This may be the only recipe for Caribou that whites can eat....sorry:

Caribou Mincemeat Pie
Printer version of this recipe

Stuff needed:
2 c Apple cider
1 c Raisins
1/2 c Dried currants
1 1/2 c Apples -- peeled and chopped
1/4 lb Ground caribou meat
1 t Ground cinnamon
1 t Ground cloves
1 t Ground ginger
1/2 ts Ground nutmeg
1/4 ts Ground allspice
1/4 c Dark rum
1 Pie Crust - I buy mine....

In a heavy saucepan, combine cider, raisins, and currants.

Cover and heat to boiling over high heat.
Reduce heat to low and simmer 30 minutes, stirring occasionally.

Add apples, caribou, cinnamon, cloves, ginger, salt, nutmeg, and allspice.
Simmer 2 hours longer.
Add water as necessary to keep stuff from sticking to saucepan.

Cool mincemeat to room temperature,
add the liquor and let sit at least overnight before making pies.

Can be kept in a cool place in a stone crock for 2 weeks, canned or friz.
(If frozen, thaw before making pie).

Stuff the crust and bake for just less than an hour
(55 minutes or till bubbling) at 350.