4 lb Caribou roast

MARINADE: 1/2 c Vinegar

2 cl Garlic; minced

2 tb Salt

2 tb Flour

2 tb Oil

2 cl Garlic; minced

1 tb Brown sugar

1 ts Prepared mustard

1 tb Worcestershire sauce

1 tb Vinegar or lemon juice

1 cn Tomatoes (14 oz can)

Marinade the caribou with the vinegar, garlic and salt in a plastic bag turning occasionally, over night in the refrigerator. Remove from the marinade and discard it, pat dry, roll in flour and brown in a little oil in a hot skillet. Make a paste of the remaining ingredients and smear over the roast. Place in a preheated 450 deg oven, reduce the heat to 300 and roast 60 -80 min until finished to desired doneness. Deglaze the pan and make gravy.