CARIBOU ROAST IN GIN
Make and share this Caribou Roast in Gin recipe from Food.com.
Provided by Iowahorse
Categories Wild Game
Time P2DT1h
Yield 1 roast
Number Of Ingredients 10
Steps:
- Combine all the marinade ingredients except the gin.
- Bring to a boil and simmer about 5 minutes, remove from the heat, add gin and cool.
- Place roast in marinade to cover.
- Let stand refrigerated for 48 hours or more.
- Remove from the marinade; place on a roasting rack in a large roasting pan and drape with bacon.
- Roast uncovered in a preheated 350 degree F.
- oven for 15 min per pound.
- Remove the bacon for the last 30 minutes of cooking and baste roast with the strained marinade and pan drippings.
- Remove the roast and let sit 5-10 min before carving.
- With a little butter and flour make a gravy from the pan drippings and balance of the marinade.
- The gin is juniper flavored alcohol and juniper is a traditional game flavoring.
- The gin works quite well if you don't have any whole juniper berries available.
Nutrition Facts : Calories 930.8, Fat 22.2, SaturatedFat 7.5, Cholesterol 33, Sodium 1097.1, Carbohydrate 18.4, Fiber 3.4, Sugar 7.8, Protein 8.3
BUTTER ROASTED CARIBOU LOIN, MASHED POTATOES WITH ROASTED GARLIC AND BACON, SAUTEED VEGETABLES, WILD MUSHROOM SAUCE WITH CURRANT JELLY
Steps:
- Caribou Loin and Sauce: Preheat oven to 350 degrees F.
- Put 2 1/2 ounces of butter and 1 tablespoon of vegetable oil in a large saute pan and heat. Season the caribou with salt and pepper. Sear caribou over low heat. Remove the meat from the pan, add the wild mushrooms and shallots. After searing the meat, put it in a pan and cook in the oven for 15 minutes. It is very important that you served this meat rare or medium rare.
- Deglaze the pan with the red wine. Add the veal stock and the currant jelly. Reduce the mixture by half. Add salt and pepper, to taste.
- Potatoes: Bring a large pot of salted water to a boil. Peel the potatoes and boil for 20 to 25 minutes. Drain the potatoes and mash. Place back in the pot with 1-1/2 ounce of butter, the mashed roasted garlic, the roasted bacon and the hot milk.
- Vegetables: Working in batches, in a large saute pan over high heat, melt butter and toss to heat vegetable through. Season with salt and pepper.
- Dressing of the plate: In a plate, place a quenelle of mashed potato, the blanched vegetables on the side and then the meat. Pour the sauce on the meat.
SLOW COOKER CARIBOU STEW
Tasty slow cooker stew recipe from Western Alaska. Tailor it to your region by using beef, moose, or other local meat. Throw it in the slow cooker or on the wood stove and let it fill your home with the savory smell of warmth and comfort.
Provided by Margaret Spencer Kepler
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 8h25m
Yield 8
Number Of Ingredients 14
Steps:
- Place flour in a shallow bowl; press meat into the flour to coat and shake off the excess flour.
- Heat vegetable oil in a large skillet over medium; cook and stir meat until browned on all sides, about 5 minutes. Transfer meat to a large slow cooker. Pour beef stock over meat in slow cooker; add potatoes, carrots, celery, onion, diced tomatoes with juice, oregano, Worcestershire sauce, thyme, garlic, and bay leaves. Gently stir mixture.
- Cook on Low for 8 hours.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 39.6 g, Cholesterol 69 mg, Fat 3.5 g, Fiber 5.6 g, Protein 32.7 g, SaturatedFat 0.8 g, Sodium 243.2 mg, Sugar 6.5 g
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