Caribou Recipes

Caribou Chili

Ingredients:

• 4 lb Caribou, chunked preferred or ground
• 1 lg Onion, chopped
• 2 Garlic cloves, minced
• 1 ts Oregano
• 2 ts Cumin
• 1 c Red wine, beef broth or beer
• 6 ts Chili powder
• 1 1/2 c Canned tomatoes and juice or small can tomato paste
• 2 ts Liquid hot pepper sauce Or
• 1/2 ts Cayenne Pepper
• Salt to taste

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Optionally, the sauce may be thickened with a little (1-2 tb.) Masa or Corn meal.

If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. It always tastes better the second day.

• 1 c Green Bell pepper chopped
• 1 c Red Bell pepper chopped Ancho, Pequin, Jalapeno or other chile peppers
• 1/2 ts All Spice
• 2 tb Cilantro fresh chopped
• 1 ts Ground coriander

Caribou Marinade

Ingredients

• 2 qt Water
• 1 qt Wine
• 3 Ribs celery; chopped
• 2 lg Onions; chopped
• 2 Carrots; diced
• 2 Bay leaves
• 3 tb Pickling spice
• 1 ts Peppercorns
• 1 ts Juniper berries

Simmer the vegetables and spices in water till tender. Cool mixture and add wine. Place the caribou in the marinade (can be used on any game) Cover and marinate 2 days or longer. Turn daily. The strained marinade can be used as a BBQ baste or incorporated into gravies and sauces afterwards. Meat should be marinated at least 2 days before preparing and large roasts up to a week.

Caribou Steaks with Green Peppercorn Sauce

Ingredients

• 4 Caribou steaks 1" thick
• 30 ml Garlic or to taste
• 2 tb Olive oil
• Salt & pepper to taste
• Green peppercorn sauce:
• 4 tb Butter
• 1/4 c Whole green peppercorns
• Salt to taste
• 1 tb Cognac

Carefully trim away all visible fat. Combine garlic and olive oil. Pour over steaks and marinate, refrigerated, over night. Season steaks with salt and freshly ground pepper. Broil or grill 5 - 7 minutes per side or until meat has only a hint of pink. For the sauce: in small sauce pan, melt butter and stir in remaining ingredients. Heat to boiling, stirring occasionally. Place the steaks on warmed plates and pour the sauce over them.

Roast Caribou

Ingredients:

• 4 lb Caribou roast

• 1/2 c Vinegar
• 2 cl Garlic; minced
• 2 tb Salt
• 2 tb Flour
• 2 tb Oil
• 2 cl Garlic; minced
• 1 tb Brown sugar
• 1 ts Prepared mustard
• 1 tb Worcestershire sauce
• 1 tb Vinegar or lemon juice
• 1 can Tomatoes (14 oz can)

Marinade the caribou with the vinegar, garlic and salt in a plastic bag turning occasionally, over night in the refrigerator.
Remove from the marinade and discard it, pat dry, roll in flour and brown in a little oil in a hot skillet. Make a paste of the remaining ingredients and smear over the roast. Place in a preheated 450 deg oven, reduce the heat to 300 and roast 60 -80 min until finished to desired doneness.
Deglaze the pan and make gravy.

Caribou Sausage

Ingredients

• 15 lb Caribou
• 5 lb Pork; fresh
• 3 oz Water
• 1 oz Pepper; black
• 3/4 oz Ginger; ground1 1/4 oz Nutmeg; ground
• 1/2 oz Allspice; ground
• 1/2 oz Coriander; ground
• 2 oz Paprika
• 2 ts Garlic powder
• 10 oz Salt
• 1 tb Liquid smoke; opt'l
• Sausage casings

Grind together the two meats and mix thoroughly. Add the water. Mix the spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke.

You may stuff sausage into casings, making 6-8" links and smoke them.

OR make into patties for freezing.

Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling. Tie the ends with string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. Drain and cool.
They can also be canned after boiling.