I hesitate writing a recipe that would require a trip to the Arctic Circle to purchase (or hunt down) the main ingredient, but here you have it. Besides, I wouldn’t be surprised if Bob Sparrow (Sparrow Meats in Kerrytown) could get you a caribou tenderloin if you wanted one.
Our friend, Jack, went hunting with friends on the Arctic Circle for caribou in October. It’s too late for outsiders to go caribou hunting now, as it’s become so cold the hunting is left to the locals and native tribes in this frigid northwestern Arctic region.
Jack and his cronies bagged a caribou and he brought back a tenderloin for me to mess around with — a first for me, but I’ve always enjoyed wild game and a culinay challenge. Jack tells me that the natives like to leave the fat on the meat, which is some of the most flavorful in the world. Most of caribou killed in the region are taken by locals, not sport hunters, and caribou is sustenance for the natives.
I could only find two recipes for caribou online (!), one of which was a very complicated recipe from Stein Eriksen Lodge in Park City, Utah that incorporates spicy gingerbread, boniato squash puree, and a cranberry-port wine jus. The only element of his recipe I adapted was the rub used, which was a perfect marriage of flavor with the caribou.
We relished the flavor of the meat, which was mild and tasted of lichens and moss, the Arctic fauna on which the animals grazed. The meat was “toothsome,” like grass-fed, leaner cuts of beef. The next time I’m lucky enough to have this meat, I’ll tenderize it by cutting them into individual steaks and marinating 12-24 hours before cooking. After that, I’ll use the same recipe below — it was marvelous.
This was meat from the second caribou catch of the hunt. The men butchered the first animal caught by a stream, bundled it up, then returned to the tents to sleep. The next morning the tarp was gone and the meat was stolen from the game bags. The thief was so confident the men wouldn’t come after him, he didn’t cover his tracks, which were the footprints of a large grisly — much larger than Jack’s size 13 boot (pictured).
Says Jack….”We thought we were at the top of the food chain until the bear came along.”
Excellent served with Balsamic Red Cabbage.
Hello! I’m living in Whitehorse, Yukon and have a blade roast in my slow cooker at the moment which I have braised in the fry pan and seasoned with HBR “Beaver Rub” (a rub of paprika, turmeric, fennel, coriander, ginger, cinnamon, cumin, black pepper, cayenne, basil and dill – I may add a pinch of Tarragon) into the slow cooker along with added garlic and a bit of charred onion…the stock is strong beer. I will slow cook it for about Six hours as caribou (and any wild meat) is extremely lean and can be tough! In the meantime I’m preparing my roasted vegetable which I will add later on so they are reasonably firm and not mushy…Pablano pepper, yellow onion and roasted garlic. I have wild fried nmushrooms from the local forests (Agarics) that I will reconstitute in the broth as well. This is admittedly, my first caribou Blade roast but I wanted you to know I read your post for comparison!
Hi Sylvia! So fun to get a message from the Yukon. We did an Alaska trip last and did a bit of hiking around the Sticking Region and Whitehorse. You live in paradise! Such a stunning landscape. I imaging the blade is much tougher than the tenderloin so your cooking technique sounds perfect. Esp. with the SW touches and the beer braises. Please let me know how it turns out! Thanks for sharing your recipe ideas! Peggy
I just read over your recipe and heeded the advice. My caribou loins are marinating as we speak.
My meat came to me in a perfect serving size. They are like 3-4 oz steak size. I think the time in the oven might be too much, but I will use meat thermometer.
My son who has lived in Alaska for years hunts only for sustainable food. We are lucky that he sends us some lovely cuts of meat once a year.
This is the first year we’ve recieved some of the prime pieces.
The pearl onions sound like a perfect compliment.
Just completed a fabulous dinner. The loin was in 3-4oz size, so I seared for two min. a side.
Oven for less than five minutes. I used the thermometer.
It was tender and flavorful.. I added mushrooms in with the onions. Just a wonderful meal.
Yeah! What I wouldn’t give to have access to this wonderful meat right now. Even after 8 years, I maintain that it’s the most savory meat I’ve every enjoyed! Thanks so much for your comment, Paula, and I look forward to integrating it into the next time I’m so lucky to find caribou!