Entree: Canada – Yukon, Northern Canada – Caribou Roast

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 caribou roast, approx. 3 lb (1.4 kg), trimmed
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 4 cloves garlic, minced
- 1 tbsp (15 ml) Dijon mustard
- 2 tbsp (30 ml) chopped fresh thyme (or 2 tsp / 2 g dried thyme)
- 1 tbsp (7 g) chopped fresh rosemary
- 1 tbsp (6 g) crushed juniper berries
- 1 tbsp (8 g) chopped fresh spruce tips (optional)
- 4 tbsp (60 g) unsalted butter, divided
- 1 large onion, halved and thickly sliced
- 1 lb (450 g) Yukon Gold potatoes, halved or quartered depending on size
- 1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) pieces
- 1 lb (450 g) rutabaga or parsnip, peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) beef or game stock (or low-sodium beef broth)
- 1/2 cup (120 ml) dry red wine (optional; substitute extra stock if omitting)
- 1/2 cup (150 g) lingonberry preserves or wild berry jam (can use 1/2 cup / 120 ml fresh berry compote)
- 2 tsp (10 ml) red wine vinegar or apple cider vinegar
- 2 bay leaves
- Fresh thyme sprigs for roasting (optional)
- Coarse sea salt for vegetables to taste

Instructions

Short Description:
A lean, herb-scented caribou roast roasted with Yukon root vegetables and finished with a juniper-lingonberry pan jus for a true Northern Canada main course. The roast is browned, roasted to medium-rare or medium, and rested so the meat stays tender.

Regional Notes:
This Yukon version emphasizes local ingredients: game-forward caribou meat seasoned with boreal herbs (juniper and spruce tips) and served with Yukon Gold potatoes, rutabaga, and parsnips. A lingonberry (or wild berry) jus nods to northern berry traditions rather than sweeter, non-regional glazes.

1. Remove the caribou roast from the refrigerator 30–45 minutes before cooking to come toward room temperature. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine 1 tbsp (15 ml) olive oil, 2 tsp (10 g) kosher salt, 1 tsp (5 g) black pepper, minced garlic, Dijon mustard, chopped thyme, rosemary, crushed juniper berries, and chopped spruce tips (if using). Rub this herb mixture all over the roast.
3. In a large ovenproof skillet or heavy roasting pan over medium-high heat, add 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) butter. When the fat is hot and shimmering, sear the roast on all sides, about 2–3 minutes per side, until well browned. Remove the roast and set aside.
4. In the same pan, add the sliced onion and root vegetables (potatoes, carrots, rutabaga/parsnip). Toss with remaining 2 tbsp (30 g) butter, a pinch of coarse sea salt, and a few grinds of black pepper. Add bay leaves and a few sprigs of thyme if using.
5. Place the seared roast on top of the vegetables (or on a rack above them if preferred). Pour 1 cup (240 ml) beef or game stock and 1/2 cup (120 ml) red wine into the pan to provide moisture and aromatics.
6. Roast uncovered in the preheated oven. For medium-rare aim for an internal temperature of 125–130°F (52–55°C); for medium 135°F (57°C). As a guideline, roast about 18–25 minutes per pound (40–55 minutes per kg) for medium-rare depending on oven and roast shape — begin checking with an instant-read thermometer after 35–40 minutes.
7. When the roast reaches the desired internal temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes (the carryover will bring the temperature up a few degrees).
8. Meanwhile, make the pan jus: place the roasting pan over medium heat on the stove. Skim off excess fat if needed. Add lingonberry preserves (or berry compote), 1/2 cup (120 ml) stock if the pan is dry, and 2 tsp (10 ml) vinegar. Scrape browned bits from the pan with a wooden spoon and add the liquid. Add bay leaves and a pinch of crushed juniper if you like more juniper flavor. Simmer until slightly reduced, about 5–8 minutes.
9. Remove bay leaves and, if desired, strain the sauce into a small saucepan. Whisk in the remaining 1–2 tbsp (15–30 g) cold butter off heat to shine and thicken the jus. Taste and adjust seasoning with salt and pepper.
10. Slice the rested roast against the grain into 1/2-inch (1.5 cm) slices. Arrange slices over the roasted root vegetables and spoon the juniper-lingonberry pan jus over top or serve on the side.
11. Garnish with fresh thyme sprigs and serve hot with extra jus passed at the table.