Caribou Picadillo
Submitted by klick
Spiced ground caribou simmered with tomatoes, raisins, red wine vinegar, cumin, and cloves. A Latin-inspired wild game skillet meal ready in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minPicadillo is one of those recipes that crosses borders and adapts to whatever protein you’ve got on hand, and caribou steps in beautifully here.
Ground caribou browns up with onion and garlic, then simmers in a spiced tomato sauce with chile flakes, oregano, cumin, coriander, and cloves.
Raisins add little bursts of sweetness while red wine vinegar cuts through the richness with a sharp, tangy edge.
The liquid reduces by half, leaving you with a thick, savory filling that works over rice, stuffed into peppers, folded into tacos, or scooped up with warm tortillas.
Pro Tips
- Break the caribou into small crumbles as it browns so the spices coat every piece evenly.
- Reduce the liquid slowly over low heat. Rushing it on high will toughen the lean meat.
- Toss in chopped green olives or capers for a Cuban-style variation that adds briny punch.
- This freezes well in portions, making it an ideal make-ahead filling for busy weeknight dinners.
Ingredients
Directions
In a large pan, sauté onion and garlic in the oil until onion is golden.
Add ground caribou, chile flakes, oregano, cumin, coriander and cloves.
Cook, stirring occasionally, until caribou is browned.
Mix in tomatoes, vinegar, raisins, salt and pepper.
Cook over low heat until liquid is reduced by half.
Adjust seasonings and serve.
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