Braised Caribou

Elevate your culinary repertoire with this sumptuous Braised Caribou recipe, a celebration of hearty and rustic flavors perfect for special occasions or cozy gatherings. Using tender caribou shoulder or shank, this dish is slow-cooked with aromatics like onion, garlic, and fresh thyme in a robust red wine and stock braising liquid, ensuring melt-in-your-mouth texture and deep, complex flavor. Baby potatoes, carrots, and celery infuse the dish with earthy sweetness, making it a complete one-pot meal. Finished with a sprinkle of fresh parsley, this dish pairs beautifully with crusty bread to soak up the rich, velvety sauce. Ideal for showcasing game meat, this recipe combines traditional braising techniques with approachable gourmet flair for an unforgettable dining experience. Perfect for those seeking wild game recipes, slow-cooked meat dishes, or comforting family-style meals.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 lbs caribou roast (preferably shoulder or shank)
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 1 large yellow onion, diced
• 3 carrots, cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• 4 garlic cloves, minced
• 2 cups red wine
• 2 cups beef or game stock
• 2 tbsp tomato paste
• 4 fresh thyme sprigs
• 2 bay leaves
• 1 lb baby potatoes, halved
• 2 tbsp parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the caribou roast dry with paper towels, then season all sides with kosher salt and black pepper.

Step 3

Dust the caribou lightly with the all-purpose flour, shaking off any excess.

Step 4

Heat the olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.

Step 5

Sear the caribou roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.

Step 6

In the same pot, lower the heat to medium and add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 7

Add the minced garlic and cook for another minute until fragrant.

Step 8

Stir in the tomato paste and cook for 1-2 minutes, allowing it to coat the vegetables and develop its flavor.

Step 9

Deglaze the pot by pouring in the red wine, scraping the bottom of the pot to release any browned bits.

Step 10

Add the beef or game stock, fresh thyme sprigs, bay leaves, and baby potatoes. Stir to combine.

Step 11

Return the caribou roast to the pot, ensuring it is partially submerged in the braising liquid.

Step 12

Cover the pot with a lid and transfer it to the preheated oven.

Step 13

Braise the caribou in the oven for 3 hours, turning the roast halfway through, until the meat is tender and easily pulls apart with a fork.

Step 14

Remove the pot from the oven and discard the thyme sprigs and bay leaves.

Step 15

Let the meat rest for 10 minutes before slicing or shredding. Serve with the braising vegetables and sauce.

Step 16

Garnish with chopped parsley and serve warm alongside crusty bread or your favorite side dishes.

Nutrition Facts

Serving size	1516 grams (1516.0g)

Amount per serving	% Daily Value*
Calories	857

Total Fat 29.80g	38%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2189mg	95%
Total Carbohydrate 129.30g	47%
Dietary Fiber 21.90g	78%
Total Sugars 22.40g
Protein 24.70g	49%

Vitamin D 0IU	0%
Calcium 291mg	22%
Iron 7mg	37%
Potassium 3638mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.3%

Protein: 11.2%

Carbs: 58.5%