Entree: Canada – Newfoundland and Labrador – Caribou Roast

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 15 min

Total 2 hrs

Ingredients

- 3 lb (1.36 kg) caribou roast (loin or top round), trimmed
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (7 g) crushed juniper berries
- 1 tsp (1 g) dried thyme
- 2 cloves garlic, minced
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, cut into wedges
- 1 lb (450 g) Yukon Gold potatoes, halved or quartered
- 8 oz (225 g) carrots, cut into 2-inch (5 cm) pieces
- 8 oz (225 g) parsnips, cut into 2-inch (5 cm) pieces
- 10 oz (285 g) rutabaga (swede), peeled and cut into 1-inch (2.5 cm) cubes
- 2 stalks celery, cut into 1-inch (2.5 cm) pieces
- 1 cup (240 ml) dry red wine or Newfoundland stout (see note)
- 2 cups (480 ml) beef or game stock
- 2 bay leaves
- 2 sprigs fresh rosemary or 1 tsp (1 g) dried rosemary
- 2 sprigs fresh thyme
- 2 tbsp (16 g) all-purpose flour (for gravy)
- Salt and pepper to taste for vegetables and gravy
- 1 tbsp (15 ml) chopped fresh parsley for garnish (optional)

Instructions

Short Description:
A slow-roasted caribou loin seasoned with crushed juniper and regional herbs, served with roasted root vegetables and a rich pan gravy. This hearty Atlantic Canadian entrée showcases locally hunted game and traditional Newfoundland flavors.

Regional Notes:
This Newfoundland and Labrador version uses locally favored seasonings—crushed juniper berries and bay leaf—and pairs the lean caribou roast with dense root vegetables (potato, rutabaga, parsnip, carrot) typical of Atlantic Canadian meals. The roast is cooked to medium-rare to retain tenderness, reflecting how game is traditionally prepared in the region.

1. Remove the caribou roast from the refrigerator 30–45 minutes before cooking to come toward 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 Dijon mustard to form a paste. Rub the paste evenly over the roast.
3. In a heavy ovenproof skillet or Dutch oven, heat olive oil over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove roast to a plate and set aside.
4. Reduce heat to medium and add butter to the pan. Add onion and celery; sauté 4–5 minutes until softened and beginning to color. Stir in potatoes, carrots, parsnips, and rutabaga, seasoning lightly with salt and pepper. Arrange vegetables in a single layer around the pan.
5. Nestle the seared roast on top of the vegetables. Add red wine (or stout) to deglaze the pan, scraping up browned bits; let wine reduce by half, about 2–3 minutes.
6. Add beef/game stock, bay leaves, rosemary, and thyme. Bring to a gentle simmer on the stovetop, then cover the pan and transfer to the preheated oven.
7. Roast until an instant-read thermometer inserted into the center of the roast reaches 125–130°F (52–54°C) for medium-rare (carryover will raise temp a few degrees), about 20–25 minutes per pound; for this 3 lb (1.36 kg) roast, plan on 60–75 minutes. Check vegetables after 45 minutes and baste once with pan juices if they are drying.
8. When the roast reaches desired temperature, transfer it to a cutting board, tent loosely with foil, and rest for 15 minutes while finishing the gravy. Remove and discard bay leaves and herb stems from the pan.
9. Place the skillet over medium heat. If the pan has excess fat, spoon off to leave about 1–2 tbsp (15–30 ml). Whisk in the all-purpose flour and cook 1–2 minutes to make a roux. Slowly whisk in the remaining pan juices and any accumulated juices from the resting roast, adding additional stock if needed to reach desired consistency. Simmer until thickened, about 3–5 minutes. Taste and adjust seasoning with salt and pepper.
10. Slice the roast against the grain into 1/4–1/2-inch (6–12 mm) slices. Arrange sliced caribou with the roasted root vegetables on a platter, spoon pan gravy over top, and sprinkle with chopped parsley if using. Serve immediately.
11. Leftovers: Cool promptly and refrigerate within 2 hours. Reheat gently in a covered skillet with a splash of stock to avoid drying; serve with reheated vegetables and gravy.