Caribou Ringalls (Newfoundland)

There are many variations of this dish, some using ground caribou and raw salt pork or other wild game. 

Patties:
1 lb caribou meat, cut into ¼“ cubes
¼ cup salt pork, finely chopped
1 medium onion, finely chopped
1 clove garlic, minced
1½ Tbsp. all-purpose flour, unbleached
2 Tbsp. water or milk
1 cup potatoes, mashed
sea salt
black pepper, freshly cracked

Batter:
1 cup all-purpose flour, unbleached
1 egg
½ tsp. raw sugar
1 cup milk or water
1 tsp. sea salt
3 tsp. vegetable oil

In a skillet, low-med heat, fry salt pork until fat is rendered or extracted. Set aside. In a bowl, add cubed meat, rendered pork, onion, flour, water and mash potato. Season to taste. Mix all ingredients until well blended. Roll into small balls and flatten slightly into little patties.

In a bowl, mix all batter ingredients until batter is smooth. This batter can be used for meat, fish or vegetables.

Place patties in batter and deep-fry at 350°F (180°C) until golden brown.

Makes 16 patties.