Lard the caribou with salt pork or bacon. Sprinkle with salt, pepper and cloves. Marinate in claret with the two bay leaves for 2 to 3 days in a cool place. Drain, place in a baking pan, add water and sliced onion; cover and cook in slow oven (300 degrees) about 1 hour. Add the marinade and the cranberry juice, cover and cook until tender, about 1 hour longer.