How to: Cook Game Meat – Caribou
Wild meats are not only leaner than their farm-raised counterparts, they are far more flavourful, and just as versatile. Here’s what you need to know to begin your foray in wild meat cuisine, according to Oliver & Bonacini Executive Chef (and former head chef at Canoe), Anthony Walsh.
Caribou (Rangifer tarandus groenlandicus)
Choice cuts: The hind (faux filet)
Begin marinating a day or two in advance in a non-acidic marinade: just olive oil, orange peel, lemon peel, lightly crushed juniper berries, white peppercorns, thyme, bay, rosemary, salt and pepper.
Quickly sear it on all sides after it’s been seasoned, lay it overs some roasted vegetables and finish in the oven.
3. Cook (gently)
Caribou doesn’t taste right if cooked past medium, because the taste is in the moisture—the blood in the meat itself. – Will Stodalka