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Ch'agwat (Boiled Caribou Leg)
Submitted by: Rosalie Abel

Amount Ingredient
3-6 pieces Caribou leg bones.
1 ts. Salt.
1 cup Rice. Uncooked.
4 Carrots. Large.
2 Potatoes. Large.
1 cup Elbow Macaroni
2 packages Lipton Tomato Vegetable Soup mix
1 can Tomato Soup
1 can Vegetable Soup

Remove meat from the leg leaving 2-3 inches of meat attached. Separate the leg at the knee into two pieces. With a small axe divide the upper portion of the leg into two pieces. Do the same for the lower half of the leg, keeping only the top portion of the lower half. You will now have 3 bone pieces from which to make the Ch'agwat. With a knife, score the meat at 1 inch intervals down to the bone.

Clean and place leg bones in a large pot and add enough water to cover the bones. Add salt and boil 1-2 hours on medium-low heat.

Dice carrots and potatoes. Add rice, carrots, potatoes, macaroni, Lipton vegetable soup mix, tomato soup, and vegetable soup to the pot. Boil on medium heat until vegetables are tender.

Serve vegetables and broth in a bowl with the meat bone on a side dish. The bone meat mixed with the marrow is delicious. Retrieve marrow from the bone with the handle end of a spoon.

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