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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 slow cooker, add the rest of the ingredients with enough water to cover. Simmer for 2 hours on low or 10 hours in the slow cooker. Adjust seasonings and serve.


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