Caribou Stew

Set it and forget it. That’s the beauty of this caribou stew.

Flour-dredged caribou chunks get a quick brown in the skillet, then everything goes into a saucepan or crockpot: potatoes, carrots, parsnips, celery, lentils, banana peppers, a diced jalapeño for kick, white wine, and Worcestershire sauce.

The lentils break down as it simmers, thickening the broth into something rich and velvety while adding a serious protein boost.

Two hours on the stovetop or ten hours in the slow cooker, and you’ve got a stew that warms you from the inside out.

Kitchen Tips

• Dredge the caribou in seasoned flour and brown it well before adding to the pot. That crust adds flavor and helps thicken the stew as it cooks.
• The crockpot method on low for 10 hours is ideal for caribou. Slow, gentle heat breaks down lean game meat without drying it out.
• Lentils are the secret weapon here. They dissolve into the broth and give it body without needing a roux or heavy cream.
• Add the potatoes quartered so they hold their shape through the long cook rather than dissolving completely.