Caribou meat is one of the healthiest red meats you can eat – it’s lean, smooth in texture and simply delicious! Here are some of the best ways to prepare your meat for your next great feast…
Tender cuts of caribou are cooked in an open roasting pan in a medium hot oven 140° C (275° F) without any added liquid. Medium-tender eye of round of cross-ribs roasts are cooked covered with a little liquid added prior to cooking.
For tender cuts of meat:
Pre-heat oven and place meat in an open roasting pan.
Coat meat with a little oil
Cook until desired degree of doneness.
For medium-tender cuts:
First sear the meat on all sides for 8 to 10 minutes prior to roasting.
Remove meat from pan and set aside.
Deglaze pan with broth, 250 ml or so (1 cup) over medium heat. Bring to a boil and cook one minute.
Return meat to the pan, cover and cook in the oven until desired degree of doneness.
Midway through cooking, insert meat thermometer into the fleshiest part of the meat.
Roasted caribou loin:
The loin can be cooked whole or cut in steaks.
Sear the meat in a pan, preferably using duck fat rather than oil.
Transfer to a 60° C (140° F) oven and cook for 15 minutes.
The meat is cooked rapidly over medium heat.
On the stovetop, in the oven or on the barbecue, sear the meat over high heat then lower heat to medium.
Cook for 6 to 10 minutes depending on the thickness of the steak, turning only once using tongs, not a fork, to avoid piercing the meat.
Sautéed or stir-fried caribou
Strips of meat are cooked rapidly over medium heat in a lightly-oiled frying pan or wok.
Season the meat with herbs.
In a lightly-oiled frying pan or work, brown meat over medium heat for 2 to 3 minutes.
The meat is cooked slowly, over low heat, in a covered casserole with liquid and vegetables.
Pre-heat oven at 140° C (275° F).
Coat the meat with flour and dry mustard.
Brown the meat in a small amount of canola oil.
Pour enough liquid to cover the roast halfway.
Add aromatic vegetables, onions, leeks, carrots and a bouquet garni.
Cover and cook for approximately 2 hours.
Stewed caribou and caribou cooked in sauce
Cubes of caribou meat are cooked slowly in a covered casserole with a large amount of liquid and aromatic vegetables.
Coat cubes of meat with seasoned flour.
Brown cubes in a small quantity of oil.
Add aromatic vegetables and spices such as pepper, thyme, bay leaf and juniper berry.
Add enough liquid to cover the meat completely.
Cover and simmer over medium heat, 60° C (140° F) for about 90 minutes
No matter which cooking method you choose, your next feed of caribou is sure to be a delight!