Roast Caribou

A 4-pound caribou roast marinated overnight in vinegar, garlic, and salt to tame its wild gaminess, then flour-dusted, seared golden in a hot skillet, and roasted low and slow under a savory paste of mustard, brown sugar, Worcestershire, and canned tomatoes. This is proper game cookery for hunters and adventurous cooks alike.

The overnight vinegar marinade does double duty: it tenderizes the lean, dense meat and pulls out any strong gamey flavors that can turn off first-timers. Patting the roast dry and browning it in flour before applying the paste gives you a crust that locks in juices during the long roast.

Chef Tips

• Start at high heat (450°F / 230°C) then immediately drop to 300°F (150°C). The initial blast sears the paste into a crust, then the low heat cooks the lean meat gently.
• Caribou is very lean. Don’t roast past medium or it will dry out. Use a meat thermometer and pull it at 135°F (57°C) for medium-rare.
• Deglaze the roasting pan with stock or red wine for a rich, dark gravy. All those browned bits on the bottom are concentrated flavor.
• Let the roast rest 15 minutes under loose foil before carving. Lean game meat loses its juices fast if cut too early.

Variations

• This same marinade-and-paste method works beautifully on venison, elk, or moose roast.
• Add a tablespoon of juniper berries, crushed, to the marinade for a classic Scandinavian wild game flavor.
• Swap the canned tomatoes for a cup of beef broth in the paste for a less acidic, more savory coating.