Robert Lee wrote:

This one roasts longer than 3 hours, but prep time is only a few minutes:
The Smothered Brisket of Beef from The Way to Cook, page 249. I've made it
many times. I leave out the onions and tomatoes and add a few extra cloves
of garlic. It always come out succulent. You can thicken the meat juices
any way you'd like. I usually make a dark roux, but sometimes I just use
cornstarch. The leftovers make great sandwiches.

It's always a challenge to prepare since I've never seen brisket in the
stores here (Nome, AK), but usually I can get a few in Anchorage ($4.99/lb)
to bring home when traveling in and out of Alaska.

That recipe would probably also work well with some cuts of caribou
where you are. I'd add back the onions, and probably the tomatoes,
too. -aem