Entree: Canada – Northwest Territories, Northern Canada – Caribou Roast

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 35 min

Total 2 hrs 15 min

Ingredients

- 1 boneless caribou roast, approx. 3.5 lb (1.6 kg), trimmed
- 2 tbsp (30 ml) vegetable oil or rendered caribou fat
- 2 tsp (10 g) kosher salt
- 1 1/2 tsp (3 g) freshly ground black pepper
- 1 tbsp (8 g) crushed juniper berries
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh chopped thyme
- 1 tsp (1 g) dried Labrador tea leaves, chopped, or 1 tbsp (3 g) fresh Labrador tea (optional)
- 4 cloves garlic, minced (approx. 1 oz / 30 g)
- 3 tbsp (45 g) unsalted butter, divided
- 1 large yellow onion, cut into wedges, about 8 oz (225 g)
- 1 1/2 lb (680 g) Yukon Gold potatoes, halved or quartered
- 1 lb (454 g) mixed root vegetables (carrots, rutabaga, parsnip), cut into 1- to 1.5-inch pieces
- 8 oz (225 g) wild or cultivated mushrooms, halved (optional)
- 1 cup (240 ml) low-sodium beef or game stock
- 1/2 cup (120 ml) dry red wine or additional stock (use stock if preferred)
- 1 tbsp (8 g) all-purpose flour (for gravy)
- 2 bay leaves
- 2 sprigs fresh thyme (for roasting)
- 1 tbsp (15 ml) maple syrup or honey (optional, to finish roasted roots)
- Fresh parsley, chopped, for garnish (optional)

Instructions

Short Description:
A hearty roast of lean caribou seasoned with northern herbs and juniper, roasted with a mix of seasonal root vegetables and finished with a shallow pan gravy. Designed as a complete main-course meal reflecting the region's reliance on native game and local foraged flavors.

Regional Notes:
This Northwest Territories version highlights native game (caribou) and foraged flavors such as crushed juniper and optional Labrador tea or spruce tips, served with hardy seasonal roots (potatoes, rutabaga, carrots) rather than delicate summer vegetables. The roast is cooked to preserve the lean meat's tenderness — typically medium-rare to medium — unlike slower braises common with fattier red meats.

1. Remove the caribou roast from the refrigerator 30–45 minutes before cooking to come closer to room temperature. Preheat oven to 325 F (160 C).
2. In a small bowl, combine kosher salt, black pepper, crushed juniper berries, dried thyme, minced garlic, and chopped Labrador tea (if using). Rub 1 tbsp (15 ml) vegetable oil over the roast, then massage the herb-juniper mixture all over the meat.
3. Heat a large heavy skillet or ovenproof roasting pan over medium-high heat. Add remaining 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter. When hot, sear the roast on all sides until well browned, about 3-4 minutes per side. Transfer roast to one side of the roasting pan (or leave in skillet) and add onion wedges around it.
4. In a mixing bowl, toss potatoes and mixed root vegetables with remaining 2 tbsp (30 g) butter, a pinch of salt and pepper, and the optional maple syrup/honey. Arrange vegetables around the roast in a single layer. Scatter mushrooms if using. Tuck bay leaves and 2 sprigs fresh thyme among vegetables.
5. Pour 1/2 cup (120 ml) stock into the bottom of the pan (this prevents burning and creates steam). Roast in the preheated oven uncovered for about 45–60 minutes, basting once or twice with pan juices. For a 3.5 lb (1.6 kg) caribou roast aim for internal temperature 125–130 F (52–54 C) for medium-rare or 135 F (57 C) for medium; check with an instant-read thermometer inserted into the thickest part of the roast.
6. When roast reaches target temperature, transfer it to a cutting board, tent loosely with foil, and rest for 15–20 minutes while vegetables finish roasting. If vegetables need more browning, return them to oven on a higher rack for 10–15 minutes at 400 F (200 C).
7. While roast rests, make the pan gravy: place the roasting pan with drippings on the stovetop over medium heat (if using a skillet, keep there). Spoon off and discard excess fat, leaving about 2 tbsp (30 g) drippings. Sprinkle 1 tbsp (8 g) flour over the drippings and stir to make a roux, cooking 1–2 minutes. Deglaze the pan with 1/2 cup (120 ml) red wine (or extra stock) and scrape up browned bits. Add remaining 1/2 cup (120 ml) stock and the crushed juniper (if you like a stronger juniper note), simmer and reduce until slightly thickened, about 4–6 minutes. Strain if desired, taste and adjust seasoning.
8. Slice the rested caribou roast against the grain into 1/4- to 1/2-inch (6–12 mm) slices. Arrange on a platter with roasted seasonal vegetables. Spoon gravy over slices or serve on the side. Garnish with chopped parsley.
9. Serve immediately with extra pan gravy and, if available, a side of lingonberry or cloudberry jam for a traditional northern-accented sweet-tart contrast.