Caribou recipe collection

Asian flavor, make your own jerky, use any game meat or even beef

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

Maple barbecued caribou ribs marinated overnight and slow-roasted for 3 hours in a sauce of maple syrup, ketchup, Worcestershire, and juniper berries. Wild game meets Canadian-style BBQ.

Orange glazed caribou roast seared at high heat, then braised with orange juice, allspice, and juniper berries. Finished with a currant jelly and bitters glaze for wild game done right.

Lean caribou strips seared fast in sesame oil and smothered in a from-scratch black bean sauce spiked with ginger, garlic, and chile. Swap in venison or beef if caribou isn't in your freezer.

Caribou roast larded with salt pork, marinated in port wine with cloves and bay leaves, then slow-braised with cranberry juice and onions. A Northern wild game classic for hearty appetites.

Spiced ground caribou simmered with tomatoes, raisins, red wine vinegar, cumin, and cloves. A Latin-inspired wild game skillet meal ready in 30 minutes.

Caribou roast marinated 48 hours in gin, apple cider vinegar, and beef stock, then draped with bacon and slow-roasted. Gin's juniper notes are a natural match for wild game.

Overnight-marinated caribou steak strips stir-fried with garlic, green peppers, and water chestnuts in a soy-sherry glaze. Served over steamed rice.

Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.

Slow-cooked caribou stew with lentils, potatoes, parsnips, and peppers in a white wine and Worcestershire broth. Crockpot-friendly and loaded with protein.

Oven barbecued caribou ribs baked until tender and glazed with a homemade BBQ sauce of tomato sauce, brown sugar, vinegar, mustard, and hot sauce.

Roast caribou marinated overnight in vinegar and garlic, browned in a skillet, then roasted low and slow with a mustard, brown sugar, and Worcestershire paste.

Traditional pemmican made from ground caribou jerky, cranberries, raisins, brown sugar, and rendered suet. A high-energy survival food with deep Indigenous roots.

Juniper Marinated Medallions of Caribou Fillet recipe

Spicy homemade beef or caribou jerky marinated overnight in soy sauce, Worcestershire, and cayenne then oven-dried to chewy, smoky perfection. Bold heat, no dehydrator needed.