Entree: Canada – Northern Canada – Caribou Stew (Hearty slow-simmered stew of caribou meat and root vegetables seasoned with wild herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 10 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) caribou stew meat, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 2 tbsp (30 ml) vegetable oil or rendered caribou fat
- 1 large onion, chopped (8 oz/225 g)
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp (16 g) all-purpose flour (for thickening)
- 3 cups (720 ml) beef or game stock
- 1 cup (240 ml) water
- 3 medium carrots, sliced (about 1 1/2 cups/200 g)
- 2 medium potatoes, peeled and cubed (about 1 lb/450 g)
- 1 medium turnip or rutabaga, peeled and cubed (about 8 oz/225 g)
- 2 bay leaves (approx. 1 g)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme
- 6–8 juniper berries, lightly crushed (approx. 2–3 g; optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Pat the caribou cubes dry and season lightly with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, add the oil and brown the meat in batches until well-seared on all sides; transfer browned pieces to a plate.
2. Reduce heat to medium, add the chopped onion and cook until softened and translucent, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Sprinkle the flour over the onions and stir 1–2 minutes to cook the raw flour taste, creating a light roux.
4. Return the browned caribou to the pot, add the stock and water, and scrape up any browned bits from the bottom of the pot.
5. Add the carrots, potatoes, turnip, bay leaves, thyme, and crushed juniper berries if using. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until the meat and vegetables are tender, about 1.5–2 hours (longer if meat is particularly lean or tough).
6. Uncover in the final 15 minutes to thicken the stew and adjust liquid as desired. Taste and adjust seasoning with salt and pepper.
7. Remove bay leaves and serve hot, garnished with chopped parsley. Traditionally served with boiled potatoes, bannock, or coarse bread.