooked and diced can be put into the sauce. The longer it is in the sauce the more tenderized it becomes.
Serve over any pasta of your choice. I served it over spaghetti. Hope you like this dish very much.

White Navy Beans with Dill and Chorizo Sausage

Hey folks here is something different. I love beans. The best way cook beans is let them soak overnight which translates anywhere from 10 to 12 hours. Be sure to rinse them good as well. When cooking beans i always put enough water just to cover the beans. Take your time cooking them. This batch i started cooking at8:30am and by 1:00 pm they were cooked, very tender but not falling apart. Here is what you need to get started:

1 lb bag of white navy beans
1 small onion, sliced
1 tsp of salt
1/4 cup of molasses
3-4 dill pickles, fine chop or minced
1 chorizo sausage
1-spring of dill
1/2 slice of dill pickle
1/2 slice of chorizo

Set the beans in the crockpot. Add salt and onion. Cook for 4 -5 hours. In the last 2 hours add the chorizo sausage. In the last 1/2 hour add the minced or chopped pickle and the molasses. Garnish with a sprig of dill, slice of pickle and a slice of chorizo.
Chorizo sausage originally was a spanish sausage. It is also popular in Mexico. It now has found its way to the north country and is readily available in grocery stores. It has a great smoked flavor and goes well combined with certain other foods such as beans.

Three Berry Tossed Salad with Walnut Raspeberry Vinagrette

This salad was made by my sister-in-law this past weekend. I am just putting my own variation. This is what you need to get it started:

3 handfuls of spring mix, small hands or big hands makes no difference
1 cup of blueberries
1 cup of strawberries
1 cup of raspberries
1 apple, cut into slices or wedges
1/4 cup baby cucumber, diced
1/2 tomato, diced
2 tbsp of walnut
1 oz of Walnut-raspberry vinaigrette

Combine eight seven ingredients but set some berries and walnut aside to garnish the top of the salad. Pour vinagrette over each serving portion. What i really like about this salad is the use of berries and the amount used. We don't eat barely enough of berries in our diet but this is a good start. This changes my perspectives on salads for sure.

Mom's Homemade Biscuits

You know if mom made it the recipe is tried, tested and true. This one has been with our family since before my time I'm sure. Very straight forward.

4 cups of flour
1tsp of salt
2 1/2 tbsp of baking powder
1/4 cup of lard
2 tbsp of margarine
2 cups of water

Mix all the dry ingredeints. Cut ib the lard and margarine. Add the water and roll out the dough to about 1 inch. Use nice round glass to out the dough. Bake for about 15-20 minutes. The oven should be set at 400 degrees farenheit.

Cranberry Sauce

This here is a small batch of cranberry sauce. I don't like putting too much sugar in the sauce when i am cooking them. I tried this batch out with the in-laws this past weekend. So here is the recipe for 2 cups of cranberry sauce.

2 cups of frozen cranberries
2-3 tbsp of water
1-2 level tsp of brown sugar
2 pinches of thyme leaves
1 squirt of lemon juice

Combine all ingredients. Stir while cooking the cranberries. As they start bubbling if you find they are getting to tacky add spoonful of water until you reach the desired consistency. Just as a note if you prefer not to use any sugar you can always raisons or any other dried fruit.

Roasted Turkey, not stuffed

This is the basic recipe for cooking an oven roasted turkey. Most important thing you want to do prior to cooking a turkey is to make sure the turkey is safely thawed. For most of us the turkey is frozen when we purchase it. So give it a whole day to thaw. I generally place the turkey in a containor of very cold water. I continuously change the water. If any doubts place the containor with the bird in the fridge to unthaw for at least 24 hours. Keep it at thw bottom part of the fridge.
Once the turkey is thawed take out the neck and any other parts of the turkey that are placed in the body cavity. Rinse with cold water and pat dry. Season with salt and pepper and place in roasting pan. The oven should have been preheated to a temperature of 375 degrees farenheit for about 4 hours. Now depending on the size you may have to adjust the temperature anywhere from 350 to 375 degrees. the cooking time may need to be extended or shortened slightly but if the internal temperature of the turkey is 185 degrees at it's thickest part then the bird is cooked. For that nice browned turkey generally i cooked it uncovered in the latter stages of cooking.

1-12 to 15 lb turkey
salt and pepper

Pan Fried Toast

Basically this is french toast. Whisk up the eggs and pour in a splash of milk..some folks would use cream but that is too rich for my taste buds. The cream gives it a nice texture but as a diabetic i have to watch my weight. Lightly oil a pan and place the temperature on medium. I prefer a cast iron pan. In the meantime soak up the bread with the egg mixture. Don't let the bread get too soggy. Place the bread in the heated pan and cook both sides. serve up with Wild berries. You can also make a quick wild berry sauce by heating the berries in a sauce pan with a little brown sugar or even maple syrup.

Here is what you need to get started;

6 slices of bread, sliced bread or homemade
4 eggs
1/4 cup of milk
1 tbsp of butter

Mashed Sweet Potatoes

I started having a real appreciation for sweet potatoes this past year. I suppose i attribute this to my search for original foods of the Indigenous Peoples. My favorite way of cooking these root vegetables is to wrap them up in foil and bake them off in the oven. However for our thanksgiving dinner i used to as an alternative to our usual turnip and what a treat. The texture of the sweet potato is so soft and the flavors are not over-powering at all but very complimentary to the turkey dinner. So, this is what you need:

4 medium sized sweet potatoes, medium chop
1-2 tbsp of butter
1/4 tsp of pepper

Here we go. Peel the sweet potatoes. Add them to a pot of water and bring to a boil. No need for any salt but if you like a small pinch will be just fine. Next step once they are cooked is to strain them. Just before you mash add the butter and pepper. from here they are ready to be served. Now if you want to add a whole lot more flavor add some brown sugar, cinnamon and nutmeg. Hope you like.

Potato Stuffing

hey folks. just thought i drop a quick line on potato stuffing. a great alternative to bread stuffing and very easy to make. What you will need is the following:

4 cups of potatoes, large dice
1/2 tsp of summer savory
1-2 to a whole piece of bread crust, diced small
1 tbsp of butter
1/4 cup of milk

Well, here we go. Boil the potatoes. As you are cooking the potatoes add the 1/2 tsp of summer savory. Strain liquid when it is cooked and then mash. If you feel you need to add a bit more savory now would be a good time to do so. Add the bread along with the butter and cream and continue to mash. If the consistency is to dry add a bit more milk or cream. Feel free to experiment with other ingredients or other ratios. Instead of the regular potato you may want to try a sweet potato, which is not really a potato but rather a root vegetable.

Crock-pot Moose Roast with Cabbage and Water Chestnuts Photographs

Crock-pot Moose Roast with Cabbage and Water Chestnuts Photographs

Crock-pot Moose Roast with Cabbage and Water Chestnuts

hey folks, it is almost Thanksgiving but i got a few recipes i've been working on this afternoon. Just cooked this one here and i got a turkey in the oven. So there is some fantastic cooking going on in the Larry Clan household. This is what you need to get started.

1 slow cooker
2-3 lb moose roast
5 celery stalks, rough chop
5 carrots, rough chop
2 onions, chop in quarters
2 bay leaves
2 tbsp Worcestershire sauce
6 slices of turkey bacon
3 large mushrooms, sliced
1 can of 277 ml of water chestnuts
2 tbsp Raspberry vinaigrette
1/4 tsp Tabasco sauce
2 to 3 tbsp of Oishi sauce, optional
1 medium cabbage, sliced
1 pinch of sage
1 pinch of thyme
1 pinch of marjoram
1 pinch of rosemary
1 pinch of black pepper
1 pinch of nutmeg

Set oven at 425 Degrees F and brown the moose meat for 30 minutes.
When this is completed, set slow cooker on high and place moose meat in slow cooker.
Cover moose meat with celery, carrots, onions and bay leaf.
Sprinkle with Worcestershire sauce, then place turkey bacon slices on top of the moose meat.
Slow cook on high temperature for 2 hours.
After 2 hours, place all remaining ingredients in slow cooker.
Give yourself about 4 hours to finish it off at low temperature and ensure that the slow cooker is covered with a lid.
Total Cooking Time: Approximately 6 Hours.
Serve with Mashed Potatoes (if desired)

Duck Stock

Make duck stock a part of your diet. It is great for any kind of soup or sauces and it can be used in combination with poultry stock. Lets start off with the following ingredients.

1 duck,
1 bunch of celery stalks, chopped
12 carrots, chopped
1 spanish onion, chopped
3 bay leaves
3 garlic cloves
1 tsp of red pepper corns
5 springs of thyme or 1 tsp of thyme
1 red bell pepper, chopped
1 green bell pepper, chopped
1 sprinkle of juniper berry(optional)

Separate the legs, wings, breast and neck of the duck. Keep the skin. Wash the pieces in cold water and then place in a pot of cold water. Add remaining ingredients and bring to a quick boil then reduce to a simmer for the duration of cooking time. The water should just cover the duck and vegetables by about 1 inch. Not necessary to stir. You can keep this on the stove for the better part of the day covered. Cooking time is anywhere from 3 to 5 hours. The key here is to extract as much flavor as you can from the duck and the vegetables. It will take a longer for the duck to give up it's flavors. When cooking time is complete let it rest briefly as it will be to hot too handle. However separate the stock from the duck meat and vegetables while still hot. Take the stock that is in a separate containor and set it in cold water to cool it down. When it is cool place in small containors and store. Some you may use right away for your favorite soup while the remaining stock can be frozen for another time use.

Just as a note as the stock cools it will leave a thick layer of duck fat on the surface. This can be skimmed off or if it cools enough it can be taken of in large chunks. However i find cooking with duck fat is fantastic. As a rule though, like i always say everything in moderation. Also the best stock is made from wild duck. We will explore very soon the many sauces that can be made with duck stock.

Pasta Sauce with Caribou Sausage

You get some interesting flavors with this recipe. The caribou blends combines with the tomato really well. This is what you will need to start:

1 package of sausage ( eight sausages)
1 tsp of worcestorshire sauce
1-791 ml can of diced tomatoes
1-791 ml can of crushed tomatoes
400 ml of canned meat sauce
200 ml of tomato paste
2 bay leave
4 cl0ves of garlic
1 medium onion
1 red bell pepper
4 large button mushrooms
1 green bell pepper
2 celery stalks, fine dice
1 tsp of basil
1 tsp of pepper
1/2 tsp of paprika

Cook sausage and chop them up in 1/2 inch medallions. Set aside. Combine remaining ingredients and just bring to scalding bubble. Reduce to simmer. Keep at low simmer for about 2 hours. In the final hour add sausage.
Pour pasta sauce over spaghetti and garnish with a sprinkle of grated parmesan cheese. And this is the quick pasta sauce.

Slow Cooker Caribou with Cabbage

Hey folks, its been a few days since i've logged in. Wire maintenance i suppose. Here is a little something i pulled together the other evening. Caribou in the slow cooker with cabbage. It is really a great combination. I browned the Caribou initially then i placed it in the slow cooker. Followed up in about 2 hours with the cabbage and remaining vegetables. Cooked it off for about 4 more hours until the meat was very tender. Total cooking time is 6 hours..about 6 hours.

1 slow cooker
1-2 lb of caribou meat
2 tbsp of worcestorshire sauce
4 carrots, medium size and sliced
1/4 tsp of hot sauce, any kind or even a pinch of cayenne will do
1 small turnips, cut into medium size sticks
3 celery stalks, sliced
1 red bell pepper, slices
1 large onion
3 cloves garlic,
1/2 cabbage, slices or julienne cut
8 slices bacon, sliced in halves, cooked till slightly browned
1tsp of raspeberry vinagrette
3 tsp of Oishi sauce(optional)
1 sprinkle of pepper

Feel free to fill the slow cooker to the top with vegetables..more carrots, and cabbage. Also you may want to add some garlic and onion powder for a touch-up. Serve this up with mash potatoes.

Scallops and Curry

This here has to be one of my favorite dishes. i look to serve this in an elongated plate or bowl. Usually the lasagna type of bowl. In any case it goes well on any plate. This dish is so delicious. If you love seafood and scallop i think you'll love this dish. Here is what you need to get started. This equals 1 serving portion.

6-8 large scallops
1 tsp of butter
1/4 cup of cream, 35%
1 tsp of curry sauce
3 tbsp of stewed tomatoes, semi-puree or lightly pureed
1 chopped onion, finely chopped
1/2 tsp of garlic, minced
1/8 tsp of basil
shredded Parmesan as garnish

Pan fry the scallops with butter until you get light browning on each side. Add the cream and is it is about to bubble out rest of the items in. The Parmesan cheese serves as a garnish or you could even add a couple of pinches to the cream as it bubbles.

*tip: you can also use regular milk rather than the 35% cream.

Bean Burrito

Hey folks. Here is a quick and nutritous way of making use of left-overs. Most times in our home we usually have anywhere from 2-3 cups of beans left in the crock pot. So I will base my recipe on 3 cups of baked beans. Last evening we prepared yellow-eyed beans for dinner. The baked beans were already seasoned with salt, pepper and onion. It won't be necessary to apply seasoning again but of course this all depends on your taste buds. So lets get started. Here is what you need:

1 tsp of oil
2-3 cups of baked yellow-eyed beans
2 sausages either moose, caribou or pork sausage, sausage should be removed
1/2 cup of cheese
2 crispy slices of bacon, chopped into small pieces
1/2 tsp of chili powder
1/4 tsp of paprika
1/4 tsp of minced garlic
1/4 tsp of onion powder(optional)
salt and pepper for seasonong
3 tbsp of milk for keeping the bean mix moist
6 tortilla wraps

The first thing that needs to be done is cook the sausage. Peel the casings off the sausage and cook the sausage like ground meat. It should be cooked when it is completely browned. Add your beans and stir. As this mix heats up and becomes more pliable add the cheese and bacon pieces. The cheese should start infusing with this mix. From here add your chili powder, paprika, garlic, onion powder along with the salt and pepper.As this continues to cook you may want to add milk. The milk is to keep the bean mix moist. You don't want to make it to runny though. When it is ready distrubute it equally over 6 warps. You may need more wraps or maybe even less. It all depends on how much you apply to each wrap. Now that we have the wraps ready to go, what would be the next step? Well, we can grill the wraps to bring out more flavor. This is what i like to do. If you got a BBQ grill handy or even a cast iron pan. Just apply some heat. Don't forget to put a lite coating of oil in the pan or if you use the grill apply a little bit of oil on the wrap and watch out it cooks real quick. Hope you like this recipe.

Caribou Stew with Corn Cob Medallions and Sage

Caribou Stew with Corn Cob Medallions and Sage

Hi Folks. This is my Treaty Day Dish, caribou stew. My sister offered the organic sage. The sage comes from Maria First Nation in Gaspegewaq territory. The caribou, further to the north. Here are the ingredients you will need to make this dish:

1 lb of caribou stewing meat
1 tbsp flour
1 tsp of oil
1 tbsp of worcestorshire sauce
3 liters of stock, beef or wild game
1 bay leave
1/4 cup of barley
1 1/2 -2 cups of celery, chopped medium dice
2 cups of carrots, thin slices
1 medium onion, medium dice
7-9 potatoes, medium diced
2 slices of bacon, cut each slice in half
1-corn on the cob, cut in 7-8 slices, each one about 1 inch in thickness
2 tsp of sage
1 tsp of paprika
1/2 tsp of pepper
1 tsp of salt, to taste(tt)

Flour Paste:
1 tbsp of butter
1 tsp of bacon fat
1 1/2 tbsp of flour
1/2 cup of water

So here we go. Heat up in the oil in a saute pan or pot. Dust the caribou meat in flour. What you want to do is to brown the meat. Not necessary to cook through just enough to get some browning on the outside. When you reached this point which is after about 5 minutes on a medium high pan get ready to transfer it to a larger sized pot. Add your stock along with a bay leaf and bring to a boil. reduce after about 1 minute and keep it on a medium to low simmer. Keep it here for about 2-3 hours. The idea is to slow cook the meat because you want it very tender. Prior to your 2-3 hour time frame add in celery, carrots, onion and barley.
In the meantime cook off the bacon. Set the bacon in the stew once it is crispy. Save the bacon fat. It should be about 1 tsp of fat.
Once the bacon has been placed in the pot add the potatoes and corn along with the remaining ingredients, paprika, pepper and sage. When all items are tender it should almost be ready for service. At this point it may be too thin for a stew. You may want to make a flour paste to thicken the stew. The barley can only make it so thick. This paste will help the thickening process to a texture more suitable for a stew.
Making flour paste is very easy. Take your butter, bacon fat and melt it in a small pot. Add your flour and mix with a spoon until very smooth and no lumps. Now here is the tricky part, make sure the paste is hot but not burning. Add a 1/2 cup of cold water to the paste. The cold liquid will prevent lumping. You may need more than a half cup but not much more. From here pour hot stew stock from stew pot with a ladle and pour it into the paste. After about 1 ladle pour all smooth paste into the stew and mix slowly. The stew should now start to thicken beautifully. Serve hot. It is your prefernce but i offer up a portion to nature. Enjoy.