Entree: United States – Alaska Cuisine – Caribou Roast

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) boneless caribou roast, trimmed
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (8 g) crushed juniper berries
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (1 g) dried rosemary or 1 tbsp (3 g) fresh chopped rosemary
- 3 tbsp (45 ml) olive oil, divided
- 1.5 lb (680 g) small Yukon gold potatoes, halved
- 1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) pieces
- 8 oz (225 g) parsnips, peeled and cut into 2-inch (5 cm) pieces
- 1 large yellow onion, cut into wedges (about 200 g)
- 6 cloves garlic, smashed and left whole
- 1/2 tsp (1 g) smoked paprika (optional)
- 1 1/2 cup (360 ml) low-sodium beef or game stock
- 1/2 cup (120 ml) dry red wine (optional; use extra stock if omitted)
- 2 tbsp (16 g) all-purpose flour
- 1/3 cup (100 g) lingonberry or cranberry preserves
- 2 tbsp (28 g) unsalted butter
- Fresh parsley, chopped, for garnish

Instructions

Short Description:
Slow-roasted caribou seasoned with juniper and herbs, served with oven-roasted root vegetables and a lingonberry-pan sauce. The slow, low roast preserves the lean meat's tenderness and concentrates its wild flavor.

Regional Notes:
This Alaskan version uses caribou (a regionally specific game meat) and regional flavorings—crushed juniper berries and lingonberry (or cranberry) preserves—to highlight northern wild flavors. The roast is cooked low and slow to counter caribou's leanness and roasted with root vegetables common to Alaska for a complete main-course meal.

1. Preheat the oven to 275°F (135°C). Position a rack in the middle of the oven.
2. Pat the caribou roast dry. In a small bowl combine the salt, pepper, crushed juniper berries, thyme, and rosemary. Rub 1 tbsp (15 ml) of olive oil over the roast, then press the herb-juniper mixture onto all sides.
3. Heat a large heavy skillet or cast-iron pan over medium-high heat and add 1 tbsp (15 ml) olive oil. When shimmering, sear the roast 2–3 minutes per side until well browned; transfer the roast to a rack set inside a roasting pan.
4. In a large bowl toss the potatoes, carrots, parsnips, onion wedges, and garlic with the remaining 1 tbsp (15 ml) olive oil, smoked paprika (if using), and a pinch of salt and pepper. Spread the vegetables in an even layer on the bottom of the roasting pan beneath the rack so they will roast in the meat juices.
5. Insert an oven-safe probe thermometer into the thickest part of the roast (avoid touching fat or bone). Roast low and slow at 275°F (135°C) until the internal temperature reaches 125–130°F (52–54°C) for medium-rare—about 25–30 minutes per pound (total roughly 1.5–2 hours for a 3 lb roast). For medium, aim for 135°F (57°C).
6. When the roast reaches the target temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes; during this time the internal temperature will rise a few degrees and the juices will redistribute. Keep the roasted vegetables warm in the oven if needed.
7. Meanwhile make the pan sauce: place the roasting pan (or the skillet used to sear, if easier) on the stovetop over medium heat. If using the roasting pan, pour off excess fat leaving about 1–2 tbsp (15–30 ml) of drippings. Sprinkle the flour over the pan drippings and stir/cook 1 minute to make a light roux.
8. Add the red wine (if using) to deglaze, scraping up browned bits, then whisk in the beef stock. Bring to a simmer and cook until slightly reduced and thickened, about 6–8 minutes. Whisk in the lingonberry or cranberry preserves until incorporated. Taste and season with salt and pepper as needed.
9. Off heat, whisk in the unsalted butter to finish the sauce and give it a glossy texture. If you prefer a smooth sauce, strain through a fine-mesh sieve into a serving vessel.
10. Slice the rested caribou roast against the grain into 1/4–1/2 inch (6–12 mm) slices. Arrange slices on a platter with the roasted root vegetables and spoon lingonberry-pan sauce over the meat. Garnish with chopped fresh parsley and serve immediately.