Caribou Goulash
Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter’s take on classic Hungarian goulash.
YIELD
1 batchPREP
1 daysCOOK
2 hrsREADY
1 daysIf you’ve got caribou in the freezer and a craving for something that fills the whole house with the smell of paprika and slow-cooked meat, this is it.
Cubed caribou marinates overnight in red wine with onions, carrots, and bay leaf, building deep flavor before it ever hits the pan.
The next day, brown the meat, sauté red peppers, onion, garlic, and celery, then let it all simmer low in a casserole with tomatoes, tomato paste, paprika, and caraway seeds until the meat is spoon-tender.
Potatoes go in near the end to soak up all that rich, smoky broth.
A generous stir of yogurt or sour cream right before serving adds a cool, tangy finish.
Pro Tips
- The 24-hour red wine marinade isn’t optional. It tenderizes the lean caribou meat and infuses it with flavor you can’t get any other way.
- Pat the meat completely dry after marinating. Wet meat steams instead of browning, and you want a hard sear on those cubes.
- Venison or elk can stand in for caribou. The cooking method and timing stay the same.
- Add the paprika to the casserole rather than the frying pan so it doesn’t scorch and turn bitter.
Ingredients
Directions
In a shallow dish, combine all the marinade ingredients and add the cubed caribou.
Cover and leave in a cool place for 24 hours. Remove the meat cubes from the marinade.
Pat dry and roll in a little flour. Strain the marinade and reserve. Cut the peppers in half and remove seeds.
Chop the peppers into cubes. Chop the onion and mince the garlic. Cut the celery into ½ inch slices.
Heat the oil in a large frying pan, and brown the caribou quickly.
Remove it, then add the chopped vegetables to the oil and sauté quickly; but do not allow to brown.
Put the caribou and fried vegetables into a flameproof casserole.
Add the tomatoes, roughly chopped, and the tomato paste.
Sprinkle the paprika, caraway seeds, and salt and pepper to taste on to the contents of the casserole, and pour in the marinade liquid.
Stir well and bring almost to boiling. Cover. Turn down the heat and simmer gently on top of the stove for 1½ to 2 hours. 25 minutes before the goulash is ready, add the potatoes, peeled and cubed.
Just before serving, add the yoghurt/sour cream and stir. Taste for seasoning: more paprika or caraway may be added if liked.
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