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Caribou Stew

2 lb Caribou (Boneless)

Flour; for dredging Salt and pepper to taste Oil; for browning meat 1/2 c White Wine

1/8 c Worcestershire Sauce

1 c Lentils

4 Small potatoes, quartered

1 Carrot; peeled and sliced

1 Celery rib; chopped

1/2 c Parsnip or turnip; diced

1 Jalapeno pepper, diced

2 md Banana peppers, chopped

1 Bay leaf

Spices and herbs to taste Dredge meat in seasoned flour and brown in a frying pan with a little oil. Transfer to a large sauce pan or crockpot, add the rest of the ingredients with enough water to cover. Simmer for 2 hours on low or 10 hours in the crockpot. Adjust seasonings and serve.

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