Braised Caribou
Submitted by lovelylady
Caribou roast larded with salt pork, marinated in port wine with cloves and bay leaves, then slow-braised with cranberry juice and onions. A Northern wild game classic for hearty appetites.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
2 hrsIf you’ve got a caribou roast in the deep freeze, this recipe is the reason to thaw it out.
Larding the lean meat with strips of salt pork keeps it from drying out during the long braise, and a two-to-three-day marinade in port wine with cloves and bay leaves mellows the gamey edge into something rich and complex.
The real magic happens when cranberry juice joins the braising liquid in the second hour. That tart, fruity sweetness cuts through the deep, earthy flavor of the caribou and creates a sauce that tastes like the Northern wilderness distilled into a gravy boat.
This feeds a crowd of eight, making it a natural centerpiece for a hunting camp feast or a fall gathering.
Hunter’s Tips
- Plan ahead for the marinade. Two to three days in the fridge is not optional. The wine and spices need that time to penetrate and tenderize the dense meat.
- Lard generously with salt pork or bacon. Caribou is extremely lean, so those strips of fat are your insurance against a dry roast.
- Keep the oven low and the lid tight. A slow, gentle braise is what turns tough game into fork-tender meat. Resist the urge to crank the heat.
- Save the braising liquid. Strained and reduced, it makes a stunning gravy for mashed potatoes or wild rice.
Ingredients
Directions
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.
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