Caribou Inuulitsivik

      The first in our series of Alaskan Cuisine, both for us and you  We have never tried caribout before.  This is another of the more lean wild game meats, lending itself to different cooking styles, including this recipe. Venison, elk, reindeer, or moose can be substituted.   Our steaks were small 4 ounce tenderloins wrapped in bacon. Recipe is for 4 people, but you may want to consider it for only  two,  it is that tasty.

4 Caribou Steaks
1/4 tsp. peppercorns, crushed
1/4 cup soy sauce
1 onion, diced
1/2 cup beef broth
2 bay leaves
1 cup red wine
1 garlic clove, minced
1/4 tsp thyme
1 red bell pepper, chopped
1/2 cup chopped mushrooms

      Saute' the caribou over high heat in the butter and pepper until browned.  Add the beef broth, red wine, garlic, bay leaves, thyme, and soy sauce.  Bring to a boil, reduce heat, then simmer until tender.  Thicken juices with a roux or heavy cream and add red pepper.  Mushrooms and other veggies can be added.  The bacon wrap will come off as it cooks, just work with it when serving.

 

      We found the Caribou Steaks to be fairly tasty and tender.  Taste was similar to venison.  The thickened broth was served over mashed taters with fresh peas on the side.  We really wanted to dine 'al fresco', but you know bears......they don't like to share. 

"Manage the meat, let the meat cook, and you'll get fantastic results"  

Guy Fieri

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